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 or game day, and you can make a bunch of sandwiches at once.
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 Philly cheesesteak at a million different places nearby, my preference is to make them at home. 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 sandwich, but let me note that this is not a traditional Philly cheesesteak. The original rendition involves Cheez Whiz, which…no thank you. I’ve tried it here in Philly, and 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. And this is a much higher quality sandwich than you’d get at most places.
Tips for Best Results
Use the proper bread – The bread you use is a huge part of the experience for any sandwich. And for a cheesesteak sandwich, you really need to use hoagie rolls. They have the right balance of sturdiness and squish, and hold the ingredients really well.
Cook the mushrooms in a really hot pan – The difference between soggy mushrooms and nicely browned mushrooms is all about how hot the pan you’re using is. Make sure it’s properly heated and that the mushrooms sizzle when you add them to the skillet.
Finish the cheesesteak sandwiches in the oven – At the end we will tightly wrap each hoagie and then put them in the oven to melt the cheese and let the flavors meld. Everything in the sandwich is technically already cooked, but this last step really brings it all together and allows the flavors to soak into the bread.
Step by Step Overview:
To get started on your cheesesteak sandwich prep, combine thinly sliced green bell pepper, yellow onion, butter, salt, and black pepper in a large skillet:
I prefer the flavor of green pepper over the other more sweet bell peppers, but red, orange, or yellow will work in a pinch. You can also incorporate a few hot peppers here if you prefer.
Cook for about 15 minutes over medium heat, until everything has softened and you’re just starting to get caramelized onion strips:
Really make sure the peppers and sauteed onions are properly softened, as crunchy vegetables really don’t belong in any cheesesteak sandwich.
Then, remove the pepper mixture from the skillet to a plate, and add chopped baby bella mushrooms. Cook them over medium-high heat until they are thoroughly browned:
Remove the mushrooms from the pan, and cook thinly sliced steak in two batches, until browned and cooked through:
What Kind of Beef to Use
My favorite cut of beef to use here is ribeye, which I consider to be the king of all cuts of beef (I could eat a Grilled Ribeye every single day for the rest of my life). I’ve also used strip steak with great results.
For a truly budget option, you could use thinly sliced sirloin, round steak, or london broil, but none of those are nearly as good as ribeye or strip, particularly because they’re much leaner.
Also, if you can buy it pre-shaved from your local butcher, you can save yourself a lot of knife time, but I don’t see this at many grocery stores. I just do it myself. A tip: the beef is easier to slice if the steak is slightly frozen.
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:
More Cheese Recommendations
I truly thinking provolone is the best for a cheesesteak sandwich, as it’s got great melting quality and has a mild but satisfying flavor. White American cheese is a decent melty cheese that can also be used. Havarti would also work if you like it, but for me it’s a little strong here.
Cover with a lid or pop the pan into the oven for a few minutes to melt the cheese slightly. The slices should drape over the meat and veggies as the cheese melts:
Slice four hoagie rolls in half almost all the way through to the bottom using a sharp knife, then spoon a section of melted cheese covered meat and veggies into each roll:
I like the hoagie because it’s a soft roll that still has a sturdy quality to it, and they are relatively easy to find. But if you can find them, Amoroso rolls are even better, and the most traditional.
I do not recommend hot dog buns, as they are too soft and usually don’t have the best flavor.
Then wrap each hoagie tightly in aluminum foil, to seal each cheesesteak sandwich:
Place all of the cheesesteak sandwiches on a baking sheet, so they can bake further 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.
If you wish to have more toasted hoagie rolls, open up the foil and let them bake in the oven for a few more minutes, to crisp the outside.
How to Serve
Slice each cheesesteak sandwich in half, and serve while hot and gooey. This iconic sandwich doesn’t taste anywhere near as good when it has cooled down.
Recipe Tips and FAQ
Wrap back up in the foil, then store in an airtight container in the fridge for up to 3 days.
Place the foil-wrapped sandwich on a tray and warm in a 300F oven for 15-20 minutes, until warmed through. Add an extra 5-10 minutes if reheating straight from frozen. Microwaving not recommended, as it tends to make the bread really hard and easily overcooks the beef.
Yes, store in an airtight container in the freezer for up to 2 months.
For the Cheesesteaks:
- 3 tbsp butter
- 1 softball sized yellow onion thinly sliced
- 1 small green bell pepper thinly sliced
- 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
Side Dish Ideas for Pairing:
- homemade french fries
- potato chips
- 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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated May 2019. Originally published July 2012.