This isn’t just a steak and cheese sandwich, it’s a delicious Philly Cheesesteak recipe, complete with sliced steak, peppers and onions, mushrooms, and melty provolone cheese, all served on toasted hoagie rolls. This sandwich is hearty, comforting, and amazingly tasty!
If you’re a cheesesteak lover, you are going to really love knowing how to make a Philly cheesesteak at home. Your favorite sub shop meal is easy to replicate, and simple to make in less than 30 minutes. I think you’ll also like my recipe for Italian Beef Sandwiches made in the crockpot and this recipe for Prime Rib Sandwiches.
For me, I want all the toppings on my cheese steak, so I’m adding peppers, onions, mushrooms, and lots of tasty provolone cheese. You might want to go a step further, and add hot peppers or other kinds of cheese too. That’s totally fine, I think more is better when it comes to Philly cheesesteaks!
What is an Authentic Philly Cheesesteak?
The cheesesteak sandwich definitely comes in many forms, but the steak and cheese sandwich with the most fame is the one that’s made in Philadelphia. If you order a cheesesteak in Philadelphia, you are very likely to get a hoagie made with chopped or sliced beef and topped with onions.
The cheese options can vary, but many will say that American cheese slices or jarred Cheese Whiz are the most authentic options. My version of a Philly cheesesteak may not be 100% authentic, but it is delicious, and combines all of my favorite hoagie options into an easy to make meal.
Why You’ll Love this Recipe
- Tender, delicious steak. Ribeye steak is sliced thinly before cooking to give the perfect texture for these sandwiches. The amount of marbling in this cut of beef makes it the best option for this recipe.
- Easy Meal. We’re simplifying an already easy recipe, by cooking everything in the same pan. This is a true one pot meal, and clean up will be a breeze.
- Crowd Pleasing. Everyone loves a good steak sandwich, so serving this to your family shouldn’t be an issue, even for picky kids. This recipe is also simple to double or triple for a crowd.
- No Fancy Ingredients. Everything in this sandwich should be easily found in your local grocery store.
These main ingredients plus some common seasonings are all you need.
- Ribeye Steak: Take your steak and slice it as thinly as you possibly can, against the muscle grain so that it’s tender and easy to bite through.
- Hoagie Rolls: In Philadelphia they use very specific rolls from Amoroso’s Bakery, but you can use any 4-6 inch hoagie or sub rolls. Round sandwich rolls can work too!
- Peppers and Onions: I like the flavor of green bell peppers on cheese steaks, but red peppers will work too, they are just a little bit sweeter. Slice your peppers and onions thinly so they cook quickly and evenly.
- Mushrooms: This is a common add-on topping for philly cheesesteaks, and I really like the texture that mushrooms add. I get that mushrooms are usually a love it or hate it ingredient, so if you don’t like them, leave them out.
- Provolone Cheese: I like the way that provolone melts but still stays somewhat firm on top of the meat and vegetables. Smoked provolone would be a delicious option too if you can find it.
Complete list of ingredients and amounts can be found in the recipe card below.
How to make a Philly Cheesesteak
- Slice Steak: Thinly slice the ribeye against the grain. To find the grain of the meat, just look closely at it to see what direction the muscle fibers lay. Slice through the fibers rather than in between them.
Freeze your steak for about 30 minutes before slicing it. This will allow your knife to cut much thinner slices of meat.
- Toast Rolls: Cut the rolls, keeping one log side attached. Spread butter on the cut sides, and toast in a hot skillet until lightly browned and golden. Set aside.
- Saute Vegetables: Heat oil in a skillet over medium-high heat. Add onion, bell pepper, and mushrooms and saute until the vegetables are lightly browned and the onions are translucent. Remove onto a plate and set aside.
- Brown Meat: In the same skillet, heat more oil and spread the thin strips of steak in a thin layer. Cook for a minute or two until they are browned, then flip over, season with salt and pepper, and cook until the steak is fully cooked.
