If there’s one sandwich that always hits the spot, it’s the Philly Cheesesteak. Juicy beef, melted cheese, buttery bread, sizzling onions… there’s nothing delicate about it — and that’s what makes it amazing.

This is one of those recipes that turns a regular weeknight into something extra. We’re not cutting corners here. We’re leaning into the grease, the gooeyness, and the glorious mess.

Ingredients

• 1 lb thinly sliced ribeye or sirloin steak

• 1 small onion, thinly sliced

• 1 tbsp oil or butter

• Salt and pepper to taste

• 1/2 tsp garlic powder

• 1/2 tsp Worcestershire sauce (optional)

• 4 slices provolone cheese (or American/cheez whiz if going classic)

• 2–3 hoagie rolls or sub buns, split and lightly toasted

• Optional: sautéed peppers or mushrooms

Instructions

1. Prep the steak
   If your steak isn’t pre-sliced, freeze it for 30 minutes, then slice as thinly as possible against the grain.

2. Cook the onions
   In a hot skillet, add oil or butter and cook onions over medium heat until soft and golden. Remove and set aside.

3. Cook the steak
   In the same skillet, add sliced steak. Season with salt, pepper, garlic powder, and Worcestershire sauce. Sear until browned, 2–3 minutes.

4. Combine & melt
   Return onions to the pan, toss with steak, and lay cheese slices over the top. Let melt for 1 minute, then gently stir to mix.

5. Assemble & serve
   Load the mixture into toasted rolls. Serve hot — napkins required.

Sarah’s Tips

• Authentic Philly shops often use Cheez Whiz — feel free to go full traditional!

• For a shortcut, use shaved steak sold in most grocery stores.

• Want extra richness? Butter the rolls before toasting for a golden crunch.

• Add peppers or mushrooms if you want to stretch it or add a veggie touch.

Nutrition (per sandwich)

• Calories: ~700

• Carbs: 35g

• Fat: 45g

• Protein: 35g

• Sodium: ~900mg