Philly Cheesesteak Recipe | Valerie's Kitchen (2024)

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This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sautéed peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.

Philly Cheesesteak Recipe | Valerie's Kitchen (1)

If you love a good Philly Cheesesteak and have always wished you could create this delicious classic at home, you are in the right place!

I cook for six here so I’m painfully aware of the need to streamline my cooking processes and always make a concentrated effort to limit cleanup. Especially with recipes that will be happening when I’m entertaining or in the case of this weekend, watching the big game (go Niners!). We may not be in California anymore but it’s still all about the 49ers in this house.

Philly Cheesesteak Recipe | Valerie's Kitchen (2)

This recipe cooks up enough Philly Cheesesteak filling to load up 8 hoagie rolls and it’s all done in one skillet on the stove.

I love to add bell peppers and onions to add a burst of color and a ton of flavor to these tasty cheesesteaks.

My family inhaled these.

Table of contents

  • The Best Cut of Beef for Cheesesteaks
  • How to Make Philly Cheesesteaks with Peppers and Onions
  • How to Prepare the Hoagie Rolls
  • More Sandwich Recipes You’ll Love
Philly Cheesesteak Recipe | Valerie's Kitchen (3)

The Best Cut of Beef for Cheesesteaks

It’s important to use a cut of beef that does not require a long cooking time to get tender. Ribeye is a common choice but the cost is beyond what I’m willing to spend, especially considering this recipe calls for 2½ to 3 pounds of beef.

My favorite cut of beef for this Philly Cheesesteak recipe is sirloin, specifically petite sirloin. Top sirloin is a wonderful choice but petite sirloin is less expensive and still plenty tender enough to create a fabulous Cheesesteak. It’s also a thinner cut so there is a bit less slicing involved.

I’ve been able to pick up value packs of petite sirloin for less than $4 per pound at my local Safeway. You just can’t beat that!

Philly Cheesesteak Recipe | Valerie's Kitchen (4)

You’ll need a good, sharp knife to slice the sirloin as thinly as possible against the grain. Once sliced, cut the beef into very small (¼-inch-ish) pieces.

Pro Tip

Place your sirloin in the freezer for 20 to 30 minutes to make it easier to slice.

How to Make Philly Cheesesteaks with Peppers and Onions

The process is easy! You’ll need a large, deep sauté pan to start. If you don’t have any large sauté pans, a Dutch oven will do the trick.

Philly Cheesesteak Recipe | Valerie's Kitchen (5)
  1. Sauté thinly sliced onion and bell pepper in vegetable oil over medium-low heat. You want to avoid browning the peppers and onions so if they do begin to brown, reduce the heat under the pan a bit. When they are nice and tender, transfer them to a large dish and set aside.
  2. Add additional oil to the pan and then add half of the chopped sirloin to the hot pan. Season with a little Lawry’s Seasoned Salt, or your favorite all-purpose seasoning, and a little garlic pepper. Cook and stir until browned and then transfer this first batch of browned beef to the dish with the peppers and onions.

Repeat the process with the remaining beef and seasoning. Transfer the second batch of browned beef to the dish and drain any juices from the pan.

Philly Cheesesteak Recipe | Valerie's Kitchen (6)
  1. Return the pan to the heat and transfer the cooked veggies and beef to the pan. Place sliced provolone over the top and cover the pan to allow the cheese to melt (note – the recipe calls for 7 slices of provolone but these process photos were scaled down a bit.)
  2. Use tongs to mix the melted cheese throughout the beef and veggie mixture and it’s time to load up those hoagie rolls!
Philly Cheesesteak Recipe | Valerie's Kitchen (7)

How to Prepare the Hoagie Rolls

This is an important step for a good quality Cheesesteak!

Whenever making any substantial sandwiches with warm ingredients it is always a good idea to toast the rolls first. You’ll have just the right amount of time to take care of this task while the cheese is melting into the beef and veggie mixture.

  1. Split the rolls but do not separate them. Lightly butter the inside and place them, opened up, on a baking sheet.
  2. Pop the baking sheet in a preheated 400 degree F oven.
  3. Divide the Philly Cheesesteak mixture between the toasted hoagie rolls and you are ready to serve.
      Philly Cheesesteak Recipe | Valerie's Kitchen (8)

      These are substantial sandwiches that will satisfy your hungriest guests and spot-on perfect for Super Bowl Sunday! That being said, I think they are pretty darned perfect for any day.

      More Sandwich Recipes You’ll Love

      • Slow Cooker Drip Beef Sandwiches
      • Italian Sausage Sandwich
      • Chicken Cordon Bleu Sandwiches
      • Crock Pot Italian Beef Sandwiches
      • Cuban Sandwich (Cubano)
      • Italian Turkey Meatball Subs

      Sign up for my freenewsletterfor all the latest recipes and join me onFacebook,InstagramandPinterestfor more cooking inspiration!

      Philly Cheesesteak Recipe | Valerie's Kitchen (9)

      Philly Cheesesteak Recipe with Peppers and Onions

      5 from 274 votes

      This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sautéed peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.

      Course: Main Course

      Cuisine: American

      Author: Valerie Brunmeier

      Keyword: philly cheesesteak

      Print RecipePin RecipeRate Recipe

      Prep Time:20 minutes minutes

      Cook Time:25 minutes minutes

      Total Time:45 minutes minutes

      Servings: 8

      Ingredients

      • 4 tablespoons vegetable oil, divided (or as needed)
      • 1 sweet yellow onion, halved and thinly sliced (2-inch slices)
      • 1 red bell pepper, thinly sliced
      • 1 green bell pepper, thinly sliced
      • 2½ to 3 pounds petite sirloin, thinly sliced sirloin
      • 1 ½ teaspoons Lawry’s Seasoned Salt, or other all-purpose seasoning, divided
      • 1 teaspoon garlic pepper, divided
      • 8 hoagie rolls
      • 6 tablespoons softened butter
      • 7 ounces sliced Provolone cheese, (7 1-ounce slices) I used Tillamook Farmstyle Thick Cut

      Instructions

      • Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.

      • Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.

      • Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little ¼-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.

      • When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper while cooking. Transfer the first batch of steak with a slotted spoon to the dish with the onions and peppers, leaving the juice behind in the pan. Add additional oil, if needed and repeat with remaining steak and seasoning.

      • Preheat oven to 400 degrees F.

      • Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.

      • Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.

      Video

      Nutrition

      Serving: 1 sandwich · Calories: 532 kcal · Carbohydrates: 38 g · Protein: 44 g · Fat: 22 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 126 mg · Sodium: 916 mg · Potassium: 694 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 1003 IU · Vitamin C: 33 mg · Calcium: 216 mg · Iron: 14 mg

      Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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      Philly Cheesesteak Recipe | Valerie's Kitchen (2024)

      FAQs

      What is the secret to a good Philly cheesesteak? ›

      The REAL Philly Steak sandwich actually has a few acceptable variations, but when it gets right down to it, the basics are the same: Good quality, no gristle beef sliced thin, Provolone or Mozzarella cheese, and a fresh hard Italian long roll, crunchy on the outside and soft on the inside.

      What was the original Philly cheesesteak ingredients? ›

      Although the original cheesesteak started with steak, onions, and provolone, we now consider provolone and Cheez Whiz sandwiches as classic cheesesteaks. Same with green peppers – some cheesesteak lovers can't live without them.

      What is Philly steak seasoning made of? ›

      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.

      What is the best cut of meat for Philly cheesesteak? ›

      You want a cut that isn't too lean—the fat is necessary for juiciness and flavor carry-through. Obviously, ribeye steak is the best, but it can be a little pricey for a few sandwiches. Chuck could work for a budget approach, but you might get it cut just a little thinner than the ribeye.

      What's the best cheese to use for Philly cheesesteak? ›

      Cheese: Provolone is fantastic in these sandwiches, but you can substitute American cheese, Velveeta, or Cheez Wiz for a great melty, traditional cheesesteak. Freezing Directions: Follow the steps until you fill the hoagies with the beef and onion mixture. Allow to cool completely and then wrap tightly in foil.

      Do you put mayo on Philly cheesesteak? ›

      Mayo is a perfectly acceptable ingredient for a Philly Cheesesteak! Just don't axe Walt!

      What's the difference between a cheesesteak and a Philly cheesesteak? ›

      However, the main difference between the two is that a Philly cheesesteak is a specific type of cheesesteak that originated in Philadelphia, Pennsylvania. It is made with thinly sliced ribeye steak, grilled onions, and melted cheese, typically served on a hoagie roll.

      What is an authentic cheesesteak? ›

      Sandwiches served in Philadelphia and elsewhere that include steak, cheese, onions, and other toppings like hot or sweet peppers and mushrooms are considered cheesesteaks (there are plenty of variations as well, like the pizza cheesesteak with tomato sauce and mozzarella).

      Does Philly cheesesteak have sauce? ›

      I also don't mind sauteed onions but that isn't critically important. Most Philly cheesesteaks don't include sauce. That's a Valley spin. This cheesesteak features sauteed mushrooms, which are always nice.

      What makes a Philly taste like a Philly? ›

      Cheese: The two primary varieties of cheese used in a Philly cheesesteak are Cheez Whiz, provolone, or American cheese. Cheez Whiz is the conventional desire, supplying a creamy, slightly tangy taste.

      Does authentic Philly cheesesteak have peppers? ›

      But most Philly shops do offer them.

      What is Domino's Philly steak made of? ›

      A True Taste of Philly

      Each sandwich has beautifully sliced portions of steak that are placed onto our tasty bread. Then we add layers of traditional cheese steak vegetables, including fresh onions, green peppers, and, of course, mushrooms.

      What sauce goes with Philly cheesesteak? ›

      If you are looking for an authentic Philadelphia experience, you should try using Whiz Cheese Sauce. This sauce is made by mixing shredded cheese with mayonnaise, mustard and other ingredients. You can also use Cheez Whiz as an alternative if you do not like the taste of mayonnaise.

      Can you use chuck roast for Philly cheesesteak? ›

      Ribeye is the traditional cut of beef used to make Philly cheesesteaks. However, since this is a crockpot recipe, you'll want to choose a cut of beef that cooks well low and slow. I recommend boneless chuck roast which also can be labeled as a shoulder roast, chuck eye roast, or arm chuck roast.

      What's the difference between a Philly cheesesteak and a regular cheesesteak? ›

      However, the main difference between the two is that a Philly cheesesteak is a specific type of cheesesteak that originated in Philadelphia, Pennsylvania. It is made with thinly sliced ribeye steak, grilled onions, and melted cheese, typically served on a hoagie roll.

      What is the original cheese on a Philly cheesesteak? ›

      The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe "co*cky Joe" Lorenza, a manager at the Ridge Avenue location.

      What condiments go on a Philly cheesesteak? ›

      Cheesesteak lovers don't always put condiments on their sandwiches, but if they do it is likely to be ketchup. Other options that seem to be more common include sriracha or other types of hot sauce.

      How do you keep Philly cheesesteak moist? ›

      You should store your cooked Philly cheesesteak meat in an airtight container in the refrigerator. I like to refrigerate mine with any leftover drippings in the pan for extra moisture and flavor.

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