- Finish Filling: Add the vegetables back to the skillet and stir to combine. Remove from heat, add the provolone cheese to the top of the mixture and let it gently melt for about a minute.
- Serve: Stuff the toasted hoagie rolls with the cheesy steak mixture and serve warm with potato chips and pickle spears.
Philly Cheesesteak Tips
- Swap the Cheese: Use american cheese in place of the provolone for a creamier texture.
- Add toppings: Pickled or fresh hot peppers, dill pickles, or fresh toppings like shredded lettuce and tomato are all welcome here. Add what you like!
- Broil: If the cheese isn’t melting as much as you’d like, place the pan under the broiler for a couple of minutes until it does.
- Careful with the rolls: You want to leave one long side of each hoagie roll attached so that you can fill them up with the steak filling and it won’t fall out.
- Make sure to toast! Don’t skip the toasting step. The rolls are so much better with a little bit of buttery crisp on them, plus they will get soggy if they aren’t toasted.
Other Ways to Serve Philly Cheesesteak
For my low carb readers, the filling for this sandwich is equally as good wrapped in a low carb wrap or some green leaf lettuce in place of the hoagie roll.
Check out my Steak Salad recipe, with an amazing homemade dressing.
You can also use the filling and enjoy it on top of rice, pasta, or salad for a different take.
To make a steak and cheese sub/hoagie/hero, make these sandwiches as shown, but add lettuce, tomato, and mayo on top before serving.
frequently Asked Questions
I happen to believe that cheese is the best cheesesteak cheese, but I’m sure that that isn’t true for everyone. Try American cheese slices, jarred cheese whiz, or your favorite cheese, no judgment.
Ribeye steak is definitely the best option when making this steak sandwich. It has plenty of marbling and is tender and delicious when cooked.
If you need another option, you can try using flank steak, also cut very thinly against the grain. You can even make a ground beef version of this sandwich if you like.
Thinly sliced chicken breast could be substituted to make a chicken philly, which would be delicious!
My best ever pro tip is to freeze your steak before cutting. You don’t want to try to slice a frozen steak, but you want to take a fresh or thawed steak, and pop it in the freezer for 30 minutes. This will chill the meat enough that it will be much easier to slice. Also, use your best, sharpest knife. A good knife can make all the difference in the kitchen.
I think you now have all of the knowledge you need to go on and make your own Philly Cheesesteak at home, and I know that you and your family are going to love this easy recipe!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Philly Cheesesteak Recipe
- 1 pound (450g) ribeye steak Note 1
- 4 hoagie rolls Note 2
- 2 tablespoons butter softened
- 4 teaspoons canola oil divided
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 8 ounces mushrooms sliced
- 8 slices provolone cheese Note 3
- Thinly slice the ribeye against the grain. To find the grain of the meat, just look closely at it to see what direction the muscle fibers lay. Slice through the fibers rather than in between them.
- Cut the rolls, keeping one log side attached. Spread butter on the cut sides, and toast in a hot skillet until lightly browned and golden. Set aside.
- Heat 2 teaspoons of oil in a skillet over medium-high heat. Add onion, bell pepper and mushrooms and sauté until the vegetables are lightly browned and the onions are translucent. Remove onto a plate and set aside.
- In the same skillet, heat the remaining oil and spread the thin strips of steak in a thin layer. Cook for a minute or two or until they’re browned, then flip to the other side, season with salt and pepper, and cook until it’s fully cooked.
- Add the vegetables back to the skillet and stir to combine. Remove from heat, add the provolone cheese to the top of the mixture and let it gently melt for about a minute.
- Stuff the toasted hoagie rolls with the warm cheesy steak mixture and serve warm with potato chips and pickle spears.
- Freeze your steak for about 30 minutes before slicing it. This will allow your knife to cut much thinner slices of meat.
- When slicing the hoagie rolls, don’t slice all the way through, the buns should be attached from one side. So only slice like ¾ through.
- Use American cheese in place of the provolone for a creamier texture. Or smoked provolone cheese for more flavor.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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