The Best Philly Cheese Steak recipe made right in the comfort of your own home!
This Best Philly Cheesesteak recipe boasts crazy tender, marinated steak, flavorful crisp tender bell peppers and ooey gooey cheese all sandwich in between a hoagie bun. The incredible marinated steak and spiced mayo set these Philly Cheese Steaks worlds above other recipes and you won’t believe how easy they are. These Philly Cheese Steak Sandwiches make a fabulous game day food, guest food, or just a fun dinner any night of the week. You haven’t tried Philly Cheese Steaks until you try these!
This Best Philly Cheese Steak recipe is sponsored by Sargento® Cheese. All opinions are 100% mine.
The Best Cheesesteak Recipe
I’ve mentioned my obsession with Philly Cheesesteaks here before. I crave them almost more than any other food. Thus my Alfredo Philly Cheese Steak Pizza (one of my first posts, terrible pics but SO GOOD) and my Philly Cheese Steak Egg Rolls and I’ve already photographed a Philly Cheese Steak Soup to share with you.
I love Cheesesteak so much that our authentic hole in the wall Philly Cheesesteak Sandwich shop was my requested Valentine’s destination. True love.
So while I can’t claim to have ever been to Pat’s or Geno’s, I’ve dined at my fair share of transplanted authentic Philly Cheesesteak shops to know what makes the Best Philly Cheesesteak recipe – AND what makes a bad one – no dry filling, bland meat or plain buns here!
So while these Philly Cheesesteak are not 100% authentic (I use provolone with sharp cheese (sorry purists), they are some pretty unbelievably delicious Philly Cheesesteak Sandwiches brimming with juicy chopped steak, peppers, poblanos and onions smothered in melty cheese – and I daresay the BEST homemade Philly Cheesesteak Sandwich recipe I have triad yet – I hope you agree!
What goes on Philly Cheese Steak
Philly Cheesesteak are known as Philadelphia cheese steak, Philly cheese steak, cheese steak sandwich, cheese steak, or steak and cheese but they all boast the same tantalizing filling of thinly sliced steak and melted cheese served on a hoagie roll.
Many Philly Cheesesteaks also include sautéed onions and bell peppers. Some versions also contain mushrooms, sweet peppers, hot peppers, banana peppers, pimientos, pickles, lettuce, tomatoes, olives and/or pepperoncinis.
So while I’ve kept this Philly Cheesesteak recipe simple with steak, onions, bell peppers and cheese, feel free to add whatever toppings your heart – or belly – desires!
Philly Cheese Steak ingredients
The key to a good Philadelphia cheesesteak sandwich is perfectly flavored Philly cheesesteak meat. Here’s what you’ll need to make the sandwiches, marinade, and toppings:
- Ribeye steak: See my notes below on steak substitutions you can use for this recipe.
- Olive oil: Use quality extra virgin olive oil for the best flavor.
- Onion: I used a yellow onion, but any kind will work.
- Bell peppers: I prefer green bell peppers for this recipe, but use your favorite kind.
- Poblano pepper: Adds flavor and a little heat.
- Jarred cherry peppers: The jarred kind are sometimes labeled as pimento peppers.
- Provolone cheese slices: A must for any Philly cheesesteak recipe.
- Hoagie rolls: I’ve given more details below on how to choose the right rolls.
- Marinade: A marinade is essential to tenderize steak and imparts significant flavor. This particular marinade is made with mustard, balsamic vinegar, Worcestershire sauce, and my own blend of Philly cheesesteak seasonings.
- Spiced mayo: A simple blend of mayo and hot sauce.
What cut is best for Philly Cheesesteak Meat?
There are a few important factors to create the Best Philly Cheese Steak recipe starting with the cut of meat. Ribeye is the traditional cut of beef and if we weren’t marinating the beef, I would highly recommend only that for its fat/marbling which keeps the meat moist and flavorful BUT because we are marinating the beef, feel free to substitute a less pricey cut such as top sirloin or skirt.
What cheese for Philly Cheesesteak is best?
There are a few different cheeses used for Philly Cheese Steak : American Cheese, Cheeze Whiz and provolone.
- American and Provolone: a favorite for their mild flavor and consistency.
- Cheeze Whiz: a favorite at Pat’s and Geno’s for its bold cheesy flavor.
I’ve chosen to avoid the processed cheese whiz but instead melt sharp cheddar cheese into the filling for a sharp cheesy flavor and add slices of provolone to the top of each Philly Cheese Steak to create a blanket of cheesy goodness.
What bread is best for this Cheese Steak?
Most Philly Cheesesteaks are are served on Amoroso rolls. These are long, soft rolls that are slightly salted. When looking for rolls to serve your Best Philly Cheesesteak recipe at home, shop your local bakery or the bakery at your local grocery store for a soft hoagie roll.
