Classic Cheesesteak Recipe using Ribeye Steak
About this recipe
This Classic Cheesesteak recipe is all about simplicity and quality. Using ribeye steak, onions, and cheese, it captures the essence of a true Philly cheesesteak, making it easy to recreate at home.
The key to this version is the use of Certified Angus Beef ribeyes, which are marbled for flavor and tenderness. The technique of freezing the steak briefly before slicing ensures you get those perfect thin ribbons that cook up beautifully.
Ingredient notes
- 900 g ribeye steak (2 steaks, 16 ounces each)
- 2.5 teaspoons coarse Kosher salt, divided
- 4 hoagie rolls or sub rolls (6-inch)
- 8 slices white American or provolone cheese (the creator prefers sliced cheese for better melting)
Tips from Certified Angus Beef ®’s video
- Freezing the ribeye for about 30 minutes makes it easier to slice into thin ribbons.
- Avoid crowding the ribeye on the griddle to ensure it browns properly instead of steaming.
- Using a metal offset spatula helps in flipping and pressing the sandwich closed effectively.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What is the total time required to make this cheesesteak?
- The total time required to make this cheesesteak is 1 hour.
- What type of cheese can I use for this recipe?
- You can use either white American or provolone cheese.
- Why should I freeze the ribeye steak before slicing?
- Freezing the ribeye for about 30 minutes firms it up, making it easier to slice thin.
No life story here — the video and the recipe are the whole point. All credit to Certified Angus Beef ®: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Place ribeye steaks in the freezer for about 30 minutes to firm them up for easier slicing.
- 2
Peel and dice the onions into about half-inch pieces.
- 3
Slice the ribeye steaks into thin ribbons after removing them from the freezer.
- 4
Heat a large griddle or cast iron skillet over medium heat.
- 5
Add a little butter to the griddle and toast the inside surfaces of the hoagie rolls until browned around the edges.
- 6
Remove the toasted rolls from the griddle and set aside.
- 7
Add another pat of butter and the fat from the ribeye to the griddle.
- 8
Add the diced onions to the griddle and sauté until they are evenly seared, seasoning with salt and pepper.
- 9
Once the onions are done, add the sliced ribeye to the griddle in a single layer, avoiding crowding.
- 10
Season the ribeye with salt and pepper, browning it on one side before flipping it over.
- 11
Mix the ribeye with the sautéed onions on the griddle.
- 12
Portion the meat and onion mixture onto the hoagie rolls, placing cheese on top of the meat.
- 13
Press the open roll onto the meat and cheese to help melt the cheese.
- 14
Use a spatula to lift the sandwich off the griddle, flipping it over to press it closed.
Heads up — we had to guess a little:
- The total time includes preparation and cooking time, estimated based on typical cheesesteak preparation.
Credit where it’s due: this recipe was transcribed from Certified Angus Beef ®’s original video on YouTube. Follow them there — it’s their dish.
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