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The Best Philly Cheesesteak Recipe

Learn how to make an authentic Philly Cheesesteak Sandwich loaded up with caramelized onions and a delicious cheese sauce.
Course lunch, Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 1298kcal


For the Sauce:

  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded American cheese
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic granules
  • 1 teaspoon ground dry mustard
  • 12 ounces evaporated milk
  • sea salt to taste

For the Sandwich:

  • 3 tablespoons clarified butter ghee
  • 2 peeled and sliced yellow onions
  • 2 pounds thinly sliced ribeye steak
  • 4 8 ” buns
  • sea salt and pepper to taste


  • For the Sauce: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.
  • Add 1 ½ tablespoons of clarified butter to a large frying pan or flattop over medium-high heat and cook the onions until lightly browned and soft, about 10 minutes. Set to the side.
  • Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
  • Cook for 2-4 minutes or until lightly browned and cooked throughout.
  • Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
  • To Serve: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.
  • Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
  • Serve hot.


Chef Notes:
  • Make-Ahead: You can caramelize the onions and meat 2-3 hours ahead of serving. Simply keep them warm in a crockpot or in a pan over low heat. The meat is thin enough that it will stay tender.
  • How to Reheat the Steak: Add the desired amount of steak and onions to a small frying pan over low heat and cook until hot. You can also heat in a microwave-safe bowl until hot.
  • How to Reheat the Sauce: Add the desired amount to a small saucepan and heat over low heat while occasionally stirring until hot.
  • How to Store: Keep the cooked meat and onions separate from the buns and sauce and cover in the refrigerator for up to 4 days. The sauce will keep for up to 5 days covered in the fridge.
  • How to Freeze: Keep the cooked meat and onions separate from the buns and sauce and cover in the freezer for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
  • Tools Needed: You can use a flat top pan or a regular large frying pan. You will also need a metal spatula.


Calories: 1298kcal | Carbohydrates: 109g | Protein: 72g | Fat: 63g | Saturated Fat: 29g | Cholesterol: 212mg | Sodium: 1423mg | Potassium: 854mg | Fiber: 4g | Sugar: 20g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 443mg | Iron: 36mg