Enjoy Philly Cheesesteak Sandwiches at home! Cooked thinly shaved steak, caramelized peppers and onions and melty cheese stuffed into a soft roll. This recipe will serve 6.

Philly Cheesesteak Sandwiches

I’ve always obsessed over cheesesteaks.

In middle school, I remember saving my money and walking to a nearby Tubby’s just to buy a mini steak and cheese plain. Back then I wanted no veggies, dressing or anything extra. Just steak and melty cheese sandwiched in a warm bread. I’ve grown up since then, and now order them including the onions and peppers.

Philly cheesesteaks are meant to be simple with little fuss. Now I’m not saying this recipe is in any way authentic or traditional, however they are delicious and is how my family enjoys them.

ingredients for Philly Cheesesteak Sandwiches

To Make These Philly Cheesesteaks You Will Need:

  • butterAdds flavor and encourages browning.
  • avocado oilHelps keep the butter from burning.
  • yellow onionAdds a subtle sweet onion flavor.
  • green bell pepperAdds distinct bell pepper flavor.
  • kosher saltDraws out flavor and will season the steak and vegetables.
  • shaved steak Ribeye is preferred.
  • garlic powderWhile not a traditional ingredient but adds flavor that’s sweeter yet milder than fresh garlic.
  • onion powderAlso not traditional but lends additional bold oniony flavor.
  • freshly ground back pepperAdds flavor and distinct bite.
  • worcestershire sauceThis is of course optional but does add delicious flavor.
  • american cheeseYou can also use provolone. We’ve made these with pepper jack and that’s also not traditional but delicious.
  • soft 6″ rolls or sub bunsIf you’re lucky enough to find Amoroso rolls, use those! But in a pinch any soft French rolls or sub buns can be used.

sliced green pepper and yellow onion

Thinly slice 1 medium yellow onion or 2 if you like yours with more onion and 1 large green bell pepper.

butter and olive oil on griddle

Preheat a griddle to 350° .

Once hot, melt 2 tablespoons butter with 1 tablespoon avocado oil. Use a spatula and spread evenly over the griddle.

peppers and onions with salt on griddle

Once Add the sliced peppers and onion, toss it all around and sprinkle with a little kosher salt.

cooking onions and peppers

Next, stir them around every so often and let them soften.

caramelized onions and peppers

Once they have softened and are caramelized to your preference. Remove and transfer the peppers and onions to a bowl or plate.

butter and oil on griddle for steak

Then add 1 more tablespoon of butter to the griddle and a splash of oil if needed. Again, use your spatula to spread that evenly.

shaved steak on griddle

Next, scatter the shaved steak onto the hot griddle and let it cook for a few.

cooking shaved steak

Flip it once it has seared and a golden brown crust has formed. I also use my spatula to chop it into smaller pieces.

seasoning cooked shaved steak

You can season the beef with just salt and freshly ground black pepper if you wish, or additionally season with garlic powder and onion powder. A few splashes of Worcestershire sauce if desired for more flavor, or simply omit this ingredient altogether.

adding a splash of Worcestershire sauce

Add a few splashes of Worcestershire sauce (to taste) if desired for more flavor, or simply omit this ingredient altogether.

add peppers and onions to beef

Next, throw the peppers and onions back into the mix and give it a good toss.

tossing peppers and onions with cooked shaved steak

Once cooked you can:

a) Separate the mixture into 6 portions (or 4 if wanting a more meaty sandwich) and top with 2 slices of cheese (or more), cover with a few lids or tented aluminum foil to allow steam to melt the cheese. Then place the roll cut-side down onto the steak and cheese and use a spatula to get under it and then quickly flip. This is the more traditional method.

or

b) Keep the steak, peppers and onion warm on the griddle over low heat while preheating your oven to 400°. (I recommend preheating your oven while cooking the onions and peppers.) Add a slice of cheese to the bottom of the sliced roll, top with the hot steak mixture and two slices of cheese and pop into the oven on the middle rack for 6 to 8 minutes or until the cheese has melted. 

melted cheese on steak sandwiches

For photography purposes, I did the latter. Either way, both taste incredible.

Philly Cheesesteak Sandwiches

That’s it! I like to serve these with homemade steak fries, but any fries will do or even potato chips!

Philly Cheesesteak Sandwiches

Now what you didn’t see is me unhinging my jaw to fit this gigantic sandwich into my mouth. Honestly there’s no good way to eat Philly cheesesteak sandwiches… just go for it and maybe wear a bib?

Philly Cheesesteak Sandwiches

Enjoy! And if you give this Philly Cheesesteak Sandwiches recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Philly Cheesesteak Sandwiches

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Yield: 6 servings

Philly Cheesesteak Sandwiches

Enjoy Philly Cheesesteak Sandwiches at home! Cooked thinly shaved steak, caramelized peppers and onions and melty cheese stuffed into a soft roll. Serves 6.

Ingredients

  • 3 tablespoons butter, divided
  • 1 tablespoon avocado oil, divided
  • 1 large green bell pepper, thinly sliced into strips
  • 1 or 2 medium yellow onion, thinly sliced vertically
  • kosher salt
  • 24 ounces shaved steak, ribeye preferred
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • worcestershire sauce, to taste, optional
  • 12 slices white American cheese
  • 6 6" soft sub buns or rolls, horizontally sliced 3/4 the way through

Instructions 

  • Preheat your griddle to 350°-375°.
    Once hot add 2 tablespoons butter and half the oil. Use a spatula and spread evenly over the griddle.
  • Add the sliced peppers and onion with a pinch of salt and toss it all around and spread evenly to cook. Tossing occasionally and spreading out again until cooked to your preference. Transfer cooked peppers and onions to a bowl or plate.
  • Add the remaining butter and oil and spread it out over the griddled. Evenly distribute the shaved steak onto the griddle. Let the steak form a dark sear for a few minutes before flipping and continuing to cook and using spatula to break it up a bit.
  • You can season the beef with just salt and freshly ground black pepper if you wish, or additionally season with garlic powder and onion powder.
  • Add a few splashes of Worcestershire sauce if desired for more flavor, or simply omit this ingredient altogether.
  • Add the peppers and onions to the cooked steak and toss to combine.
  • Once cooked you can either:
    a) Separate the mixture into 6 portions (or 4 if wanting a more meaty sandwich) and top with 2 slices of cheese (or more), cover with a few lids or tented aluminum foil to allow steam to melt the cheese. Then place the roll cut-side down onto the steak and cheese and use a spatula to get under it and then quickly flip. This is the more traditional method.
    or
    b) Keep the steak, peppers and onion warm on the griddle over low heat while preheating your oven to 400°.  (I recommend preheating your oven while cooking the onions and peppers.) Add a slice of cheese to the bottom of the sliced roll, top with the hot steak mixture and two slices of cheese and pop into the oven on the middle rack for 6 to 8 minutes or until the cheese has melted.
  • Serve immediately.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1sandwich, Calories: 631kcal, Carbohydrates: 37g, Protein: 36g, Fat: 37g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 126mg, Sodium: 1100mg, Potassium: 432mg, Fiber: 2g, Sugar: 7g, Vitamin A: 664IU, Vitamin C: 17mg, Calcium: 463mg, Iron: 13mg