Philly Cheesesteak Recipe

Philly cheesesteaks are one of my favorite comfort foods. I usually don’t purchase steak often because of the cost, but was surprised to find thinly sliced pre-packaged steak at my local grocery store for a very reasonable price. So, of course, I had to give it a try! I sautéed it with bell peppers, onions, and mushrooms to bulk up the sandwiches, melted provolone cheese on top, and piled everything into toasted hoagie rolls. These are so good and very filling. Five large Philly cheesesteak sandwiches for just a little over $3 a sandwich…I’ll take that all day long!

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“Delicious and sooo simple! My new favorite Budget Bytes recipe. I love that I can freeze all of the ingredients and eat this several times over a couple weeks :)”

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Growing up, whenever we ate at the food court in the mall, my #1 favorite place to eat was the Philly cheesesteak restaurant. I would skip over the pizza and burgers and go straight for those cheesy, tender steak sandwiches. So today I’m excited to recreate and put my own spin on an American classic for a party of 5 on a budget!!😉

Budget-Friendy Philly Cheesesteak Recipe

If you didn’t know, a classic Philly cheesesteak is made with thinly sliced beef and melted cheese tucked into a long hoagie roll. Although its origins are debated, the Philly Cheesesteak is mostly known for being created in Philadelphia, Pennsylvania, in the early 1900’s. Ribeye is the traditional meat because its marbling helps the thin slices stay juicy and flavorful. Sirloin is a leaner alternative, but it has less fat and needs to be cooked carefully so it doesn’t dry out. As for the cheese, provolone is a popular option because it melts smoothly and adds a mild flavor (which is what I use here), but American cheese and Cheez Whiz are also well-known choices.

In Philly ordering language, ‘wit’ means with onions, and ‘witout’ means without. My version adds onions, peppers, AND mushrooms to stretch the filling and make each sandwich more substantial without costing much. I also use pre-shaved steak, which removes the trickiest prep step. You don’t have to worry about shaving the steak yourself (although I’ve shared how to do that below if you happen to have one that needs using up!) All you have to do is sauté the vegetables, quickly brown the beef, melt the cheese on top, and pile everything into toasted rolls. Using pre-shaved steak keeps the whole process super approachable, even for beginners, which is what I always aim for with my recipes!

If you’re looking for a low-carb option, try our Philly cheesesteak stuffed peppers!

Budget-Saving Tips!

A lot of recipes use ribeye or sirloin, but both of those can be quite pricey. It also takes a little extra time to thinly slice all of that meat. But if you didn’t already know, you can actually find pre-packed thinly sliced steak in the meat section of the grocery store. I usually go for the Heritage brand shaved ribeye steak when I make this recipe.

During testing, I tried two different types – one that’s listed as “Beef shaved steak” and another that’s listed as “Ribeye shaved steak.” The ribeye shaved steak was much better quality and tasted a lot better than just the “beef shaved steak. The ribeye shaved steak is a little more expensive than just the beef shaved steak, but it’s the one I prefer using in this recipe. Feel free to use either one based on your budget.

These shaved steak packages primarily come in 12-14oz. sizes, which is only enough to make roughly 3-4 large sandwiches. This is why I add mushrooms, peppers, and onions to this recipe to help bulk up the servings.

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Philly Cheesesteak Recipe

Cost $15.54 recipe / $3.10 serving

4.87 from 15 votes

This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!

Step-by-step photos can be seen below the recipe card.

Author: Marsha McDougal

Servings 5 servings (1 sandwich each)

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

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Ingredients

• ▢ 8 oz. (225 g) baby bella mushrooms (sliced, $2.37)
• ▢ 1 green bell pepper ($0.89*)
• ▢ 1 yellow onion ($0.70)
• ▢ 4 Tbsp (60 g) butter (divided, $0.40)
• ▢ 2 Tbsp cooking oil (divided, $0.08)
• ▢ 12-14 oz. ribeye shaved steak ($6.94**)
• ▢ ¾ tsp salt ($0.03)
• ▢ ½ tsp garlic powder ($0.05)
• ▢ ½ tsp black pepper (freshly cracked, $0.02)
• ▢ 2 tsp Worcestershire sauce ($0.10)
• ▢ 5 hoagie rolls ($2.96***)
• ▢ 6 slices provolone ($0.98****)

