Philly Cheesesteak Sandwich Recipe

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How to make the best Philly Cheesesteak ever, using sirloin steak, mushrooms, peppers, and onions. Easy skillet meal and traditional sandwich recipe!

Philly cheesesteak with Cheez Whiz, sirloin steak, peppers, onions, and mushrooms

Even though I traveled plenty as a kid (my dad was a truck driver), I didn't taste my first cheesesteak until I was in college.

Then I married a Pennsylvanian who loved his Philly cheesesteak. So, of course, I had to learn how to make a traditional Philly cheese steak sandwich, mainly so we didn't have to buy those awful store kits but also because I actually wanted to learn how to make this beloved by many sandwich.

And I have to say, this delicious Philly cheese steak sandwich is now one of my favorite dinner recipes.

It even has mushrooms, and y'all know I'm not a fan of mushrooms. But I'll eat them in a Philly cheese steak because it's just that good.

Follow me down through this post, and I'll teach you the ins and outs of how to make the best Philly cheese steak recipe ever, with Cheez Whiz or provolone, whichever is your preference. I'm drooling just thinking about it.

Want more Philly cheese steak recipes? Philly cheesesteak sloppy joes are a quick and easy dinner idea. And I personally love Philly cheesesteak sliders, with garlic butter brushed on top and the addition of smoked paprika that gives a little kick to the meat and veggie mixture.

And if you'd like a slow cooker version of this recipe, you can make a Crock Pot Philly Cheesesteak.

Philly cheese steak sandwich with provolone cheese, served on gray plate with potato chips


If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the cheesesteak recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how to video.


A Philly cheese steak sandwich is basically a sandwich made on a hoagie with smaller, thinner pieces of beefsteak and cheese. What cheese goes on a Philly cheese steak depends; it can be provolone, American, or Cheez Whiz.

Philly cheese steak sandwich with Cheez Whiz on gray plate with potato chips

Two of the most famous places to actually buy a Philly cheesesteak sandwich are in Philadelphia (go figure), and they sit directly across from each other, Pat's King of Steaks and Geno's Steaks.

Originally a hot dog stall, Pat's was founded in 1930 by two brothers, Pat and Harry Olivieri. They are the ones who actually invented the famous cheesesteak in 1933.

An ordinary steak sandwich eventually became the cheesesteak and led to the brothers opening a restaurant in place of the hot dog stall.

close up look at a traditional Philly cheese steak on a gray plate with potato chips


Most people will recommend ribeye for a traditional Philly cheesesteak, but ribeye can be quite expensive. Others recommend top round steak.

For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. It had just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked.

cooking thinly sliced sirloin steak for Philly cheese steak meat

Two things to look for when buying Philly cheese steak meat…

  • You need to be able to slice it thinly.
  • It needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.


Slice against the grain when slicing the sirloin, in order to retain the tenderness of the meat.

slicing Philly cheese steak meat on cutting board with knife

Also, be sure to leave the fat on the meat. Fat gives meat flavor, especially during the cooking process.

Slice the meat as thin as possible, slicing it into thin strips for cooking. You'll need a good knife.


So opinion varies on what cheese to use. It really is a debate if you research it.

The traditional consensus says either Cheez Whiz or provolone. Some even say American cheese pairs well with the provolone.

We tried it with both, and while I love the provolone, the Cheez Whiz won my taste buds over. However, it's up for debate in our house too because a couple of my guys really love the provolone.


When you've thinly sliced your steak, it's time to prep the veggies, which include garlic, onion, mushrooms, and a bell pepper. I recommend mincing the garlic and mushrooms, then slicing the onion and bell pepper.

cooking vegetables for cheese steak recipe in cast iron skillet with wooden spatula

While I sauté the veggies in bacon grease, you can use olive oil or butter.

It's important when you cook the meat that you don't cook it so long that you dry it out. You want it to be done, but you also want it to be nice and flavorful, as well as moist and tender.

When the meat is fully cooked, that's when you can add the veggies back in with the meat. And likely at this point, you'll want to toast the buns, so they're ready to go.

cooking Philly cheese steak meat with vegetables in cast iron skillet with wooden spatula

Layering the sandwich comes with a choice…

  • If you want provolone, put two slices of provolone on before you add the meat.
  • If you'd rather have Cheez Whiz, you'll wait and put Cheez Whiz on top of the meat mixture.
  • Or if you really wanna go wild, you can have both. No judgment here.

While the hoagie bun completes the ensemble, you can make this recipe more low carb by eating the meat without the bun. Maybe add it to a bed of lettuce or spinach, or pair it with these low carb dinner rolls or keto garlic cheese bread from my friend, Lynsey at Moscato Mom.

Philly cheese steak sandwich with Cheez Whiz on gray plate


Grilled cheese sloppy joes are what's for dinner or lunch or whatever meal you like. If it's a wrap you prefer, low carb roast beef lettuce wraps (a Jimmy John's Unwich copycat) are the bomb.

