Home > Recipes > Sandwiches > Philly Cheesesteak Recipe
by Michelle
May 19, 2021 (updated May 27, 2023)
Jump to Recipe
4.58 (38 ratings)Cheesy, ultra-comforting, and beyond delicious, these Homemade Philly Cheesesteaks will easily become one of your family favorite recipes! Tender ribeye steak with sautéed onions and peppers all tossed in melty provolone cheese and cradled in a hoagie roll make this sandwich utopia.
Let’s talk about these AH-mazing Philly cheesesteak sandwiches, shall we?
I’ve been making these for years, and after putting an additional cheesy twist on them that took the sandwiches from great to spectacular, I have never looked back. These are, hands down, one of our very favorite casual dinners.
I first stumbled upon this recipe from The Little Kitchen and had it saved for what seemed like forever before making them, but once I did, we were totally hooked!
These sandwiches are the ultimate comfort food and I’m so excited to share them with you today.
History of Philly Cheesesteak
As the name suggests, the Philly Cheesesteak was invented in Philadelphia, Pennsylvania in the 1930s by Pat and Harry Olivieri.
Their original cheesesteak featured sautéed onions and steak on a hoagie roll until a manager at their Ridge Avenue location added provolone on top.
Why You’ll Love this Recipe
This Philly Cheesesteak is sandwich utopia. With beef, onions, and peppers swimming in a butter base and mixed with cheese there are ample reasons to love this sandwich.
- Double cheese: Not only does the meat mixture mix up with melty cheese it’s also topped with additional cheese in the end.
- Ultimate comfort food: It’s warm, hearty, and stick to your ribs delicious.
- Ready in under an hour: With half of the time being hands-off, oven baking time, this is a great weeknight dinner recipe!
The Ingredients
- Beef: I highly recommend ribeye for a tender, melt-in-your-mouth sandwich. See some tips below on selecting and slicing the meat. If you need to find a substitute, look for well-marbled meat such as short rib or hanger steak.
- Hoagie Roll: The perfect roll for cradling the juicy mixture of cheesy beef, onions, and peppers. You could also use a large baguette cut into 4 sections, sausage rolls, or any other “roll” type vessel of your choosing. I caution you not to use a roll that is too soft or all of the juices may cause it to become too soggy. If you want to go super authentic, try ordering Amoroso’s Hoagie Rolls.
- Bell Pepper + Onion: Traditionalists will scoff at using peppers in a cheesesteak, but I think it adds a great amount of flavor. You can omit them if you’d like.
- Cheese: Sliced provolone for cooking in the onion, pepper, and steak mixture as well as topping the sandwich. You can substitute any good melty cheese that you’d like (American or Velveeta are great, too) or use Cheez Wiz for a truly authentic sandwich!
The Best Cut of Meat for Philly Cheesesteaks
This is, without a doubt, THE most important part of these sandwiches.
I’ve tried many cuts of meat in these and ribeye is far and away the absolute best. It cooks up amazingly tender and gives the sandwiches that buttery, melt-in-your-mouth texture. I know that good ribeye can be on the pricey side, but it is absolutely, totally worth it here. Others I’ve tried range from okay to totally tough. I highly, highly recommend splurging for the ribeye here – you will be SO glad that you did!
To cut the steak, freeze the meat for about 20 to 30 minutes to get it firm but not completely frozen. Then, using a sharp knife, slice thin slices, against the grain at ¼-inch thick or thinner.
(Bonus tip – if you have a butcher counter at your local grocery store, ask them to thinly slice the ribeye for you and half of the work is done! Just give it a good chop at home.)
Step-By-Step Directions
- Prepare for baking: Preheat the oven to 350°F. Place each hoagie roll on a large square of aluminum foil; set aside.
- Add peppers + onion to skillet: Place a large skillet over medium-high heat and melt 2 tablespoons of the butter. Add the pepper and the onion to the pan and season with salt and pepper.
- Cook to brown vegetables: Cook, stirring occasionally until the vegetables are completely cooked down and starting to brown, 8 to 10 minutes. Remove to a plate and set aside.