Video

Instructions 

• Start by prepping the vegetables. Slice the green bell pepper, onion, and mushrooms.
• Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.
• Next add in the sliced onions and bell pepper to the skillet. Stir and cook for another 3 minutes or until the veggies have softened. Remove all the vegetables from the skillet to a separate plate and set aside.
• In the same skillet add 1 Tbsp butter and 1 Tbsp cooking oil. Add the shaved beef steak to the skillet and cook until browned and cooked through.
• Now add the sautéed peppers, onions, and mushrooms back to the skillet with the steak, then add in the salt, garlic powder, black pepper, and worcestershire sauce. Stir and cook for 1-2 minute to allow the vegetables to heat back up.
• Spread the provolone cheese slices on top of the beef and vegetables in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.
• While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F / 180C / 160C fan or Gas Mark 4 . Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp (30g) of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set the rolls to the side.
• Fill each hoagie roll evenly with the steak and cheese mixture. Serve these sandwiches with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. Enjoy!

Optional: Slice Your Own Steak

• If using a whole ribeye steak (12-14 oz.), freeze it for 30 minutes until it’s very firm but not frozen solid. Slice it as thinly as possible against the grain with a sharp knife. Cutting across the grain shortens the muscle fibers, which helps keep the steak tender once it’s cooked. Continue with the recipe as above once sliced.

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Notes

*Green bell peppers have a sharper, more savory flavor that I think holds up well next to the beef, onions, and melted cheese. They’re also the most budget-friendly option! Red, yellow, and orange peppers are naturally sweeter because they’re more mature. The sweeter colors caramelize a little more as they cook and add a softer flavor. Use whichever you prefer, or combine them for more depth.

**I use thinly pre-shaved ribeye steak to keep things budget-friendly and save time. You can usually find it in the ground meat section of the grocery store, although the exact cut and fat content can vary by brand. Ribeye has more marbling, which helps the thin slices stay tender and flavorful as they cook. I tested a couple of different shaved beef options, and I much preferred the flavor of the ribeye shaved beef.

***Hoagie rolls are the best bread for Philly cheesesteaks (and the most traditional choice!). They’re soft enough to bite through easily but hold the filling without falling apart. I can usually find packaged hoagie rolls in the bread aisle, but if you want to splurge a little, try getting the fresh hoagies in the bakery section. Soft sub rolls, Italian rolls, or French sandwich rolls also work well. I’d avoid very crusty bread, which can make the sandwiches harder to eat

****Provolone cheese is my favorite with cheesesteaks, but you can substitute with white American or even Cheez Whiz if you’re really going for that classic cheesesteak taste!

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Nutrition Information

Serving: 1sandwichCalories: 535kcal (27%)Carbohydrates: 39g (13%)Protein: 29g (58%)Fat: 30g (46%)Sodium: 920mg (40%)Fiber: 2g (8%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

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How to Make Philly Cheesesteaks Step-by-Step Photos

Gather all of your ingredients.

(Optional) Slice your own steak: If you’re starting with a whole ribeye or sirloin steak (12-14 oz.) instead of pre-shaved beef like I use here, place it in the freezer for 30 minutes first. This firms up the meat, making it much easier to slice. Use a sharp knife to cut the steak as thinly as possible against the grain. If some slices are wider than you’d like, stack them and cut them into thinner strips before cooking

Prep the vegetables: Slice 1 green bell pepper, 1 onion, and 8 oz. baby bella mushrooms. Try to keep the pepper and onion slices a similar thickness so they soften at roughly the same rate.

Sauté the mushrooms: Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot, add in the sliced mushrooms. Stir and cook for 2-3 minutes or until they start to soften, release some of their moisture, and turn lightly golden around the edges.

Cook the peppers and onions: Add the sliced onion and bell pepper to the skillet. Cook for about 3 minutes, stirring occasionally, until the onion starts to turn translucent and the peppers are slightly softened but still have a little bite. Transfer all of the vegetables to a clean plate and set them aside.

