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Philly cheesesteaks are the ultimate comfort food with thinly sliced steak, gooey provolone cheese and sauteed peppers and onions packed into a soft hoagie roll – savory goodness in every bite!
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Table of Contents
Philadelphia Cheesesteaks on Hoagies
Whether you are in Philadelphia or not you can enjoy a cheesesteak anytime with this super simple recipe. I love a good sandwich and a delicious steak, and this Philly cheesesteak is a match made in heaven.
You start with very thinly sliced beef sirloin. When you buy it at the store you can ask the people in the deli to slice it thin for you if you don’t have a slicer at home. Season the steak with Lawry’s seasonings or whatever you prefer then cook it in hot oil until just browned all around. Once you set it aside cook the onions and bell peppers in the juicy oil and assemble your cheesesteaks with hoagie on the bottom, meat, veggies, and then provolone on the top. The trick to perfection is then broiling the sandwich just for a minute or two so the cheese gets melty and gooey, and the bread gets sightly toasted. When making these Philly cheesesteaks just remember that you really can’t go wrong. It’s a rich classic combination and once you master it you can add mushrooms, garlic, caramelized onions, whatever you want!
How to Make Cheesesteaks
First assemble the following ingredients:
- Lawry’s seasoning (1 tbsp) – A blend of salt, herbs, and spices, Lawry’s seasoning adds a perfect savory kick to enhance the flavor of the beef.
- Beef sirloin (1 pound) – Lean and flavorful, thinly sliced beef sirloin provides a tender and juicy base for a delicious Philly cheesesteak.
- Olive oil (3 tablespoons) – Used for sautéing, olive oil helps cook the meat and vegetables while adding a rich, smooth texture.
- Onion (1) – Sautéed until golden and caramelized, onions bring a sweet and savory depth to the sandwich.
- Green bell pepper (1) – Sliced thin and sautéed, green bell peppers add a mild crunch and a pop of fresh, slightly sweet flavor.
- Provolone cheese (3 ounces) – Smooth and slightly tangy, provolone cheese melts beautifully over the meat for a creamy, rich bite.
- Hoagie rolls (4) – Soft yet sturdy, hoagie rolls hold the ingredients together while soaking up all the delicious flavors.
My Pro Tip
Meat Slicing Tip
If you don’t have a meat slicer at home, ask the butcher or deli to slice the meat for you when you buy it at the grocery store.
Use this Method
Season. Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl. Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.
Cook Meat. Heat 1/2 of the oil in a skillet over medium-high heat. Add steak; cook and stir to the desired doneness. Transfer cooked steak to a plate.
Cook Veggies. Heat the remaining oil in the skillet. Add onion and green pepper; cook and stir until tender and caramelized.
Assemble and Melt. Preheat the oven on the broiler setting and move the oven rack to the second from the top spot. Divide cooked beef between the bottoms of 4 rolls. Layer with onion and green pepper and top with provolone cheese. Place the sandwiches in the oven for 2 minutes till cheese is melted and bubbly.
Enjoy. Remove the cheesesteaks from the oven, cover with tops of rolls and serve.
Tips and Tricks to Philly Cheesesteaks
Use Ribeye Steak – Ribeye is the preferred cut for its marbling and tenderness; slice it thin for the best texture.
Freeze the Steak Before Slicing – Partially freezing the meat (for about 30-45 minutes) makes it easier to cut thin slices.
Invest in a Sharp Knife or Meat Slicer – A sharp knife or a meat slicer ensures you get those paper-thin slices essential for an authentic cheesesteak.
Cook on a Flat-Top or Cast Iron Skillet – A griddle or cast iron pan helps sear the meat evenly while keeping the juices locked in.
Chop the Meat as It Cooks – Use a spatula or flat-top scraper to chop and break down the meat as it cooks for that classic texture.
Season Lightly – A simple sprinkle of salt and pepper is all you need; let the meat’s flavor shine.
Use the Right Bread – A soft hoagie roll (like Amoroso’s) is essential for the perfect texture—crusty on the outside, soft inside.
Toast the Bread for Extra Flavor – Lightly toasting the inside of the roll adds structure and prevents it from getting soggy.
Choose the Right Cheese – Provolone, American, or Cheez Whiz are the traditional choices; each gives a different flavor and texture.