- Cook the beef: Melt the remaining 2 tablespoons of butter in the now-empty skillet. Season the beef with salt and pepper and add to the skillet, stirring occasionally, until browned, about 5 minutes.
- Add vegetables back to pan: Reduce the heat to medium, add back in the peppers and onions, stir to combine.
- Melt and mix in cheese: Place 4 slices of provolone cheese over the mixture and let sit for a minute or two until it starts to melt, then stir in the beef and vegetable mixture until completely combined. Turn off the heat.
- Make sandwiches: Divide the meat mixture between the four hoagie rolls, topping each with 2 slices of provolone cheese.
- Bake sandwiches: Wrap and roll each one tightly in foil, place in the oven and heat for 30 minutes. Serve warm.
Serving Suggestions
- Toppings: If you want to deviate from the original there are a number of additional toppings to include such as mushrooms, jalapeñoes, shredded lettuce, and even ketchup (gasp!).
Some of my favorite sides to go with these homemade Philly Cheesesteak sandwiches include:
Making Ahead
If you are planning to make these sandwiches in advance or save them for later eating here are a few time-saving tips, as well as ways to freeze the sandwiches for the future.
- Slice the meat in advance. Better yet, if you have a butcher counter at your local grocery store, ask them to thinly slice the ribeye for you, and half of the work is done! Just give it a good chop at home.
- Freezing Directions: Follow the steps until you fill the hoagies with the beef and onion mixture. Allow to cool completely and then wrap tightly in foil. Store in a freezer-safe Ziploc bag until you are ready to make the sandwiches.
- Reheat from frozen: Place foil-wrapped sandwiches in the oven at 350° and bake for 30 minutes.
Recipe FAQs
What is traditionally on a Philly Cheesesteak?
The original Philly Cheesesteak include shaved beef, onions, and a hoagie roll. After a while, provolone cheese was added so the most traditional version of a Philly cheesesteak include shaved beef, onions, and cheese on a hoagie roll.
How is a Philly Cheesesteak different from a steak and cheese?
This answer will vary depending on who you talk to. Anything from a change in the steak to the kind of roll it’s served on might lead some to say it’s not a traditional Philly cheesesteak but instead just a steak and cheese.
What kind of pepper is on a Philly Cheesesteak?
While a traditional Philly Cheesesteak does not include peppers, the most commonly used pepper in cheesesteaks are bell peppers. If you are looking to add a little heat to the sandwich you could also try adding in hot cherry peppers.
Watch the Recipe Video:
Delicious Sandwiches to Try Next
These Philly cheesesteak sandwiches are perfect for an easy weeknight meal, game day food, having friends over for lunch… basically ANYTHING. They’re a huge favorite in our house and I hope you love them too!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!❤️️
Philly Cheesesteaks
Yield: 4 sandwiches
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
These tender, cheesy, Philly Cheesesteak Sandwiches are made with shaved ribeye, sautéed onions and peppers, and topped with melty provolone cheese. They are THE BEST homemade Philly Cheesesteaks.
4.58 (38 ratings)
Ingredients
- 4 hoagie or sub rolls, sliced in half lengthwise
- 4 tablespoons salted butter, divided
- ½ (0.5) green bell pepper, thinly sliced
- 1 white onion, peeled, halved and thinly sliced
- 1½ pounds (680.39 g) ribeye steaks, thinly sliced, then roughly chopped
- Salt & pepper
- 12 slices provolone cheese
Instructions
Preheat oven to 350 degrees F. Place each hoagie roll on a large square of aluminum foil; set aside.
Place a large skillet over medium-high heat and melt 2 tablespoons of the butter. Add the pepper and onion to the pan, season with salt and pepper, and cook, stirring occasionally, until the vegetables are completely cooked down and starting to brown, 8 to 10 minutes. Remove to a plate and set aside.
