These homemade Philly cheesesteaks are made in 30 minutes and full of flavor. Piles of juicy ribeye are loaded onto toasted hoagie rolls and then topped with gooey melted provolone and sautéed onions and peppers.
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Best Thing Since Sliced Bread!
If you’re looking for a hearty sandwich that tastes out of this world, this homemade Philly cheesesteak is the one!
Philly cheesesteaks are what I think of when someone says, ‘comfort food’. Toasted crusty rolls filled with meat, cheese, and veggies – if that doesn’t spell comfort, I don’t know what does! Plus, making them at home is so easy!
What is a Philly Cheesesteak?
These sandwiches started as street food as they make a great grab-and-go meal and were a tasty alternative to hot dogs. The original recipe contains thinly sliced pieces of ribeye steak and melted cheese whiz piled onto a toasted hoagie roll and topped with caramelized onions.
My homemade Philly cheesesteak recipe has a couple of tweaks from the original sandwich, but I think you’ll agree that it’s just as tasty! These hearty sandwiches are loaded with juicy pieces of ribeye steak and sautéed onions and peppers then smothered in a blanket of melted provolone. Doesn’t it make your mouth water just thinking about it?
The recipe also stretches far when feeding a family. Four Philly cheesesteak sandwiches are plenty to feed my family of six as one cheesesteak will feed 2 – 3 of my kids.
Because you only need a few simple ingredients and one pan to make them, these sandwiches also make the perfect midweek dinner. Serve with homemade French fries, or baked sweet potato fries for a comforting meal!
See full printable recipe below.
- Beef: We used ribeye steak which is a tender and juicy cut of meat from the rib area. I have a good tip below on how to slice the meat into very thin strips. If you can’t find ribeye, top sirloin or skirt steak would make good alternative options.
- Vegetables: We kept it simple with just onions and bell peppers. Sometimes I’ll also cook a cup of mushrooms with the peppers. More veggies help the meat go further!
- Cheese: The traditional Philly cheesesteak has American cheese (or cheese whiz) on top. I prefer provolone or Swiss cheese, but use what you prefer. If you’d like to make a homemade Philly cheesesteak sauce to pour on top, try our homemade cheese sauce.
- 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.
The classic Philadelphia cheese steak is a combination of steak, onions, and cheese on a crusty roll. We’ve also added peppers to this version. It tastes perfect as is, but there’s always room to get a little creative! Here are a few suggestions:
- Sauté some mushrooms along with the bell peppers.
- Swap the beef for thinly sliced chicken or sausage.
- Add condiments like mayo or horseradish
- Top with chopped tomatoes or pickled jalapenos
How to Make Philly Cheesesteaks
You can cook everything in one sauté pan or saucepan which makes clean up so easy!
- Prep meat and vegetables. Season the steak slices and let them rest while you slice and cook the onions and peppers.
- Cook vegetables. Cook the onions and peppers until tender. Transfer to a plate and set aside.
- Cook steak. Cook steak slices in butter until no longer pink. Return the vegetables to the pan and toss to combine.
- 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!
- Slicing the beef. Try freezing your 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.
- 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 for 1 minute, or until the edges are golden.
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.
Alternatively, you can consider marinating these cuts of meat to ensure they remain tender. Check out the tips section for more info on marinating steak!
We use provolone cheese because it always melts so well! Traditional Philly cheesesteaks have one or more provolone, American cheese, and Cheez Whiz. You can add any melty cheese you like!
I don’t recommend adding the meat to the bread ahead of time, but you can definitely cook the meat and veggies in advance and store them in the fridge until you’re ready to serve. Then follow the directions above for reheating while you toast the rolls.
Storing and Reheating
Once you make a homemade Philly cheesesteak, you’ll want to eat it right away while it’s hot!
- Store in the fridge: Any leftover cooked meat and vegetables can be stored in an airtight container for up to 4 days.
- Store in the freezer: 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 in the microwave: Put leftovers into a microwave-safe dish, cover with a paper towel, and heat for 30 seconds. Stir and continue to heat in 15-second intervals until warmed through.
- To reheat in a skillet: Add a little butter to a skillet and reheat over medium heat for 1-2 minutes.
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Homemade Philly Cheesesteak
- 1 pound ribeye steak , sliced into very thin strips
- 3/4 teaspoon Kosher salt
- 1/4 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
- Season the steak slices with salt and pepper. Let rest 5 minutes.
- In a large frying pan, heat the oil over medium-high heat. Add the onions and bell peppers, if desired. Cook until tender, about 5 minutes. Transfer to a plate and set aside.
- Add the 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 into 4 hoagie buns. Serve while hot!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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