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Philly Cheesesteak Sandwiches

Philly cheesesteak sandwiches

Melt in your mouth Philly Cheesesteak Sandwiches…. a recipe for the classic version or a chipotle version! You pick! Ready in under 30 minutes…

It would be pretty darn awesome if, whenever I got the hankering for a Philadelphia Cheesesteak, I could instantly arrive in Philadelphia to a place like Pat’s King of Steaks or Geno’s Steaks! Chicago is a long way from Philadelphia and the door step of Pat’s or Geno’s, which is why I decided I needed to find a way to make something comparable at home.

Why is it that a fabulous Philly Cheesesteak seams so unobtainable to make in the comfort of your own home? I think it’s because it’s near impossible to get beef super thinly sliced unless you own an industrial grade meat slicer. And well, I don’t know anyone with that luxury! 

After much research, I finally turned to my pal Chris Kimball from America’s Test Kitchen (we’re not really pals, but I sort of wish we were) to help me come up with the best way to make Philadelphia Cheesesteak Sandwiches at home. Today I’ll be sharing melt in your mouth Philly Cheesesteak Sandwiches with a recipe for the classic version, or a chipotle version.

Let’s start with the beef! Traditionally, a Philly Cheesesteak is made with thinly sliced ribeye. Ribeye steaks tend to be a bit pricey. Chris recommended skirt steak which is more reasonable priced, but since my grocery store didn’t have it, I went with top sirloin. 

Now here is the important part. To be able to cut the beef into super thin pieces, you are going to want to freeze the meat first, about a full hour before you work with it. Freezing the meat helps firm it up so that slicing it thinly will be a more do-able task.

I bought about 1 and 1/4 pounds of top sirloin, froze it, and then used a very sharp knife to thinly slice it against the grain. The thinner you can get it, the better. Take your time doing this step. It took me a full 10 minutes to thinly slice the steak. 

 

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Next comes the veggies. Or not. I love onions, peppers, and mushrooms on my cheesesteak, but Ryan likes his with just meat and cheese. If you want veggies, slice up one very small yellow onion, half a green pepper, and about 4-6 ounces of mushrooms for 4 sandwiches.

Have you heard of Jersey Mike’s before? It’s a sub shop that has a delicious Chipotle Cheesesteak sandwich that I just love! If you’re in the mood for the spicy chipotle version, you’ll want some thinly sliced pepper-jack cheese on hand. For the more classic version, I went with white american cheese and I’ll tell you why. While provolone or even cheese whiz would be a more traditional route to take, I love the way white american cheese melts with the cheesesteak. It’s creamy, and cheesy, and yummy, and melts better than provolone cheese!

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Another important and necessary ingredient for a Philly Cheesesteak is the roll. Unfortunately I couldn’t get my hands on Amoroso’s rolls, so I went with a soft hoagie roll from the bakery department at my grocery store.

If you want veggies on your sandwich, you’ll start by sautéing them in a little butter until they’re tender. Then remove the veggies from the pan. Next it’ll be time to cook the meat. Because it is sliced so thinly, it’ll cook quick! I cooked the meat in two separate batches so that the pan wasn’t overcrowded and the meat was able to crisp up a little. I recommend you do the same. 

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Start by heating a little canola or vegetable oil in a large skillet. When the oil is nice and hot, add half the meat and cook for a few minutes, until it is cooked through. You’ll season it with a little salt and pepper.

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Next comes the cheese, which in my book, is the most important part! If you want the Chipotle Cheesesteak, place slices of pepperjack cheese over the meat. For the classic version, arrange white american cheese slices over the meat. Other options include provolone or even *gasp* cheese wiz, but I love the way american cheese melts into this sandwich. Stir up the meat and cheese, and add veggies back in if you wish.

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While the meat is cooking, you’ll want to heat the rolls in the oven. I heated them for about 5-7 minutes so that they were just heated through. I pulled the bread out before it started to get crispy and crunchy. Next, scoop the steak and cheesy mixture into the rolls. The very last step is to add mayo if you wish. For the classic sandwich, use plain mayo. For the spicy chipotle version, you will use a chipotle mayo that you can easily make at home in just a few minutes. I originally used it on these Chipotle Chicken Club Sandwiches.