Melt the remaining 2 tablespoons of butter in the now-empty skillet. Season the beef with salt and pepper and add to the skillet, stirring occasionally, until browned, about 5 minutes. Reduce the heat to medium, add back in the peppers and onions and stir to combine. Place 4 slices of the provolone cheese over the mixture and let sit for a minute or two until it starts to melt, then stir into the beef and vegetable mixture until completely combined. Turn off the heat.
Divide the meat mixture between the four hoagie rolls, topping each with 2 slices of the provolone cheese. Wrap and roll each one tightly in foil, place in the oven, and heat for 30 minutes. Serve warm.
Notes
- Steak: Ribeye is the recommended cut of meat. If you need to substitute, look for a very well-marbled (more fat = more tender) alternative such as short rib or hanger steak (if you have a butcher counter at your store, they would definitely be able to help with an appropriate substitute based on their inventory).
- Rolls: Use hoagie rolls, a cut-up baguette, or order Amoroso’s Hoagie Rollsto make them really authentic!
- Peppers: While I love the flavor they add, you can omit them if desired.
- Cheese: Provolone is fantastic in these sandwiches, but you can substitute American cheese, Velveeta, or Cheez Wiz for a great melty, traditional cheesesteak.
- Freezing Directions: Follow the steps until you fill the hoagies with the beef and onion mixture. Allow to cool completely and then wrap tightly in foil. Store in a freezer-safe Ziploc bag until you are ready to make the sandwiches. Place foil-wrapped sandwiches in the oven at 350° and bake for 30 minutes.
- Leftovers: Store any leftover sandwiches wrapped well in the refrigerator for up to 4 days. Reheat in the oven, toaster oven or microwave.
- Recipe adapted from The Little Kitchen.
Nutritional values are based on one serving
Calories: 836kcal, Carbohydrates: 37g, Protein: 61g, Fat: 60g, Saturated Fat: 32g, Cholesterol: 191mg, Sodium: 1225mg, Potassium: 637mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1170IU, Vitamin C: 14mg, Calcium: 663mg, Iron: 14.1mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Sandwiches
Cuisine: American
Photography by Ari Laing
Originally published May 19, 2021 — (last updated May 27, 2023)
4.58 from 38 votes (22 ratings without comment)
58 Comments on “Philly Cheesesteak Recipe”
-
Janet — Reply
Grew up in Philadelphia and this is soooo wrong. Onions if you want them, never green peppers maybe hot peppers after it’s served. American or cheese wiz if you want it. Never provolone cheese. That’s a pizza steak. If you order a steak in Philadelphia, that’s what you get. Steak on a roll. Nothing else. I like onions and sauce.
-
My — Reply
I have made the given recipe many times but the method you have given here has taken me a long time so I will recreate it.
-
Deepa — Reply
Read the recipe given by you through social media. The steps I have given in the recipe are also very unique and I will make it at home and freeze it all.
-
Tamara — Reply
Amazing!!
-
Sarah — Reply
If you want to use peppers, just call it a cheesesteak, not a Philly cheesesteak. It’s not a “traditionalists” thing… it’s just that you’re not making a Philly cheesesteak.
-
Molly — Reply
Michelle, do you know if local Giant Eagle stores, ones in the Pittsburgh area, sell the Amoroso hoagie rolls? Thanks.
-
Michelle — Reply
Hi Molly, I don’t believe that they are sold at Giant Eagle.
-
-
Jyll — Reply
These sandwiches are money!!! We make them all the time. You can buy shaved beef at Trader Joes that makes them a snap to whip up too. I add more seasoning like Italian seasoning, mushroom essence and Worcestershire and also add hot cherry peppers or pepperoncini to the meat with the onions & bell peppers. Yum!!!!
-
Luke Kornet — Reply
A Philly cheesesteak does not contain green peppers or butter. Get your receipes right
-
AC — Reply
How do I keep the cheese from sticking to the foil and making a mess? Other than that taste was great!
