Shaved Beef Philly Cheese Steak

This Shaved Beef Philly Cheesesteak Recipe is a classic combination of thinly shaved beef and melted cheese in a soft and crusty roll. It is easy to make at home and rivals the best philly cheesesteaks in Philadelphia!

What is Philly Cheesesteak?

A Philly Cheesesteak Sandwich is a delightfully messy meal that’s hearty and satisfying! There’s an on-going debate about what does and doesn’t belong in an authentic philly cheesesteak, how the meat is cooked, what cheese to use, the best bread, and whether certain toppings should be included. 

To us the best Philly cheese steak consists of thinly shaved rib-eye steak that’s sautéed with onions and served with ooey, gooey, melted cheese on a soft yet crusty hoagie roll! 

Ingredients You’ll Need

• hoagie rolls 
• shaved beef
• olive oil
• provolone cheese
• onion
• salt and pepper
• bell pepper
• Worcestershire sauce

How to Make Shaved Beef Philly Cheese Steak

• Heat a large cast-iron skillet to medium-high heat. Add olive oil. Once hot, add optional sliced onions and green pepper. Sauté for 8-10 minutes until caramelized. Remove to a plate and reserve.
• Shave the beef into 1/8-inch thick pieces. Add the remaining oil followed by the shaved beef. Sauté for 2-3 minutes until no longer pink. To create shreddy layers, you can pull the thinly shaved beef apart during cooking to tenderize and brown the meat.
• Add sautéed onions and green peppers back to the pan. Mix with the steak. Season with salt, pepper, and Worcestershire sauce. Divide the mixture into 4 oval-shaped portions in the pan.
• Reduce heat to medium-low and add the cheese on top of each portion. 
• When the cheese is half melted, cut open the hoagie rolls, and place each on top of the cheese. Let it warm up slightly (and flip the whole thing over using a large spatula. Serve immediately.

Pro Tips

• Freeze the beef for 45-60 minutes first and it’ll be much easier to slice thinly. Cut the beef across the grain for the most tender meat.
• The rolls should NOT be toasted! Instead, warm them slightly by placing it on top of the meat and cheese for 1-2 minutes before serving. 
• Once your beef and toppings are cooked, scoop the mixture into several oval-shaped portions. Then top with cheese and let it melt without stirring. Place the open roll facing down on top, then flip the whole thing over. The melted cheese creates a barrier that prevents the beef from making the bread soggy!

How to Shave the Beef into Thin Slices

Classic Philly Cheesesteak is made with thinly-shaved rib-eye steak, a well-marbled cut with higher fat content which makes it incredibly flavorful, juicy, and tender. As you cook the thinly-sliced beef in the pan, the fat melts into the meat, enhancing flavor and texture for the perfect sandwich!

While ribeye is the ideal cut, it can be pricey. For a more budget-friendly steak, you can use either sirloin or chuck eye steak. Just slice the beef 1/8-inch thick. To create shreddy layers, you can pull the thinly shaved beef apart during cooking to tenderize and brown the meat.

What Types of Cheese Should I Use?

Most shops in Philadelphia consider Cheez Whiz, provolone and American cheese to be the best choices. Cheez Whiz is usually the cheese of choice, but American and provolone are popular too. Even Mozzarella will work for this recipe. Just avoid cheddar or Swiss cheese.

What Kind of Bread Should I Use?

The texture and quality of the bread are crucial to Philadelphia cheesesteak enjoyment. The bread should be a large, fresh roll that’s soft and fluffy on the inside, but slightly crusty on the outside.

Sides that Go with Philly Cheesesteak

These sandwiches are often served with onion rings, chips, French fries, pasta salad or potatoes. 

The Toppings

While melted cheese is the default topping, sautéed onions are often added to enhance the flavor of the sandwich. Green bell peppers and mushrooms are common additions too.

Some more exotic choices include ketchup, pizza sauce, hot sauce, or mayo.

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Shaved Beef Philly Cheesesteak Recipe

This Shaved Beef Philly Cheesesteak Recipe is a classic combination of thinly shaved beef and melted cheese in a soft and crusty roll. It is easy to make at home and rivals the best philly cheesesteaks in Philadelphia!

Ingredients

• 4 hoagie rolls
• 1 1/2 lb thinly shaved beef we used ribeye steak in this recipe
• 2 tablespoons olive oil divided
• 8 slices provolone cheese or Cheez Whiz
• 1 large onion sliced thin
• salt and pepper to taste
• 1 green bell pepper thinly sliced
• 1 teaspoon Worcestershire sauce

Instructions

• Freeze the steak for about 45-60 minutes first to make it easier to slice thinly.
• Heat a large cast-iron skillet to medium-high heat. Add 1 tablespoon of olive oil. Once hot, add optional sliced onions and green pepper.
• Sauté for 8-10 minutes until caramelized. Remove to a plate and reserve.
• Shave the beef into 1/8-inch thick pieces.
• Add the remaining 1 tablespoon olive oil followed by the shaved beef. Sauté for 2-3 minutes until no longer pink. To create shreddy layers, you can pull the thinly shaved beef apart during cooking to tenderize and brown the meat.
• Add sautéed onions and green peppers back to the pan. Mix with the steak. Season with salt, pepper, and Worcestershire sauce.
• Divide the mixture into 4 oval-shaped portions in the pan.
• Reduce heat to medium-low and add the cheese on top of each portion.
• When the cheese is half melted, cut open the hoagie rolls, and place each on top of the cheese. Let it warm up slightly (1-2 minutes) and flip the whole thing over using a large spatula. Serve immediately.

Notes

• Do not toast the rolls as it will make the bread too crunchy.
• Both bone-in and boneless rib eye steak work well for this recipe. For a more budget-friendly option, you can use sirloin steak or round eye steak. Look for cuts of meat with more marbling.