Entree: United States – Pennsylvania (Mid-Atlantic United States) – Philadelphia Cheesesteak

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1.5 lb (680 g) ribeye steak, thinly sliced against the grain (partially frozen for easier slicing)
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 2 tbsp (28 g) unsalted butter
- 2 medium yellow onions, thinly sliced — about 10–12 oz (280–340 g) total
- 1 green bell pepper, thinly sliced (optional) — about 6 oz (170 g)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 8 oz (227 g) Cheez Whiz (for traditional style) OR
- 8 slices (approx. 4 oz / 115 g) provolone cheese OR
- 8 slices (approx. 4 oz / 115 g) American cheese
- 4 long hoagie rolls (6–8 in / 15–20 cm), split but not fully separated
- 2 tbsp (30 g) unsalted butter or additional oil for toasting rolls
- Hot pepper relish or pickled hot peppers (optional, to serve)

Instructions

Short Description:
A classic Philadelphia sandwich of paper-thin ribeye steak sautéed with onions, finished with melted cheese (traditionally Cheez Whiz, provolone, or American) and served on a long hoagie roll. Optional sautéed peppers add a sweet or spicy note.

Regional Notes:
This Pennsylvania Mid-Atlantic version uses thinly sliced ribeye cooked quickly on a hot griddle or skillet, served on a long hoagie roll and finished with melting cheese—Cheez Whiz is a traditional Philadelphia choice, while provolone or American are common alternatives. Sautéed onions (and sometimes bell or hot peppers) are the typical vegetable additions that distinguish it from other regional steak sandwiches.

1. Prepare the steak: if not pre-sliced, place the ribeye in the freezer for 20–30 minutes until slightly firm, then slice as thinly as possible across the grain. Lightly season the slices with 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (1.25 g) black pepper; set aside.
2. Cook the onions (and peppers if using): heat 1 tbsp (15 ml) oil and 1 tbsp (14 g) butter in a large skillet or griddle over medium-high heat. Add the sliced onions and a pinch of salt, sauté until soft and golden, about 8–10 minutes. If using bell pepper, add it after 3 minutes so it softens but keeps some bite. Transfer onions/peppers to a plate and keep warm.
3. Heat the pan: wipe the skillet if needed and return to high heat. Add the remaining 1 tbsp (15 ml) oil and let it get very hot — you want a good sear.
4. Cook the steak: working in batches so the pan stays hot, add a layer of the thin steak slices, spread out so they contact the pan. Let them sear for 30–45 seconds, then flip and break up with a spatula, cooking until just browned, about 1–2 minutes total per batch. Season lightly with remaining salt and pepper and a splash (about 1 tsp / 5 ml) Worcestershire sauce if using. Remove each batch to a clean plate and repeat until all steak is cooked.
5. Combine and finish cheese: return all steak to the hot skillet, mix with the cooked onions/peppers. For Cheez Whiz: warm the jar briefly in a saucepan or microwave until pourable, then drizzle/wipe the Cheez Whiz over the steak and stir gently to coat. For provolone or American: pile the meat mixture into four even mounds in the skillet, top each mound with 2 slices provolone or 2 slices American, and cover the skillet for 30–60 seconds until the cheese melts.
6. Toast the rolls: spread 2 tbsp (30 g) butter or brush oil on the cut sides of the rolls. Toast cut-side down in a separate skillet or on the griddle over medium heat until golden and slightly crisp, about 2 minutes.
7. Assemble sandwiches: open each toasted roll and scoop a quarter of the cheesesteak mixture into each roll, using a spatula to transfer the meat and melted cheese. Add pickled hot peppers or hot pepper relish if desired.
8. Serve immediately while hot, with optional fries or a simple side salad for a complete meal.