Philly Cheesesteak Recipe

Name: Philly Cheesesteak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 0.5 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon paprika; 0.5 teaspoon chili powder; 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; 0.5 teaspoon dried thyme; 0.5 teaspoon dried marjoram; 0.5 teaspoon dried basil; 1 pound beef sirloin, cut into thin 2 inch strips; 3 tablespoons vegetable oil; 1 onion, sliced; 1 green bell pepper, julienned; 3 ounces Swiss cheese, thinly sliced; 4 hoagie rolls, split lengthwise

Cook Time: 25 minutes

Ingredients

teaspoon salt
teaspoon black pepper
teaspoon paprika
teaspoon chili powder
teaspoon onion powder
teaspoon garlic powder
teaspoon dried thyme
teaspoon dried marjoram
teaspoon dried basil
1 pound beef sirloin, cut into thin 2-inch strips
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise

Directions

Gather all ingredients before starting.
In a small bowl, mix together the salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil.
Place the beef strips in a large bowl. Sprinkle the seasoning mixture over the beef and stir until well coated.
Heat 1 tablespoons of vegetable oil in a skillet over medium-high heat. Add the seasoned beef and cook, stirring occasionally, until the beef reaches your desired doneness. Remove from the skillet and set aside on a plate.
In the same skillet, heat the remaining 1 tablespoons of oil. Add the sliced onion and green bell pepper. Cook, stirring occasionally, until the vegetables are tender and caramelized.
Preheat your oven on the broiler setting.
Divide the cooked beef evenly among the bottoms of the 4 hoagie rolls.
Top the beef with the caramelized onion and bell pepper mixture, then layer the Swiss cheese on top.
Place the filled rolls on a cookie sheet and broil in the preheated oven until the cheese has melted, about 2-3 minutes.
Cover with the tops of the rolls, serve, and enjoy!

Nutrition Facts (per serving)

Nutrition Information	Amount	% Daily Value
Calories	641	---
Total Fat	38g	49%
Saturated Fat	14g	69%
Cholesterol	96mg	32%
Sodium	717mg	31%
Total Carbohydrates	40g	14%
Dietary Fiber	3g	12%
Total Sugars	6g	---
Protein	35g	71%
Vitamin C	26mg	29%
Calcium	277mg	21%
Iron	5mg	27%
Potassium	500mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Philly Cheesesteak Recipe

The Philly Cheesesteak is one of the most iconic American sandwiches, known for its tender slices of beef, caramelized onions, and melted cheese served in a soft hoagie roll. But beyond its simple ingredients, this sandwich holds a deep connection to Philadelphia's history and culture, earning its place as a beloved comfort food both locally and nationwide.

History and Origin

The Philly Cheesesteak's origins trace back to the 1930s in Philadelphia, Pennsylvania. The story goes that brothers Pat and Harry Oliviero created the sandwich when Pat decided to experiment by throwing some grilled beef on a hoagie roll. After the sandwich became a hit with taxi drivers and regulars, it quickly gained popularity, and Pat eventually opened Pat's King of Steaks in 1930, which is now one of the most famous cheesesteak spots in the city.

Over time, other Philadelphia eateries, such as Geno's Steaks, followed suit, each perfecting their version of the sandwich. The rivalry between these two iconic shops remains a cornerstone of Philadelphia's cheesesteak culture, fueling debates over which place serves the "best" sandwich.

Regional Features

While the Philly Cheesesteak is a staple of Philadelphia cuisine, its influence has spread across the U.S. and even internationally. The classic Philly Cheesesteak is usually made with thinly sliced rib-eye steak, grilled with onions, and topped with melted cheesetypically either provolone, Swiss, or the controversial Cheese Whiz. What sets Philadelphia's version apart is its tradition of using fresh, high-quality ingredients, including the hoagie roll, which is essential for holding the juicy fillings.

