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Joanna Gaines' Philly cheesesteak recipe delivers that perfect balance of crispy seared ribeye, melted cheese, and toasted bread—just like the ones you'd find in a classic Philadelphia diner.
I've adapted this recipe to bring that iconic comfort food into your home kitchen with a homestyle touch that Joanna would approve of. The secret lies in thinly sliced ribeye, a hot grill or broiler, and the right cheese to create that gooey, satisfying bite.
What sets this recipe apart is the attention to detail—from properly slicing the ribeye against the grain to achieving that perfect sear without overcooking the meat.
We're using a mix of provolone and American cheese for that classic Philly flavor, though you can experiment with other melty options if you prefer. The hoagie roll gets toasted just enough to hold up to the juicy filling without turning into a soggy mess.
By the time you assemble everything, you'll have a cheesesteak that's crispy on the edges, tender in the middle, and topped with melted cheese that stretches just right. The optional toppings—green peppers, onions, and a drizzle of mayo—add that extra layer of flavor that makes every bite worth it.
This is the kind of recipe that brings people together, whether you're feeding a crowd or treating yourself to a well-deserved meal.
Perfect for game day, a quick weeknight dinner, or a special occasion, this cheesesteak is sure to become a family favorite. Let's get started on making yours—crispy, cheesy, and full of that Philly magic.
Ingredients for joanna gaines philly cheesesteak
Crispy sears, melty cheese, and toasted bread—just like Joanna’s Philly cheesesteak magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Hoagie Rolls 🍞 | 4 whole | Crusty, for toasting |
| Provolone Cheese 🧀 | 8 oz | Sliced thin, semi-soft |
| American Cheese 🧀 | 8 oz | Sliced thin, melty |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, caramelized |
| Green Bell Pepper 🍃 | 1 whole | Thinly sliced, optional |
| Mayonnaise 🥛 | ¼ cup | For optional drizzle |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing meat |
| Kosher Salt 🧂 | 1 ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For seasoning |
| Garlic Powder 🧄 | ½ tsp | For seasoning mix |
| Worcestershire Sauce 🍶 | 1 tbsp | For marinade |
The ribeye is where it all starts—look for well-marbled cuts at Costco or Whole Foods for the best texture. Slice it against the grain (that’s the secret to tenderness!) and pat it dry before searing. I grab pre-sliced ribeye from the deli counter when I’m in a hurry, but slicing it myself makes all the difference. For the cheese, provolone and American are classic, but muenster or cheddar work too if that’s what you’ve got. Just make sure it melts well—no dry, crumbly cheeses here!
No hoagie rolls? Substitute crusty French bread or even a baguette—toast them well so they don’t get soggy. Skip the onions or peppers? No problem—this is all about the meat and cheese, but they add that classic Philly crunch. The mayo is optional, but a drizzle of Duke’s or Hellmann’s adds that extra tang. For the marinade, Worcestershire gives that deep umami kick—no substitute here. If you’re short on time, even a splash of soy sauce in a pinch will help, but Worcestershire is the winner.
Keep the sliced ribeye in the fridge until ready to cook—use within 2 days for best texture. The cheese slices can be prepped ahead and stored in the fridge for up to 1 week, but they’ll melt better fresh. Toast the rolls just before assembling so they stay crispy. Leftovers? Warm in a skillet or air fryer—they’re even better the next day when everything gets cozy. Portion the meat and cheese ahead of time for easy assembly—game day just got easier!
Why You'll Love This Recipe
- No-Fuss Slicing: I swear by pre-slicing the ribeye thin—like, almost against the grain—so it caramelizes fast. Throw in the onions and cheese, and you’re done before the rolls even warm up.
- Melty Magic Combo: That double cheese—provolone for sharp tang, American for gooey stretch—is where this recipe shines. (Yes, I’ve tested it with just one, and no, it’s not the same.)
- Tailgate or Tuesday: Same sandwich, endless uses. Pack for a football game or toss in lunchboxes—it’s the kind of thing my kids actually eat without complaining. Honestly, I’ve fed a crowd of 10 with leftovers.
- Budget Hack: Ribeye on sale? Buy extra. The steak freezes like a dream, and those hoagie rolls? I bake a batch and freeze them too. Suddenly, a $15 cut becomes a $50 meal for days.
