Ingredients You’ll Need
Here’s everything you need to build a classic Philly Cheesesteak Sandwich at home (makes 4 sandwiches).
For the Steak & Veggies
- 1 lb ribeye or sirloin steak, very thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 teaspoon Worcestershire sauce (optional, for extra savory flavor)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Cheese & Rolls
- 8 slices provolone or white American cheese
- (Or about 1 cup warm cheese sauce if you prefer the “wiz” route)
- 4 hoagie rolls or sub rolls, split
- 1–2 tablespoons softened butter (for toasting the rolls)
Optional Add-Ins
- 1 cup sliced mushrooms
- Pickled peppers or jalapeños
- Hot sauce or mayo for spreading on the rolls
Tools You’ll Need
You don’t need anything fancy to pull off a great Philly Cheesesteak Sandwich.
- Large skillet or flat-top griddle
- Cutting board and sharp knife
- Tongs or spatula
- Small skillet or griddle (for toasting rolls, if you like)
- Measuring spoons
How to Make a Philly Cheesesteak Sandwich
1. Chill and slice the steak
First, pop your steak into the freezer for about 20–30 minutes. This quick chill firms it up. Then slice it as thinly as you can across the grain. Thin slices mean faster cooking and more tender bites.
2. Sauté onions and peppers
Next, heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced onion and green bell pepper. Then cook, stirring occasionally, until they turn soft and lightly caramelized, about 8–10 minutes.
Season with a pinch of salt and pepper. Then transfer the veggies to a plate and set aside.
3. Cook the steak
In the same skillet, add the remaining tablespoon of butter. Turn the heat up to medium-high. Add the thinly sliced steak in an even layer. Season with salt, pepper, garlic powder, and Worcestershire (if using).
Cook for 3–5 minutes, stirring and chopping with your spatula, until the steak is just cooked through and still juicy.
4. Bring steak and veggies together
Now return the onions and peppers to the skillet. Toss everything together so the veggies and steak mingle. Taste and adjust the seasoning. You want this Philly Cheesesteak Sandwich filling to taste good enough to eat straight from the pan.
5. Toast the hoagie rolls
Meanwhile, lightly butter the inside of each hoagie roll. Then toast them cut-side down on a hot skillet or under the broiler until golden at the edges. Toasted rolls stay sturdier under all that juicy steak and melty cheese.
6. Melt the cheese
Next, divide the steak-and-veggie mixture into 4 piles in the skillet. Lay 2 slices of cheese over each pile. Then cover the skillet briefly with a lid or sheet of foil to trap heat and melt the cheese.
If you’re using cheese sauce instead, keep the piles plain and warm the sauce separately.
7. Build the sandwiches
Finally, use a spatula to scoop each cheesy steak pile into a toasted hoagie roll. If you’re using cheese sauce, drizzle it generously over the steak in the roll.
Serve your Philly Cheesesteak Sandwiches hot, with extra peppers, hot sauce, or a side of fries if you’re going full diner mode.
What Makes This Philly Cheesesteak Sandwich Special
- Juicy, thin-sliced steak every time
You use a quick freeze-and-slice trick to get those classic paper-thin strips that cook in minutes and stay tender. - Melty, gooey cheese pull
You can go classic with provolone, cozy with white American, or extra-fun with a drizzle of cheese sauce. Either way, it melts into every crevice. - Weeknight-fast, game-day-level good
The steak, onions, and peppers cook in a single skillet, so you can have a full Philly Cheesesteak Sandwich situation in about 30 minutes. - Endless cheesesteak inspo
After you master the sandwich, you can play with all the riffs—soup, bowls, casseroles—like Best Philly Cheesesteak Soup or cheesesteak casseroles and pastas.
