Easy Philly Cheesesteak Recipe – Spend With Pennies

This Philly Cheesesteak recipe is a quick and easy weeknight meal.

Thinly sliced steak is seasoned, browned, and tucked into a soft bun with caramelized onions and melted cheese. It’s both easy and delicious!

Where It All Began

In the 1930s, Pat Olivieri, a hot dog vendor in Philadelphia, created the first Philly cheesesteak sandwich on his cart, and it was an instant hit.

Almost 100 years later, the Olivieri family still runs his restaurant, Pat’s King of Steaks.

Ingredient Tips For Philly Cheesesteaks

This Philly cheese steak recipe is simple and delicious, with thinly sliced steak, melted cheese, and caramelized onions in a soft roll.

• Steak: Ribeye is my favorite beef cut of beef for cheesesteak, as it’s tender and flavorful. Round steak or sirloin are other great options. Season simply with salt and black pepper.
• Onions: Cook white onion or sweet onion over low heat until caramelized. Feel free to add sliced green peppers or sauteed mushrooms if you’d like.
• Cheese: This cheesesteak recipe is topped with Provolone cheese. Other favorites include Cheez Whiz or American cheese.
• Buns: Use your favorite soft rolls. I toast the rolls with a bit of garlic butter for extra flavor.

How to Make a Philly Cheesesteak

1. Caramelize onions: Cook the onions in a large skillet until tender and golden. Set aside.
2. Cook: Thinly slice, season, and cook the beef (according to the recipe below).
3. Add cheese: Melt the cheese on top of the meat, top with toasted hoagie rolls and flip it over into the bun.

Serve with potato chips or french fries.

Holly’s Quick Tips

• Cut the beef as thinly as possible – it’s easiest if it’s in the freezer for about 30 minutes.
• If adding extra veggies like mushrooms or bell pepper, cook them once the onion has softened.
• Melt the cheese on the beef right in the pan, add the toasted roll, and flip the beef over with a spatula.
• Store leftover beef in an airtight container in the refrigerator for up to 5 days.

To freeze, store the beef mixture in a freezer bag for up to 2 months.

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Philly Cheesesteaks

Philly Cheesesteaks are a classic, well-loved sandwich. Seasoned steak grilled with onion & melted cheese then served on a garlic hoagie roll!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Freeze Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Cook ModePrevent your screen from going dark

• Place the steak in the freezer for 30-60 minutes.

• Meanwhile, in a 10-inch cast iron skillet, cook the onions and butter over low heat until caramelized, stirring occasionally, about 10 to 15 minutes. Transfer to bowl.

• Remove beef from the freezer and using a sharp knife, slice it as thinly as possible.

• Heat the skillet over medium heat. Cut the rolls open and spread garlic butter inside. Place the rolls butter-side down and cook until lightly toasted. Set aside.

• Turn the heat on the heat up to high and add the oil to the skillet. Season steak with salt and pepper.

• Once the oil is hot, add the beef and cook just until browned, about 2 to 3 minutes.

• Reduce the heat to low and stir in the onions. Leaving the the beef in the skillet, top it with the cheese slices and let it rest for about 1 minute or until melted.

• Place rolls over top of the cheese and, using a large spatula, transfer the beef mixture to the toasted rolls.

Freezing the steak makes it easier to thinly slice. Depending on where you shop, the butcher may thinly slice the beef for you (or your store may carry thinly sliced beef).
Optional additions:
2 small green bell peppers and/or sliced mushrooms can be added to the onions once they’re softened. 
If you don’t have garlic butter, spread butter over the rolls and sprinkle with garlic powder before broiling or grilling.

Serving: 1sandwich | Calories: 735 | Carbohydrates: 37g | Protein: 36g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 134mg | Sodium: 751mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 774IU | Vitamin C: 3mg | Calcium: 237mg | Iron: 13mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course, Sandwich

Cuisine American

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