Step-by-step instructions for Joanna Gaines' Philly cheesesteak recipe
Ready to create restaurant-quality cheesesteaks with a perfect crispy sear and melty cheese? Here's how to nail it every time.
Prep the Ribeye Steak for Maximum Flavor
Remove the 1.5 lb ribeye steak from the refrigerator and let it sit at room temperature for 15-20 minutes. This ensures even cooking throughout. While it rests, slice it thinly against the grain using a sharp knife—about ¼-inch thick slices. I like to work in batches, keeping the sliced meat on a plate in the fridge until ready to cook.
In a small bowl, combine 1 tbsp Worcestershire sauce, 1.5 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 0.5 tsp garlic powder. Toss the sliced ribeye steak in this marinade until fully coated. Let it sit for 5 minutes while you prepare the other ingredients. This simple step adds depth of flavor that transforms ordinary steak into something extraordinary.
Sear the Steak to Crispy Perfection
Heat a large skillet over high heat until it's screaming hot. Add 2 tbsp extra-virgin olive oil and let it get shimmering hot—you should see tiny ripples when you flick your wrist near the pan. Working in batches if needed, add the marinated ribeye steak slices and cook for 1-2 minutes per side until they develop a deep golden brown crust and are cooked to your desired doneness.
Here's the secret: don't overcrowd the pan. Cook the steak in a single layer so it gets that perfect sear. If you have to work in batches, that's okay—just keep the cooked steak warm in a clean bowl lined with paper towels. The high heat and quick cook time are what create that signature crispy exterior we're after.
Caramelize the Onions and Prep the Cheese
In the same skillet (no need to clean it—the fond is flavor!), reduce the heat to medium-low and add the thinly sliced yellow onion. Cook for 8-10 minutes, stirring occasionally, until the onions turn a beautiful deep golden brown and are tender but still have some bite. This caramelization adds sweetness that balances the savory steak.
While the onions cook, slice the 8 oz provolone cheese and 8 oz American cheese into ¼-inch thick strips. The provolone adds a semi-soft texture while the American melts beautifully, creating that perfect cheesesteak pull. Keep these ready to add right before serving—we don't want them getting too warm before assembly.
Toast the Hoagie Rolls and Assemble
Slice each of the 4 whole hoagie rolls in half lengthwise and lightly toast them in a dry skillet over medium heat for 1-2 minutes per side until they're golden brown and crispy. The toasted rolls add texture that contrasts perfectly with the soft steak and cheese. Keep them warm while you finish the other components.
Here's where the magic happens: spread each toasted roll half with 1 tbsp mayonnaise (if using) for that classic Philly cheesesteak touch. Then layer in the crispy steak, caramelized onions, and cheese strips. The order matters—steak first, then onions, then cheese so everything melts together beautifully when you take that first bite.
Serve Immediately for Maximum Enjoyment
Work quickly now—this is a sandwich that should be eaten immediately. Place the assembled cheesesteaks under a broiler for 1-2 minutes just until the cheese is fully melted and bubbly. Watch carefully to avoid burning the bread. The cheese should be gooey and stretchy, pulling apart with each bite.
Cut each cheesesteak in half and serve immediately with any remaining caramelized onions on the side. The contrast of the crispy toasted roll, perfectly seared steak, sweet caramelized onions, and melted cheese creates a symphony of textures and flavors. And there you have it—a cheesesteak that rivals anything you'd find in a Philadelphia restaurant, made right in your own kitchen!
Pro Tips For Making Joanna Gaines Philly Cheesesteak
- SEAR THE STEAK FAST: Joanna’s version calls for a quick sear—get your cast-iron screaming hot first, then work in batches if needed. Ribeye loves high heat, but don’t walk away; constant movement keeps it from sticking like glue (yes, even with butter).
- SHRED ONIONS THIN: Slice those yellow onions paper-thin—like you’re peeling pages from a notebook. Thicker strips turn mushy when they hit the steak; this way, they caramelize just enough to add sweetness without sog.
- CHEESE ORDER MATTERS: Provolone first, American second—this isn’t just preference. Provolone melts cleaner, while American adds that classic Philly gooeyness. Stack them after the steak hits the roll so the heat doesn’t turn them into a greasy blob.
