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Philly Cheesesteak Recipe – A Classic cheesesteak recipe made of seasoned, thinly sliced beef, peppers, onions, and lots of cheese! Ready in 30 minutes!
When I think of favorite sandwich recipes, a hot Philly cheesesteak loaded with perfectly seasoned steak, caramelized onions and peppers and tons of cheese is always at the top of the list! This classic recipe comes together in with minimal ingredients and ready in 30 minutes! It is even faster if you meal prep!
What is a Cheesesteak Sandwich?
A cheesesteak is a sandwich made of thinly sliced, well seasoned beef that has been quickly cooked so that every bite is mouthwatering and tender. Along with the beef, a cheesesteak usually includes caramelized onions and peppers. You can also include mushrooms and other types and colors of peppers, if you’d like.
Cheesesteaks include lots of cheese. Some may make a provolone sauce that is poured over the top of the sandwich, some use melted Velvet cheese, and then others use slices of provolone cheese to top their sandwiches. We opt for the quick and easy option of using sliced provolone cheese on our cheesesteaks, but I’ve included information on how to make the provolone sauce if you prefer it.
How to Make a Philly Cheesesteak Sandwich
To make a Philly Cheesesteak, start by thinly slicing your sirloin steak. You can ask your butcher to do this for you if you prefer. Then, sprinkle with Stone House Seasoning and refrigerate for at least an hour for the beef to marinate. You can store the beef in the refrigerator for up to 3 days if you like to meal prep earlier in the week.
Thinly slice your onions and peppers as well. If you are prepping ahead, store these in the refrigerator for up to 3 days as well.
Then, when ready to cook your cheesesteaks, simply drizzle your olive oil into a medium skillet set over medium heat. Add your onions and peppers and cook until caramelized and tender, about 15 minutes.
Remove the onion and peppers from the skillet and drizzle in a bit more olive oil. Then, add your beef, making sure not to overcrowd the skillet. Cook the steak for about 5 minutes, flipping once to make sure that both sides are browned. Remove the beef from the skillet.
Layer your onion and peppers into the bottom of a hoagie, then add the beef and top with cheese and serve.
What Type of Peppers are in a Philly Cheesesteak?
We like a variety of peppers in our steak sandwiches. You can use green peppers, red peppers, and even yellow. We also like to use a mixture of green peppers and Poblanos to add just a touch of heat to the cheesesteaks as well.
How to Make Provolone Sauce
If you prefer to use a melted provolone sauce rather than slices of provolone cheese, here is how you make it.
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¾ cup milk
- 1 cup grated provolone cheese
- ½ teaspoon Stone House Seasoning
Melt butter in a medium sauce pan. Whisk in the flour and cook until the flour is well-combined and cooks to a light brown color, about 1 minute. Whisking constantly, slowly pour in the milk and cook until thickened, stir in the provolone cheese and cook until melted. Remove from heat and spoon over cheesesteaks as desired.
Other Favorite Sandwiches
Here’s my Cheesesteak Recipe. I hope you enjoy it as much as we do!
Philly Cheesesteak Recipe
- 2 pounds sirloin steak thinly sliced
- 1 tablespoon Stone House Seasoning
- 2 tablespoons olive oil divided
- 1 medium yellow onion thinly sliced
- 2 medium peppers (green, red, poblano, or a mixture) thinly sliced
- 4 hoagie rolls
- 8 slices Provolone cheese
- Season steak with Stone House Seasoning, cover and allow to marinate in the refrigerator for at least 1 hour or up to 3 days.
- Add 1 tablespoon olive oil to a medium skillet set over medium heat. Add onion and peppers to the skillet and caramelize, about 15 minutes. Remove from the skillet.
- Add 1 tablespoon olive oil and the steak slices. Cook for 5 minutes. Remove from the skillet.
- Spoon peppers and onions into the hoagies and top with steak and provolone cheese. Serve warm.
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I just saw this & had to say a few words. I’m a true blue born & raised Philly girl from the streets of Tacony area in Philadelphia PA. SOUTH PHILLY PAT’S cheese steaks we grew up on. 1949+
You can have any fixings but original for us was the steak, fried onions & Pat’s velvety cheese sauce. That was it. All the peppers & mushroom stuff got added by some later on along with a version of the cheesesteak hoagie at some other places.
AND the REAL meat in a Philly cheese steak is RIBEYE.
Everybody has their own version today but my memories linger on from Pat’s.
Thanks for my sound off
The original sure does sound delicious and I really appreciate you sharing it! xo
Girl you killing me,,,,we have a meat marked that shaves ribeye paper thin,,,so easy to throw a bunch on the grill top with onions and cook is med rare,,,,perfect for these cheese steaks., Your should check with your butcher,,never get the pieces that pull out of the sandwich ..
This is a family favorite recipe. The house seasoning, also, has become a go to seasoning for when I need simple but delicious accents to different dishes. I’ve made a few changes, as any home cook may do. I use a very lean cut of London Broil, & I fire roast red & orange bell peppers to give the sandwich another layer of flavor. I’ve discovered that marinating the meat in the seasoning for at least 12-15 hours intensifies the flavor of the beef, not to mention, makes it even more tender & juicier. I also marinate the peppers & onions in the house seasoning for about 2-3 hours. I cook the veggies & meat separately, before adding it together at the end & serve on toasted whole wheat hoagie buns & fresh slices of provolone cheese. Delicious!!! If I’m feeling a little more inspired, I will toss the meat & veggie mixture with a little teriyaki sauce, or maybe, I’ll switch out beef for thinly sliced boneless skinless chicken breasts. 😋
Thanks! I’m so happy you like it. xo