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Classic Cheesesteak with Cheese Whiz and Fried Onions
A 81-minute American dinner for 4 — 1000 calories per serving.
per serving, estimated
Thinly shaved ribeye piled high on a toasted hoagie roll with silky Cheese Whiz and sweet caramelized onions — a proper Philly cheesesteak done right.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Classic Cheesesteak with Cheese Whiz and Fried Onions
- 2 pounds ribeye steak, shaved or very thinly sliced (partially freeze for 30 min before slicing if slicing at home)
- 4 hoagie rolls (split lengthwise, lightly toasted)
- 1 cup Cheese Whiz (warmed)
- 2 yellow onions (halved and thinly sliced)
- 1 green bell pepper (thinly sliced) — optional
- 2 tablespoons vegetable oil
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
Crispy Seasoned Steak Friesside
- 2 pounds Russet potatoes (scrubbed and cut into thick wedges)
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 2 tablespoons fresh flat-leaf parsley (roughly chopped, for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Classic Cheesesteak with Cheese Whiz and Fried Onions
- If slicing at home, partially freeze the 2 pounds of ribeye for 30 minutes, then slice as thinly as possible against the grain using a sharp knife. 35 min
- Halve and thinly slice the 2 yellow onions and, if using, thinly slice the green bell pepper. 5 min
- Heat 2 tablespoons neutral oil in a large cast-iron skillet or griddle over medium-high heat until shimmering. 2 min
- Timing-sensitive step. Add the sliced onions (and bell pepper, if using) to the hot pan and cook, stirring frequently, for 10–12 minutes until deeply golden and soft. 12 min
- Timing-sensitive step. Push the onions to the side of the pan, increase heat to high, and add the shaved ribeye in a single layer; season with 1 teaspoon kosher salt and ½ teaspoon black pepper and cook, chopping and folding with a spatula, for 3–4 minutes until just cooked through with some browned edges. 4 min
- Fold the onions back into the meat and divide into 4 equal portions in the pan.
- Warm 1 cup of Cheese Whiz in a small saucepan over low heat, stirring occasionally, until smooth and pourable, about 3 minutes. 3 min
- Split and lightly toast the 4 hoagie rolls, then load each with a portion of the meat-and-onion mixture and drizzle generously with the warm Cheese Whiz. 3 min
Crispy Seasoned Steak Friesside
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper. 10 min
- Scrub the 2 pounds of russet potatoes and cut them into thick wedges, about ¾-inch wide. 6 min
- Toss the potato wedges in a large bowl with 3 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. 3 min
- Arrange the seasoned potato wedges cut-side down in a single layer on the prepared baking sheet. 2 min
- Roast at 425°F for 30–35 minutes, flipping once halfway through, until deep golden brown and crispy on the edges. 33 min
- Transfer the hot fries to a serving platter and garnish with 2 tablespoons roughly chopped fresh flat-leaf parsley, if using. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.