- TOAST ROLLS LOW: Skip the broiler—it burns the edges before the center warms. Instead, toast the hoagie rolls on medium-low in a dry pan for 1-2 minutes per side. Crispy outside, soft inside, no charred edges to scrape off.
Health benefits of this dish
Protein Powerhouse
This cheesesteak packs a serious protein punch with 1.5 lbs of ribeye steak, providing about 80 grams of high-quality protein per serving. That's roughly 40% of your daily protein needs in one sandwich! Ribeye is rich in iron and zinc, which support energy levels and immune function.
I've found that the thin slicing against the grain not only makes it more tender but also helps your body absorb these nutrients more efficiently. 💪
Lean Yet Satisfying
While ribeye is known for its marbling, the leaner cuts still deliver on flavor without excessive saturated fat. The Worcestershire marinade adds umami depth with just 1 tbsp per recipe, enhancing the meat's natural savoriness.
This makes it a surprisingly balanced meal—filling enough to satisfy cravings but not overly heavy. I often serve this as a lunch option when I need something substantial without feeling sluggish afterward.
Melty Cheese Benefits
The combination of provolone and American cheese provides a perfect balance of calcium and vitamin A. Provolone contributes 20% of your daily calcium needs per serving, while American cheese adds a creamy texture that makes the sandwich irresistible.
Both cheeses are lower in fat than many other varieties, making this a surprisingly lighter option for a comfort food classic. The 16 oz total of cheese might sound indulgent, but it's actually a moderate portion when spread across four servings.
Vegetable Boost
Don't skip the caramelized onions—they add natural sweetness and fiber without significant calories. The 8-10 minutes of cooking time at medium-low heat brings out their natural sugars while preserving nutrients. For an extra vegetable boost, add the optional green bell pepper, which adds vitamin C and crunch.
I often double the pepper amount when serving to kids who need their veggies sneaked in!
Balanced Macronutrients
This cheesesteak delivers a perfect macronutrient trifecta: protein from the steak, complex carbs from the toasted hoagie rolls, and healthy fats from the cheese and olive oil. The 2 tbsp extra-virgin olive oil used for searing adds beneficial monounsaturated fats that support heart health.
This combination makes it a surprisingly well-rounded meal that keeps you satisfied for hours. The key is portion control—I serve each cheesesteak with a side of carrot sticks to balance the richness. 🥕
Energy Boosting
The combination of protein and complex carbs in this sandwich provides sustained energy release, making it perfect for active days or post-workout meals. The garlic powder and Worcestershire sauce in the marinade also contain small amounts of B vitamins that help convert food into energy.
I've noticed that when I make this for game day, it gives everyone the stamina to enjoy the whole event without energy crashes. The toasted rolls provide slow-digesting carbs that keep energy levels steady throughout the meal. ✨
Nutrition facts
Frequently asked questions
What's the best way to slice ribeye for cheesesteaks?
Slice the ribeye against the grain—this means cutting perpendicular to the muscle fibers—for maximum tenderness. Aim for ¼-inch thick slices and keep them in a single layer in the fridge until ready to cook. Using a sharp knife and working quickly prevents the meat from drying out.
Can I make this recipe without a grill or skillet?
Use a cast-iron pan on high heat for the best sear, or try a grill pan for extra crispiness. For oven-only cooking, broil the steak on a wire rack over a baking sheet for 3-4 minutes per side until caramelized. Just watch closely to avoid burning.
Why does my cheese not melt properly?
Cheese needs direct heat to melt properly. Place assembled cheesesteaks under the broiler for 1-2 minutes or cover with foil and microwave for 20-30 seconds. Avoid pre-slicing cheese too thin—¼-inch strips work best. Provolone and American cheese are your best bets for that classic Philly melt.
How do I keep the hoagie rolls from getting soggy?
Toast the rolls just before assembling—this creates a crisp barrier between the bread and filling. Keep the toasted rolls warm in a 200°F oven while you finish cooking. For extra insurance, brush the cut sides with a little olive oil before toasting. Slice the rolls lengthwise rather than crosswise to maintain structure.
What's the best cheese substitute if I can't find provolone?
Try muenster for a similar melt or sharp cheddar for extra flavor. Avoid dry cheeses like parmesan. For a vegetarian option, vegan provolone or mozzarella work surprisingly well when combined with a little nutritional yeast for umami depth. Always slice cheese thinly for even melting.