Tips for Perfect Results
- Slice the steak super thin
A short chill in the freezer makes slicing much easier. Thin strips cook quickly and stay tender. - Let the veggies get some color
Don’t rush the onions and peppers. A little caramelization builds that classic cheesesteak flavor. - Toast the rolls
Toasted hoagies hold up better to all the juices and keep your Philly Cheesesteak Sandwich from feeling soggy. - Melt the cheese on the meat
Always melt the cheese directly over the steak in the pan. That move gives you maximum gooey coverage.
Storage Instructions
Fresh off the skillet tastes best, but leftovers still hit the spot.
- Steak filling:
- Store cooled steak-and-veggie mixture in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over medium heat until hot. Then add fresh cheese and melt.
- Hoagie rolls:
- Keep rolls at room temperature in a bag for 1–2 days.
- Always toast again before building leftover sandwiches.
I don’t recommend freezing the assembled sandwiches, but you can freeze the cooked steak mixture for up to 2 months and reheat as needed.
FAQ – Philly Cheesesteak Sandwich
1. What’s the best cut of beef for a Philly Cheesesteak Sandwich?
Ribeye is classic for a Philly Cheesesteak Sandwich because it’s well-marbled and stays juicy. Sirloin also works and feels a bit leaner, while shaved beef is super convenient.
2. Do I have to use cheese sauce, or can I use slices?
You can use either. Provolone or white American slices melt beautifully right on the meat. Cheese sauce gives you that “wiz” style. Both taste amazing on a Philly Cheesesteak Sandwich.
3. Can I make a Philly Cheesesteak Sandwich without peppers?
Yes. A lot of people prefer just steak, onions, and cheese. You can skip the peppers or swap them for mushrooms if you like.
4. How do I keep my Philly Cheesesteak Sandwich from getting soggy?
Always toast the hoagie roll, don’t overload the sandwich with liquid, and serve right away. You can also drain excess juices from the skillet before loading the rolls.
5. Can I meal prep Philly Cheesesteak Sandwiches?
You can prep the steak-and-veggie mixture ahead and reheat it. Then you only need to toast the rolls and melt the cheese when you’re ready to eat. This trick makes weeknight Philly Cheesesteak Sandwich cravings very easy to satisfy.
6. What cheese is most “authentic” for a Philly Cheesesteak Sandwich?
Classic choices include provolone, white American, or Cheez Whiz. At home, I love provolone or white American for a melty, super-gooey Philly Cheesesteak Sandwich.
Philly Cheesesteak Sandwich
Equipment
- Large skillet or griddle
- cutting board and knife
- Tongs or spatula
- Small skillet or broiler for toasting rolls
- Measuring spoons
Ingredients
- 1 lb ribeye or sirloin steak, very thinly sliced
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp Worcestershire sauce (optional)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp garlic powder
- 8 slices provolone or white American cheese
- 4 hoagie rolls or sub rolls, split
- 1–2 tbsp softened butter (for toasting rolls)
- 1 cup sliced mushrooms (optional add-in)
- Pickled peppers or jalapeños (optional)
- Hot sauce or mayo (optional for spreading)
Instructions
- Place steak in the freezer for 20–30 minutes, then slice as thinly as possible across the grain for tender, quick-cooking strips.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Sauté onion and bell pepper for 8–10 minutes until soft and caramelized. Season lightly with salt and pepper, then transfer to a plate.
- In the same skillet, add the remaining butter and turn heat to medium-high. Add steak in a single layer. Season with salt, pepper, garlic powder, and Worcestershire (if using). Cook 3–5 minutes, stirring occasionally.
- Return sautéed veggies to the skillet and mix with steak. Taste and adjust seasoning. Divide into 4 even piles in the skillet.
- Butter hoagie rolls and toast cut-side down in a skillet or under a broiler until golden. Toasting keeps them sturdy for the filling.
- Place 2 slices of cheese over each pile of steak in the skillet. Cover with lid or foil briefly to melt cheese. If using cheese sauce, skip this and drizzle sauce over filling later.
- Scoop each cheesy steak pile into a toasted roll. Add hot sauce, pickled peppers, or mayo if desired. Serve hot.
