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

Homemade 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!
4.5 from 6 votes
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Course: Burgers & Sandwiches
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 880kcal
Author: Mel Lockcuff


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  • 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*


  • 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.



*You can use olive oil or butter in place of bacon grease.
*If you really wanna go wild, you can have both provolone cheese and Cheez Whiz.
*We used smaller hoagie buns, probably 6-inch buns, we found at the store.
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.
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.


Serving: 1g | Calories: 880kcal | Carbohydrates: 18g | Protein: 64g | Fat: 60g | Saturated Fat: 27g | Polyunsaturated Fat: 26g | Cholesterol: 220mg | Sodium: 1617mg | Fiber: 2g | Sugar: 6g
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