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For this homemade Cheesesteak Sandwich, thinly sliced ribeye is paired with peppers, onions, and mushrooms, then topped with provolone and stuffed into a hoagie roll.

It’s a delicious hot treat for lunch!

Even though I now live in Philly where the cheesesteak was born, I’ve been eating cheesesteak sandwiches ever since I was a kid growing up in Northern California.

There was a local cheesesteak shop in town and my family and I went there enough that we had one of those loyalty punch cards. Everything was always so good.

Even though I can go out and get a cheesesteak at a million different places nearby, my preference is to make them at home.

Why?

I get to use my own high-quality steak, and make a generously stuffed sandwich at a fraction of the price of dining out. It’s a win-win.

This is my favorite kind of cheesesteak, but let me note that this is not a traditional Philly cheesesteak. The original rendition involves Cheez Whiz, which…no thank you.

And yes, I’ve tried it here in Philly. No, I don’t like it 😂

I prefer to use a gooey sliced provolone, which has a pretty neutral flavor, but binds everything together in gooey, melty strands of cheese. It’s good stuff.

How to Make a Cheesesteak Sandwich:

To get started, combine thinly sliced green bell pepper, yellow onion, butter, salt, and pepper:

Cook for about 15 minutes, until everything has softened:

Remove the peppers and onions from the skillet and add chopped baby bella mushrooms. Cook them until they are thoroughly browned:

Remove the mushrooms from the pan, and cook thinly sliced steak in two batches, until browned and cooked through:

My favorite cut is ribeye, but I’ve also used strip steak with great results.

Also, if you can buy it pre-shaved, you can save yourself a lot of knife time.

But you can also just slice a couple ribeye steaks yourself. It’s easier to slice if the steak is slightly frozen, by the way.

When the beef is cooked, add the peppers, onions, and mushrooms back in, and toss it all around:

Divide the filling into four sections, and put two slices of provolone cheese on each one:

Cover with a lid or pop the pan into the oven for a few minutes to melt the cheese slightly so that it drapes over the meat and veggies:

Slice some hoagie rolls in half almost all the way through to the bottom, then spoon a section of cheese covered meat and veggies into each roll:

Then wrap each hoagie tightly in aluminum foil, to seal:

Place all of the cheesesteak sandwiches on a sheet pan, so they can bake in the oven:

The oven time will further melt the cheese, warm up the bread, and give the meat and veggies time to soak the hoagie rolls a little bit. 

It gets slightly soggy, but in a pleasing way that’s very intentional here. It helps the sandwich meld.

Slice the cheesesteak sandwiches in half, and serve while hot and gooey.

Eggplant Parmesan Sandwiches, this Italian Club Sandwich, and Muffuletta Panini are a few of my other favorite hearty sandwiches on the blog. Enjoy!

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5 from 3 votes

Cheesesteak Sandwich

Thinly sliced ribeye steak is paired with green peppers, onions, and mushrooms, then topped with cheese and stuffed into a hoagie roll. 

Course Main Course

Cuisine American

Keyword cheese steak sandwich, cheesesteak

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 45 minutes

Servings 4

Calories 611kcal

Ingredients

• 3 tbsp butter
• 1 softball sized yellow onion thinly sliced
• 1 small green bell pepper thinly sliced
• salt
• freshly ground black pepper
• 8 ounces baby bella mushrooms chopped
• 20 ounces ribeye steak thinly sliced (I had two)*
• 8 1-ounce slices provolone cheese
• 4 hoagie rolls sliced in half almost all the way through

US Customary - Metric

Instructions

• In a large nonstick skillet, add the butter, onion, pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 15-20 minutes over medium heat, until soft.
• Remove the peppers and onions to a bowl, turn the heat to medium high, then add the mushrooms. Cook for about 5 minutes until they are well browned.
• Preheat the oven to 350 degrees F.
• Remove the mushrooms to the bowl with the peppers and onions, then add half the steak slices to the pan. Cook for about 30-60 seconds on each side to just barely cook it through, then remove the steak to the bowl and cook the remaining beef.
• Turn off the heat, and add the reserved cooked onions, peppers, mushrooms, and beef to the skillet. Divide the filling into four sections, and top each section with two slices of cheese. Put a lid on, and give the cheese a minute or two to melt. 
• Spoon each of the four sections into one of the four hoagie rolls, then roll each hoagie tightly in aluminum foil. 
• Arrange the hoagies on a sheet pan and bake in the oven for 15 minutes. Eat the cheesesteaks while they’re hot and gooey. Enjoy!

Notes

*Strip steak works great too. For slicing, if you can buy the beef pre-shaved, that will save you a lot of prep time. If you're slicing it yourself, freeze the steak for 30 minutes, and prep and cook the other ingredients while you wait. Freezing the steak makes slicing MUCH easier.

Recipe adapted from The Little Kitchen.

Nutrition

Calories: 611kcal | Carbohydrates: 25g | Protein: 36g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 124mg | Sodium: 760mg | Fiber: 3g | Sugar: 3g

Post updated May 2019. Originally published July 2012.