These Philly cheesesteaks are a hearty comfort food meal and easy to make in your own home. Made with thin sliced ribeye steak, melty cheese, and your favorite toppings on a lightly toasted hoagie roll.
If you love heading to your favorite local cheesesteak spot for dinner, this cheesesteak recipe is a must try. This recipe makes a hearty and comforting cheesesteak sandwich that's filled with flavor. So why not save a few bucks and make your own at home!
These sandwiches are made with thin-sliced ribeye meat, your favorite toppings, and melty cheese. Served on a buttered and toasted hoagie roll, these Philly cheesesteaks couldn't be easier to prepare. They're ready in about 20 minutes!
While not a traditional cheesesteak (I see you, cheesesteak purists!), I think you'll enjoy this cheesesteak recipe. Steak and cheese are the ultimate pairing - the perfect comfort food meal.
Want to switch things up? Try my chicken version - chicken cheesesteaks.
What makes a cheesesteak authentic?
Is this an authentic cheesesteak from Philadelphia? In short, no.
However, I can tell you that this is an amazing, flavorful, and delicious cheesesteak 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 an amoroso roll. Onions are a common topping for authentic cheesesteak sandwiches.
Depending on where you buy your cheesesteak, it may be topped with American cheese (our preferred choice), provolone cheese, or cheese whiz.
In places of the country other than Philadelphia, bell peppers and mushrooms are added as 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
- Unsalted butter - Can be substituted with salted butter or ghee if desired.
- Hoagie rolls - For a traditional cheesesteak experience, try hunting down some amoroso rolls. They can be ordered online here: Amoroso's Bakery If you can't find amoroso rolls nearby, any bakery style hoagie rolls will work. I purchase these hoagie rolls at my local Publix bakery: Hoagie Rolls 4-Count
- Toppings - We added onions, bell pepper, and sliced button mushrooms. A traditional cheesesteak may have no toppings at all, or just onions. Feel free to add only the toppings you'd enjoy on your own sandwich.
- Cheese - I highly recommend white American cheese because it adds a salty flavor and creamy, melty texture to a cheesesteak sandwich that can't be beat. However, popular substitutions include cheese whiz and smoked provolone cheese slices.
- Seasoning - Salt, pepper, and worcestershire sauce add depth of flavor to your cheesesteak. Worcestershire can be substituted with a steak sauce if needed for a similar savory flavor.
- Ribeye - Ribeye is the best meat for Philly cheesesteaks. It's tender and flavorful, adding the best flavor to your cheesesteaks. It's the most important ingredient in a cheesesteak, so you really don't want to skimp here.
How to make a Philly cheesesteak
Making cheesesteaks at home is easier than you'd think. All you need is a skillet and a spatula to get started.
- Butter and toast your hoagie rolls and set aside.
- Sauté your preferred toppings in butter until softened and browned around the edges. Remove from the pan and set aside.
- Quickly sauté your thin sliced ribeye in the same pan.
- Add your veggies back to the pan and stir to combine.
- Last, separate your cheesesteak filling into two piles, add your cheese, and allow it to melt.
- Transfer the filling to your prepared rolls and enjoy!
When it comes to cheesesteaks, I highly recommend using thin sliced ribeye steak. Ribeye is tender and flavorful, and doesn't get tough when cooked quickly in a skillet or on a flat top grill.
The cut to look for at your local butcher or grocery store is a boneless ribeye steak. If you ask your butcher, they may also slice your ribeye for you (either at no charge or for a small fee).
How to thinly slice ribeye
If you're having trouble thinly slicing your ribeye, here are a few tips:
- Place your steak in the freezer for about 20 minutes - just enough time to slightly firm up. This helps make it easier to slice. Use this video as a guide: How to thinly slice steak
- Use a sharp chef's knife - it will glide through your steak easily, especially if it's been partially frozen first.
- Ask your butcher to slice your ribeye for you. Whether at a local shop or at a chain grocery store, your butcher should gladly slice your ribeye for you. You may need to call ahead, and there may be a small fee (some butchers do this at no additional cost), but all you've got to do is ask.
- Whether you're slicing it yourself or asking your butcher to do it for you, make sure your steak is sliced against the grain. Slicing against the grain cuts through any long fibers in your steak, making your meat tender and easier to chew.
What toppings go on a Philly cheesesteak? A traditional cheesesteak usually only includes onions as a topping. 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!
