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.Â
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.
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:
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.
Recipe Notes:
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.
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
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???
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.
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.
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).Â
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.Â
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.Â
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.Â
Thank you for this recipe. Â I have made it several times. Â 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. Â As good if not better than anything I’ve gotten in Philly. Thanks again.
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..!
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! :)
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.
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!!Â
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.
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.
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.
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!
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!
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
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.
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
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).
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.
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 :)
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
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???
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.
That was rude!
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.
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.
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.
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).Â
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.Â
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.Â
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.Â
Thanks!
Thank you for the receipe my whole family liked it .
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.Â
Great and easy! My picky husband loved these!
Thank you for this recipe. Â I have made it several times. Â 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. Â As good if not better than anything I’ve gotten in Philly. Thanks again.
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..!
yummy sandwiches.
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! :)
Hi Grace, I use the regular sliced provolone. Enjoy! :)
Thanks so much!
I just made this. Â It was absolutely delicious. Â The butter is the KEY!!!
It’s up to you and how much cheese you like. I used thick slices.Â
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.
I’m so thrilled to hear that, Stephanie :)
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!!Â
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.
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.
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.
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!
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!
I would like to say that this blog really convinced me, you give me best recipe! Thanks, very good post.
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
Hi, MICHELLE
Thanks for the recipe. I made this last night it was yummy. I have shared the recipe with my friends.
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.
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
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).
The availability of bone-in ribeye might be a regional thing. Â Here in central IN I can buy both boneless and bone-in at the grocery. Â
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!!
These look yummy! Will have to give these a try – and yes please no kitchen accidents with Joseph and your preggy self
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.
Uh. YUM! Do you have a brand of hoagies you recommend??
Hi Lisa, I just buy them from the bakery department of the grocery store.
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 :)
Wow… that looks delicious.
I’m considering making them with pork instead of steak. Have you tried that?
Thanks for always sharing inspiring recipes:-)
Hi Anne, I’ve never tried pork. If you do it, let me know how it turns out!
Yes, I will:-)