Philly Cheesesteak Sandwich
This iconic Philly Cheesesteak Sandwich features thinly sliced ribeye steak, sautéed onions and bell peppers, and gooey melted provolone or Cheez Whiz, all piled high on a soft, toasted hoagie roll. It’s a hearty, flavor-packed classic that delivers the perfect balance of juicy beef, caramelized veggies, and creamy cheese.
Why You’ll Love This Recipe
This homemade Philly Cheesesteak Sandwich brings the legendary taste of Philadelphia right to your kitchen! Tender, juicy ribeye steak is cooked to perfection with sweet caramelized onions and colorful bell peppers, then smothered in melty provolone or the classic Cheez Whiz for that signature gooey pull. The soft, toasted hoagie roll soaks up all the delicious juices without falling apart. It’s incredibly satisfying, easy to make at home, and feels like a special treat without needing to travel. Whether you’re craving comfort food for dinner, hosting a casual gathering, or just want the best sandwich of your life—this recipe delivers authentic Philly flavor with restaurant-quality results every time. Once you make it, you’ll never order takeout again!
Recipe Tips and Tricks
- Freeze the steak for 20–30 minutes before slicing—it makes thin, even slices much easier.
- Use a very hot cast-iron skillet or griddle to get a nice sear on the steak without overcooking it.
- Cook the steak in batches if needed to avoid overcrowding and steaming the meat.
- Toast the hoagie rolls with a little butter or mayo for extra flavor and crispiness.
- Add the cheese right at the end so it melts perfectly over the hot steak and veggies.
- For the classic “wit whiz” experience, use Cheez Whiz warmed slightly before drizzling.
Philly Cheesesteak Sandwich
Juicy ribeye, caramelized onions & peppers, melty cheese on toasted hoagie roll—classic Philly perfection!
Ingredients
- 1.5 lbs ribeye steak, thinly sliced
- 12 slices provolone cheese (or 1 cup Cheez Whiz)
- 2 green bell peppers, thinly sliced (or mix of colors)
- 2 large sweet onions, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil or vegetable oil
- 4 hoagie rolls (soft, long rolls)
- Optional: 2 tbsp butter (for toasting rolls), hot sauce
- Salt & black pepper, to taste
Instructions
- Freeze the steak! Place the ribeye in the freezer for 20–30 minutes—this makes it much easier to slice paper-thin.
- Slice the steak! Remove from freezer and slice as thinly as possible against the grain—aim for almost see-through slices.
- Prep the veggies! Thinly slice the onions and bell peppers—keep them uniform for even cooking.
- Heat the skillet! Warm 2 tbsp oil in a large cast-iron skillet or griddle over high heat until very hot.
- Cook the steak! Add the steak slices in batches—season with salt and pepper. Cook 1–2 minutes per side until browned but still tender. Remove to a plate.
- Sauté the veggies! In the same skillet, add remaining 1 tbsp oil. Cook onions and peppers 6–8 minutes until soft and caramelized. Add minced garlic in the last minute.
- Combine everything! Return the steak to the skillet with the veggies. Mix well and cook 1–2 minutes to meld flavors.
- Toast the rolls! While the filling cooks, spread a little butter or mayo inside the hoagie rolls and toast them lightly in a separate skillet or under the broiler.
- Add the cheese! Pile the hot steak-veggie mixture into each toasted roll. Top immediately with provolone slices (or drizzle warmed Cheez Whiz).
- Melt and serve! Place sandwiches under the broiler for 1–2 minutes until cheese is bubbly and golden. Slice in half and serve hot—enjoy every juicy, cheesy, classic bite!
Notes
- Thin slicing is key—freeze the steak slightly for best results.
- For the true Philly experience, use Cheez Whiz and ask for “wit whiz wit” (with onions and Cheez Whiz).
- This sandwich is best eaten fresh while the cheese is melty and bread is crisp.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1060Total Fat 65gSaturated Fat 23gUnsaturated Fat 42gCholesterol 190mgSodium 1319mgCarbohydrates 57gFiber 5gSugar 16gProtein 66g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ribeye steak: The traditional cut for authentic flavor and tenderness—look for well-marbled steaks and slice against the grain for maximum tenderness.
- Hoagie rolls: Soft, slightly crusty rolls with a sturdy structure—Amoroso’s are the gold standard, but any good-quality sub roll works.
- Provolone or Cheez Whiz: Provolone gives a sharp, melty flavor; Cheez Whiz is the classic Philly choice for that creamy, gooey texture.
- Onions & bell peppers: Sweet onions (like Vidalia) caramelize beautifully; green bell peppers are traditional, but mix in red or yellow for extra sweetness and color.
- Garlic & seasonings: Fresh garlic and simple salt & pepper enhance the beef without overpowering it.
Variations and Substitutions
- Healthier version: Use leaner sirloin or flank steak, whole-wheat hoagie rolls, and reduced-fat cheese.
- Chicken Philly: Swap ribeye for thinly sliced chicken breast or thigh.
- Cheesesteak pizza style: Add marinara sauce and extra cheese for a pizza-inspired twist.
- Spicy version: Add jalapeños, hot peppers, or sriracha to the veggies.
- Vegetarian Philly: Use portobello mushrooms or plant-based steak strips.
- Different cheese: Try sharp cheddar, American, or a provolone-cheddar blend.
- Low-carb: Serve the filling over sautéed zucchini or in lettuce wraps.
Storage Options
Best enjoyed fresh while the bread is toasted and cheese is melty. If needed, store the cooked steak and veggie mixture separately in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet and assemble fresh sandwiches. Not recommended for freezing (bread becomes soggy).
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