I highly recommend trying white American cheese on your cheesesteak sandwich. It adds a creamy, melty, and salty quality to the cheesesteak that really completes the sandwich.
Other popular choices include smoked provolone slices or cheese whiz. I suggest using your favorite - it's your sandwich after all!
What to serve with Philly cheesesteaks
Fries and onion rings are classic side dishes for cheesesteaks. Looking for more options? Here are a few of our favorites:
See more side dishes on our complete list: 21 sides for Philly cheesesteaks
- 2 eight inch hoagie rolls, sliced
- 2 tablespoons unsalted butter, divided
- ½ green bell pepper, sliced
- 1 small onion, sliced
- 4 button mushrooms, sliced
- 16 ounces boneless ribeye steak, thin sliced
- salt and pepper, to taste
- 2 teaspoons worcestershire sauce
- 4 slices white american cheese
- Optionally, butter insides of hoagie rolls with 1 tablespoon of butter and toast. Set aside.
- In a saute pan over medium heat, add 1 tablespoon of butter. Once melted and bubbling, add bell pepper, onions, and mushrooms. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
- Season sliced ribeye with salt and pepper. Add 1 tablespoon of butter to pan. Once melted and bubbling, 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 pan and stir to combine. Split your steak mixture in half on either side of the pan. Lay two pieces of cheese onto each half and allow to melt, about 1 minute.
- Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.
- This recipes makes two large, hearty sandwiches. Filling can be divided between three hoagie rolls to make smaller sandwiches.
- White American cheese can be substituted with cheese whiz or smoked provolone cheese.
- Onions are the only traditional cheesesteak topping - bell pepper and mushrooms are optional, but recommended for flavor.
- Amoroso rolls are traditional for making cheesesteaks, but any bakery style hoagie rolls will work.
Hi! Yummy recipe! One note: butchers do typically charge for the slicing fee, and at some Places will need 24 hours notice - worth it though!
I love the recipe. But, how would you go about reheating these? Do they freeze well?
Hi Dawn, glad you enjoy the recipe! The filling can be refrigerated in a tightly sealed container for up to 3 to 4 days, then reheated either on the stove top in a skillet over medium heat, or in the microwave.
I haven't tried freezing cheesesteaks before so I can't say for sure how that would turn out. I'd suggest freezing the hoagie rolls and the meat filling separately, to prevent the bread from getting soggy. Allow the meat to thaw in the refrigerator overnight, and the hoagie rolls will thaw in about an hour on the counter top.
I recommend, for 2 subs, to buy 2-16 oz ribeye's, and slice them thin on your meat slicer. I personally bought 4 and put at least a 1.5 pounds of steak on each sub roll. No one likes a skimpy sub.
I almost NEVER give a recipe 5 stars. This is definitely the exception to the rule. My whole family was raving about this one. My hubby is a picky eater and he said, "You can make this everyday, but I do want you to make one change...make MORE of them." The only advice I have is the better the meat, the better the sub.
Also to cut the meat as small as possible before you cook it.
Five star because it's easy for the home cook without the drama of roasting the top round beef. Downside is no au jus. I fried up the onions with a splash of vinegar til starting to brown and threw in the thin sliced special trim beef from Chefs Food Store marinaded with some liguid smoke and the Worchester,ground pepper, with the onions and topped with sliced unsmoked provalone cheese once it was all cooked down Served it on toasted bahn mi rolls. Made some au jus with Better than Bullion.Wife,I and son scarfed it down pronto. I kept it simple with onion. I've got to make some more bahn mi rolls as I like them better than batards or baguette.It took almost as long to write this review as to cook and eat the sandwiches,lol.
Perfection on a sub roll! I cheated and bought shaved steak from the grocery meat counter. Other than that, this recipe as is, easy, simple and makes a delicious steak n cheese. I add some mayo to the toasted roll! Yum. Everyone loved it! I made 8 of them - 4 to eat for group of 4 and a few to save for lunches. Thanks!!
This was honestly so basic, but so good. It's the perfect quick weeknight dinner. We picked up shredded steak from the meat section at Kroger and it worked perfectly. Also added just a tab of butter to the meat as it cooked. Thanks for a quick and easy dinner idea.
These were so amazing! I used a mandolin to slice peppers, onions and mushrooms super thin. Even my kids ate them with all the veggies which is a miracle. Will be making again. I used just plain shaved beef that was on sale instead of ribeye. Thank you for the recipe!