In Philadelphia, you'll also find different "styles" of the sandwich, such as the "wit" or "witout" onions, which reflects local preferences. The roll used is crucial, with many locals arguing that only a specific type of hoagie rollone that is both soft and sturdycan truly handle the fillings. The use of Cheese Whiz is a contentious topic; some swear by it, while others prefer the more traditional provolone or American cheese.

What Makes It Different?

While the Philly Cheesesteak has many imitators, the authentic version differs from other steak sandwiches in a few notable ways. Unlike a regular steak sandwich, which might include a range of meats and toppings, a true Philly Cheesesteak focuses solely on the beef, with a simple yet flavorful seasoning mix. The inclusion of caramelized onions and choice of cheese make it distinctly different from other sandwiches, like the French dip, which uses broth for dipping, or the steak hoagie, which typically includes lettuce and tomato.

Another key distinction is in the preparation. The beef in a Philly Cheesesteak is usually thinly sliced, almost shaved, and cooked on a flat grill. This method allows for a quicker cook time, producing a crispy, caramelized exterior while keeping the interior tender and juicy.

Where It's Typically Served

While you can find a Philly Cheesesteak in many restaurants across the United States, it is most famously served in Philadelphia, where it's a true cultural institution. The sandwich is typically eaten for lunch or dinner, but its savory flavors also make it an ideal late-night snack in Philadelphia's bustling streets. Many local spots offer the sandwich alongside fries, and youll often find customers enjoying their cheesesteaks with a side of pickled peppers or hot sauce for extra zing.

Interesting Facts

Pats King of Steaks and Genos Steaks, the two main competitors in the Philly Cheesesteak world, are located across the street from each other in South Philadelphia.
The Philly Cheesesteak was initially made without cheese, but it was later popularized with melted cheese to enhance the flavor and texture.
Some people swear by the combination of the steak with Cheez Whiz, while others regard it as a sacrilege. This ongoing debate has become part of the fun for Philly Cheesesteak fans.
In Philadelphia, ordering a cheesesteak wit or witout onions is a local tradition, with these terms meaning "with onions" or "without onions," respectively.

Whether you're enjoying a Philly Cheesesteak at a bustling street corner in Philadelphia or making your own at home, this sandwich has become more than just a mealit's a cultural icon that represents the spirit of the city. So, next time you indulge in one, take a moment to appreciate its rich history and the craftsmanship that goes into making this delicious sandwich.

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FAQ about Philly Cheesesteak Recipe

Leftover Philly Cheesesteak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the sandwich in foil and bake at 350°F (175°C) for 10-12 minutes or until heated through. You can also reheat the beef mixture on the stovetop and assemble the sandwich fresh.

Yes, you can freeze the cooked Philly Cheesesteak filling (beef, onions, peppers, and cheese) for up to 3 months. To reheat, thaw overnight in the refrigerator, then heat in a skillet or microwave. It’s best to freeze the filling separately from the hoagie rolls.

Absolutely! While Swiss is traditional, provolone cheese is also a great option. Some people even use Cheez Whiz or American cheese for a different flavor profile. Feel free to experiment with your favorite cheese, but keep in mind that cheese with a higher meltability, like provolone, works best.

If you don’t have hoagie rolls, you can substitute them with other types of sandwich rolls, baguettes, or even soft tortillas for a wrap-style sandwich. Just make sure the bread is sturdy enough to hold the filling without falling apart.

Yes, green peppers can be omitted or substituted with other vegetables like mushrooms, spinach, or even sautéed zucchini. The sandwich will still taste delicious without the peppers, so feel free to adjust to your preference.

Yes, you can prepare the beef and vegetable filling ahead of time. Cook the meat, peppers, and onions, and store the mixture in the refrigerator for up to 2 days. When ready to serve, reheat the mixture, then assemble and broil the sandwich for the perfect melted cheese topping.

To add more heat, you can increase the amount of chili powder, black pepper, or paprika. Alternatively, add some fresh jalapeños or hot sauce to the beef while cooking for an extra spicy kick. Adjust the seasoning to suit your spice tolerance.

