Smothered with melted cheese and stuffed into a hoagie roll, this authentic Philly cheesesteak sandwich is delicious in its simplicity! With just four, quick steps, this recipe will transport you to the City of Brotherly Love.
Love this recipe but would prefer a lower-calorie and carb-free version? Check out my Philly cheesesteak stuffed bell peppers.
What is a Philly Cheesesteak?
This classic sandwich was born when Pat Olivieri, a hot dog stand owner in Philadelphia, decided he was sick of having hot dogs for his lunch. He grabbed some beef from a local butcher, threw it on his grill, and popped it in a hot dog bun. A cab driver drove by and caught a whiff of the sub and asked for one himself. And just like that, a local obsession came to be!
While this authentic sandwich has proved itself to be a street food favorite, it is also an excellent dish to make at home. When you prepare it yourself, you can experiment with different cheeses, veggies, bread, and cuts of beef until you create your dream Philly cheesesteak. The possibilities are endless and delicious!
How To Make Philly Cheesesteak
Making Philly cheesesteak only requires a few simple ingredients and one pan. Below, find a high-level overview of the recipe.
- Prepare the filling. Chop and sautee your veggies. Remove from pan and set to the side. Sautee thinly-sliced beef in the same pan and season to taste with salt and pepper. Add sauteed veggies back into the pan. Stir to combine. Top with cheese and let it melt naturally from the heat of meat and veggies.
- Stuff and serve. Stuff your untoasted or toasted hoagie roll with the meat mixture. Serve right away along with your favorite sides (suggestions below).
Choosing the Right Ingredients for the Philly Cheesesteak
Choosing the right ingredients for your Philly Cheesesteak makes all the difference.
- The best cheese for Philly cheesesteak: Provolone cheese works best for a Philly cheesesteak due to its neutral flavor and melt. A strong runner-up would be sliced white American cheese slices (mild or sharp). In Philadelphia, you’ll even find some food trucks and restaurants swearing by Cheez Whiz.
- The best cut of beef for Philly cheesesteak: Thinly sliced ribeye is the go-to meat choice for a classic Philly cheesesteak. The marbling of ribeye is ideal because it creates a tender, easy-to-bite sandwich.
Try my recipe for Perfect Cast Iron Ribeye and use the leftovers to make this yummy sandwich for dinner the next night!
- Philly Cheesesteak Sauce – Mayo is the perfect sauce for a Philly cheesesteak. If you are wanting more of a punch, add horseradish to the mix or a touch of Worcestershire sauce.
- Other Cheesesteak Toppings – Some cheesesteak shops only add caramelized onions. Some also add bell peppers or mushrooms. Use all three or just one. The choice is yours!
Tips for Making the Best Philly Cheesesteak
Below, find our top tips and tricks for making the best Philly cheesesteak.
- Thinly slice your beef. Use a sharp knife to slice your beef thin. This will create a tender mixture and an easy-to-bite sandwich.
- Don’t overcook the beef. Whatever you do, don’t overcook the ribeye! The best part about this sandwich is that it melts in your mouth and is easy to bite. The meat should be so thinly sliced that you can quickly saute it. Consider investing in a mandolin slicer to shave the meat.
- Use a slow cooker for tougher beef. Don’t want to spend the big bucks on ribeye? Want cheesesteaks ready when you get home? Pop a chuck roast into the slow cooker with a cup of beef broth, a touch of Worcestershire, and some salt and pepper. Cook on low for about 6-8 hours. 45 minutes before serving add the veggies of your choice into the crockpot. Spoon the mixture onto your roll and top with cheese.
- Substitute chicken for beef. If beef is out of the question, substitute it with chicken. A lot of cheesesteak shops offer this option in Philly because it is delicious in its own way. Make sure you slice the chicken thinly and against the grain to get a similar texture.
Have leftover steak in the freezer? Frozen steak is actually easier to slice thin. Let it defrost a quarter of the way, slice it thin, and throw it straight into your pan. Just keep in mind to drain any excess moisture released before adding your sauteed veggies into the mix.