-
COY CRAWFORD — Reply
I FORGOT, ALWAYS SET THE ROLL ON TOP OF THE STEAK NBEFORE REMOVING FROM GRILL THAT STEAMS THE NROLL TO PERFECTION AND NEVER WRAP INH TIN FOIL AND BAKE THAT MAKES IT A DIFFERENT BEAST, A GRINDER NOT THE SAME….. ALWAYS ADD HOT AND SWEET PEPPERS…. THANKS I COOKED THESE IN A SMALL JOINT JUST OUT OF PHILLY iNTERNATIONAL AIRPORT BACK WHEN THERE WAS AN AIRPORT CIRCLE THERE OR ROUINDABOUIT
-
COY7 CRAWFORD — Reply
iVE MADE PHILLY CHEESESTEAKS SINCE THE LATE 50S IN S. PHILLY…AN ALTERNATIVE ECONOMIC MEAT IS THE EYE OF THE NTOP ROUND STEAK NCOOK NA NLITTLE LONGER BUT IT MAKES AN EXCELLENT STEAK SANWICH IF YOU WANT ITALIAN THEN COOK FRESH TOMATOES NWITH ONIONS AND BELL PEPPERS THEN SEASON WITH OREGANO, GARLIC AND BASIL ADD STEAK COOK TOGETHER THEN YUSE THE PROVOLON AND MY GOD DO YOU HAVE A GREAT PHILLY CHEESESTEAK
-
Shannon — Reply
I made these for my son’s 16th birthday and he and my husband raved about them. These sandwiches are fantastic! I did add some Worcestershire to the meat, and I only put the sandwiches in the oven for 20 minutes. This recipe is definitely a keeper.
-
Jyll — Reply
These are AMAZING and so easy to make. Adjustments I made: I didn’t want to spend the $ on ribeye so I got what my butcher called a baja steak. It was $10.99 lb vs. $16.99 lb. It had nice marbling and was very tender. I only used 12 oz of meat and it was more than enough for 4 sammies. I put it in the freezer for 30 mins so that it would be easy to slice thinly. I added a splash of Worcestershire when browning the meat. There were no hot cherry peppers at the grocery store so I added pepperoncinis when I added the peppers and onions to the meat. I couldn’t find hoagies that I liked so I got a mutligrain baguette and cut it into 4 pieces. I rolled the sandwiches in a piece of parchment then foil before baking. So, so, so delicious! I’d give this recipe 10 stars if I could!!! Thank you! I think I will try it with chicken too :P
-
Jyll — Reply
OK…I admit…born and raised in San Francisco and have never even been to Philly…but my favorite Philly Cheese Steak sammie has pickled hot cherry peppers in addition to the bell pepper. Is that sacrilege???
-
Jan Klincewicz — Reply
A cheesesteak in Philadelphia (I’ve lived here all my life) NEVER has green peppers. American cheese or Whiz is standard. Onions are yellow. The roll is pretty much an equal partner along with the meat and the cheese. If you wrap a cheeseteak in foil and cook it, it becomes a GRINDER and is no longer a cheeseteak. The roll should be chewy and not dried out like Melba toast. You’re welcome.
-
Kim — Reply
Well i am so sorry Jan but your Philly Cheesesteak sounds horrible. I would prefer this recipe to yours any day. No matter what is considered the true cheesesteak in Philadelphia , this recipe is the best! Who eats fake cheese anyway?
-
Joanne W — Reply
This Philly girl says you’re on the money – no green peppers, use fake cheese and never in foil; however, that sandwich does look great – just isn’t a Philly cheesesteak
-
Randi — Reply
I had left over strip steak from grilling yesterday. Sliced them really thin and added them to the Sautéed peppers and onion mix. This recipe was quick and easy. And absolutely the best philly cheese steak sandwiches I have made. My husband wanted to know if there was leftovers. He might have to have one as a midnight snack.
-
Tina — Reply
I made these for dinner tonight. I baked them as directed. My husband and I loved them. He even said to keep the recipe. They really were wonderful.
-
Amy — Reply
This was soooo yummy. Found shaved meat in the beef section of the meat department. The last step is an absolute must! Never thought to wrap it in tin foil, was hesitant because thought it would steam and become soggy, nope! This is a keeper.