I’m making this for the second time today! This is a great recipe and can easily be adjusted to please everyone. I agree that the white American cheese is an excellent choice. My family is happy, and I’m happy to have such a quick and easy recipe.
My husband and I really enjoyed these steak and cheese subs. This recipe is a keeper!
Made this for my daughter tonight, it was her first time ever having it. She loved it. I told her the bar has been set for Philly cheesesteaks whenever she/we try one again! Loved it! Thank you 😃
Oh my goodness these were delicious!! I added Peperoncini’s and yellow pepper instead of green I will definitely make these again
This recipe is amazing. I have made it several times now at the request of family.
I have a meat slicer, and freeze the meat before I slice.
First time making and this recipe was super easy, quick to prepare, and tasted great!!! Will be making this regularly!!!
Great Recipe for an easy meal.
Janice K Harris
I bought already sliced meat at Aldi. I used a red bell pepper with onion and used provolone cheese. It was delicious, and I will be making it again. So quick and easy!
Great recipe! My family loved it and it is on my "make again" list.
This was fantastic. I picked up a few fresh made hoagie buns at Kroger made it the same but I used Havarti. It did look like it was starting to dry out so I added a bit more Worcestershire sauce and stopped the cooking. Oh I also used can mushrooms and a bit more all in all this was an awesome sub. Thank you 😊
Thank you. I tried both ways and hands down your way is better!! Thanx!
It was a little dry for my teenage son so I had to add Mayo. It was ok but extra cheese was better on mine!
Oh and I remelted the cheese in AIR COOKER. Mmmmm
We’re getting debt free so we decided not to eat out. I was craving a cheesesteak and was determined to find a recipe. I came across this recipe and I was not disappointed because it came out better than my favorite fast food spot. This is now my go to recipe for cheesesteaks at home. Thank you!
I put cream cheese too
Definitely will make this again! It was delicious and super easy. The bread I got from the store was still pretty soft after toasting the inside in the pan, so I threw them in the over for a few minutes!
These were sooo good! The family loved them, and my husband has officially retired his sub-par recipe.
SO GOOD!! I left out the bell peppers and mushroom, added in garlic powder when I seasoned the steak, and put mayo on the hoagies after I toasted them. Delicious!
This recipe is AMAZING! I’m a beginner cook but it was it so easy to follow and tasted like restaurant quality! My family honestly couldn’t believe I made it lol. I can’t wait to check out your other recipes!
How do you get your Ribeye thinly sliced? Your butcher? Do you have your own slicer?
Hi Dawn, I thinly slice my steak using a chef's knife. Partially freezing the steak helps make thinner slices. This video by saveur is a great example: https://www.saveur.com/article/video/VIDEO-how-to-slice-steak/
You can also ask your butcher to thinly slice it for you!
I asked the butcher to slice and he did horizontally. I then sliced vertically against the grain at home and it was perfect!
Delicious recipe. I’m very glad I tried it. My husband really liked it too! Thank you for sharing it.
We made this last night over here and they were delicious!
I've been looking for a good cheesesteak recipe since my favorite sub shop closed. I have tried three recipes and two restaurants with no success.. Finally this is the one! THANKS FOR POSTING!
Joseph A. Cross
Ohhh weeee let me tell ya ill be making this regularly from now on!!! Thank you for the recipe its delicious. No cheese wiz though. Had to do it american style. Good grub!
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!
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.
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!🙂👍
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.😍
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
Did pepper jack cheese - NICE little kick.
With a Brioche roll that sqeezed down nicely
I’d switch the Worcestershire Sauce for Marsala wine, just a little more Italian.
Philly cheesesteaks IN Philadelphia never have bell peppers and mushrooms. Some people put HOT peppers on it but never bell peppers...ever!
Very tasty cheesesteak, thanks!
Thank You from (fly over land) CO.
Linda Darlene McElroy
If you read the entire post...it was clearly stated... and authentic or not, it rocks!! <3
Linda Darlene McElroy
I'm making these for the SECOND day in a row!! My husband has requested these EVERY night!! I usually am not the best cook...but these were easy, with the wonderful instructions, and pictures!! I finally hit my stride in the kitchen! Thank you!
Really....so not necessary Jay
Where in Philly are you eating??? Having grown up in Philly and had cheesesteaks from more places than I can count, bell peppers are common and everywhere.
I have never left a comment before but this recipe deserves it!! Amazing!!!
I'm so glad you enjoyed the recipe!
This is our new favorite way to make cheesesteaks. SO good!
Glad you enjoyed them, Rod!