Quick & Easy Philly Cheesesteaks

A home-cooked meal in 20 minutes flat? This recipe proves you can make authentic Philly Cheesesteaks at home. With plenty of helpful tips—like how to perfectly slice the ribeye steak for cooking and which cheese you should use (hint: it's provolone, melted). This classic Philly Cheesesteak sandwich recipe is a quick and easy weeknight meal.

After I was married, my parents moved right outside Philadelphia. (Truth be told, I moved a lot in my life but that's a story for another post.) Anyway to the men in the family, Philadelphia meant nothing—nothing but Philly cheesesteaks. They're all about a beyond good steak sandwich recipe (I see you, Beef Tenderloin Sliders!)

And boy, have we eaten our fair share of em! From the famous duel between cross-corner Pat's King of Steaks and Geno's to those found in Reading Terminal or down The Main Line, we've eaten 'em. (I'll leave it to you to decide which cheesesteak sandwich is the best among them!)

So— it was a matter of frugality that a homemade Philly cheesesteak was created. Because you can't fly to Philly every time you're craving this easy comfort food recipe.

Let's dig in...because if you're not craving one right now, you will be after checking out this steak sandwich recipe.

Why you'll love this recipe

• Authentic. From the meat to the bread to what you're putting on top...if you're going to make a cheesesteak at home, it had better be as close to authentic as possible. The only reason it technically isn't an authentic Philly Cheesesteak is that it's made in your house and not Philadelphia (unless you live there)!
• Quick. The whole recipe (minus the 30 minute steak prep) takes 5 minutes to prep and 10 minutes to cook.
• Flexible. They're made individually so you can make as many as you need.
• Customizable. You like to order your Philly just the way YOU like it, right? This recipe makes it easy to offer the same to your guests!

Score!

What cut of beef for a Philly Cheesesteak?

There's probably lots of arguments discussions online about the best meat for a classic Philly cheesesteak but I'm here to tell you as a transplant-by-association that ribeye is the only choice. Ribeye has the perfect amount of marbling which means a lot of flavor. It's also not too thick because slicing your meat thin is the key to a fast cook and tender bite.

How to Slice Steak Thin

Knowing how to slice steak super thin is crucial for a steak sandwich recipe.

And it can be summed up in another one word answer (ok, two): the freezer.

Before slicing, pop your ribeye in the freezer for about 30 minutes. That'll give you the perfect texture to slice the steak as thin as possible. And the meat won't stick to your knife which slows everything down. Because these sandwiches are prepared right before you plan to eat, you can't be slowed down.

You've got a hungry crew staring at you, dontchya?

After the freezing time is up, thinly slice each ribeye and make individual piles of meat on a cutting board. I typically can get four really nice sized 8" sandwiches out of three steaks.

Once all the steak has been cut, it's time to get one side seasoned before you start cooking.

How to season Philly cheesesteak meat

One word.

GARLIC.

And you might want to sit down here because I'm gonna say something crazy. And this is one of the few times I'll say it...

You'll be using garlic powder instead of fresh. Yup, I said it.

Grab that jar of garlic powder (roasted— if you're extra like that) and shake, shake, shake a generous amount of garlic powder on each portion of steak —and then shake a bit more (the jar, not your behind). Because your ribeye and Philly Cheesesteak depend on it.

Also, make sure to season all the meat with a healthy sprinkle of salt (Redmond's Real Salt is one of absolute favs, btw) and ground black pepper.

Step-by-step instructions

• Heat a non-stick or well-seasoned griddle over high heat and then lower the heat to medium-high. You know your own stove. You're going to be searing the meat but then will need to melt the cheese and you don't want to overcook the meat. It's ok — I've got you!
• Oil the griddle and then using a flat spatula, place each portion of meat on your griddle, seasoned "side" down. Quickly season the other side of the meat with generous amounts of garlic powder, salt and pepper.

• After about 2 minutes has passed, flip the meat a section at a time using your spatula. Quickly lay pieces of sharp provolone over top and cook for 2 more than two more minutes.
• Turn off your burners. At this point, I will lay another pan or lid with a lip over the meat so that the cheese melts just right.

Of course, you can accessorize your Philly with all kinds of toppings:

• peppers: For a west coast variation, add peppers: sweet or hot, green, red (my go-to) or spicy giardiniera. Note: they don't officially add them in Philly but you do you, my friend!
• onions: slice thinly and slowly saute in a combo of half avocado or canola oil/half butter on low for 30 minutes or so until caramelized.
• mushrooms: saute in a little oil or butter over medium-high heat but don't allow to get too soft.
• red sauce or gravy: I know - another one that doesn't qualify as a Philly cheesesteak but it's good.

Best bread for cheesesteaks

At our house, we love a good roll by Turano bread, especially the bambinos.

Ways to use leftover meat

• Pile on to a mini buns for a slider.
• Chop up the meat and layer on a store-bought or homemade pizza dough with some provolone, sliced mushrooms and peppers for an easy Philly Cheesesteak pizza.
• Roll up the thinly sliced cooked steak in a wrap filled with roasted veggies.

Congrats, my friend! You're a PCSM (Philly CheeseSteak Master)!

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