-
Deanna — Reply
I was on a budget at Walmart so I used the fajita steak meat (1 lb for 7.90). I got a 6 pack of their brats buns in the bakery; they were the perfect size for a family of two adults and two big kids and super soft (1.98). Already had a white onion and green bell pepper from prior night’s dinner. Picked up a pack of provolone sandwich slices, great value (around 3.00).
followed directions, in addition, used garlic powder for the veggies while sautéing. I used a huge cast iron skillet so I moved the veggies to the side after 3 minutes and added the steak making sure it didn’t touch the veggies. After the steak was browned I mixed it all together for 10 minutes, turned the burner off and covered the mixture.
Through very small amount of butter on the skillet to slightly toast the buns. I had to cut them open first and spread them, making sure not to cut too deep (didn’t want the buns to tear). Put them open side down on skillet until lightly toasted on medium.
I put mayo on both sides of my bun and placed two slices of cheese on one side. I then placed the steak mixture in the bun and wrapped it with foil. I didn’t mix the cheese into the steak/veggies in the beginning. I wrapped the other sandwiches (without mayo, no one else likes it in my family) and put them on a baking sheet for 15 min on 350.
Cheese was melted, bun was soft and the steak was delicious. If I had the money I would’ve bought a better cut of steak but the sandwich was delicious. I also baked some extra crispy cut fries for an extra treat! You can substitute the beef for chicken and do it the same way, making sure to cook the chicken completely before added the veggies.
Thanks!
-
Marie — Reply
Thank you for the receipe my whole family liked it .
-
Sarah Ivanhoe — Reply
This was pretty good, it was my first attempt at cheesesteak and I made a few big errors. I used the wrong beef, it was to tough and put off to much liquid and I used the wrong hoggie rolls, they turned to mush. Next time I’ll used ribeye and different rolls.
-
Tyler Esch — Reply
Great and easy! My picky husband loved these!
-
Gwyn Brown — Reply
Thank you for this recipe. I have made it several times. The only thing I add is a piece of parchment over the last slice of cheese on top before wrapping it in foil to prevent the cheese from sticking. As good if not better than anything I’ve gotten in Philly. Thanks again.
-
samantha paul — Reply
This sandwiches is mouthwatering and this sound was amazing and i love this…i will definitely try it for my kid…on sunday morning..Thanks for sharing..!
-
Farida Banu — Reply
yummy sandwiches.
-
Grace — Reply
Do you use thin sliced or regular sliced provolone? (Sargento has two different thicknesses to choose from! ) I want to make sure I get my cheese ratio correct! :)
-
Michelle — Reply
Hi Grace, I use the regular sliced provolone. Enjoy! :)
-
Grace —
Thanks so much!
-
-
Carol — Reply
I just made this. It was absolutely delicious. The butter is the KEY!!!
-
Deanna — Reply
It’s up to you and how much cheese you like. I used thick slices.
-
-
Stephanie — Reply
I’m happy that you posted this recipe because I had made it before but forgot where I had got the recipe from! They are fantastic and it’s on the menu for tonight. I eat low carbs so I’ll put mine on a salad and give my husband the sandwich. It’s one of the best Philly sandwiches that I’ve tasted.
-
Michelle — Reply
I’m so thrilled to hear that, Stephanie :)
-
-
Nicole — Reply
These sound amazing and I know my husband would love them, any way I can make these low sodium? This low sodium stuff is new to me and a week ago I would have made them just the way they are but with newly discovered health issues I have to be cautious. What makes them so high in sodium and any suggestions on how to cut it? Thank you!!
-
Macy — Reply
I have not really ever had a cheesesteak authentically I dont think. I’m on west coast so we dont do them well I bet. I see them on food network and such w cheese whiz sauce..and that looks yummy to me too. Ever make them w that kind of cheese whiz sauce? Love your blog. I’m at home sick..and its comforting to have a blog like yours to read on a day like this.