Philly cheesesteak sandwiches 8

Lastly, take a bite into this melt in your mouth Philly Cheesesteak Sandwich and savor every. last. bite!

Philly Cheesesteak Sandwiches

Philly cheesesteak sandwiches 2

Prep Time: 20mn
Cook Time: 10mn
Total Time: 30mn

SANDWICH INGREDIENTS

  • 1 small onion, thinly sliced
  • 1/2 of a green pepper, thinly sliced
  • 4-6 ounces button mushrooms, sliced
  • salt, pepper for seasoning
  • 1 and 1/4 pounds top sirloin steak
  • 1-2 tablespoons canola oil or vegetable oil
  • 4 soft hoagie rolls
  • 8 White american cheese slices or 8 pepper-jack cheese slices
  • Mayo or chipotle mayo

CHIPOTLE MAYO INGREDIENTS

DIRECTIONS

  1. 1 hour before cooking, place steak in the freezer.
  2. When you’re ready to start cooking, pre-heat your oven to 400 degrees.
  3. Melt 1 tablespoon butter in a large skillet over medium heat. Cook veggies until tender.
  4. While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
  5. When the veggies are done cooking, heat 1 tablespoon canola oil over medium high heat.
  6. Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy.
  7. Add half the meat to the pan and season with a bit of salt and pepper. Cook for a few minutes until it is cooked through. Set aside.
  8. Heat a bit more oil if needed and cook the other half of the meat, seasoning with salt and pepper. Return the first batch of meat to the pan, stir in veggies if yo wish, and top with cheese. Use 8 pepper jack cheese slices for a spicy version, or 8 white American cheese slices for a classic version. Place the cheese over the meat and when it starts to melt, stir the cheese into the meat and veggie mixture.
  9. Divide the meat among the 4 hoagie rolls.
  10. If using chipotle mayo, combine all ingredients in a blender (mayo, chipotle pepper, chipotle sauce, lime juice, salt and pepper) and slather desired amount on each roll. Otherwise spread a thin layer of regular mayo on the roll.
  11. Cut in half and serve immediately.
  12. Serves 4.

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Comments (106)

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  1. Tina Madeiros-Bernecker

    Thank-you….. I was just looking for a good cheese steak recipe and now I’ve found one….these are going to be so good :)

    • You’re welcome! We loved them, I hope you do too! :)

      • We lived in So. Jersey for 25 years. 10 miles from center city Phila. and maybe 2 more miles to Pat’s all the way. OK. Here’s how: NO mayo. Buy “Steak Um’s”. Fry them quickly. Put them on heated roll. Then sauteed onions, green peppers, & jalapeno’s (if desired) go on top. Then cheese of your choice on top of that. Close sandwich and eat over the plate. It’s juicy. Jersey Mike’s is a good 2nd choice since they have a shop here in B’ham AL.
        Too far from Philly.

  2. Looks delicious, thanks for the great tip!

  3. Oh man this is the best looking philly cheesesteak sandwich ever! I desperately need one of these bad boys for a midnight snack!

  4. You do not really need a commercial grade meat slicer. Having worked in a meat dept., I can say ‘yes, they are more convenient”; HOWEVER, you can purchase the home version from Harbor Freight (harborfreight.com)(AND on sale now for $28.99 plus shipping (if there isn’t one close to you). I own one and although not as good as a commercial grade, it works just fine and has adjustable thickness settings. Just go to their website and type in either “Meat Slicer” or “Electric Food Slicer”. I don’t know how long the sale lasts for, but the regular price is only $34.99. The entire unit comes apart for cleaning and the part with the motor is submersible for cleaning as well. I have had this exact same unit for over 15 years and I LOVE it. Don’t pay $7-8/lb for deli meat that is full of chemicals; cook your own roast and slice it yourself! Works on all kinds of meats and vegetables!!!

    • What a great tip, Pam! Thanks for sharing! I try to have as few kitchen gadgets as possible, so I’ll probably still stick with the method of freezing the meat, but I am sure there are other people who don’t realize they have that option. Thanks for stopping by! :)

    • Going to Harbor Freight to buy one! Thanks!

