I just nailed an Easy Cheesesteak Recipe that piles tender thin steak, caramelized onions, insane sauce and molten cheese into a toasted hoagie so juicy you’ll cancel takeout.

Jump to Recipe

I’m obsessed with this Easy Cheesesteak Recipe because it’s pure meaty, cheesy chaos that actually works. The thinly sliced ribeye gets all tender and the thinly sliced onions caramelize into sticky sweetness that fights back against the melty cheese.

I love how the hoagie roll soaks up juices without falling apart. But it’s not fancy, it’s honest comfort in a messy mouthful.

And I get why people keep asking for my Philly Cheese Steak Sandwich Recipe when they see it. Two bites and you’re hooked.

Yep, I’ll eat this for dinner any night. No regrets, ever.

So messy and glorious.

Ingredients

Print Recipe (No Advertisments)

Ribeye or top round steak — the meaty star, juicy and thin for quick bites.
Kosher salt adds straightforward seasoning; makes the meat actually taste like something.
Black pepper gives a little kick and tiny crunch on each chew.
Vegetable or canola oil keeps things from sticking and helps brown the meat nicely.
Unsalted butter brings richness and a silky mouthfeel to the onions and rolls.
Yellow or sweet onions caramelize into sweet, cozy layers of flavor.
Garlic adds that warm, savory pop you’ll notice right away.
Worcestershire sauce gives subtle tang and umami without being weirdly salty.
Soy sauce optional; it deepens savory notes if you want more punch.
Hoagie rolls provide the soft, sturdier base to hold all those fillings.
Provolone or American cheese melts into gooey, comforting strings with every bite.
Mayonnaise makes a creamy spread that keeps the sandwich from feeling dry.
Dijon mustard optional; a tiny tang that brightens the rich stuff.
Green bell pepper optional; adds fresh crunch and a mild, grassy bite.

Ingredient Quantities

1 pound thinly sliced ribeye or top round steak, partially frozen for easier slicing

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons vegetable oil or canola oil, divided

2 tablespoons unsalted butter

2 medium yellow or sweet onions, thinly sliced

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce (optional, adds extra umami)

4 hoagie rolls or long sandwich rolls, split

8 slices provolone cheese or American cheese (about 2 slices per sandwich)

2 tablespoons mayonnaise (for the sauce or to spread on rolls)

1 teaspoon Dijon mustard (optional, for the sauce)

Optional: 1 small green bell pepper, thinly sliced (if you like peppers)

How to Make this

Print Recipe (No Advertisments)

1. Freeze the steak for 20 to 30 minutes so it’s easier to slice thin, then slice against the grain into very thin strips and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat, add the sliced onions and 2 tablespoons butter and cook, stirring often, until deeply golden and caramelized, about 12 to 15 minutes; add the optional thinly sliced green bell pepper in the last 5 minutes if you want peppers.

3. Push the onions to the side of the skillet, add the remaining 1 tablespoon oil, increase heat to high and add the steak in a single layer, sear without moving for 30 to 60 seconds then stir and cook until just browned but still juicy, about 2 to 3 minutes total.

4. Reduce heat to medium, stir the onions back into the steak, add 2 cloves minced garlic, 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce if using, toss everything together for 30 to 60 seconds so the flavors marry; taste and adjust salt or pepper.

5. Meanwhile, split the 4 hoagie rolls and lightly toast them under the broiler or in a hot pan so they hold up to the filling and dont get soggy.

6. Mix 2 tablespoons mayonnaise with 1 teaspoon Dijon mustard (if using) to make a quick spread; spread this on the cut sides of the toasted rolls.

7. Pile the hot steak and onion mixture onto the bottom halves of the rolls, dividing evenly among 4 rolls.

8. Top each pile with 2 slices provolone or American cheese (8 slices total), close the sandwich and return to the oven or skillet just long enough to melt the cheese, about 1 to 2 minutes.

9. Serve immediately while hot and juicy. Tip: thin slices, high heat and not overcooking the steak is the secret to tender cheesesteaks, and caramelize the onions low and slow for the best sweet flavor.

Equipment Needed

1. Cutting board — a sturdy one so you can freeze and slice the steak safely
2. Sharp chef’s knife so you can cut super thin slices (youll want it very sharp)
3. Large skillet or frying pan (cast iron or stainless works best)
4. Tongs or a wide spatula for searing and stirring the steak
5. Wooden spoon or heatproof spatula for caramelizing the onions
6. Small bowl and spoon to mix the mayo and mustard spread
7. Baking sheet or broiler-safe pan to toast the rolls under the broiler
8. Kitchen thermometer (optional) to check steak temperature if you like precision
9. Pastry brush or butter knife for spreading butter and the mayo mixture on the rolls

FAQ

Q: Can I use a different cut of beef?

A: Yes. Ribeye or top round are great, but sirloin or flank work fine too. Freeze the meat a little so it slices thinly easier, and cook quickly so it stays tender.

Q: How do I get the onions sweet and soft fast?

A: Use medium heat and give them time, about 15 to 20 minutes, stirring often. Add a pinch of salt to draw out moisture. If you want faster, add a splash of water and cover for a few minutes, but watch so they don’t burn.

Q: What cheese melts best?

A: Provolone or American are classic because they melt smooth. If you like, use mozzarella or fontina, but slice thin so it melts quicker. Overlap slices on the meat and cover the pan for a minute to help melting.

