Philly Cheesesteaks are a super satisfying takeout favorite that’s easy to make at home. Thinly sliced ribeye steak is piled onto hoagie rolls with onion, bell pepper, and plenty of cheese!
You’ve probably had a Philly Cheesesteak before, even if you’re not from Philadelphia! Although the sandwich was invented in the City of Brotherly Love, it quickly became popular throughout the country and it’s easy to see why—it’s pretty dang good!
Of course, people argue about what makes a perfect Philly Cheesesteak and whether or not it should be made with Cheez-Whiz, but what we can all agree on is that the combination of cheese and steak is irresistible.
Homemade Philly Cheesesteak Recipe
This classic sandwich has thin slices of beef, lots of melty cheese, and some onions and peppers all stuffed into a hoagie roll. It’s the perfect mix of salty, savory, cheesy goodness.
And while it might seem like a complicated sandwich to make at home, it’s actually quite simple to make Philly Cheesesteaks. You’ll just need some thinly sliced steak, a good quality provolone, and a few veggies. Then it’s just a matter of piling everything onto some hoagie rolls and digging in!
If you’re feeling extra ambitious, you can even try making your own hoagie rolls using my French bread recipe. But for a quick and easy version of this classic sandwich, store-bought rolls will do just fine.
As for the Cheez-Whiz, well, my family prefers Philly Cheesesteaks without, but if you want to add it, go for it!
See recipe card below this post for ingredient quantities and full instructions.
- Ribeye steak – Thinly slice this.
- Onion – Yellow onion is the typical choice here.
- Red bell pepper – Feel free to swap in a green bell pepper if that’s what you prefer.
- Provolone cheese
- Hoagie rolls
- Unsalted butter – Let this soften so it’s easy to spread.
- Garlic clove
- Mayonnaise – Use any kind you like or have on hand.
How to Make a Philly Cheesesteak Sandwich
Place the steak in the freezer for 30 to 40 minutes. This will make it easier to slice thinly!
2. Cook the Onions and Peppers
While the steak is in the freezer, sauté the sliced onion and peppers in a skillet until softened, about 5 minutes. Transfer them to a bowl.
3. Toast the Bread
Combine the butter and garlic in a small bowl. Slice the hoagie rolls ¾ of the way through and spread the garlic butter mixture over the cut surface. Toast the rolls in a large skillet or on the griddle until lightly browned and toasted.
4. Cook the Steak
Slice the frozen steak and heat 2 tablespoons of olive oil in a large skillet. Add the beef, season with salt and pepper, and cook over high heat until browned and cooked through. Stir in the onions and peppers.
5. Add the Cheese
Use a spatula to divide the beef into 4 portions in the skillet, then top each portion with 2 slices of cheese. Turn off the heat and let the cheese melt.
Spread mayo onto each of the toasted hoagie rolls, then add the beef and cheese mixture.
How to Store Leftover Philly Cheesesteaks
Leftover Philly Cheesesteaks can be stored in the fridge for up to 3 days. Reheat them in the microwave or wrap them in foil and reheat them in a 350ºF oven until warmed through.
Provolone is the most popular cheese for Philly Cheesesteaks, but you could also use white American cheese or Cheez Whiz. Feel free to use a combination, too—a slice of provolone and a slice of American, or sliced cheese and Cheez Whiz together!
Yes, Philly Cheesesteak is made with thinly sliced beef, so it is made with steak. Ribeye steak is the most popular cut of beef to use, but you could also use sirloin or flank steak.
No, Philly Cheesesteak is typically not served with sauce (unless you count the mayo spread on the hoagie buns). However, some people like to add ketchup or BBQ sauce to their sandwich. You do you! Make what your family likes rather than worrying about what’s authentic.
Some versions of Philly Cheesesteak include sliced mushrooms with the onions and bell pepper; others have caramelized onion. Worcestershire sauce may be added to the steak, and some people even like to top their cheesesteaks with lettuce, although this is far from traditional!
More Tasty Sandwich Ideas
- Italian Beef Sandwich Crock Pot Recipe
- Mississippi Roast – Slow Cooker Roast Sandwiches
- Buffalo Chicken Sandwich
- Cheese and Veggie Sandwiches
- 1 lb ribeye steak thinly sliced
- 1 large onion sliced
- 1 red bell pepper sliced
- 8 slices provolone cheese
- 4 Hoagie rolls
- 3 tbsp unsalted butter softened
- 1 garlic clove minced or pressed
- 3 tbsp mayonnaise
- To make the steak easier to slice, place it in the freezer for 30-40 minutes.
- While the steak chills, sauté the onions and peppers in a pan until cooked, about 5 minutes. Remove to a bowl and set aside.
- Combine the soft butter and garlic in a bowl and stir to combine. Slice the Hoagie rolls ¾ through and spread the garlic butter over the cut surface. Toast in a large sauté pan or griddle until browned and toasted.
- Remove the beef from the freezer and slice thinly. Heat 2 tbsp of olive oil in a large pan and add the beef. Season with salt and pepper. Cook over high heat until browned and cooked through. Stir in the onions and peppers.
- Divide the beef into 4 portions and top with 2 slices of cheese each. Turn off the heat and let the cheese melt.
- Spread a thin layer of mayo onto the rolls and top with beef.