Best Ever Cheesesteak is made with ribeye steak, bell peppers, onions, and mushrooms. Covered in melted cheese and served on a toasted hoagie roll.
If you are a cheesesteak fan like me, you’re going to love my best ever cheesesteak recipe. These sandwiches are made with thin-sliced ribeye meat, onion, bell pepper, and mushrooms.
Topped with melted cheese, these steak sandwiches are served on a buttered and toasted hoagie roll.
Pan fried in a single pan, this meal couldn’t be easier. Plus, it’s absolutely filled with flavor.
Authentic cheesesteak?
Is this an authentic cheesesteak from Philadelphia? No! However, I can tell you that this is an amazing, flavorful, and delicious steak sandwich. Authentic or not, I think you’ll enjoy it.
What makes a Philly cheesesteak authentic? First of all, it probably needs to be made in Philadelphia – hence the name. Second, traditional cheesesteak is made with thin sliced ribeye steak and cheese, served on a hoagie roll. Depending on where you buy your cheesesteak, it may be topped with American cheese, provolone cheese, or cheese whiz.
In places of the country other than Philadelphia, bell peppers and mushrooms are common toppings. If you do not like these toppings, they are completely optional and can be omitted.
If you’d like to learn more about the history, check out Wikipedia: Cheesesteak
Ingredients and substitutions
I highly suggest grabbing the freshest hoagie rolls you can find, preferably made at a bakery. Anything in the bread aisle at the grocery store simply can’t compare. Here is exactly what I purchase at my local Publix.
Bell pepper and mushrooms are optional toppings that you are welcome to omit from your cheesesteaks if you prefer.
White American cheese is my preferred cheese, but provolone cheese is another popular choice.
Toppings
Ask anyone from Philadelphia and they’ll tell you that you only need to add onions to your cheesesteak. In other cities across the country, popular toppings include bell peppers, hot peppers, or mushrooms.
You could also make a “cheesesteak hoagie,” which is a combination of a hot cheesesteak and a cold hoagie. For this version, you’d add mayonnaise, shredded lettuce, and sliced tomatoes.
In my opinion, there is not one ideal cheesesteak recipe for everyone. Add your own favorite toppings and enjoy!
Best Ever Cheesesteak
Ingredients
- 2 hoagie rolls sliced
- 3 tablespoons unsalted butter
- 1/2 green bell pepper sliced
- 1/2 onion sliced
- 3-4 button mushrooms sliced
- 16 ounces boneless ribeye steaks thinly sliced against the grain
- salt and pepper to taste
- 2 teaspoons worcestershire sauce
- 4 slices white american cheese
Instructions
- Preheat skillet over medium heat. Butter insides of hoagie rolls with 1 tablespoon of butter. Place hoagie rolls face down (one at a time) onto skillet until lightly browned and toasty. Set aside.
- Add 1 tablespoon of butter to skillet and melt. Add bell pepper, onions, and mushrooms to skillet. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
- Add 1 tablespoon of butter to skillet and melt. While butter is melting, salt and pepper your sliced ribeye steak. Add ribeye to skillet and cook for 2-4 minutes, stirring occasionally. Add worchestershire sauce to skillet and stir to combine.
- Reduce heat to low. Return veggies to skillet and stir to combine. Split your steak mixture in half on either side of the skillet. Lay two pieces of cheese onto each half and allow to melt, about 1 minute.
- Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.
Equipment Recommendations
Notes
- If you'd like to cook different veggies for each sandwich, simply cook each veggie separately in the second step, then divide your steak before adding your veggies in step four.
- If you're unsure how to slice your ribeye steaks, check out this video on how to thinly slice steak for some tips.
- For a more traditional cheesesteak, feel free to omit the bell peppers from this recipe.
This looks so tasty! I wish my husband would let me use mushrooms. 🙁 I have never had a problem melting provolone though – a lot of places have really thin sliced cheese if you ever want to try it again. I always wondered about the cheese whiz. I’ve never actually seen anyone use it.
The thin sliced provolone is a great idea!
This is our new favorite way to make cheesesteaks. SO good!
Glad you enjoyed them, Rod!
I have never left a comment before but this recipe deserves it!! Amazing!!!
I’m so glad you enjoyed the recipe!
Philly cheesesteaks IN Philadelphia never have bell peppers and mushrooms. Some people put HOT peppers on it but never bell peppers…ever!
I didn’t see the word Philly anywhere in your recipe. Very tasty cheesesteak thanks
I’d switch the Worcestershire Sauce for Marsala wine, just a little more Italian.
Yum, that sounds great!
Did pepper jack cheese – NICE little kick.
With a Brioche roll that sqeezed down nicely
Pepper jack cheese sounds like a great idea!
Thank you for sharing! So good! Actually going to make them again this weekend. Also that jay guy doesn’t have a clue. I live in Philly and always get asked if I’d like to add bell peppers to my sandwich when I order one. Please share more deliciousness
So freaking good. Never made it before and was a little worried but it turned out so good! I added minced garlic to the steak and carne asada seasoning instead of the Worcestershire sauce. It was fast and easy. I think I might eat the leftovers tomorrow with a sliced up avocado in a bowl for lunch, instead of on the toasted rolls. Thanks girl for helping a newbie.😍
Thanks for the recipe! Turned out perfect. I have been making cheesesteaks and they were always so bland. This recipe has the right amount of flavor. Its going in my rotation!🙂👍
Delicious, I will be making this again! I didn’t use rib eye. I used skirt steak…less fat. Thank you, I seldom eat meat but I will have this again.
Absolutely perfect! I’ve tried a few different cheese steak recipes, with varying degrees of success. This is THE one! We are eating this right now and my husband just asked if we can have this in our regular rotation. I only made 1 substitution, as I didn’t have Worcestershire sauce on hand. I used Heniz 57 and it came out great. Next time I’ll try it with Worcestershire for a taste comparison.
Thank you for such a great recipe, clear photos, and easy to follow instructions!