Philly Cheesesteak Recipe

You are one recipe away from the best sandwich of your entire life!

A luxury ribeye steak, thinly sliced and seared to perfection! Two kinds of crispy fried onions, stacked high on toasted bread that soaks up every last drop of flavour. Finished with melted cheese and a sprinkle of fresh chives for that final, green flash of luxury.

About This Philly Cheesesteak Recipe

This recipe isn’t cheap to prepare, but it’s insanely good! We were inspired to make our own Philly Cheesesteak after visiting Fat Pat’s in Manchester City Centre and this has to be hands down the best sandwich we’ve ever had. But it was pricey…

So, we decided to see if we could recreate those sensational flavors at home using the best meat and cheese we could get our hands on. Now, it wasn’t exactly the same (who knows what magic they add to theirs), but it was definitely the second-best sandwich we’ve ever eaten and it couldn’t not be, given the ingredients we used!

Ingredients

Using the freshest ingredients in this Philly Cheesesteak recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Shallots (or store bought crispy onions)
Yellow Onion (or pre prepare our Caramelised onion)
Cooking Oil
buttermilk sub rolls
Thinly sliced ribeye steak
Provolone Cheese
Fresh Chives
Salt & Pepper
Unsalted butter

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card at the bottom of this post.

Important notice... Steps 7-11 are fast paced so if you can read and prepare for this in advance. The sirloin is not a cheap cut of meat and you don't want to overcook it.

Step 1: Add the cooking oil to a deep saucepan and heat until the oil sizzles gently when you add a shallot. 140–150°C (285–300°F).

Frying the shallots for the philly cheesesteak recipe

Step 2: Fry the chopped shallots in batches (5-6 minutes or until browned and crisp). If the oil sizzles rapidly or browns within seconds, it’s too hot - lower the heat and wait 1–2 minutes. Remove with a slotted spoon.

Setting aside the fried shallots in a bowl

Step 3: Set the fried shallots to one side ready for serving. Use a paper towel if you need to as any excess oil will turn the shallots soggy.

Step 4: Over a low heat this time in a new pan, gently melt the butter and add the onions to a pan. Keep the heat low and let the onions caramelize for 40 minutes or up to one hour.

Until nicely caremised for the philly cheesesteak

Step 5: The onions should look similar to this when they are nicely caramelised and soft. Set these aside for serving.

Frying the styeak for the philly cheesesteak

Step 6: Finely slice the sirloin against the grain of the meat into small enough bite sized pieces.

Step 7: Over a high heat, heat a tablespoon of oil and toss in the steak for 30 seconds whilst moving it around the pan with a spoon or spatula. Once it has slightly browned quickly move onto step 8 (we're avoiding overcooking the steak).

Step 8: Reduce the heat to medium then throw in the caramelised onions to heat them through again and combine all into a pile in the centre of your pan.

place 3 slices of provolone cheese on top

Step 9: Place 3 slices of provolone cheese (or whatever cheese you have decided to go for) and allow the cheese to melt whilst you quickly complete step 10.

Step 10: Butter the bread evenly. (you can also complete this step way in advance of course)

steaming the bun for the philly cheesesteak

Step 11: Straightaway, place the buttered sub on top of the melted cheese and cover the pan with a lid for 15-20 seconds to allow the bread to steam.

Step 12: Finally, set the sub on a plate and load with the meat, cheese, crispy shallots and the freshly chopped chives.

Hint: Work fast and prepare for this in advance. Don't overcook your meat!

What to ask your butcher for...

Go for about 600g of ribeye, and ask your butcher to slice it as thinly as possible. You want those fine, delicate slices that cook in seconds and stay buttery soft. It’s worth mentioning that you’re making a cheesesteak - most butchers will know exactly what you mean and slice it perfectly for you.

No butcher nearby? No problem.

If you don’t have a local butcher, you can use store-bought steak instead. Look for ribeye, sirloin, or even rump, just make sure you slice it as thinly as possible. The easiest way is to pop the steak in the freezer for about 30 minutes before cutting; this firms it up and makes it much easier to slice finely with a sharp knife.

Serving Size (Serves 2-4)

This recipe is written to serve 2-4. Most of the time, we cook for 2 and enjoy the leftovers the next day. 600g of Ribeye will stretch to four 6 inch subs and that's exactly what we did. Fancy a footlong or a heftier sandwhich? Then you're looking at 2 sandwiches here. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Storage

Fridge: Eat it straight away.
Freezer: Don't be silly, eat it!

Top Tip

Don’t overcrowd the pan! Cook your steak in batches so it sears nicely and doesn’t steam. This gives you that golden, caramelised edge that makes a cheesesteak irresistible.

FAQ

Can I use a different cut of beef?

Yes! While ribeye is traditional for its tenderness and flavour, sirloin, rump, or flank steak work really well too. Just make sure to slice the meat as thinly as possible so it stays tender when cooked quickly

What’s the best cheese to use?

Classic Philly Cheesesteaks use provolone or American cheese, but you can mix things up. Mozzarella, cheddar, or even a cheese sauce all melt beautifully into the steak. Go with what you love - it’s all about that gooey melt.

Can I make it ahead of time?

You can prep everything in advance. Slice the meat, chop the onions and peppers, and keep them in the fridge. When you’re ready to eat, it only takes a few minutes to cook and assemble, so it’s best enjoyed fresh off the pan.

Looking for other recipes like this? Try these:

Pairing

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