Does Philly cheesesteak have mayo?
Philly cheesesteak can be made with or without mayo. It’s purely optional.
What is the nutritional content of a Philly cheesesteak?
A 7-inch Philly cheesesteak clocks in at around 500 to 700 calories, packs a ton of protein, and contains a hefty serving of veggies.
What toppings go on a Philly cheesesteak?
Traditional Philly cheesesteak toppings include banana peppers, hot peppers, or a sprinkling of dried oregano.
Which cut of beef should I use for a Philly cheesesteak?
Ribeye is the best cut of beef to use for a Philly cheesesteak. It’s tender, well-marbled, and easy to slice.
Servings Philly Cheesesteak
Philly cheesesteak is great for your next get-together – especially if your hosting for a lot of picky kids. Another great occasion for this meaty sandwich is game day. Serve your Philly cheesesteak alongside pickles, air fryer potato chips, or air fryer french fries. If you’re looking to go a bit lighter, a classic garden salad will do the trick.
A Few More Steak Recipes
- Steak Sandwich Recipe – Classic steak sandwich
- Baked Steak with Vegetables – One-pan steak dinner
- Philly Cheesesteak Sloppy Joes – Sloppy joes Philly-style
- Philly Cheesesteak Sliders – Mini Philly cheesesteaks
- 2 lbs beef (ribeye recommended)
- 2 green bell peppers
- 1 large yellow onion
- 1 lb mushrooms
- 1 lb provolone cheese slices
- 2 tbsp oil
- 1 tbsp salt
- 1 tsp ground pepper
- 6 Hoagie rolls
- Slice ribeye into thin strips. Cut bell peppers into long strips, onion into half rings and mushrooms into bite-sized pieces.
- Preheat an oiled skillet over high-heat. Add onions, bell peppers and mushrooms to the skillet. Sautee until all veggies are golden brown. Remove from the skillet and set aside.
- Add sliced beef to the same skillet and season with salt and pepper. Sautee until the beef is fully cooked. Add vegetables back to the skillet and stir to combine. Top with cheese slices and let mixture sit for a minute to melt.
- Stuff toasted or untoasted hoagie buns with the mixture. Serve immediately and enjoy!
Philly cheese steaks I grew up with in Allentown, PA had a spaghetti type sauce on top then the cheese. Miss them so much but will give this a try.
Hi Dan, I hope you love this recipe as much as we do! Thank you for reaching out!!
How long do you cook rib eye strips for?
Hi Monica, It really depends on how thick you cut the meat and the done-ness you prefer. The only thing I would recommend is don't overcook the meat because it will be too tough. I hope this helps.
Made this for our lunch My husband loved it I added small amount of bacon .Thank you Love your recipes Juststarted following you👏🏻👏🏻🇨🇦
Hi Maggie, welcome to the momsdish community! I am so happy to have you here! Thank you for your feedback, the added bacon sounds delicious!
Hi! This looks absolutely delicious I will hopefully make this soon. About How many provolone slices is 1 pound?
Hi there! It's one standard package worth of Provolone cheese, I hope this helps. Thank you for reaching out!
I’ve made these a few time I do everything you do but I make my own bbq sauce add it to the meat once cook then I make my own garlic sauce and after I put the meat in bun I top it with my garlic sauce it’s a hit everyone loves it
Hi Down, this sounds so incredible. Thank you for sharing your tips.
I'm a new follower to your cooking show/web site, so far I am pleased with the content, you keep it simple and easy. I don't always have a lot of time to spend in the kitchen cooking so these easy recipe's are a great fit for my life.
Martin, I am so happy to hear this. I feel ya and its no fun to be in the kitchen for hours. Keep me in the loop as you try our recipes. Thanks for the comment.
Looks great, I"ll have to try this. Great demo, i.e. video. I also like the fact that you have the list of items needed to make this recipe.
