From Hoagie Roll to Ribeye: Breaking Down Cheesesteak Ingredients

By madcowcheesesteaks September 1, 2025

A cheesesteak is one of those simple but ideal sandwiches in which each component has its own unique role. It begins with the hoagie roll, soft inside but sturdy enough to contain everything.

Next are the ribeye, a beef cut for flavor and tenderness. Melted cheese holds it all together, creating a creamy richness with each bite.

Others prefer to include extras such as peppers, onions, or mushrooms for added flavor. But how to roll everything together, to enjoy this delicious serving loved by many? Don’t worry, in this guide we have included everything you need to know about this recipe.

History of the Philly Cheesesteak

The origin of the Philly Cheesesteak lies in Philadelphia, Pennsylvania, in the 1930s. It was initially invented by Pat and Harry Olivieri, two brothers who initially sold hot dogs from a small stand.

One day, they decided to try something different and cooked up thin slices of beef with onions, served on a fresh roll. The new sandwich quickly gained attention, and customers loved it.

Later, cheese was added, making the sandwich even more iconic. What started as a quick experiment has since become a classic dish that represents the true flavor of Philadelphia.

Why You’ll Love this Recipe

Philly Cheesesteak is indeed the dream sandwich for many. Melty beef, silky onions, and peppers are sautéed in a butter sauce and combined with gooey cheese, making it impossible to resist.

But what really completes it is the double cheese—mixed into the meat first and then spread on top for that optimum gooey bite. It’s the ultimate comfort food, hot and hearty enough to fill your belly and satisfy every craving.

Best of all, it’s easy to prepare in under an hour, with the majority of time spent baking in the oven, making it a great choice for busy weeknights.

Selecting and Preparing Ingredients for Philly Cheesesteak

The centerpiece of a Philly Cheesesteak is the steak itself. Ribeye is the traditional cut and gives the best flavor, but flank, strip, skirt, or even top sirloin work nicely too. If you’re on a budget, ground beef can also be used. For the best texture, slice the steak against the grain into paper-thin pieces.

A quick restuarant hack is to pop the steak in the freezer for a short time—it firms up the meat, making it easier to slice thinly. You can even pound it gently with a meat tenderizer if slices come out thicker than you’d like. When it comes to extras, thinly sliced green bell peppers or mushrooms add more flavor, though they’re optional.

Fresh bakery sub rolls, about 8 to 9 inches long, are perfect for holding everything together without getting soggy. Cheese is what holds it all together—Cheez Whiz is the traditional choice, but provolone or American cheese does the trick as well.

For added flavor, go with plain salt and pepper, or a light mixture to enhance taste. A cheesesteak tastes even better with fries, onion rings, or even a plain potato or macaroni salad on the side.

Step-by-Step Directions

1. Prepare the Oven

Preheat the oven to 350°F. Put each hoagie roll on a square of foil so they’re available to be filled later.

2. Sauté the Veggies

Melt 2 tablespoons of butter in a big skillet over medium-high heat. Add the sliced onions and peppers and season with a pinch of salt and pepper. Cook by stirring occasionally, until it’s softened and has a nice brown color, about 8–10 minutes. Remove them from the skillet and set aside on a plate.

3. Cook the Beef

In the same pan, melt the last 2 tablespoons of butter. Season the beef with pepper and salt, and add it to the pan. Cook, occasionally by stirring, until it changes to a brown color, do it for around around 5 minutes.

4. Mix Beef and Vegetables

Reduce the heat to medium and re-add peppers and onions to the skillet. Now stir everything together.

5. Add Cheese

Spread 4 slices of cheese over the mixture. Allow it to melt for about a minute or two, then stir until the cheese is incorporated into the beef and vegetables.

6. Assemble the Sandwiches

Split the mixture between the hoagie rolls. Put 2 additional slices of cheese on top of each sandwich.

7. Bake And Serve

Wrap each sandwich tightly in foil, place them in the oven, and bake for about 30 minutes. After this unwrap and serve the recipe warm.

Cheesesteak Griddle Temperatures and Cooking Method

Getting the temperature right is the secret to a great Philly Cheesesteak. A griddle set between 400–425°F (204–218°C) works best. If the pan is too cool, the meat will steam instead of turning brown, and you’ll miss out on that rich flavor.

But if it’s too hot, the onions will get burnt and the meat will dry out. The aim is a good balance—only enough browning on the meat and the edges of the onions to add the flavor without overcooking.

When you first put the meat on the griddle, let it rest for a second or two so let it turn brown. After you notice it doing it has started changing the color, begin chopping with a heavy spatula or scraper.

Continue chopping and flinging the meat as it cooks, then add the onions when the steak is nearly ready. Then there’s the cheese—let it get all gooey into the meat mixture. You don’t toast the bread, but you can hollow out a bit of the inside to provide more space for more steak and cheese.

Serving Suggestions

If you want to mix things up, there are also a lot of yummy toppings you can experiment with. Sautéed mushrooms provide a deep, earthy flavor, while sliced jalapeños provide a pleasant zing of heat.

To add some fresh crunch, you can toss in shredded lettuce. Also if you like it with a bit of sauce, a bit of ketchup is also surprisingly great. You can mix and match according to your liking to make the sandwich more better.

What If I Want to Make It In Advance

If you wish to make these perfect Cheesesteak sandwiches in advance or store some for later, there are a few easy tricks that simplify the process. Begin by pre-slicing the meat. If your local grocery store has a butcher counter, get them to thinly slice the ribeye for you. It reduces a lot of work, and you’ll only need to chop it lightly at home.

For freezing, simply continue with the recipe until you’ve filled the hoagie rolls with the beef and onion mixture. Allow them to cool completely, then wrap each one individually in foil and put them in a freezer.

When you’re ready to eat, you can heat them straight from the fridge. Simply put the foil-wrapped sandwiches in a 350°F oven and heat for approximately 30 minutes until it’s hot and melty.

Budget-Friendly Tips for Preparing Philly Cheesesteak

Philly Cheesesteak does not have to be expensive. Although ribeye and sirloin are the most popular cuts, they are costly and require effort to cut paper-thin. A clever hack is to use pre-packed shaved steak, which you can typically locate in the meat department at the store.

There are a couple of options—“beef shaved steak” and “ribeye shaved steak.” The ribeye version has better flavor and quality, but it does cost a little more. The plain beef shaved steak is more budget-friendly and still works well if you’re trying to save.

As packages are typically sold in 12–14 ounces, they will typically make 3–4 big sandwiches. To make the servings more better and cost effective without compromising flavor, mushrooms, peppers, and onions can be added.

Not only does this fill out the sandwiches, but it also adds additional flavor to each bite. In this manner, you have a great Philly Cheesesteak meal without breaking the bank.

Conclusion

Ultimately, a cheesesteak is not necessarily about meat and bread—it’s the manner in which each ingredient makes it so special. Soft roll, tender ribeye, and gooey cheese combine to form a simple yet heavenly combination of flavors and textures.

Throw on a few extra toppings if you want to experiment, or stick with basics. These are only a few reasons why the cheesesteak has been popular for so long.

FAQs

What bread is used in a cheesesteak?

A soft hoagie roll is the traditional choice because it wraps up the fillings without splitting apart.

Why is ribeye meat so popular?

Ribeye is a juicy, tender, and flavorful type of meat, best for this recipe. Its flavour, tenderness and faster preparation makes it an ideal for many recipes.