This post may contain affiliate links. Please read our disclosure policy.
Delicious Philly Cheesesteak Sandwiches made with tender ribeye steak, sauteed onions and green bell peppers, and gooey melted provolone cheese on a delicious toasted hoagie roll. This iconic American comfort food is super easy to make and perfect for weeknight dinners and game days.
What is a Philly Cheesesteak?
A cheesesteak – also known as a Philadelphia cheesesteak, Philly cheesesteak, cheese steak, cheesesteak sandwich, or steak and cheese – is a simple sandwich made with thinly sliced pieces of beefsteak and melted cheese on a toasted Italian roll. It is an iconic sandwich that originated in Philadelphia in the 1930s by a hot dog vendor named Pat Olivieri.
After the invention of his beefsteak sandwich, Olivieri opened a shop on 9th Street and Passyunk Avenue in South Philadelphia called Pat’s King of Steaks, which still operates today.
Over time, competition and variations emerged, with some versions including caramelized onions, peppers, mushrooms, or even Cheez Whiz.
This recipe is most definitely not an authentic Philly cheesesteak but rather a variation of the original. Feel free to omit the green bell peppers and onions, if desired, or replace the provolone cheese with another type of favorite cheese, like American cheese or Cheese Whiz.
The Best Steak for Philly Cheesesteak
Ribeye is the best meat to use for cheesesteak sandwiches. The reason ribeye is such a great choice is due to its naturally delicious flavor from generous marbling and distribution of fat throughout the meat. It’s also super tender, which is important since the meat will be cooked quickly on a hot pan or griddle.
- Alternatives: Unfortunately, ribeye can be quite expensive. Great alternatives include sirloin or flank steak (cut against the grain).
What Cheese Goes on Cheesesteak Sandwiches
There are three types of cheese most often associated with the Philly cheesesteak.
- Provolone: Mild provolone cheese is the type of cheese that I associate with cheesesteak sandwiches. It melts beautifully and has a mild, slightly tangy flavor.
- American Cheese: Like provolone, American cheese melts well with a creamy texture. It is mild, slightly salty, and complements the beef really well.
- Cheez Whiz: A type of processed cheese spread that has become popular at many Philly cheesesteak joints – although I doubt it was the original cheese placed on a cheesesteak. It’s creamy, melty, and has a unique flavor.
This recipe calls for mild provolone cheese – my own personal favorite. Feel free to use whatever cheese is calling your name or no cheese at all.
How to Make Philly Cheesesteak Sandwich
1. Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with aluminum foil or parchment paper.
2. Brown the Beef: Melt four tablespoons of butter in a large cast iron skillet set over medium-high heat. Cook the sliced steak in a single layer for 1-2 minutes on each side or until cooked through. Drain the liquid from the pan and set the beef aside on a clean plate.
3. Sauté the Veggies: In the same skillet, melt the remaining better. Cook the green bell pepper and onion until softened.
4. Season: Return the cooked beef to the skillet and season with the Worcestershire sauce, garlic powder, black pepper, and salt. Mix well to combine, then remove from heat. Top the beef with four slices of provolone cheese and cover with a lid. Keep covered until the cheese has melted, then stir everything together.
5. Assemble: Slice the hoagie rolls in half, lengthwise, but leave them connected on one side, like a hotdog bun. Fill each of the rolls with the beef mix and place two slices of cheese on top.
6. Bake: Bake in the oven for 15-20 minutes or until the cheese is fully melted and starts to brown a bit. Remove them from the oven and let them cool on the pan for 5 minutes before serving.
How to Thinly Slice Beef
First, make sure you’re using a tender cut of beef such as ribeye, sirloin, or tenderloin. Next, partially freeze the beef. In order to get thinly sliced beef, it’s crucial to place the beef in the freezer for 30 minutes to one hour before slicing (size and thickness will determine how much time it needs in the freezer). You don’t want the beef to be frozen solid, but it should be firm to the touch. Finally, use a sharp knife to thinly slice against the grain.
Leftovers and Reheating
Storage: For best results, store the leftover meat, peppers, and cheese in an airtight container and wrap the bread in aluminum foil or plastic wrap. If storing a whole or partially eaten sandwich, wrap the cheesesteak tightly in aluminum foil. Refrigerate the sandwich for up to 1-2 days and the meat for up to 3-4 days.
Reheating: If the meat and veggies have been stored separately, reheat in a skillet over medium heat or in the microwave. Once warm, assemble the sandwich and wrap it tightly in aluminum foil. Place in a preheated 350-degree F oven. Bake for 15 minutes or until hot, toasty, and the bread is crispy. If the sandwich was stored whole, reheat it as is – wrapped in foil in the oven – or unwrapped in the microwave.
What to Serve with a Cheesesteak Sandwich
All of your favorite classic deli sides go perfectly with Philly cheesesteak—anything from potato chips to crispy potato wedges, homemade French fries, or sweet potato fries. Enjoy it with creamier sides like macaroni salad, potato salad, or creamy coleslaw. Or, enjoy it with a healthier side, like a side salad or fruit salad.
More Sandwich Recipes
- French Dip Sandwich
- Banh Mi (Vietnamese Sandwich)
- Reuben Sandwich
- Freezer-Friendly Croissant Breakfast Sandwich Recipe
- Hamburgers Recipe
- Avocado Toast
If you make this Philly Cheesesteak Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Philly Cheesesteak Recipe
Ingredients
- 8 tablespoon (1 stick) butter, divided
- 1½ pound ribeye steak, thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 yellow onion, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 8 slices mild provolone cheese, divided
- 4 hoagie rolls
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with aluminum foil or parchment paper.
- Melt half of the butter (4 tablespoons) in a large skillet over medium-high heat. Once melted, add the sliced beef in a single layer and brown for 1-2 minutes on each side or until cooked through. Then, drain the liquid and set the beef aside.
- Melt the remaining butter in the same skillet and add the sliced green bell pepper and onion. Cook over medium heat for 5-10 minutes or until they turn tender.
- Return the beef to the skillet and stir in the Worcestershire sauce, garlic powder, black pepper, and salt. Remove from heat. Top the beef with four provolone cheese slices and cover the pan with a lid. Once the cheese has melted, stir everything together.
- As the cheese melts, slice each hoagie bun in half, lengthwise, but leave them connected on one side, like a hotdog bun.
- Fill each of the rolls with the beef mixture and place 2 slices of cheese on top of each of the sandwiches. Bake in the oven for 15-20 minutes or until the cheese fully melts and starts to brown a bit.
- Remove the sandwiches from the oven and let them cool on the pan for 5 minutes, then serve with potato chips and freshly minced parsley for garnish if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
From Philly originally. My understanding is the original cheese was cheese whiz that had been melted into a vat with a brick of butter mixed in. It was ladled out of the vat onto the sandwhich. Onions, mushrooms and peppers have always been optional, but some combination is typical, Never Worcestire. You didn’t mention, but ketchup, mustard or mayo NEVER.