While the recipe calls for sirloin, other cuts like ribeye, flank steak, or even skirt steak can work well for Philly Cheesesteak. The key is to slice the meat very thinly so it cooks quickly and stays tender.

To ensure the steak stays tender, slice it against the grain into thin strips. Marinating the steak for 30 minutes with the seasoning blend can also help tenderize the meat. Additionally, avoid overcooking the beef; it should be cooked just until it’s no longer pink to preserve its tenderness.

Yes! Many people enjoy adding mushrooms to their Philly Cheesesteak for extra flavor and texture. Sauté the mushrooms along with the onions and peppers for a delicious addition to the sandwich.

Comments

RogueOnion8

10/06/2025 01:52:54 PM

Great spice/seasoning mix for the meat. In the future I will add 3 tablespoons of olive oil and allow the meat to marinade overnight. I used swiss cheese but next time I will use provolone. The amount of cheese needs to be increased drastically (maybe double or triple the amount of cheese called for). Be sure to buy large hoagie rolls as smaller ones don't hold all the ingredients. I recommend adding a cup of sliced mushrooms to the meat mixture.

CHINADOLL30

12/17/2002 07:34:01 AM

Being from Philly, and no longer living there, this recipe caught my eye. It is however, NOT by any stretch of the imagination a "Philly Cheese Steak". Steak must be much thinner, cheese should be provolone and mixed in with the meat, and I've never had green peppers on one, unless they were hot peppers. Good sandwich, just keep in mind it is not what it calls itself.

JUDITHK1

01/06/2007 06:03:25 PM

My husband made this YUMMMM! The things that he did differently were added red pepper, mushrooms, and used garlic in a jar. Then marinated the meat with all the seasonings adding worsteschire sauce. Toasted the roll with a light spread of butter. Instead of swiss he used provolone, melting the cheese in the pan over the meat. YUMMMMMM! Thanks Wendy.

DISCOBUNNY

07/05/2003 03:53:50 PM

The flavoring for the meat is just wonderful! I made this the first time as sandwiches. Since then, we've been using the same seasoning mix (doubling the chili powder) and making steak fajitas with it instead. I have used various cuts of meat (even sliced chuck roast) with great results. Sirloin tip roast works great...just partially freeze and slice into fajita-size strips, mix with the seasoning and prepare as directed. Perfect blend of spices! Thank you so much, we really enjoy this one :-)

ILDeb

09/08/2010 03:00:33 PM

I have made these sandwiches twice now and they were WONDERFUL! I don't care if they are authentic or not, they are just delicious. First time I used leftover cooked rib-eye steak that my husband sliced super thin with an electric knife. I put the pieces in a ziploc bag with all the spices to let marinate. 2nd time I made, I used frozen steak-ums and that worked well too; however I think the rib-eye was just a little better. Do not skimp on the bread. I bought very nice, fresh hoagie rolls from our store's bakery and it really makes them. The combination of spices and meat, cheese, etc just makes for a super delicious sandwich. Oh and first time I used swiss cheese as recipe calls for and 2nd time I used provolone. We actually liked the swiss better as it has more flavor. I am so glad I found this recipe when I was looking for a way to use up a leftover steak! Thanks so much for sharing the recipe!

Michael

03/27/2024 08:41:31 PM

I used shaved rib eye meat. I added mushrooms and a splash of Worcestershire sauce on the meat while cooking the meat. Minimized salt. Added all the spices as directed and let marinade for one hour in refrig. Used both provolone and swiss cheese. Used deli Hoagie rolls(4 each). First, cut fresh vegies(green pepper, onion, and mushrooms) and separated. Cooked shaved rib eye with spices and Worcestershire sauce, removed and set aside. Then Sauted onions first, then added chopped green peppers, then mushrooms in the same pan as the meat. Cooked well and removed and mixed meat and veggies thoroughly. Carefully set in Hoagies and topped with cheese. cooked as per instructions and added some more time to make sure the cheese looked it’s best. Let stand. I had to let it cool and put in refrigerator for about 4 hours since all were not ready to eat. I did taste test though, It looked kinda’ dry but the spices tasted great. When all were ready to eat - wrapped each one in aluminum foil, turned on oven(not broiler) and cooked for about 13 minutes at 250 degrees. They were great. Not dry anymore. Kinda’ Oily like a real Philly Steak and Cheese. Really good! Everyone loved them.