Melt the Cheese Properly – Lay the cheese over the cooked meat in the pan and let it melt before scooping everything onto the roll.
Customize with Extras – Mushrooms, bell peppers, and hot peppers are optional but commonly added for extra flavor.
Don’t Overload the Sandwich – Keep it simple and balanced; too many ingredients can overwhelm the classic taste.
Use a Good Spatula Technique – Scoop and flip the meat to ensure it stays tender and evenly cooked.
Serve Hot and Fresh – A Philly cheesesteak is best enjoyed immediately while the bread is warm and the cheese is gooey.
FAQs
Ribeye steak is the best choice due to its rich marbling and tenderness. It cooks quickly and stays juicy.
Partially freeze the steak for 30-45 minutes before slicing, then use a sharp knife or a meat slicer for thin, even cuts.
Yes, sirloin or flank steak can work, but they are leaner and may require additional oil or butter for moisture.
Traditional choices are Cheez Whiz, provolone, or American cheese. Cheez Whiz gives the most authentic gooey texture.
A soft hoagie roll (like Amoroso’s) is ideal. It should be sturdy enough to hold the filling but soft enough to bite easily.
Yes! A cast iron skillet works great. A flat-top griddle is best for making multiple sandwiches at once.
Don’t overcook it! Cook on medium-high heat and chop the meat while cooking to retain moisture.
Add a small splash of beef broth or a little butter to the pan right before serving.
Reheat the filling in a skillet over medium heat, then place it in a fresh roll. Avoid microwaving—it makes the bread soggy.
It’s best fresh, but you can prepare and store the meat and toppings separately in the fridge. Assemble and heat when ready to eat.
Yes! A chicken cheesesteak (often called a “chicken Philly”) uses thinly sliced or shredded chicken in place of beef.
High-quality meat, thin slices, minimal seasoning, melted cheese, and a soft hoagie roll—keep it simple and classic!
What Sides to Eat with Philly Cheesesteaks
French Fries – Classic, crispy, and perfect for dipping in ketchup or cheese sauce.
Coleslaw – A cool, tangy, and creamy slaw balances the richness of the cheesesteak.
Potato Chips – A simple, crunchy side that pairs well with the sandwich’s soft hoagie roll.
Pickles – Tangy and crunchy pickles add a refreshing contrast to the savory meat and cheese.
Mac and Cheese – A creamy, cheesy side dish that complements the flavors of the cheesesteak.
Baked Beans – A sweet and smoky side that adds depth to the meal.
Garlic Bread – Buttery and garlicky, this side is great for soaking up extra cheesesteak juices.
Side Salad – A fresh, crisp salad with lettuce, tomatoes, cucumbers, and a light dressing balances the meal.
Jalapeño Poppers – Spicy, cheesy, and crispy, these add a kick to your cheesesteak feast.
Fried Zucchini – A crunchy, slightly sweet vegetable option that pairs well with the sandwich.
Corn on the Cob – A simple, buttery side that adds a touch of sweetness.
Grilled or Roasted Vegetables – Bell peppers, mushrooms, or asparagus add a healthy, flavorful touch.
Buffalo Wings – Spicy and tangy wings pair perfectly with the cheesesteak’s richness.
Also try my favorite Mushroom Soup Pot Roast for another rich dinner idea!
Try these sides:
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Philly Cheesesteaks Recipe
Equipment
Ingredients
- 1 tbsp Lawrys seasoning
- 1 pound beef sirloin, cut into thin 2 inch strips, i used QuickSteak
- 3 tablespoons olive oil
- 1 onion, sliced
- 1 green bell pepper, julienned
- 3 ounces provolone cheese, thinly sliced
- 4 hoagie rolls, split lengthwise
Instructions
- Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl.
- Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.
- Heat 1/2 of the oil in a skillet over medium-high heat. Add steak; cook and stir to the desired doneness. Transfer cooked steak to a plate.
- Heat the remaining oil in the skillet. Add onion and green pepper; cook and stir until tender and caramelized.
- Preheat the oven on the broiler setting and move the oven rack to the second from the top spot.
- Divide cooked beef between the bottoms of 4 rolls. Layer with onion and green pepper and top with provolone cheese.
- Place the sandwiches in the oven for 2 minutes till cheese is melted and bubbly.
- Remove the cheesesteaks from the oven, cover with tops of rolls and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
