Homemade Philly Cheesesteak with Ribeye and Provolone

Name: Homemade Philly Cheesesteak with Ribeye and Provolone
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1½ pounds boneless ribeye; 1 large yellow onion, thinly sliced; 2 tablespoons neutral oil, divided; 1 teaspoon kosher salt, divided; ½ teaspoon black pepper; 1 teaspoon Worcestershire sauce; 8 slices mild provolone cheese, about 6 ounces; 4 sturdy hoagie rolls, split; 2 tablespoons unsalted butter, softened

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Homemade Philly Cheesesteak shaves partially frozen ribeye thin, griddles it with caramelized onions, and melts provolone over the top in a toasted hoagie roll.

Jump to Recipe

A cheesesteak is not improved by making it precious. It wants hot beef, soft browned onions, melted cheese, and a roll sturdy enough to survive the situation. The useful trick at home is giving the ribeye 30 minutes in the freezer before slicing. Firmed-up beef can be shaved thin across the grain with an ordinary knife, which gets you much closer to that chopped griddle texture without owning a deli slicer or making a series of increasingly questionable purchases on restaurant-supply websites.

The onions get their own 12 to 15 minutes because “soft” and “deeply browned” are not the same thing. Once they are out, the heat goes up and the ribeye hits the griddle in a thin layer. Leave it alone for the first minute or so. That brief undisturbed sear gives the beef color before two spatulas come in to chop, turn, and mix it with Worcestershire and the onions. Provolone melts directly over four portions of beef, which is both efficient and the correct amount of dramatic. Toast the buttered hoagie rolls first so they stay soft inside but do not collapse under the juices. Then scoop in the beef while the cheese is still molten. It is messy, fast, beefy, and exactly as elegant as it needs to be.

Prep20 minutes plus 30 minutes chilling

Cook25 minutes

Total1 hour 15 minutes

Serves4 servings

DifficultyMedium

Ingredients

Servings

1½ pounds boneless ribeye
1 large yellow onion, thinly sliced
2 tablespoons neutral oil, divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper
1 teaspoon Worcestershire sauce
8 slices mild provolone cheese, about 6 ounces
4 sturdy hoagie rolls, split
2 tablespoons unsalted butter, softened

Instructions

1Place the ribeye in the freezer for 30 minutes, until firm but not frozen solid. Slice it across the grain as thinly as possible.
2Heat 1 tablespoon oil in a large griddle or cast-iron skillet over medium heat. Add the onion and ¼ teaspoon salt. Cook for 12–15 minutes, stirring occasionally, until deeply browned and soft. Transfer to a plate.
3Butter the cut sides of the hoagie rolls. Toast them on the griddle for 1–2 minutes and set aside.
4Raise the heat to medium-high and add the remaining tablespoon of oil. Spread the shaved ribeye in a thin layer. Let it brown undisturbed for 60–90 seconds.
5Chop and turn the meat with two spatulas. Season with the remaining salt, black pepper, and Worcestershire. Cook for another 2–3 minutes, just until no pink remains.
6Mix the onions into the beef and divide the mixture into four portions on the griddle.
7Top each portion with 2 slices of provolone. Cover for 30–60 seconds, until melted.
8Scoop each portion into a toasted hoagie roll and serve immediately.

Nutrition Information

Estimated per serving: 1 of 4 servings.

870Calories

61 gProtein

34 gCarbohydrates

56 gTotal Fat

23 gSaturated Fat

2 gFiber

6 gTotal Sugars

1370 mgSodium

180 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Freeze the ribeye just until firm, about 30 minutes — not solid. Firm meat slices thin and even; frozen-solid meat is nearly impossible to cut cleanly.
Let the meat brown undisturbed for the first 60–90 seconds before you start chopping it. That's how you build real seared flavor instead of just gray, steamed beef.
Toast the rolls before filling them. A soft roll turns soggy fast under juicy meat and melted cheese; a toasted one holds its structure.

Substitutions

ribeye → top sirloin or flank steak Ribeye is the classic choice for richness, but leaner cuts work if sliced thin and cooked quickly.

provolone → white American cheese or Cheez Whiz Provolone is the classic; American melts even smoother, and Whiz is the diehard traditional pick.

hoagie rolls → any sturdy sub roll Look for a roll with a crisp crust and soft interior that can hold up to the juices.

Storage Instructions

Store leftover meat and onions in an airtight container in the refrigerator for up to 3 days, separate from the rolls. Reheat in a skillet and assemble fresh sandwiches.

Make Ahead

The onions can be caramelized up to 2 days ahead and reheated. Freeze and slice the ribeye the day you plan to cook, since thin-shaved raw meat doesn't hold well.

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