Jennifer Melton

01/26/2020 03:40:12 PM

I love the flavor of the seasoning blend. I sauteed the veggies first. I used shaved beef that I picked up from Target, tossed it in the seasoning mix, and seared it in a hot cast iron skillet until the beef was cooked through and had some crisp edges. The cook time was minimal for the beef because it's shaved so thin. The meat was so flavorful that my husband asked for this at least once a month!

Hhdd

02/23/2024 11:02:18 PM

Great! I used 14 ounces of Kroger beef shaved steak. I used 1/4 teaspoon of oregano because I did not have marjoram. I let meat marinate for half an hour. Cooked meat and veggies in two cast iron skillets. Use lots of provolone (husband= pepper jack) instead of Swiss. Used mini sub buns.

Jacob Young

05/14/2008 09:39:13 AM

Bro, this recipe just flexed on all others.

niki-b

03/17/2013 08:19:39 PM

'Sgood! I really liked the spice mixture and these were excellent served with homemade baked fries. I made this exactly as written EXCEPT for the cheese. Used provolone instead of Swiss because I just couldn't see it any other way. Next time I'll hang onto the spice mix, but I prefer steak sandwiches a tad sloppier. And juicier. This was a little dry. So next time I'll probably just mix everything together and let it all cook together then throw cheese on top and cover it to melt everything together before scooping it into a bun. But there will definitely be a next time, so thank you!

KindZest5529

08/21/2024 10:14:58 AM

This is NOT a Philly cheese steak. This is a steak sandwich. A real Philly cheese steak seasons the olive oil with oregano, basil, garlic and sautes the thinly sliced rib eye in the oil then topped with cheese whiz. A cheese steak "whiz wit" is the above with sauteed onions cooked in the oil mix. Anything else is not a "Philly" cheese steak. (South Philly girl here.)

Monica

09/19/2025 10:28:08 AM

I make this frequently the only thing I do differently is saute. Sliced mushrooms to add to the steak sandwich. Occasionally I will add pickled got peppers to my own sandwich.

Sharon H

08/06/2025 11:47:02 PM

These went over well with the whole family! Added mushrooms with the onion and pepper.

Suzanne

07/19/2025 10:58:18 PM

We have no complaints.

TameRind8252

05/23/2025 04:43:58 PM

my hubby loved it

RusticEel7519

04/22/2025 09:43:20 PM

Much like the other reviews, I really liked the seasoning mixture. I did use american cheese instead of swiss.

cstakely

02/14/2025 12:20:45 AM

Upon first bite my husband said it was the best steak sandwich he’s ever had so that was a good start. I made according to recipe as I like to see how the ‘original’ tastes before I start tweaking but I couldn’t resist adding some mozzarella cheese along with the Swiss. I’m a lightweight when it comes to spicy so I may cut back a little on the pepper and chili powder. I thought it was easy to follow, easy to prepare, and easy to eat! Will be making again!

Daniel Lopez

02/13/2025 11:07:52 PM

Quick, easy, and ridiculously tasty.

SilkyBao4818

01/29/2025 02:23:11 AM

Easy-peasy. Added fresh thinly sliced mushrooms. I returned the beef to the fry pan to reheat prior to topping the hoagies. Will make again.

marinaheather

01/27/2025 04:59:31 AM

This was a fantastic sandwich! Tender and super flavorful. I will definitely make this again! The only thing I added to mine was garlic mayo and a little bit of ketchup, bc that’s what I like on my cheesesteaks.

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Philly Cheesesteak Recipe

History and Origin

Regional Features

What Makes It Different?

Where It's Typically Served

Interesting Facts

FAQ about Philly Cheesesteak Recipe