-
Nikki — Reply
It sounds like you’re talking about a Beef and Cheddar which is a Chicago thing. They use thin beef cooked in an au jus, then added to a hoagie bun (typically fresh italian bread) and then liquid cheddar on top. It’s AMAZING! But not a philly.
-
-
Terry — Reply
These sound amazing, I think I might have to give these a try this weekend with one little addition sauteed mushrooms. I live in Northeast Ohio, we have a fast food restaurant called Mr. Hero. I love their cheese steak with mushrooms and onions, they are known for their Roman Burgers.
-
Patty — Reply
These sandwiches sound amazing! They are my favorite! I’m definitely going to try using rib-eye steaks and having the meat counter thinly slice the meat. Thanks for the tip!
-
Roseanna M. White — Reply
Oh, these tweaks look awesome! I’ll have to try them next time I make these–we love them in our house too. =) One other thing I’ve started doing, inspired by a local restaurant in my hometown, is topping it with seasoned lettuce. I just take some shredded romaine, toss it with olive oil, salt, pepper, garlic powder, and Italian seasoning, and let it marinate for a few hours. It’s an amazing addition to the sandwich!
-
Aarav Verma — Reply
I would like to say that this blog really convinced me, you give me best recipe! Thanks, very good post.
-
Ginny — Reply
The seasonings, onion, and green pepper are a perfect combination. Will be making these more often. Wayyyy better and cheaper than a sub shop. Thanks for sharing
-
ShaJane — Reply
Hi, MICHELLE
Thanks for the recipe. I made this last night it was yummy. I have shared the recipe with my friends.
-
Diane — Reply
You weren’t kidding when you said these are delicious! I made them for dinner tonight, and I can seriously say that it was the BEST cheesesteak sandwich that I’ve ever had. Thank you for sharing this great recipe! The only thing that I might add is to use non-stick foil. That’s not something that I usually buy, but I had a bit of a problem unwrapping the sandwiches when the cheese stuck to the foil in some places.
-
Maureen T — Reply
I have a few questions about the meat. Is the meat raw and cooked while making this sandwich? I thought rib eye steaks had bones. Is the 1-1/2# of rib eye steaks including the bones? A bit more clarification about how you slice the meat so thin, electric slicer or very sharp knife? Lioking forward to making these gor Sunday night dinner.
Thank you-
Michelle — Reply
Hi Maureen, You purchase the meat raw and cook it in step #3. Ribeye steaks do not traditionally have bones in them (however, outside of the U.S. ribeye steaks DO include the bone)… as such, the weight does not include bones. I just use a very sharp chef’s knife (or you could ask your butcher to shave it for you, and then give it another good chopping at home before you cook it).
-
Sally K —
The availability of bone-in ribeye might be a regional thing. Here in central IN I can buy both boneless and bone-in at the grocery.
-
-
-
Amanda S. — Reply
I made these tonight and they are perfect! My husband is the biggest critic and he couldn’t believe how great these turned out! Thank you!!
-
Maria D. — Reply
These look yummy! Will have to give these a try – and yes please no kitchen accidents with Joseph and your preggy self
-
Martha in KS — Reply
Great looking sandwich! I buy Steak’Ems – frozen sliced meat – for Phillys. My ex-MIL mixed cheese into her taco meat while still in the skillet. It makes an amazing difference.
-
Lisa — Reply
Uh. YUM! Do you have a brand of hoagies you recommend??
-
Michelle — Reply
Hi Lisa, I just buy them from the bakery department of the grocery store.
-
-
Rachel @ Mesa Cooking Co. — Reply
Oh boy, my husband just tried one of these sandwiches at a restaurant for the first time and just fell in love – so I’m gonna have to make this ASAP. These look absolutely amazing – just perfect to sink your teeth into :)
-
Anne Fysioterapeut — Reply
Wow… that looks delicious.
I’m considering making them with pork instead of steak. Have you tried that?
Thanks for always sharing inspiring recipes:-)-
Michelle — Reply
Hi Anne, I’ve never tried pork. If you do it, let me know how it turns out!
-
Yes, I will:-)
-
-
