Philly Cheese Steaks

photo by gharrison2 photo by gharrison2
photo by gharrison2
photo by Natalie K photo by Natalie K
photo by Natalie K photo by Natalie K
Ready In:




  • Place the sliced beef in a large bowl.
  • In a small bowl, mix together salt, pepper, paprika, cayenne pepper, onion powder, garlic powder and italian seasoning.
  • Sprinkle over beef and stir to combine.
  • Heat half the oil in a skillet over medium-high heat.
  • Saute beef to desired doneness, and remove from pan, keep warm.
  • Meanwhile heat remaining oil in skillet, and saute the onion, green peppers and mushrooms until tender, with green peppers still somewhat crisp.
  • Add steak to veggies and keep warm.
  • Preheat oven to broil.
  • Butter hoagie buns and lay a slice of cheese, (torn in half) over the bottom of each bun.
  • Divide steak and veggies over buns, add another slice of divided cheese.
  • Lay on foil lined cookie sheet (keep top bun to the side so that it broils also) Broil just until cheese melts, remove from broiler, cover with top half of bun.
  • ENJOY!

Questions & Replies

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  1. I'm sure this is delicious, however, this is not an authentic recipe for a Philly Cheese Steak. It's no more "Philly" than saying Dominos is an authentic representation of Italian pizza. An authentic Philly Cheese Steak is far simpler. Just super thin sliced rib eye/round eye steak, an Amoroso Roll, soya oil (that's what Pat's King of Steak uses, the originator of the steak), and cheese wiz/provalone. Sauteed onions are an option. BTW, adding swiss cheese to a "Philly" Cheese Steak is like wearing a Cowboys jersey to an Eagles game, especially if it's an Owens jersey. -Yo Adrian!!!!
  2. 1) Steak should be thinly shaved ribeye.2) Never, and I say NEVER, use Swiss cheese on a Philly cheesesteak! Acceptable cheeses include Provolone, smoked Provolone, and/or Cheez Whiz. Replace the hoagie roll with quartered steamed tortillas in this recipe and you have Fajitas... with Swiss cheese. Yuck.
  3. This recipe is soooo good! I made it with chicken breast rather than beef. Then followed the recipe as written.
  4. Great recipe. I was surprised at the 3 tbsp of olive oil, but actually wound up using more. I used a whole onion, because why not, every recipe I saw for this had onion, so I couldn't go really wrong. Had a bag of frozen green and yellow pepper, and canned mushrooms, and the steak was previously grilled: two strip steaks. Bobby Flay's site said to freeze the steaks for 35 min or so to make them easier to cut, but since these were previously cooked, I skipped that advice, your recipe is more right to the point too. The steaks also had Montreal Steak Seasoning on them, but I put in all the other spices except more salt. They went on hot dog rolls, with Provolone and a bit of white American cheese on top to glue it together, and I ran out of Provolone. I had not planned ahead for ingredients, but made do, and the sandwiches were excellent. Thanks for the recipe! Mmm Mm Mmm.
  5. I love this recipe, combined with a garlic aioli sauce. The only thing I do different is I broil the peppers and onions in the oven, just enough that they start to sear but stay somewhat crisp! my family likes different amount of peppers so we add them to the sandwich on top of the meat.


  1. Boy!! This recipe is OUT OF THIS WORLD! DH and I loved it! I marinated the strips of steak in the spices with oil in a large baggie overnight, the only thing I changed was instead of garlic powder I used the minced garlic. I took this recipe up to the lake this past weekend and made for supper. It was so nice coming in off the boat and into the camper and having this easy and quick meal. DH sure did some bragging about this Philly Cheese Steak the next day! :) THanks so much for posting a awesome philly cheese steak sandwich recipe!



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