How to Make Philly Cheesesteak
- Step 1 – Marinate Steak: Marinating the steak is KEY for the Best Philly Cheese Steak recipe. The marinade is where all the flavor comes from AND it tenderizes the meat. Our marinade consists of a simple mixture of Dijon, balsamic, Worcestershire and seasonings.
- Step 2: Slice Beef Thinly: What makes amazing marinated steak more amazing is slicing it as thinly as possible before you marinate it. You can also ask your butcher to do this for you on their meat slicer or the easiest way to do it yourself is to freeze your steak for 30 minutes or so before slicing it. You can also tenderize and pound your steak even thinner after you slice it if you want to get a little crazy about it. What we do for love.
- Step 3 – Saute Veggies: After you saute your steak, onions and peppers (I use a combo of poblano pepper and bell peppers for more flavor).
- Step 4 – Add cheese to filling: More magic begins with the addition of a little seasoned mayonnaise (a simple mixture of mayo with some reserved marinade), sharp cheddar cheese and pimientos.
- Step 5 – Stir: Stir it all together until melted for some creamy cheesy meatiness…
- Step 6 – Assemble: Now we’re ready to pile our cheese steak filling into our seasoned mayo slathered buns. And you better pile quickly because I could not stop eating the filling – and we haven’t even added the extra cheese yet!
- Step 7 – More Cheese: Next, one of the most important parts, the crowning of our filling with more cheeeeese! I used Sargento® Provolone because its zestier than a younger Provolone, melts amazingly well and is 100% real cheese! Sargento Pepper Jack would also be delicious, or maybe a combo, either way you can’t go wrong with Sargento because all their Sargento® Sliced Cheese are always 100% real, natural cheese whereas Pasteurized Process Cheese Food, (sometimes known as American singles), is only required to contain 51% real cheese. And I like real cheese.
- Step 8 – Bake: Finally, bake your Philly Cheese Steaks for 5 minutes or so for the cheese to become ooey gooey melty swoon worthy and the buns to crisp up with the seasoned mayonnaise.
- Step 9 – EAT! And dig into a melty, meaty, cheesy dreamy Philly Cheese Steak heaven. The taste of true love.
What to serve with this Philly Cheesesteak Recipe
Philly Cheesesteak sandwiches are often served with Fries, onion rings or potato chips and a green salad and/or pasta salad. And because this is the Best Philly Cheesesteak recipe, it deserves the very best sides! Here are some of my favorites:
Million Dollar Macaroni and Cheese
Baked Beans with Brown Sugar and Bacon
Slow Cooker Hawaiian Baked Beans
Italian Tortellini Salad
Perfect Fruit Salad
Creamy Grape Salad
Kicked Up Classy Creamy Potato Salad
Slow Cooker Creamed Corn
Greek Pasta Salad with Sun-Dried Tomato Feta Pesto
Wedge Salad with Blue Cheese Ranch
Tips for making this Cheesesteak Recipe
- Marinate the steak: Ribeye steak should be marinated for at least 6 hours in order to reap the benefits of the tenderizing properties. For the maximum benefit, however, marinate overnight.
- Don’t poke holes: In contrast to popular belief, you should NOT poke holes in the steak before marinating. This actually drains out the valuable juices and will result in less juicy steak.
- Marinate in the refrigerator. Always marinate steak for a prolonged period of time covered in the refrigerator and not at room temperature to avoid food-born illness. Only remove it from the fridge to the counter 60 minutes before you’re ready to grill to help bring it to room temperature so it cooks evenly.
How to store the meat for this Philly Cheese Steak Recipe
You should store your cooked Philly cheesesteak meat in an airtight container in the refrigerator. I like to refrigerate mine with any leftover drippings in the pan for extra moisture and flavor. When stored correctly, cooked beef will keep fresh for up to 5 days in the refrigerator.
Can you freeze Philly Cheese Steak?
Yes, you certainly can! You may freeze both the rolls and the Philly cheesesteak meat so you’ll be all ready for Philly cheesesteak sandwiches!
To freeze Philly cheesesteak:
- Let meat cool completely.
- Transfer to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy).
- Squeeze out any excess air to prevent freezer burn.
- Label and freeze for up to 3 months.
- When ready to eat, thaw in the refrigerator overnight.
- Reheat in microwave or on stove.
How to reheat Philadelphia Cheesesteak
The plain meat and vegetables can easily be reheated on the stove or in the microwave. Once you assemble the sandwiches, they’re best enjoyed right away.
- Stove: Heat steak and veggies over medium heat, stirring occasionally until heated through. Assemble sandwiches and bake in oven as directed.
- Microwave: Transfer smaller servings of steak and veggies to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 30 seconds, stir, then continue to microwave for 15-second intervals, if needed.
Cheesesteak Recipe FAQs
YES! You can leave the steak to marinate overnight and slice all the veggies ahead of time. The next day, simply saute the meat and veggies, then assemble the sandwiches.
