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Easy Philly Cheesesteak Sandwiches

A good Philly cheesesteak sandwich doesn’t have to be complicated or even authentic when you need a tasty dinner idea. No need to slice ribeye steaks or hunt for the fancy frozen variety either–these are truly simple and delicious!

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a philly cheesesteak in foil with melted cheese

It can be really easy to get stuck in a dinnertime rut.

And it’s not very often that we think about a good hot sandwich as an alternative.

These Philly cheesesteaks are something new to try! They can be customized to make everybody in the family happy, and they’re great to make ahead, and warm up when you’re on the run. 

Is there a sauce or special seasoning for Philly cheesesteak? 

No, there doesn’t have to be. Good mushrooms, sauteed onions, peppers and beef with plenty of gooey cheese is all you have to have. I did make a little bit of a dipping sauce for ours, and I’ll include that in the recipe but it’s totally optional. 

What cut of beef is best for cheesesteak?

Traditionally, it’s a ribeye steak. However unless you live in an area where Philly cheese steaks are made regularly, it’s really difficult to find thinly sliced meat for these sandwiches. Some grocers will sell the meat frozen, and you toss it in a skillet and it’s done. 

I’ve bought ribeye and sliced it as thin as I humanly could without cutting off my fingers.

When it was all cooked, it was big thick chunks. Fail. Some say you can freeze it then slice it but I just don’t think you can get it thin enough by hand.

The alternative is to use a really good quality deli roast beef. I bought a pound of shaved London broil at my local Kroger and really enjoyed the texture of that much better. 

How to make easy Philly cheesesteaks step by step

How to make them ahead

Make a few ahead but don’t bake them. Wrap in foil and refrigerate. Heat them in the oven at the temperature specified in the recipe, or microwave (wrapped in a paper towel, of course) for a minute or two and you can have them all week!

a philly cheesesteak in foil with melted cheese

Easy Philly Cheesesteak Sandwiches

An easy philly cheese steak sandwich is an art hard to reproduce in other parts of the country, but if you love the flavors and want to make it your own, this version will work!
Prep Time 18 minutes
Cook Time 8 minutes
Total Time 27 minutes
Servings 4 people
Author Rachel Ballard


  • 1 pound roast beef shaved
  • 1 large onion sliced thinly
  • 2 large green bell peppers seeded and thinly sliced
  • 1 small package button mushrooms wiped clean, stems removed and sliced
  • 4 tablespoons butter divided
  • 4 white hoagie rolls
  • 5 slices provolone cheese
  • salt and pepper to taste

For the sauce

  • 1/3 cup mayonnaise
  • 2 Tablespoons A1 Steak Sauce
  • 1-2 teaspoons hot sauce


  • Preheat the oven to 400.
  • Melt 2 tablespoons butter in a medium sauce pan and saute the peppers, onions and mushrooms until they are very soft--about 12-15 minutes.
  • Add salt and pepper to taste.
  • Transfer the vegetables to a plate on the side and cover with foil to keep warm.
  • Slice the roast beef into thin strips. It should already be shaved, so just cut it up a little.
  • Over medium heat, add the remaining butter and melt.
  • Add the roast beef and toss. Heat thoroughly. About 5 minutes.
  • Add the hot meat to the vegetables and toss to combine.
  • Place about 1/4 of the meat and veggie mixture back in the pan, scooting it to one side. Add another 1/4 to the other side.
  • Top each pile with one slice of cheese and allow it to melt slightly.
  • Transfer each pile on to its own hoagie roll and roll each up tightly in foil.
  • Complete the other two sandwiches then transfer to a hot oven for 7-8 minutes and you're ready to serve.
  • For the sauce:
  • Mix all ingredients well in a small bowl. Serve on the side for dipping.


Calories: 427kcalCarbohydrates: 40gProtein: 13gFat: 24gSaturated Fat: 7gCholesterol: 24mgSodium: 784mgPotassium: 216mgFiber: 3gSugar: 8gVitamin A: 451IUVitamin C: 51mgCalcium: 198mgIron: 11mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Main Course
Cuisine American

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  1. I fixed them according to the recipe but the bottom of the buns got soggy and stuck to the aluminum foil. What did I do wrong?

    1. That’s never happened for me so let’s troubleshoot…the only way the buns got soggy is if your vegetables leaked out liquid. There simply isn’t any other liquid to draw it from so it leads to these questions: 1) Were your peppers and onions sufficiently soft before adding them to the sandwich? If not they would have leached any extra water in the oven. 2) Did you use a spoon to add the vegetables to the buns and could you have scooped up liquid from the skillet? 3) Did you add any sauce or extras like mushrooms to the sandwiches? I’ve never had soggy buns or anything that sticks. If you have any additional details I’ll help further. –Rachel

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.