Thank you very much! Raphael
Hi Raphael, I am glad you found this recipe and video helpful! I hope you love this recipe as much as we do! I would love to know what you think when you do make it!
Philly Cheesesteaks are a great way to use up a leftover beef roast. Slice it up nice and thin. I start sauteing the peppers first. About halfway through, I add the onions. Once those are nearing doneness, add the meat. Get the meat cooked, then the cheese. Mix it all up til the cheese is melted and everything is covered. Throw it on a roll and add some hot sauce. Perfect.
Hi Heather, Thanks for the great tips! I agree with you that they are a great way to use up that leftover beef roast! Thanks for your input. Enjoy!
chill the onions overnight ,,,no tears
Hi Vee, Oh that's an interesting tip! Is that what you do with onions? Does it really work?
I have made these for my family many times. My son has also. So simple and delicious. I think they are great as is but my son likes to add granulated garlic to the veggies and that’s good too. I used canned mushrooms and it was still good. Fresh is better. I’ve done them with sirloin tip, London broil, New York steaks and round steak. We always go heavy on the peppers cause we are pepper freaks I suppose. All work great!! Thanks for the great recipe.
Hi Bryan- thanks for the feedback! I'm glad to hear that y'all are enjoying it so much that you've made it several times. 😀
I am so excited to find this recipe from you! My husband sold our grill and then realized we had a steak in the freezer - we are moving and I wanted to use everything up!
I am going to make these sandwiches tomorrow, all I need are the rolls.
I plan on taking a picture of them tomorrow! I’ve been watching you on Pinterest! Glad to find this! Susan
Hey Susan- You will love them, they are so tasty and come together really easily. Hope you have a smooth move!
I like that you said that a cheesesteak is recognized as one of the best street food. A couple of days ago, my sister informed me that she was planning to try a Philly cheesesteak sandwich for the first time for our family gathering next week, and she asked if I had any idea what would be the best option to do. Thanks to this informative article, I'll be sure to tell her that we can try the cheesesteak sandwich that I know as they have good reviews.
Hey John- enjoy these Philly cheesesteak sandwiches! They're the best, homemade always is! 😉
Looks delicious! We are trying them tonight!!
Hi Donna- hope you loved these sandwiches!
I finally made this philly cheese steak for my brother in law and I it turned out just like the picture showed and instead of provolone i used jack cheese
Hi James, I'm glad you gave our recipe a try. Hope your brother in law loved it as much as we do!
Good for a quick recipe. I think there should be some added seasonings for the steak because it's quite bland.
Hi- I really love it with just salt & pepper, especially when using a cut of beef like ribeye. That being said, if you feel like it's missing something, please add more seasonings to your taste!
I love this recipe! I made it for large party of hockey fans. I bought pre- sliced ribe eye Iin the meat cooler at Publix as suggested by the butcher. Using my iron skillet on the grill, I sauted the mushrooms, onions and green.pepper individually in batches, transferring all to a large deep, heavy casserole pan. Then, I sauted the rib eye. When done all were mixed together. Keeping large pan on the grill, I covered the entire dish with sliced round provolone and closed the grill lid. A few minutes later it was done! Everyone loved it. I had slider buns and people made their own sliders. These were friends from PA and the said it tasted like from back home.
Oh wow! That's such cool feedback to get. Thanks so much for sharing. I hope these sandos bring you and your friends great memories in the future.
use red, yellow and orange bell peppers and no mushrooms but it turned out great and very filling.
Yum! This recipe is a winner even if you omit the mushrooms. Glad you enjoyed it, Paula!
Actually, using a chuck pot roast turns this sandwich into a New Orleans roast beef po' boy if you add a little cornstarch to make gravy.
Hello, Sharon- Oh that's interesting, I didn't know that! Thank you for sharing.
Looks pretty dam good in picture so TONITE I make your sandwich and looking forward to it
Yay! Thanks, Brian. Hope you love it. Let me know what you think!
