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.
FAQ
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
Share Some Love ❤️
Recipe
Ingredients
- 2 lbs beef (ribeye reccommended)
- 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
Instructions
- Slice ribeye into thin strops. 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!
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...
Enjoy!!!
👍👍👍👍👍
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
Enjoy!!
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.
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!
Amazing... thank you so much
You're welcome! I hope you loved the recipe!
Can you use deli roast beef?
Hey Mary, you can, it's a great idea. I think the flavors will still be better with freshly cooked beef but it's a great shortcut.
I thin sliced a leftover prime rib that I did medium rare on a pellet smoker grill. Sautéed veggies, I only had red onion, but the combo was fantastic. Melted provolone on top and placed on a grilled ciabatta roll. To die for, so dang good!
Don, that prime rib sounds phenomenal, you are making me drool! I'm glad you enjoyed the recipe!
Set a lit candle beside your cutting board. This burns off the gasses from the onions and stops the tears.
Or a wet paper towel.
Thanks for the tip, Jessica!
No way, thanks for the awesome tip, Faith! 🙂
Could I slice brisket in place of ribeye?
Hey Amanda, for sure. The flavor will be slightly different but I think it will be incredible.
I haven’t tried making it yet, but I wanted to ask before trying. Do you use hot dog buns or sub buns? I feel like with the amount in the pictures, it’s too big for a hot dog bun.
It was a larger bun, probably more of a subway or for a giant hotdog. They did taste similar to hotdog bun 🙂
I see the question asked but not answered...does the chuck roast go into the crockpot sliced or whole? I know it goes in the sandwich sliced but is it sliced before or after cooking in the crockpot?
I would cook it as a whole and later pan-fry slices on high heat. The browning would give it a nice flavor.
I’m making this tonight for the fourth time in a month! My husband and I both love it and it’s easy too! Thank you!
I'm so glad it has become a staple, that is so good to hear!
Wow. This was seriously delicious.
Thank you very much! I'm so glad you enjoyed the recipe.
This was absolutely delicious! My husband and I both enjoyed our easy dinner for two. My only suggestion is to not add cheese to the entire skillet to make for easier reheating. Other than that, simply amazing!
Hey, I am so happy to hear this feedback! Makes my day. Thank you for sharing!
I am going to try this recipe today. It looks amazing. I have a chuck roast I’m going to cook In the crock pot. Do I slice it into strip before I put it in the pot or after it’s cooked whole. I was worried about it shredding instead.
Katie, my mouth is watering! We love chuck roast and this sounds so delicious!
Oooookkkkk. That’s hardly an answer to my question but ok. Thanks.
Cook it whole.
Oh darn, I got so carried away with thinking of the flavors. sorry! You can add it shredded into the sandwich. I would fully cook veggies and toss beef to just warm it up and top it off with cheese.
This is a great recipe, but the only thing I would say is add more seasoning!! But over all the recipe what great!
Thanks for sharing this feedback. I am so happy to hear this!