There’s something about a Philly Cheesesteak that just hits different. It’s simple, iconic, and when done right, absolutely unforgettable. Thin-sliced ribeye, slow-cooked onions, melty cheese, and a soft roll are all you need. But here, we’re taking it one step further with a garlic butter–toasted hoagie that brings the whole thing together.
This isn’t a salad disguised as a sandwich. You won’t find lettuce or tomato here—just the essentials. If you’ve been searching for an authentic yet elevated version of the classic Philly Cheesesteak, this is the one.
Why You’ll Love This Recipe
- Real flavor, real fast: This sandwich cooks up in under 30 minutes with big steakhouse energy.
- Garlic butter bread: Toasted rolls with buttery garlic flavor put this over the top.
- Perfect for parties or weeknights: Make a few for the crew, or save the leftovers (if there are any).
Whether you’re from Philly or just craving that Northeast flavor, this sandwich has the perfect combination of savory meat, silky onions, and cheesy goodness. Let’s get into it.
Ingredients
For the Cheesesteak Filling:
- 1 pound shaved ribeye steak (or steakums if that’s what you have)
- 1 large yellow onion, thinly sliced
- 2 tablespoons butter or oil
- Salt and pepper, to taste
- Garlic powder and onion powder, to taste
- 1 tablespoon Worcestershire sauce
- 6 slices Cooper Sharp cheese (or American cheese if preferred)
Garlic Butter:
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon chopped parsley (optional)
For the Bread:
- 2 to 4 hoagie rolls
- Mayonnaise (optional)
Step-by-Step Instructions
Caramelize the Onions
Start by heating 1 tablespoon of butter or oil in a skillet over medium heat. Add your thinly sliced onions and cook them low and slow. Season with salt, pepper, garlic powder, onion powder, and a splash of Worcestershire sauce. Stir occasionally and let them soften and develop that deep golden color, about 12 to 15 minutes. Once they’re soft and sweet, remove them from the skillet and set aside.
Cook the Ribeye
Crank your skillet up to high heat until it’s just starting to smoke. Add a small amount of oil or butter, then lay in the shaved ribeye. Let the meat sit undisturbed for a minute or two to form a crust, similar to a smash burger. Once browned, use a spatula to break it up and finish cooking. Season lightly with salt and pepper—keep it simple to let the meat shine.
Combine Steak and Onions
Return your caramelized onions to the skillet with the cooked steak. Stir to combine, letting those flavors melt together for a couple more minutes.
Add the Cheese
Lay your cheese slices directly on top of the hot steak and onions. Cover the pan with a lid or foil to help the cheese melt quickly and evenly. Once melted, mix gently to distribute that creamy cheese throughout the meat.
Toast the Bread with Garlic Butter
In a small bowl, combine melted butter, minced garlic, and chopped parsley. Brush the mixture on the inside of each hoagie roll. Toast the rolls cut-side down in a skillet or on a griddle until golden and crisp. This step adds a rich, savory flavor to every bite.
Assemble
Spread a thin layer of mayo on the toasted rolls, if using. Pile in a generous amount of the cheesy steak and onion mixture. Serve hot and fresh off the skillet.
What to Serve with a Philly Cheesesteak
Make it a full meal with these perfect pairings:
- Seasoned French Fries
- Onion Rings
- Potato Wedges
- Coleslaw
- Pickle Spears
- Loaded Tater Tots
- Sweet Potato Fries
- Macaroni Salad
- Chips and Dip
- Grilled Corn on the Cob
These sides keep things casual, hearty, and perfect for a weeknight dinner, game day, or backyard get-together.
Tips and Tricks for Success
- Use real shaved ribeye: That marbled fat makes all the difference in flavor and texture.
- Let the steak sear: Resist the urge to stir right away—give it time to develop that golden crust.
- Caramelize slowly: The onions bring sweetness and depth, so don’t rush them.
- Don’t overload the sandwich: Keep it neat so every bite has balance.
- Use the right cheese: Cooper Sharp is a favorite in Philly for good reason, but American works just fine if that’s what you have.
Make-Ahead and Storage Tips
- To prep ahead: Slice onions and prepare garlic butter up to 2 days in advance. Store in airtight containers in the fridge.
- To store leftovers: Keep the meat and onions in a sealed container for up to 3 days. Reheat gently on the stove or microwave.
- To freeze: The steak and onion mixture freezes well. Just cool completely, then store in freezer-safe bags for up to 2 months.
Frequently Asked Questions
Can I use a different type of meat?
Yes. While shaved ribeye is the most authentic, you can use thinly sliced sirloin or even chicken as an alternative.
What kind of bread should I use?
Look for soft hoagie rolls or Amoroso-style sandwich rolls. They should be sturdy enough to hold the filling without falling apart.
Do I need a griddle or flat-top?
No. A cast-iron skillet works beautifully. Just make sure it’s hot enough to sear the meat.
Philly Cheesesteak with Garlic Butter Toasted Bread
Ingredients
- For the Cheesesteak Filling:
- 1 lb shaved ribeye steak or steakums
- 1 large yellow onion thinly sliced
- 2 tablespoons butter or oil
- Salt and pepper to taste
- Garlic powder and onion powder to taste
- 1 tablespoon Worcestershire sauce
- 6 slices Cooper Sharp cheese or American cheese
- For the Garlic Butter:
- 4 tablespoons unsalted butter melted
- 3 cloves garlic minced
- 1 teaspoon chopped parsley optional
- For the Bread:
- 2 –4 hoagie rolls
- Mayonnaise optional
Instructions
- Heat 1 tablespoon butter or oil in a skillet over medium heat. Add sliced onions and season with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Cook for 12–15 minutes, stirring occasionally, until golden and soft. Remove and set aside.
- In the same skillet, increase heat to high. Add a little oil or butter, then add the shaved ribeye. Let sear undisturbed for 1–2 minutes to develop a crust. Break up and continue cooking until no pink remains. Season with salt and pepper.
- Return the caramelized onions to the skillet. Stir to combine and cook together for another 2–3 minutes.
- Layer slices of Cooper Sharp cheese over the hot meat mixture. Cover with a lid or foil for 1–2 minutes to melt. Stir gently to mix.
- In a small bowl, combine melted butter, garlic, and parsley. Brush onto the inside of each roll. Toast cut side down in a skillet until golden and crisp.
- Spread mayonnaise on rolls if using. Pile in the cheesy steak and onion mixture. Serve immediately.