Brown the beef: In the same skillet, add another 1 Tbsp butter and 1 Tbsp cooking oil. Once the skillet is very hot and the butter is sizzling, spread 12-14 oz. shaved ribeye steak across the surface in an even layer. Let it cook undisturbed briefly so the edges can brown, then use a spatula or wooden spoon to break the shaved steak into smaller pieces. Continue cooking until the beef is browned with no pink remaining. A hot skillet is important here because it helps the moisture evaporate quickly so the beef browns nicely. Avoid stirring constantly. Cook the beef in two batches if your skillet is crowded.

Combine the filling ingredients: Now add the sautéed peppers, onions, and mushrooms back to the skillet with the cooked steak along with ¾ tsp salt, ½ tsp garlic powder, ½ tsp freshly cracked black pepper, and 2 tsp Worcestershire sauce. Stir and cook for 1-2 minutes to let the vegetables heat back up. Taste and adjust the seasoning if needed.

Melt the cheese: Spread 6 slices of provolone evenly over the beef and vegetables, overlapping them slightly so the cheese reaches most of the filling. Turn off the heat and let the cheese melt from the residual heat for 1-2 minutes. For faster melting, loosely cover the skillet with a lid for about 30 seconds, but don’t leave it covered for too long, or condensation can make the filling watery.

Toast the rolls: While the steak is cooking or the cheese is melting, preheat the oven to 350°F. Split the 5 hoagie rolls and spread the remaining 2 Tbsp softened butter over the cut sides. Arrange them cut-side up on a baking sheet and toast for 3-5 minutes, or until the edges are lightly golden and the inside is crisp but still soft. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set aside.

Skillet option: Instead of the oven, you can toast the buttered rolls cut-side down in a large skillet or on a griddle over medium heat for 1-2 minutes, pressing lightly with a spatula, until golden brown. For an extra layer of flavor, stir 1 small grated garlic clove or ¼ teaspoon garlic powder into the softened butter before spreading it on the rolls and toasting them in the skillet. Watch the rolls closely, as fresh garlic can brown faster than the bread!

Make the sandwiches: Now all that’s left to do is fill each hoagie roll evenly with the steak and cheese mixture. Use the edge of your spatula to divide the cheesesteak filling into 5 roughly equal sections while it’s still in the skillet. Spoon one section into each toasted roll, making sure every sandwich gets a good mix of beef, vegetables, and melted cheese.

Serve the sandwiches while the filling is hot and the cheese is still gooey. The beef rested briefly while the cheese melted, so there’s no need for any additional resting time. The assembled sandwiches are best enjoyed right away rather than cold. Avoid covering them tightly after assembling, as trapped steam will soften the toasted rolls.

Serve these sandwiches with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. And of course, you have to have some crispy fries or chips on the side. Yum!! Tell me, what are your favorite Philly cheesesteak toppings?

Serving Suggestions

Philly cheesesteaks and fries are a classic combination, and it’s usually what I order when I get one at a restaurant. I served mine with our air fryer French fries, but our hearty oven baked steak fries or sweet and savory air fryer sweet potato fries are just as delicious. When I’m short on time, I’ll serve these sandwiches with a handful of salty potato chips. They’re another classic side that still adds plenty of crunch, but with almost no extra work on my part. A simple coleslaw is another easy side that can be made ahead of time and keeps well in the fridge!

As for toppings, I think these cheesesteaks are delicious just as they are with the peppers, onions, mushrooms, and provolone. If you want to customize them, try shredded lettuce, sliced tomato, pickled jalapeños for a little heat, or slow-cooked caramelized onions for extra sweetness and richness.

Try These Easy Steak Recipes Next:

• I love using this Steak Marinade to give budget-friendly cuts a tender, juicy, steakhouse-style upgrade. 
• When grilling night needs something quick, these Grilled Sirloin Tenders cook in just two minutes per side!
• Salmon Patties may not be traditional steak, but I’d still count them as a hearty and delicious patty dinner!

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