This Philly cheesesteak sandwich is easy to make with thinly-sliced ribeye steak on toasted hoagie rolls then topped with melted provolone and sautéed onions and peppers. 

Philly cheesesteak on a hoagie bun.

This post may contain affiliate links. Read disclosure policy.

Philly Cheesesteak Sandwiches

If you’re looking for a hearty sandwich that tastes out of this world, this easy Philly cheesesteak is the one! It’s perfect for feeding a crowd and we love to serve it for quick weeknight dinners in rotation with easy meatball subs or French dip sandwiches!

Philly cheesesteaks are what I think of when someone says, ‘comfort food’. Toasted crusty hoagie rolls filled with thinly sliced steak, melty cheese, and sauteed veggies, it’s pure happiness. Plus, making them at home is so easy!

Ingredient Notes

Sliced steak on cutting board.

See full printable recipe below.

  • Beef: We used ribeye steak which is a tender and juicy cut of meat from the rib area. It will need to thinly sliced or if you can find it pre-sliced even better.
  • Vegetables: We kept it simple with just onions and bell peppers. Sometimes I’ll also cook a cup of mushrooms with the peppers.
  • Cheese: An authentic Philly cheesesteak has American cheese (or cheese whiz) on top. I prefer provolone cheese slices. If you’d like to make a Philly cheesesteak sauce to pour on top, try this nacho cheese sauce without the cayenne.
  • Hoagie Rolls: These rolls are perfect as they’re long, flat, and crusty and can hold up to the beef and toppings without falling apart.
  • Seasoning and Oil: We went traditional by using just salt, pepper, olive oil, and butter.

How to Make Philly Cheesesteak

Step by step collage making philly cheesesteak.
  1. Prep meat and vegetables. Season the steak slices and let them rest while you slice and cook the onions and peppers.
  2. Cook vegetables. Cook the onions and peppers until tender. Transfer to a plate and set aside.
  3. Cook steak. Cook steak slices in butter until no longer pink. Return the vegetables to the pan and toss to combine.
  4. Serve. Remove the pan from the heat, top the meat with cheese and let it melt. Divide the mixture between the hoagie rolls and enjoy!
Philly cheesesteaks on top of a plate.

Tips for Success

  • Slicing the beef. Freeze the meat for 20 minutes before slicing it. It will be firmer and easier to cut into thin slices. You could also ask your butcher to slice it for you.
  • Marinate the steak. You can try using an easy steak marinade for added flavor.
  • Add ins and toppings: Sauté some mushrooms along with the bell peppers. Top with condiments like mayo or horseradish.
  • Toasting the rolls. We love to toast our hoagie rolls. Slice the roll 3/4 the way through and spread softened butter on top of the buns. You could also sprinkle a little garlic powder on top. Place in a toaster oven or broil in oven for 1 minute.
  • Serving: Serve this easy Philly cheesesteak recipe with homemade French fries, or baked sweet potato fries for a comforting meal!
Philly cheesesteak on a hoagie bun in basket.

Craving more sandwiches? Try a tuna melt or a delicious grilled Caprese sandwich.

More Sandwich Recipes

See all
See all
Philly cheesesteak on a hoagie bun in basket.

Easy Philly Cheesesteak

5 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
This Philly cheesesteak sandwich is easy to make with thinly-sliced ribeye steak on toasted hoagie rolls then topped with melted provolone and sautéed onions and peppers.
Print Pin This! Rate

Video

Ingredients 

  • 1 pound ribeye steak , sliced into very thin strips
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon olive oil
  • 1 yellow onion , sliced
  • 1-2 bell peppers , sliced (optional)
  • 4 slices provolone cheese , see notes
  • 4 Hoagie rolls , see notes for toasting
  • 1-2 Tablespoons salted butter

Instructions

  • Season the steak slices with 3/4 teaspoon salt and 1/4 teaspoon pepper. Let rest 5 minutes.
  • In a large frying pan, heat 1 Tablespoon oil over medium-high heat. Add one sliced yellow onions and 1-2 bell peppers, if desired. Cook until tender, about 5 minutes. Transfer to a plate and set aside.
  • Add 1-2 Tablespoons butter and steak slices to the pan. Sauté about 3 minutes, or until the beef is no longer pink. Return the vegetables to the pan and toss to combine. Season to taste.
  • Remove from heat. Place the cheese on top of the hot meat and let sit until melted.
  • Divide the mixture unto 4 hoagie buns. Serve while hot!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Steak: To slice your beef extra thin, try freezing it for about 20 minutes before slicing. It will be more firm.  If you can’t find ribeye, you could also use top sirloin or skirt steak, 
Cheese: The traditional Philly Cheesesteak has American cheese (or cheese whiz) on top. I prefer the provolone or swiss cheese, but use what you prefer. If you’d like to make a Philly Cheesesteak sauce to pour on top, try our homemade cheese sauce.
Vegetables: The traditional does not have peppers, however, I love to add them for more flavor. Sometimes I’ll also cook a cup of mushrooms in with the peppers as well. It also helps take the meat further. 
Toasting rolls: We love to toast our hoagie rolls. Slice the roll 3/4 the way through and spread softened butter on top of the buns. You could also sprinkle a little garlic powder on top. Place in a toaster oven or broil for 1 minute, or until the edges are golden. 
Serving: 1 hoagie serves 2 to 3 of my children. 4 is plenty for my family of 6. 

Nutrition

Serving: 1g, Calories: 498kcal, Carbohydrates: 26g, Protein: 33g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 90mg, Sodium: 870mg, Potassium: 488mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1205IU, Vitamin C: 41mg, Calcium: 224mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What is the origin of the Philly cheesesteak?

These sandwiches started as street food on the East Coast when local Philadelphia hot dog stand owner Pat Olivieri wanted something different than a hot dog! The original recipe contained thinly sliced pieces of ribeye steak and melted cheese whiz piled onto a toasted hoagie roll and topped with caramelized onions. It took off in popularity and has become a beloved street food favorite!

What is the best meat for a homemade Philly cheese steak?

Ribeye steak works really well when making a Philly cheesesteak because it remains juicy and full of flavor when cooked. If you can’t find rib eye, you can use top sirloin or skirt steak. These cuts of meat have less fat marbling in them, so be careful you don’t overcook them.

What is the best cheese for Philly cheesesteak?

A popular choice is provolone cheese because it always melts so well! Traditional Philly cheesesteaks have one or more cheeses including provolone, American cheese, and Cheez Whiz. You can add any melty cheese you like!

How to store leftovers?

Any leftover cooked meat and vegetables can be stored in an airtight container for up to 4 days. You can also put the meat and vegetables into a freezer bag and store them in the freezer for up to one month. To reheat add a little butter to a skillet and reheat over medium heat for 1-2 minutes.