  5. I love cooking!!

  6. This looks delicious – my husband is from Philadelphia and loves cheesesteaks. He always wants to make them at home and your tips on slicing the meat are super helpful!

    • I’m glad I could help Jessica!

    • WalMart sells a good cheesesteak that is ready in 90 seconds in the microwave. The brand is Reyburn’s. Sam’s has them in a 6 pack for $10. I buy them at Sam’s and they are great. Not too big either. Of course, no one can replace the Amoroso italian roll from Philly.

  7. Swank Ida-Kathryn

    Gotta fix supper. It won’t be anything as good as this :(

  8. Try Murazzi steaks, they’re so lean and deliciious. First I fry onions, then mushrooms, set aside. Fry steaks, add onions, mushrooms & cheese. Never had a better cheese steak.

  9. All ur recipes have been GREAT that i have made THANKS !!!!!!!!

  10. Might give this a try. Looks and sounds yummy. Will be trying spicy version for sure! Thanks. Wish me luck!

  11. I want to make this, but what is chipotle pepper in adobe sauce and where do I find it in the grocery story?

  12. Have you ever been to Philadelphia? If you had you would know that you don’t put peppers and mushrooms on it!!!!!

    • Hi Dion – If you click through to the recipe, I’ve got some with and without the peppers and mushrooms pictured. I like to add in veggies whenever I can, just a personal preference.

  13. Love these.. We had them in Phillie and they were delicious!’

  14. I make these a lot. I have the luxury of having a son-in-law who owns a pizza parlor and I buy the ribeye in a big box from him. You could use steak-ums but the ribeye I get is less greasy and wonderful!!

  15. I made these today and it was yummy! I bought the Ribeye and had the Meat House were I bought it from slice it in a thin deli style. I will “Pin IT” as a go.
    Thanks

  16. John Leon Guerrero Sablan

    Put some HOT Chilie PEPPER in there, and you can call it whatever…

  17. The primary topping on a cheesesteak is fried onions- I have never seen a cheesesteak with green peppers on it. I live IN south Philly. We don’t even buy pats or genos because they are marked up so high and a tourist trap!!! Go to ” johns rost pork” on Snyder ave.

    • The peppers is just a personal preference thing. Feel free to leave ‘em off!

    • Traditionally, you put the raw chopped onions on the little drizzle of oil, the put the meat on top of the onions. Then, when they start to cook (about a minute), chop up the meat and onion combination with a couple of spatulas. Arrange in an oblong formation. Then flip over, arrange the cheese to completely cover the top. Immediately place the sliced roll over the top and allow the cheese to melt, and the roll to steam. (about another minute or so) Slide the spatula under the whole concoction, lift up and turn over. Slide the spatula along the sandwich to remove anything stuck to it. Cut the sandwich in half and serve. Awesome!

    • My personal favs are Jim’s steaks on South Street; or Tony Luke’s.

      • S Jersey/S Philly Girl

        I agree, Jim’s is probably the best. Tony Luke’s has a damn good Chicken Italian. Green Peppers or Mayo are definitely not on a traditional cheese steak. I understand it’s a personal choice, but not authentic.

  18. Ashley,

    What temperature do you use when you heat the bread in the oven?

  19. Seems you have reached the age all you intrests change……your getting old David…… oooolllllddddddd!!!!!!!!!!!! Lets go sailing one day!!!!

  20. I go to the deli department ask if the have very rare roast beef and ask them to please slice it as thin as they can,then I follow you recipe maybe a little more expensive but so is my time. Tku love this Sammy ….

  21. Breezy Harper Benton

    We made these recently and they were fantastic. Thanks so much for the recipe :)

  22. Closest thing to Italian beefs that we used to get in Illinois. Really miss being able to get them! Also miss being able to get Pork tenderloin sandwiches. They were bigger than the buns! So good!

  23. This looks delicious, and I have never had a Philly Cheesesteak in my life. I think I read the directions carefully, but never saw where you went from cooking the veggies, and the meat, To arriving at the “Cheesy Steak Mixture” Do you combine all the ingredients in the skillet, including the cheese, just long enough for it to melt, or what?

  24. I have had them they are good but awfully greasy, not for people watching their diet.

  25. These look so good! I like mushrooms(lots of them!) and red peppers on mine with provolone cheese.

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