Philly Cheesesteak Sandwich Recipe
This Philly Cheesesteak Sandwich recipe is based on the classic recipe from Pat’s King of Steaks on 9th Street, Philadelphia, the inventor and originator of the cheesesteak sandwich.
For this classic sandwich use thinly sliced, sauteed ribeye beef and onion, topped with melted cheese on a long, crusty roll or hoagie.
A hoagie is what a sub is called in the Philly area and we’ll use a hoagie for this recipe today to add to that authentic taste.
You’re going to need around 4 oz of ribeye steak to make one large hoagie when cut in half will serve 2, or you can eat 1 whole if you’re feeling super hungry.
How to Make a Classic Philly Cheesesteak Sandwich
First of all we’ll make the garlic butter which is spread inside the hoagie prior to toasting.
Take around 2 Tbsp of butter and add 1 crushed garlic clove. Mix togther in a small bowl. The butter helps the bread from drying out.
Cut the hoagie length ways and spread the garlic butter on the cut sides of the bread. Toast the hoagie until golden brown and set aside.
Fineley cut a whole onion, I’ve used red onion for my sandwich and sautee the onion for several minutes in a pan on medium heat with a splash of oil, I’ve used olive oil here. Once cooked place to one side.
Cut the ribeye steak into thin strips and place in a medium hot pan. Season to taste with salt and pepper and fry the steak until fully browned.
Add the cooked onion to the pan and combine with the steak. Now pile the steak and onion length ways together along the pan base.
Add 3 slices of cheese of your choice on top of the steak and onion in the pan on a low heat. Let the cheese melt over the steak for a minute.
Carefully remove the steak, onion and melted cheese and layer onto 1 side of the cut hoagie.
Cut the hoagie in half and serve. One half will serve one person.
Check out Natasha’s video below to see how to make this tasty classic sandwich.
Classic Philly Cheesesteak Sandwich
- 4 oz Ribeye Steak, trimmed and thinly sliced
- 1/2 tsp sea salt, to taste
- 1/2 tsp black pepper, to taste
- 1 large red onion, diced
- 3 slices mild provolone cheese
- 1 Hoagie Roll
- 2 Tbsp unsalted butter softened
- 1 garlic clove, pressed
- 2-4 Tbsp mayo, or to taste
- Cut the ribeye steak into thin strips
- Finely chop the onion
- Mix the butter and crushed garlic together
- Cut the hoagie in half length ways
- Add the garlic butter on the cut side of the hoagie
- Toast hoagie under grill until golden brown
- Fry onion in pan and set to one side
- Fry steak in pan with a splash of oil
- Season steak to taste
- Add onion to steak in pan
- Add cheese slices to steak in pan and let melt over steak and onion
- Remove steak, onion and cheese from pan & place onto 1 cut side of the hoagie
- Cut hoagie in half and serve