If you’ve been craving a hot, cheesy Philly cheese steak sandwich, this is the recipe to try. Made in just one skillet, this easy Philly cheese steak sandwich recipe features tender sirloin, sautéed onions and peppers, and melted provolone cheese — all loaded into toasted hoagie rolls. It’s the perfect sandwich for game day or a quick family dinner.
Why This is the Best Philly Cheese Steak Sandwich Recipe
- One-pan cleanup: Everything cooks in one skillet
- Fast and easy: Ready in about 45 minutes
- Great for groups: Makes 8 hearty sandwiches
- Full of flavor: Steak, peppers, onions, and provolone are a perfect combo
Ingredients You’ll Need
- 4 tablespoons vegetable oil, divided
- 1 large sweet onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2½ to 3 pounds petite sirloin, thinly sliced and chopped
- 1½ teaspoons seasoned salt (like Lawry’s), divided
- 1 teaspoon garlic pepper, divided
- 8 hoagie rolls
- 6 tablespoons butter, softened
- 7 slices provolone cheese (about 1 ounce each)
Best Meat for a Philly Cheese Steak Sandwich
You want steak that cooks quickly and stays tender. While ribeye is traditional, petite sirloin is a more affordable option that still gives you great flavor and texture. It’s thin, easy to slice, and perfect for this Philly cheese steak sandwich recipe.
Quick Tip: Freeze the steak for 20–30 minutes before slicing. It helps you get thinner, cleaner cuts.
How to Make a Philly Cheese Steak Sandwich
Step 1: Cook the Peppers and Onions
- Heat 2 tablespoons of oil in a large skillet over medium-low heat.
- Add the sliced onions and bell peppers. Cook until soft, about 8–10 minutes. Stir occasionally and reduce heat if they start to brown.
- Transfer the cooked veggies to a plate and set aside.
Step 2: Slice and Cook the Steak
- Remove the steak from the freezer. Slice it as thinly as possible across the grain, then chop into small pieces.
- Add another tablespoon of oil to the skillet and raise the heat to medium-high.
- Cook half of the beef for 4–5 minutes, seasoning with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper.
- Move the cooked beef to the plate with the veggies. Repeat with the second half of the beef.
Step 3: Toast the Rolls
- Preheat your oven to 400°F.
- Slice the hoagie rolls open, keeping the sides attached. Spread butter inside each roll.
- Place rolls on a baking sheet and toast in the oven for 3–5 minutes, until golden brown.
Step 4: Melt the Cheese
- Drain any liquid from the skillet and return all the cooked beef and veggies to the pan.
- Place provolone slices on top. Cover the skillet and let the cheese melt over medium heat for about 4 minutes.
- Stir everything together with tongs so the cheese mixes into the filling.
Assemble Your Philly Cheese Steak Sandwiches
Spoon the hot beef and cheese mixture into the toasted rolls. Serve immediately while warm and gooey. These sandwiches are rich, filling, and perfect for anyone who loves a good steak sandwich.
Recipe Tips
- Thin steak slices cook faster and give you that classic cheesesteak texture.
- Don’t skip toasting the hoagie rolls — it keeps the bread from getting soggy.
- You can use any color bell peppers you like for added flavor and color.
- Add mushrooms or jalapeños for extra variety.
Nutrition Facts (Per Sandwich)
- Calories: 532
- Protein: 44g
- Carbs: 38g
- Fat: 22g
- Sodium: 916mg
- Sugar: 8g
- Fiber: 2g
- Calcium: 216mg
- Iron: 14mg
Why This Philly Cheese Steak Sandwich Recipe Works
This sandwich hits all the right notes. It’s quick to make, feeds a crowd, and brings authentic flavor without needing a grill or special tools. Whether you’re serving it on game day or a busy weeknight, this recipe makes it easy to enjoy a true Philly-style cheese steak at home.
Ready to enjoy the best Philly cheese steak sandwich recipe? Give it a try tonight and treat your family to a warm, melty, steak-filled sandwich that’s packed with flavor.
Philly Cheese Steak Sandwich
Ingredients
Equipment
Method
- Place the steak in the freezer for 20 to 30 minutes to make it easier to slice thinly.
- Heat 2 tablespoons of oil in a large skillet over medium-low heat. Add sliced onions and bell peppers. Cook until soft, about 8–10 minutes, stirring occasionally. Transfer to a plate and set aside.
- Remove the steak from the freezer. Slice thinly across the grain and chop into small 1/4-inch pieces.
- Add 1 tablespoon of oil to the skillet and increase heat to medium-high. Add half of the chopped beef and cook for 4–5 minutes until browned. Season with 3/4 teaspoon seasoned salt and 1/2 teaspoon garlic pepper. Transfer to the plate with veggies. Repeat with remaining beef.
- Preheat oven to 400°F. Split hoagie rolls without separating. Spread inside with butter and place on a baking sheet. Toast for 3–5 minutes until golden.
- Drain any liquid from the skillet. Return beef and veggies to the pan. Place provolone slices on top. Cover and heat on medium for 4–5 minutes until cheese melts. Stir to combine.
- Fill toasted rolls with the hot cheese steak mixture. Serve immediately.