Philly Cheesesteak

Name: Philly Cheesesteak With Homemade Cheese Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 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; coarse salt to taste; 3 tablespoons clarified butter (or ghee); 2 peeled and sliced yellow onions; 2 pounds thinly sliced ribeye steak; 4 8 ” buns; coarsesalt and pepper to taste

This Philly cheesesteak features thinly sliced ribeye steak, caramelized onions, and a creamy homemade cheese sauce made from sharp cheddar and American cheese. The standout is the from-scratch cheese sauce that delivers authentic flavor without processed cheese whiz.

🌍American 🏷️Philly cheesesteak

Total

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Billyparisi

Ingredients

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

coarse salt to taste

3 tablespoons clarified butter (or ghee)

2 peeled and sliced yellow onions

2 pounds thinly sliced ribeye steak

4 8 ” buns

coarsesalt and pepper to taste

12 Ingredients

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Instructions

1
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.
2
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.
3
Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
4
Cook for 2-4 minutes or until lightly browned and cooked throughout.
5
Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
6
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.
7
Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
8
Serve hot.

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Tips & Notes

Pro tips

Caramelize the onions low and slow (8-10 minutes) stirring frequently—this develops deep sweetness that balances the savory steak and cheese.
Cook the steak in batches over medium-high heat without overcrowding the pan; this ensures browning rather than steaming.
Whisk the cornstarch with a little milk before adding to the cheese sauce to prevent lumps and ensure a smooth, silky texture.
Toast the hoagie roll lightly in the same pan after cooking the steak to add crunch and absorb any flavorful drippings.

Substitutions

Evaporated milk → whole milk or heavy cream (use slightly less, as they're richer)
Sharp cheddar + American cheese → provolone and mozzarella blend (slightly different flavor profile, less creamy)
Ribeye steak → sirloin or skirt steak (leaner; slice thinner and watch cook time closely)

Storage & make-ahead

Store assembled cheesesteaks wrapped in foil in the refrigerator for up to 2 days; reheat in a 350°F oven for 8-10 minutes. Cheese sauce and cooked steak can be stored separately for up to 3 days and reassembled when ready to serve.

Common Questions

Can I use a different cut of steak?

Ribeye is ideal for its tenderness and marbling. Sirloin or flank steak work as alternatives, though ribeye's fat content keeps the meat juicier during cooking.

How thin should the steak be sliced?

Aim for 1/8-inch thickness or thinner. Partially freeze the ribeye for 1-2 hours before slicing to make it easier to cut uniform, thin pieces.

What if my cheese sauce breaks or becomes grainy?

This usually happens from overheating. Keep the heat low to medium, stir constantly, and add evaporated milk slowly. If it breaks, whisk in a tablespoon of cold milk to smooth it out.

Can I make the cheese sauce ahead?

Yes, make it up to 2 hours ahead and store in an airtight container in the refrigerator. Reheat gently over low heat, stirring constantly and adding a splash of milk if needed.

Should I use clarified butter or regular butter?

Clarified butter has a higher smoke point and won't brown as quickly, giving you better control when cooking the steak and onions. Regular butter works but may burn slightly.