My friend Kristy at Mommy Hates Cooking has a recipe for slow cooker cheesesteak sandwiches. Swap beef for chicken with these chicken Philly sandwiches from my friend Heather at Sugar Dish Me.

Cheesesteak sandwich on hoagie bun with provolone cheese, on gray plate with potato chips


Skillet – We love using our cast iron skillets and griddle for pretty much everything both at home and while camping; they are very much a part of our camping cooking gear on every trip.

Wooden Spatula

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Tongs – they really help with assembling the sandwiches.


If you love this Philly cheese steak recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

Philly cheesesteak sandwich recipe


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Yield: 6 servings

Philly Cheesesteak Sandwich Recipe

Philly Cheesesteak Sandwich Recipe

How to make the best Philly Cheesesteak ever, using sirloin steak, mushrooms, peppers, and onions. Easy skillet meal and traditional sandwich recipe!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 2 pounds sirloin steak, sliced thinly
  • 2 tablespoons bacon grease, *
  • 2 cloves garlic, minced
  • 1 medium yellow onion, sliced
  • 4 ounces fresh mushrooms, minced
  • 1 large green bell pepper, sliced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup mayonnaise
  • 3/4 cup Cheez Whiz, **
  • 6 hoagie rolls, ***


  1. Thinly slice the steak, slicing against the grain and leaving the fat on the meat for both flavor and tenderness.
  2. Wash and prep the veggies, mincing both the garlic and mushrooms, and slicing the onion and bell pepper.
  3. Sauté the garlic, onion, mushrooms, and bell pepper in the bacon grease for about 10 minutes, or until the vegetables begin to soften.
  4. Remove the vegetables from the skillet and set aside.
  5. Add the meat to the skillet, along with the salt, pepper, and Worcestershire sauce. Cook until the meat is almost done but not quite cooked through.
  6. Add the vegetables back in with the meat, stir, and let simmer until the meat is fully cooked. Be careful that the meat doesn't cook so long that you dry it out. You want it to be done, but you also want it to be nice and flavorful, as well as moist and tender.
  7. Meanwhile, while the meat is simmering, toast the buns in a dab of bacon grease or butter on a griddle or in the oven.
  8. When the meat and buns are ready, assemble each cheesesteak. Spread a tablespoon or so of mayonnaise in each bun. 
  9. Then add a generous helping of the meat and vegetable mixture.
  10. Finally, top it all off with Cheez Whiz. Or you can go the provolone route, in which case you add the cheese before adding the meat mixture.
  11. And that's it, they're ready to serve and enjoy.


*You can use olive oil or butter in place of bacon grease.

**In place of Cheez Whiz, you can use provolone cheese. If you decide to use provolone, you'll need 2 slices for each sandwich. This will change the nutritional info.

***We used smaller hoagie buns, probably 6-inch buns, we found at the store.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 683Total Fat: 46gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 182mgSodium: 1126mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 50g
Philly cheesesteak recipe
Philly cheesesteak sandwich recipe
Philly cheesesteak recipe

9 thoughts on “Philly Cheesesteak Sandwich Recipe”

  1. Tried it! So good! We used cheez wiz and provolone. We mixed the cheez wiz in with the meat and veggies. Came out great and so cheesy!!

  2. Hi :) im about to give this recipe a shot. I’ve made cheesesteaks tons of times but I always do it when I go to the deli/butcher stand at the quakertown farmers market. They sell very good “chip steak” which I had never actually heard of until I moved to PA. I live about an hour north of Philly now, but I lived in south Philly for about 8 years.
    Anyway just a quick thought/alternative with the cheese whiz:
    I was only ever at Pats once, because I thought Genos was better, and I don’t remember Pats method. But Genos as well as many others (including Tony Luke’s, another famous one and home of my fave chicken cheesesteak) put the cheese whiz (heated first so it’s more liquified and thinner) directly on both sides of the roll. I’ve done it both ways and I like it better right on the roll.

    Here’s why:
    1) If you’re using full size hoagie/steak rolls, and you put the whiz on after the meat, it doesn’t really get to the other side of the sandwich. I speak only for myself but I can’t bite the full width of a large steak roll at one time. I take a bite from the opened side, then the closed side. The closed side never seems to have much cheese that way (if you are using the smaller rolls you mentioned this is less of an issue of course)
    2) it’s less messy to eat. I don’t think it oozes out as much.

    Cheese in every bite and less mess!

    OF course it is all based on personal preference, just thought I’d throw out another option for the OP or anyone else who wants to try! THanks for the recipe really appreciate the tips on what cuts of steak to use and how to slice!

  3. 5 stars
    Excellent recipe!! I used Beef Shaved Steak by Old Neighborhood that I found in the meat department in Walmart, of all places. It looked really good so I decided to give it a try. I’m so glad I did! I did not have Worcestershire or mushrooms on hand, but it was still good. I also used Pepper Jack instead of provolone. I admit that I’ve never had Philly steak in the city of Philadelphia, but there is a restaurant in Easley, SC, called Inky’s that serves authentic Philly steak. It’s incredible! Thanks again for this delicious recipe!


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