I can’t wait to share my Philly Steak And Cheese Sandwiches, where tender strips of beef and melted cheese come together in a surprisingly simple stovetop twist that’ll leave you curious to read on.

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I get weirdly proud of this Easy Philly Cheese Steak. It looks like a humble sandwich but somehow keeps pulling me back late at night.

I use ribeye or sirloin steak very thinly sliced against the grain and plenty of provolone cheese for that gooey, stretchable moment. Sometimes people call it a bored weeknight fix, sometimes they insist it’s next-level Philly Steak And Cheese Sandwiches.

If you ever wondered whether a Philly Cheese Steak With Leftover Steak could rival the real deal, this one will make you curious. It’s sloppy in the best way, loud, fast and absolutely worth it.

Ingredients

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Ribeye or sirloin steak: rich protein, iron and beefy flavor, cooks fast when sliced thin
Yellow onion: adds sweet savory depth when caramelized, gives fiber and vitamin C too
Green bell pepper: crisp fresh bite, good vitamin C, mild bitterness balances the meat
Mushrooms: earthy umami, low calorie, soak up meaty juices for extra rich sandwich flavor
Provolone cheese: melty mild cheese, creamy saltiness and calcium, melts over beef for comfort
Hoagie rolls: soft chewy carbs that hold fillings, toast quick to avoid sogginess later
Worcestershire sauce: tiny tangy savory kick, adds depth and umami without extra bulk at all

Ingredient Quantities

about 1 lb ribeye or sirloin steak very thinly sliced against the grain

1 tbsp vegetable or olive oil

1 tbsp butter

1 medium yellow onion thinly sliced

1 green bell pepper thinly sliced optional

8 oz mushrooms sliced optional

2 cloves garlic minced

1 tsp Worcestershire sauce

1/4 cup beef broth or water

salt and freshly ground black pepper to taste

4 hoagie rolls or soft sub rolls

8 slices provolone cheese or about 6 oz Cheez Whiz or 1 cup shredded American cheese

How to Make this

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1. Partially freeze the steak for 20-30 minutes so it firms up, then slice very thin against the grain and set aside.

2. Heat a large skillet over medium-high, add 1 tbsp oil and 1 tbsp butter until the butter foams.

3. Add the sliced onion, green bell pepper (if using) and mushrooms (if using), season with salt and pepper and cook until soft and starting to brown, about 5-7 minutes. Push veggies to one side of the pan.

4. Turn heat to high, add more oil if needed, then add the steak in a single layer (work in batches so you dont crowd the pan). Sear just until browned, 1-2 minutes per side, and season with more salt and pepper.

5. Stir the steak together with the veggies, add the minced garlic and 1 tsp Worcestershire sauce, then pour in 1/4 cup beef broth or water to deglaze the pan, scraping up browned bits. Let it simmer 1-2 minutes until most liquid reduces.

6. Lower heat to low, arrange 8 slices provolone over the meat (or stir in about 1 cup shredded American, or skip to step 7 if using Cheez Whiz). Cover the skillet briefly until the cheese melts, about 1-2 minutes.

7. If using Cheez Whiz spread it on the split rolls now. For rolls you want toasted: spread a little butter inside each hoagie and toast cut-side down in a clean skillet or oven until golden.

8. Pile the cheesy steak and veggie mix into 4 hoagie rolls, or spoon the Cheez Whiz-topped meat into the rolls. Taste and add extra salt or pepper if needed.

9. Serve hot right away. Quick tips: slice steak while slightly frozen for thin pieces, use high heat for good caramelization, and dont overcook the meat or it’ll get tough.

Equipment Needed

1. Cutting board for slicing the partially frozen steak
2. Very sharp chef’s knife to cut thin, against the grain slices
3. Large heavy skillet (about 12 in) for searing the meat and melting cheese
4. Tongs or a sturdy spatula to flip steak and move the veggies around
5. Wooden spoon or heatproof spatula to stir and scrape up browned bits
6. Measuring spoons plus a 1/4 cup measure for oil, Worcestershire and broth
7. Small bowl or plate to hold the sliced steak while you cook in batches
8. Clean skillet or baking sheet to toast the rolls and a butter knife to spread butter or Cheez Whiz

These are the essentials youll want on hand so everything goes smooth and fast.

FAQ

What cut of steak should I use and how thin should it be? Ribeye or sirloin are best, about 1 lb. Partially freeze the steak 20 to 30 minutes so it firms up, then slice very thin across the grain with a sharp knife or ask the butcher to slice it for you.

Can I skip the peppers or mushrooms? Yep. They're optional. Sauté onions first, then add peppers or mushrooms if using. They add flavor and texture but the sandwich is still great without them.

What cheese should I use and how do I get it melty? Provolone slices, Cheez Whiz, or shredded American all work. Put the cheese on top of the hot meat, cover the pan with a lid or a sheet of foil for 1 to 2 minutes to steam it soft and melty, then stuff into toasted rolls.

How do I keep the rolls from getting soggy? Toast or butter-press the rolls before filling, drain excess liquid from the pan, and assemble right before serving. If you like a little juice, spoon it on the meat not the bread.