Q: Can I make these ahead or freeze them?

A: You can prep the meat and onions a day ahead and refrigerate. Assemble and toast right before eating. Freezing whole sandwiches is ok but bread gets soggy when thawed. Better to freeze just the cooked beef and reheat in a skillet.

Q: Do I need the soy sauce or Worcestershire?

A: Worcestershire is worth it for that classic flavor, but soy is optional. Use soy for extra umami and a little salt. If you skip both, add a tiny pinch more salt and a dash of vinegar or lemon if you want brightness.

Q: Any tips so the steak stays tender?

A: Slice very thin across the grain, don’t overcook, and cook in a hot pan in small batches so the meat sears instead of steams. Let the steak rest a minute off the heat before piling on the rolls.

Easy Cheese Steak Sandwich Recipe Substitutions and Variations

Steak: use thinly sliced flank, skirt, or sirloin steak instead of ribeye or top round. They cook fast and still get tender if you slice against the grain, just dont overcook.
Onions: swap yellow onions for sweet Vidalia, red onions, or even shallots for a milder, sweeter flavor. Caramelize a bit longer if they seem too sharp.
Cheese: use mozzarella, Monterey Jack, or a cheddar blend instead of provolone or American. Mozzarella melts great, cheddar gives more bite.
Rolls: replace hoagie rolls with brioche buns, kaiser rolls, or toasted baguette slices. Brioche adds richness, baguette gives a crunchier bite.

Pro Tips

1. Freeze the steak just long enough to firm up, not turn into a brick. If it gets too hard your knife will tear the meat instead of slicing it thin. Aim for 20 to 30 minutes and slice with a very sharp knife so the pieces stay tender.

2. Caramelize the onions low and slow, stirring often at first then less as they color. Add a pinch of salt early to draw out moisture, and don’t rush them by turning the heat up — sweetness comes from patience.

3. Sear the meat in a hot, hot pan in small batches so it browns instead of steams. Crowd the pan and the steaks will stew; do quick single-layer sears and pull them off a bit underdone since they keep cooking when mixed with the onions and cheese.

4. Toast the rolls and use a light mayo-mustard spread so the bread acts like a barrier against sogginess. If you’re making them ahead, hold off on adding sauce until right before serving, otherwise the rolls will go limp.

Easy Cheese Steak Sandwich Recipe

Recipe by Sarah level

0.0 from 0 votes

I just nailed an Easy Cheesesteak Recipe that piles tender thin steak, caramelized onions, insane sauce and molten cheese into a toasted hoagie so juicy you’ll cancel takeout.

Servings

servings

Calories

722

kcal

Equipment: 1. Cutting board — a sturdy one so you can freeze and slice the steak safely
2. Sharp chef’s knife so you can cut super thin slices (youll want it very sharp)
3. Large skillet or frying pan (cast iron or stainless works best)
4. Tongs or a wide spatula for searing and stirring the steak
5. Wooden spoon or heatproof spatula for caramelizing the onions
6. Small bowl and spoon to mix the mayo and mustard spread
7. Baking sheet or broiler-safe pan to toast the rolls under the broiler
8. Kitchen thermometer (optional) to check steak temperature if you like precision
9. Pastry brush or butter knife for spreading butter and the mayo mixture on the rolls

Ingredients

1 pound thinly sliced ribeye or top round steak, partially frozen for easier slicing
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil or canola oil, divided
2 tablespoons unsalted butter
2 medium yellow or sweet onions, thinly sliced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce (optional, adds extra umami)
4 hoagie rolls or long sandwich rolls, split
8 slices provolone cheese or American cheese (about 2 slices per sandwich)
2 tablespoons mayonnaise (for the sauce or to spread on rolls)
1 teaspoon Dijon mustard (optional, for the sauce)
Optional: 1 small green bell pepper, thinly sliced (if you like peppers)

Directions

Freeze the steak for 20 to 30 minutes so it's easier to slice thin, then slice against the grain into very thin strips and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon vegetable oil in a large skillet over medium high heat, add the sliced onions and 2 tablespoons butter and cook, stirring often, until deeply golden and caramelized, about 12 to 15 minutes; add the optional thinly sliced green bell pepper in the last 5 minutes if you want peppers.
Push the onions to the side of the skillet, add the remaining 1 tablespoon oil, increase heat to high and add the steak in a single layer, sear without moving for 30 to 60 seconds then stir and cook until just browned but still juicy, about 2 to 3 minutes total.
Reduce heat to medium, stir the onions back into the steak, add 2 cloves minced garlic, 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce if using, toss everything together for 30 to 60 seconds so the flavors marry; taste and adjust salt or pepper.
Meanwhile, split the 4 hoagie rolls and lightly toast them under the broiler or in a hot pan so they hold up to the filling and dont get soggy.
Mix 2 tablespoons mayonnaise with 1 teaspoon Dijon mustard (if using) to make a quick spread; spread this on the cut sides of the toasted rolls.
Pile the hot steak and onion mixture onto the bottom halves of the rolls, dividing evenly among 4 rolls.
Top each pile with 2 slices provolone or American cheese (8 slices total), close the sandwich and return to the oven or skillet just long enough to melt the cheese, about 1 to 2 minutes.
Serve immediately while hot and juicy. Tip: thin slices, high heat and not overcooking the steak is the secret to tender cheesesteaks, and caramelize the onions low and slow for the best sweet flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.