Philly Cheese Steak Sandwiches
These Philly cheese steak sandwiches are THE BEST! So easy to make at home with meat that is super tender and, most importantly, they’re ultra cheesy! A wonderful option for game days, parties, or just an awesome dinner any night of the week.
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! Not only have I made them countless times since, but they were the very first meal that I cooked after Joseph was born (no matter that it was a whopping 7 weeks later – our family kept our freezer and kitchen well-stocked!). It was the perfect meal to get me back on my feet and into the kitchen.
These sandwiches are ultimate comfort food and I’m so excited to share them with you today.
The Best Cut of Meat for Philly Cheese Steaks
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!
(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.)
The Rest of the Philly Cheese Steak Sandwich
Now that we’ve got the meat out of the way, let’s talk about the rest of the components that make up these delicious sandwiches…
- BUTTER – Obviously, everything with butter is better, but cooking the onions, peppers, AND meat in butter helps to make the filling super creamy and downright amazing.
- Onions and Peppers – The classic combo is sautéed until nice and soft. I like using white onions in this recipe, but if you prefer yellow or sweet onions, go for it. Green peppers are totally standard! I slice everything nice and thin so they get super soft and you don’t have any crunchy veggies in your sandwich (the worst!).
- CHEESE! These were great to begin with, but I happened to come across the Philly cheesesteak recipe on Recipe Girl and noticed that the cheese was actually mixed into the meat and vegetable mixture before being loaded into the rolls. I took it one step further and did that, but then also topped the sandwiches with more cheese. I mean, it’s a CHEESE steak sandwich, right?! That one tweak made these so crazy outstanding.
Now last, but certainly not least, we wrap these up tightly in aluminum foil and put them in a 350-degree oven for 20 to 30 minutes. This might seem over the top and unnecessary, but I promise you it is the icing on the cake for these sandwiches.
Doing this allows all of the flavors to meld together and for that buttery, cheesy sauce to seep into the bread. It is nothing short of sandwich utopia.
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 Like These Philly Cheese Steak Sandwiches, Try These Recipes:
Four years ago: The Best Bechamel Sauce
Five years ago: Salted Caramel Blondies
Six years ago: Zeppole
Seven years ago: How I Refinished My Grandma’s Old Dough Board
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.
hoagie or sub rolls
(sliced in half lengthwise)
green bell pepper
(peeled, halved and thinly sliced)
(thinly sliced, then roughly chopped)
Salt & pepper
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.
Nutritional values are based on one serving
- I highly recommend using ribeye steak for these sandwiches, but understand that they may be cost prohibitive. 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).
- Do not skip the last step of putting them in the oven - that's where the magic happens! Be sure to wrap the sandwiches nice and tight (they should feel a little squished in the foil) for maximum flavor and texture.
Saturated fat: 32g
Vitamin A: 1170%
Vitamin C: 14%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in July 2016 and updated in March 2019 with new photos, a video, and extra recipe tips.
[photos by Ari of Well Seasoned]