This recipe is delicious. I've made it several times, once for a large family gathering. Cheese steaks in my state are only made with Provolone. I can not imagine anyone using Cheese Whiz or American Cheese which aren't even 50% cheese and have enough preservatives to survive the apocalypse. That said, thank you for sharing your recipe and providing good instructions.
Hi Sammy - Thank you! So happy you enjoyed. Appreciate your feedback and definitely agree that those two cheeses are packed with preservatives. LOL at the apocalypse survival. Have a Happy New Year!
Ok..... Where to begin. I have lived in the suburbs of Philly as well as outside of them all my life. I can tell you 1000% that this is what most Americans think a "Philly Cheesesteak" is. I can tell you, it's not. A true Philly Cheesesteak is typically shaved steak, normally a ribeye, which you got right. The cheese is usually American or whiz. Provolone is a distant option that not many place will actually use. You can get them with or without fried onions. All of which are served on a roll with a crusty outside and soft inside.
I'm not doubting this tastes wonderful, I'm saying this is just America's version of a steak sandwich that Philly is famous for.
America’s version??? Is Philadelphia in America?? And what in the world is Chez Whiz any way?
Hi Matt - Thanks for sharing your feedback! We actually shared that more authentic recipes use Whiz or Provolone within the body of the recipe and that the veggies are optional. Definitely important to note the most authentic version of the sandwich. I hope you enjoy it and Happy New Year!
You must be kidding suggesting mayo with this sandwich
Hi Peter - Thanks for reaching out. We're not! We love mayo on our Philly, although it might not be the most authentic. Feel free to leave it off and have it anyway you like. What sauce do you prefer if any?
Mayo is actually a really delicious add on.. don’t knock it until you try it
We love it, too! Hope you enjoy the recipe, Mrs. Urbina.
I made It my family loved It!!!!
Hi Abby, I am so happy to hear that, thank you for your comment! It really is such an amazing dinner recipe!
I use a little Worcestershire sauce when I make this...
Plus I toast the buns but I spend mayo on them before toasting...
Thank you for your tips, Larry! Ia m so glad you enjoyed the recipe!
I made it, the taste was great.
I made from tenderloin.
Thank you for your feedback, I'm glad you enjoyed it!
appetizing ! Thank you
I make mine with top round roast beef. Provolone a d pepper jack cheese with a hint of steak sauce. I toast the bun a add tomatoe slices like my favorite Greek restaurant made them. Awe my goodness. I have added hot cherry peppers too but not always. Basically every one i have made is loved by many.
That's awesome to hear, Suzanne. Thanks so much for sharing. Really appreciate it. These are such a knockout with our friends too. I mean, who doesn't like a cheesy steak sando? 🙂
Going to make this weekend to easy not to
Let me know how it goes, Terry!
These look delicious.Wondering if the nutritional information includes the buns?
Hi Lisa, nutritional label calculates all the ingredients that are listed.
What bread did you use that only has 8 carbs? A mall hamburger bun has atleast 15 carbs
Hi Patricia, thats a great point. The recipe didn't include the rolls at all, I just updated the nutrition information. Thank you so much for flagging this. Hope you love the recipe!
I really want to try it with Swiss but I'm scared lol.
Just make it a mild Swiss.. It's pretty good..
If you enjoy Swiss, you can go-ahead try a part of the sandwich with it.
What kind of bread should I use because there's so many to choose from but I really want to use the best kind of bread
I'm diabetic. I take my hoagie and cut out the inside bread and just use the crust outer bread. It holds the meat inside better and out a lot of calories...
The filling is delicious in a whole wheat pita. My sister who is diabetic eats them this way and sometimes on a hoagie roll only using 1/2 of the roll ( open face style. )
Oh yum! That sounds great. I'll have to try it. Thanks, Sammy!
Great idea Wayne. I'm stealing it! And my birdlets will enjoy the innards of the ciabatta bun =D
We use a simple sandwich bread but honestly you can use any of your favorites. Enjoy!