This delicious, classic Philly Cheesesteak recipe is made of seasoned, thinly sliced beef, peppers, onions, and lots of cheese! Ready in 30 minutes!
When I think of some favorite sandwich recipes, a hot Philly cheesesteak loaded with perfectly seasoned steak, caramelized onions and peppers, and tons of cheese always comes to mind! This classic recipe comes together with minimal ingredients and is ready in 30 minutes! It is even faster if you meal prep! It’s perfect for easy suppers and casual entertaining with friends. My family loves this recipe, and I think you will too!
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 have a provolone sauce that is poured over the top of the sandwich, and 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 this Philly Cheesesteak recipe, you will need these items.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
sirloin steak – thinly sliced
olive oil
yellow onion
peppers – thinly sliced green, red, poblano, or a mixture – We like a variety of peppers in our steak sandwiches. We enjoy our sandwiches with a mixture of green peppers and Poblanos to add a touch of heat to the cheesesteaks.
hoagie rolls
Provolone cheese slices – I prefer using slices of provolone, but you can make the optional provolone sauce instead if you choose.
Step-by-Step Instructions
Prepare the Steak. Start by thinly slicing your sirloin steak. (You can have the butcher do this for you if you prefer). 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 are meal prepping.
Slice the vegetables. Thinly slice your onions and peppers. If you are prepping ahead, slice and store in airtight containers in the refrigerator for up to 3 days as well.
Cook the onions and peppers. When ready to cook the cheesesteaks, drizzle olive oil into a medium skillet set over medium heat. Add onions and peppers and cook until caramelized and tender, about 15 minutes.
Cook the beef. Remove the onion and peppers from the skillet and drizzle in a bit more olive oil. Then, add the 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.
Assemble the sandwiches. Layer the caramelized onion and peppers into the bottom of the hoagie rolls, then add the beef and top with cheese and serve.
How to Make Provolone Sauce
If you prefer to use a melted provolone sauce instead of using slices of provolone cheese, here is how you make it.
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- 1 cup grated provolone cheese
- 1/2 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
Ingredients
- 2 pounds sirloin steak, thinly sliced
- 1 tablespoon Stone House Seasoning
- 2 tablespoons olive oil, divided
- 1 medium sweet onion, thinly sliced
- 2 medium peppers (green, red, poblano, or a mixture), thinly sliced
- 4 hoagie rolls
- 8 slices Provolone cheese
Instructions
- 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.
Notes
How to Make Provolone Sauce *
*This is an additional option in case you’d rather have this sauce instead of the provolone cheese slices used in the recipe. This sauce is not included in the nutritional value or the recipe instructions as it is given as another option.Â- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¾ cup milk
- 1 cup grated provolone cheese
- ½ teaspoon Stone House Seasoning
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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
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 ..
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
Donna
The original sure does sound delicious and I really appreciate you sharing it! xo