Can I make this ahead and reheat? Yes. Store cooked meat and veggies in the fridge for up to 3 to 4 days. Reheat gently in a skillet with a splash of beef broth or water over medium-low until hot, then melt the cheese and assemble. Keep rolls separate until ready to eat.

Want a vegetarian version? Substitute thinly sliced seitan, extra mushrooms, or portobello strips and add umami like soy sauce or a vegan Worcestershire. Use vegan cheese and you're set, its still satisfying.

Easy Philly Cheese Steak Recipe Substitutions and Variations

Steak (ribeye or sirloin): use skirt or flank steak thinly sliced against the grain; or thin sliced chicken breast or turkey for a lighter sandwich; or big portobello slices for a vegetarian take.
Cheese (provolone or Cheez Whiz or American): swap provolone for mozzarella, Swiss, or fontina; use pepper jack for some heat; or try a vegan melt for dairy free.
Rolls (hoagie/sub): brioche bun, kaiser roll, or a sliced baguette work great; for low carb use lettuce wraps or a toasted portobello cap.
Worcestershire sauce / beef broth: use soy sauce or tamari for umami, or a splash of balsamic; replace beef broth with chicken broth, mushroom broth, or water plus a pinch of bouillon.

Pro Tips

1) Slice cold but dont cook frozen. Partially freeze the steak to make thin slices easier, then pat those slices very dry before they hit the pan. If they’re icy theyll steam not sear, but dont let them sit so long they warm up and get floppy.

2) High heat, small batches. Get the skillet screaming hot and never crowd the meat, work in quick batches so each slice browns. Use a neutral oil with a high smoke point and add butter right at the end for flavor, or use clarified butter so it wont burn.

3) Use the fond. After you sear, scrape up the browned bits and deglaze with your broth and Worcestershire to concentrate flavor. If you want the sauce to cling to the meat, whisk a teaspoon of cornstarch into the liquid before adding it, simmer just until it thickens then taste and adjust salt.

4) Melt and toast smart. For provolone cover the pan briefly or pop the skillet under a hot broiler for a few seconds to get everything melty at once. Warm the Cheez Whiz before spreading so it isnt clumpy. Toast buttered rolls cut-side down until golden so they hold up and dont turn soggy when you load them.

Easy Philly Cheese Steak Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

695

kcal

Equipment: 1. Cutting board for slicing the partially frozen steak
2. Very sharp chef’s knife to cut thin, against the grain slices
3. Large heavy skillet (about 12 in) for searing the meat and melting cheese
4. Tongs or a sturdy spatula to flip steak and move the veggies around
5. Wooden spoon or heatproof spatula to stir and scrape up browned bits
6. Measuring spoons plus a 1/4 cup measure for oil, Worcestershire and broth
7. Small bowl or plate to hold the sliced steak while you cook in batches
8. Clean skillet or baking sheet to toast the rolls and a butter knife to spread butter or Cheez Whiz

These are the essentials youll want on hand so everything goes smooth and fast.

Ingredients

about 1 lb ribeye or sirloin steak very thinly sliced against the grain
1 tbsp vegetable or olive oil
1 tbsp butter
1 medium yellow onion thinly sliced
1 green bell pepper thinly sliced optional
8 oz mushrooms sliced optional
2 cloves garlic minced
1 tsp Worcestershire sauce
1/4 cup beef broth or water
salt and freshly ground black pepper to taste
4 hoagie rolls or soft sub rolls
8 slices provolone cheese or about 6 oz Cheez Whiz or 1 cup shredded American cheese

Directions

Partially freeze the steak for 20-30 minutes so it firms up, then slice very thin against the grain and set aside.
Heat a large skillet over medium-high, add 1 tbsp oil and 1 tbsp butter until the butter foams.
Add the sliced onion, green bell pepper (if using) and mushrooms (if using), season with salt and pepper and cook until soft and starting to brown, about 5-7 minutes. Push veggies to one side of the pan.
Turn heat to high, add more oil if needed, then add the steak in a single layer (work in batches so you dont crowd the pan). Sear just until browned, 1-2 minutes per side, and season with more salt and pepper.
Stir the steak together with the veggies, add the minced garlic and 1 tsp Worcestershire sauce, then pour in 1/4 cup beef broth or water to deglaze the pan, scraping up browned bits. Let it simmer 1-2 minutes until most liquid reduces.
Lower heat to low, arrange 8 slices provolone over the meat (or stir in about 1 cup shredded American, or skip to step 7 if using Cheez Whiz). Cover the skillet briefly until the cheese melts, about 1-2 minutes.
If using Cheez Whiz spread it on the split rolls now. For rolls you want toasted: spread a little butter inside each hoagie and toast cut-side down in a clean skillet or oven until golden.
Pile the cheesy steak and veggie mix into 4 hoagie rolls, or spoon the Cheez Whiz-topped meat into the rolls. Taste and add extra salt or pepper if needed.
Serve hot right away. Quick tips: slice steak while slightly frozen for thin pieces, use high heat for good caramelization, and dont overcook the meat or it'll get tough.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.