Classic Philly Cheesesteak Sandwich
Few sandwiches are as iconic as the Philly cheesesteak. Thinly sliced beef, sweet caramelized onions, perfectly melted cheese, and a toasted hoagie roll combine to create one of America's favorite comfort foods. The secret to an exceptional cheesesteak starts with quality beef, and Riverbend Cattle Company's Shaved Steak delivers tender, flavorful bites that cook in just minutes.
Whether you're making a quick weeknight dinner, feeding a crowd during the big game, or simply craving a restaurant-quality sandwich at home, this classic cheesesteak recipe is guaranteed to satisfy.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4 sandwiches
Ingredients
- 1½ pounds Riverbend Cattle Company Shaved Steak
- 4 hoagie rolls
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 8 slices provolone cheese (or white American cheese)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the butter and olive oil in a large cast-iron skillet or flat-top griddle over medium heat.
- Add the sliced onions and cook for 8–10 minutes until soft and lightly caramelized. If using bell peppers, add them during the last 5 minutes of cooking.
- Transfer the vegetables to one side of the skillet and increase the heat to medium-high.
- Add the Riverbend Cattle Company Shaved Steak in an even layer. Allow it to cook undisturbed for about 1 minute before breaking it apart with a spatula.
- Season with garlic powder, Worcestershire sauce, salt, and pepper.
- Continue cooking for 2–3 minutes until the beef is just cooked through.
- Mix the onions and peppers into the beef.
- Divide the beef mixture into four portions and top each with two slices of provolone cheese. Cover the skillet for about 30 seconds until the cheese melts.
- Meanwhile, lightly toast the hoagie rolls.
- Use a spatula to scoop each cheesy portion directly into a toasted roll. Serve immediately.
Chef's Tips
- Use high heat to quickly sear the shaved steak without overcooking it.
- A cast-iron skillet or flat-top griddle produces the best crust and flavor.
- Don't overcrowd the pan. If necessary, cook the beef in two batches.
- Toast the rolls to prevent them from becoming soggy.
Recipe Variations
Mushroom Cheesesteak
Add 8 ounces of sliced mushrooms while sautéing the onions.
Spicy Cheesesteak
Add sliced jalapeños and pepper jack cheese for extra heat.
Loaded Cheesesteak
Add sautéed mushrooms, peppers, onions, and a drizzle of garlic aioli.
Cheese Options
- Provolone
- White American
- Cooper Sharp
- Cheez Whiz (traditional Philadelphia style)
What to Serve with Philly Cheesesteaks
- Crispy French fries
- Onion rings
- Sweet potato fries
- Creamy coleslaw
- Dill pickle spears
- Potato salad
Storage & Reheating
Store leftover beef in an airtight container in the refrigerator for up to 4 days.
Reheat in a hot skillet for 2–3 minutes until warmed through. Assemble sandwiches fresh for the best texture.
Why Riverbend Cattle Company Shaved Steak?
Riverbend Cattle Company Shaved Steak is made from premium pasture-raised and grazed beef that's dry aged for 14 days to maximize tenderness and flavor. Because it's sliced thin, it cooks incredibly fast while remaining juicy and packed with rich beef flavor.
Whether you're making cheesesteaks, tacos, rice bowls, stir fry, or loaded fries, shaved steak is one of the most versatile cuts you can keep in your freezer.
The Bottom Line
A homemade Philly cheesesteak doesn't have to be complicated. With premium Riverbend Cattle Company Shaved Steak, a few simple ingredients, and less than 30 minutes, you can enjoy a restaurant-quality sandwich that's loaded with flavor and guaranteed to become a family favorite.
