Homemade Philly Cheesesteak Sandwich Recipe

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How to make the best homemade Philly Cheesesteak, including tips for the best steak, cheese, and hoagie rolls to use. This is one easy skillet meal you can make for dinner, and the whole family will love it!

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 loves his Philly cheese steak. So, of course, I had to learn how to make a traditional Philly cheesesteak 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 sandwich.

And I have to say, though not quite an authentic Philly cheese steak recipe, this delicious cheesesteak sandwich comes awfully close and 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 page, and I'll teach you the ins and outs of how to make the best Philly cheesesteak recipe ever, with Cheez Whiz or provolone, whichever is your preference. I'm drooling just thinking about it.

Want More Philly Cheese Steak Recipes?

We're big fans of cheesesteaks, so we make a lot of cheesesteak recipes…

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

What Makes an Authentic Philly Cheesesteak?

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

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.

Philly cheesesteak sandwich with Cheez Whiz on gray plate with potato chips

Ingredient Notes

  • Steak – Let's talk about the best steak to use for Philly cheesesteak. Most people will recommend ribeye for a traditional Philly cheesesteak, but ribeye can be quite expensive. Others may also recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. Sirloin has just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked. Two things to look for when buying Philly cheese steak meat… You need to be able to slice it thinly. It also needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.
  • Bacon grease, olive oil, or butter – You can use whichever you prefer, but I'll tell ya, nothing beats the flavor of bacon grease.
  • Garlic Cloves – I like to buy already minced garlic in the jar to use when I don't have fresh garlic on hand.
  • Yellow Onion – Sliced onions are an integral part of any cheesesteak sandwich.
  • Mushrooms – Fresh portobello mushrooms are delicious in cheesesteak.
  • Green Bell Pepper – While not included on an authentic Philly cheesesteak, I just love the flavor that pepper gives to steak.
  • Worcestershire Sauce
  • Cheese – So opinion varies on what kind of cheese to use for cheese steak. It really is a debate if you research it. The traditional consensus says the best cheese for cheesesteak is 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; nothing beats a Philly cheesesteak, Cheese Whiz style. However, it's up for debate in our house too because a couple of my guys really love the provolone. Confession: I love both together.
  • Hoagie Rolls – I recommend a soft hoagie roll, at least 6 inches long. 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.

Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

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

How to Make Philly Cheesesteak

First things first, it's important to prep the meat.

How to Slice Philly Cheese Steak Meat

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

hands 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.

How to Cook Cheese Steak

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.

  1. Sauté the garlic, onion, mushrooms, and bell pepper in the bacon grease for about 10 minutes, or until the vegetables begin to soften. While I sauté the veggies in bacon grease, you can use olive oil or butter.
cooking vegetables for cheese steak recipe in cast iron skillet with wooden spatula
  1. Remove the vegetables from the skillet and set aside.
  2. 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.
cooking thinly sliced sirloin steak for Philly cheese steak meat in cast iron skillet
  1. When the meat is fully cooked, that's when you can add the veggies back in with the meat, and let everything simmer until the meat is fully cooked.
cooking Philly cheese steak meat with vegetables in cast iron skillet with wooden spatula

TIP: 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.

How to Assemble a Cheesesteak Sandwich

While the meat is simmering is a good time to toast the buns in a dab of bacon grease or butter on a griddle or in the oven.

  1. Spread a tablespoon or so of mayonnaise in each bun.
  2. If you want provolone, put two slices of provolone on before you add the meat.
  3. Then add a generous helping of the meat and vegetable mixture.
  4. Finally, if you'd rather have Cheez Whiz, top it all off with Cheez Whiz.
Philly cheese steak sandwich with Cheez Whiz on gray plate

Note: If you really wanna go wild, you can have both provolone and Cheez Whiz. No judgment here.

Expert Tips and Recipe FAQ's

How should I store Philly cheese?

I would only make enough sandwiches to consume at the moment. If you have leftovers, store the meat (in the fridge) separately from the hoagie rolls; that way your rolls don't get soggy in the fridge.

How do I re-heat Philly cheesesteaks?

When it comes time to re-heat your cheesesteak, heat it in the microwave at 30-second intervals; then toast your roll, if desired, and assemble your sandwich as usual.

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

More Sandwich Recipes You May Enjoy

Grilled cheese sloppy joes are what's for dinner or lunch or whatever meal you like. If it's a wrap you prefer, 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.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

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

Homemade Philly Cheesesteak

How to make the best homemade Philly Cheesesteak, including the best steak, cheese, and hoagie rolls to use. Easy skillet meal for dinner!
4.50 from 6 votes
Print Pin Rate
Course: Burgers & Sandwiches
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 880kcal
Author: Mel Lockcuff

Ingredients

  • 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
  • 12 slices provolone cheese
  • 3/4 cup Cheez Whiz
  • 6 hoagie rolls*

Instructions

  • Thinly slice the steak, slicing against the grain and leaving the fat on the meat for both flavor and tenderness.
  • Wash and prep the veggies, mincing both the garlic and mushrooms, and slicing the onion and bell pepper.
  • Sauté the garlic, onion, mushrooms, and bell pepper in the bacon grease for about 10 minutes, or until the vegetables begin to soften.
  • Remove the vegetables from the skillet and set aside.
  • 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.
  • 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.
  • Meanwhile, while the meat is simmering, toast the buns in a dab of bacon grease or butter on a griddle or in the oven.
  • When the meat and buns are ready, assemble each cheesesteak. Spread a tablespoon or so of mayonnaise in each bun.
  • If you want provolone cheese, put two slices of provolone on before you add the meat. 
  • Then add a generous helping of the meat and vegetable mixture.
  • Finally, if you'd rather have Cheez Whiz, top it all off with Cheez Whiz.
  • And that's it, they're ready to serve and enjoy.

Notes

*You can use olive oil or butter in place of bacon grease.
*We used smaller hoagie buns, probably 6-inch buns, we found at the store.
What's the best meat for Philly cheesesteak?
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.
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.
How should I store Philly cheese?
I would only make enough sandwiches to consume at the moment. If you have leftovers, store the meat (in the fridge) separately from the hoagie rolls; that way your rolls don't get soggy in the fridge.

Nutrition

Serving: 1g | Calories: 880kcal | Carbohydrates: 18g | Protein: 64g | Fat: 60g | Saturated Fat: 27g | Polyunsaturated Fat: 26g | Cholesterol: 220mg | Sodium: 1617mg | Fiber: 2g | Sugar: 6g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!

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11 thoughts on “Homemade Philly Cheesesteak Sandwich Recipe”

  1. You say cheez whiz but don’t say what kind of cheez whiz. They make like 3 different kinds of cheez whiz, why you no put what kind of whiz it is?

    Reply
  2. 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!

    Reply
  3. 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!

    Reply
    • I am from Philly and although it is an option but Cheez Whiz is a no no. Cheez Whiz is not real cheese it is a cheese sauce. Typically white American cheese or provolone is put on the cheesesteak but again some likes the Whiz. Shaved beef is what the Philly cheesesteak and the Italian bread is the key too.

      Reply
  4. 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!!

    Reply

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