Best Ever Cheesesteak

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

First, gather your ingredients.

For this recipe, you’ll need cheese, hoagie rolls, an onion, butter, worcestershire sauce, salt, pepper, ribeye steaks, bell pepper (optional), and button mushrooms (optional).

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.

If you want to toast your hoagie rolls, butter your rolls and lightly toast them in your pan before starting your filling. 

Making your sandwiches

First, you’ll saute your vegetables in butter. Remove them from the pan and set them aside. Next, you’ll brown your thin-sliced ribeye in more butter. 

Last, you’ll add your vegetables back to the pan, separate your filling into to sandwich-sized piles, and add your cheese. At this point, remove your pan from the heat and allow your cheese to melt before serving. 

Your sandwiches are ready to serve! Bring back those freshly toasted hoagie rolls and load each one up with filling. This meal will be messy, but it’s so worth it. Trust me. 

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!

Print Recipe

5 from 23 votes

Best Ever Cheesesteak

A sandwich made with thinly sliced ribeye steak, sauteed vegetables and melted american cheese inside a toasted, buttery hoagie roll.

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Course: Main Course

Cuisine: American

Keyword: best ever cheesesteak

Servings: 2 sandwiches

Calories: 979kcal

Author: Heather

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

Saute Pan

Chef's Knife

Spoonula

Cutting Board

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.

Nutrition

Serving: 0g | Calories: 979kcal | Carbohydrates: 40g | Protein: 60g | Fat: 64g | Saturated Fat: 32g | Cholesterol: 225mg | Sodium: 1176mg | Potassium: 898mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1065IU | Vitamin C: 27.4mg | Calcium: 479mg | Iron: 15.4mg

More beef recipes

• Pan-Seared Ribeye with Garlic Butter
• Skillet Flank Steak with Garlic Butter
• Cheesesteak Style Sloppy Joes
• Crock Pot Italian Beef Sandwiches

A note on comments

I will not approve rude or inappropriate comments regarding this recipe. I mention multiple times throughout this post that this is not a traditional or authentic “Philly” cheesesteak. Bell peppers and mushrooms are popular toppings for cheesesteaks across the country, except in Philadelphia.

If you’ve made the recipe and would like to leave a review, please do so! If you have questions about the recipe, please leave a comment below and I will reply. Thank you!