Cheez Whiz is the traditional served with Philly Cheesesteak. Cheez Whiz is known for its creamy and tangy flavor, and it complements the flavors of the thinly sliced beef and caramelized onions in the cheesesteak. However, there are other sauce options that can be used as well, depending on personal preference such as: mayonnaise, ketchup, sriracha, aioli, steak sauce, remoulade, ranch and even marinara.
The secret to a good Philly Cheesesteak lies in a few key elements:
High-quality beef: Using thinly sliced, tender beef, such as ribeye.
Properly cooked onions: Sautéing the onions until they are caramelized and golden brown adds a sweet, aromatic savoriness.
Cheese melting technique: Melting the cheese directly on top of the beef allows it to blend and coat the meat, adding richness and creaminess to each bite.
Toasting the rolls: Opting for a fresh and soft Italian or Amoroso roll, then toasting it so it can hold up to the meat and toppings without becoming soggy is essential for a satisfying texture.
Looking for More Sandwich Recipes?
- Slow Cooker French Dip Sandwiches
- Slow Cooker Italian Beef Sandwiches
- Slow Cooker Beef Brisket (Sandwiches)
- BBQ Pulled Pork Sandwiches
- Avocado Chicken Salad Sandwich
- Teriyaki Chicken Sandwich
- BBQ Chipotle Chicken Sandwich
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Philly Cheesesteak Recipe
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Ingredients
- 1 ½ lbs. ribeye (may sub top sirloin or skirt steak), very thinly sliced*
- olive oil
- 1 large onion, thinly sliced
- 2 green bell peppers, thinly sliced
- 1 poblano pepper, thinly sliced
- 3/4 cup freshly grated sharp cheddar cheese (or more to taste)
- 1/3 cup roughly chopped jarred cherry (pimento) peppers (optional)
- 8 Sargento Provolone Cheese slices
- 4 soft hoagie rolls
Marinade
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 tsp EACH garlic pwdr, onion pwdr, dried thyme, dried parsley
- 1/4 tsp EACH pepper, red pepper flakes
Spiced Mayonnaise
- 1 tablespoon Reserved Spiced Mayonnaise (in directions)
- 1/2 cup mayonnaise
- Hot sauce to taste (optional)
Instructions
- Whisk all the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon Marinade and add to a small bowl with ½ cup mayonnaise to make "Spiced Mayonnaise". Add hot sauce to mayonnaise if desired and store in the refrigerator.
- Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking.
- Preheat oven to 400 degrees F.
- Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell.
- Heat 1 teaspoon olive oil over in a large skillet over medium-high heat until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with spatula as you cook. Remove to a paper towel lined plate. (You can also chop on a cutting board.)
- Wipe out skillet and heat one tablespoon olive oil over medium high heat. Add peppers and onion and cook 6-8 minutes or until softened. Add steak back to pan along with ¾ cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste.
Notes
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Cathy says
Jen, Can’t wait to try this! However, is there a typo in the “Spiced Mayonnaise” directions? It calls for 1 tablespoon reserved Spiced Mayonnaise. Should this be 1 tablespoon reserved Spiced Marinade? A bit confusing. Thanks for all the wonderful recipes!!!!
Jen says
Hi Cathy! In the directions in step 1, you whisk 1 tablespoon marinade with the mayonnaise – this creates the Spiced Mayonnaise. You later add 1 tablespoon Spiced Mayonnaise to the filling – hope this helps!
Dave says
Yes for starters, you left out the cheese-whiz – lol. However, this variant looks delicious, and I’m certain it is, and one I will use next time.
Jen says
LOL! You can definitely add Cheese Whiz to yours Dave 🙂 I can’t wait to hear what you think of this version!
Paul Colantino says
How long will the spiced mayo last in refrigerator?
Jen says
Hi Paul, in theory the spiced mayo should last as long as the mayonnaise is good for because it is combined with non-perishable ingredients. So, I’d say at least a couple months, but as always, use your best judgment. Sorry I can’t give you better specifics!
Paul Colantino says
Thank you
That’s how I was looking at it
Making again tomorrow for Super bowl
Great recipe!!
Jen says
Awesome, so happy it’s a fav, thanks Paul!
Dorothy Dunton says
Hi Jen! The only thing better than a bowl of comfort food is a comfort food sandwich! And you nailed it! The only downside is that if you don’t lean over your plate you could end up wearing some of this! 🙂 That and I think that once you pick this up you probably just better hang onto it so you don’t lose any filling!
Jen says
Thank you Dorothy! And you are completely right about this getting all over the place if you aren’t careful – its better just to inhale it all 🙂 Have a fabulous weekend!
Kristine says
This looks amazing!! I’ll be trying this this weekend if time allows!
Jen says
Awesome Kristine, I hope you absolutely love it!!
Karen M. says
Philly Cheesesteak, Yea!!!! I made theses last night and they were delicious. I had to eat mine on a gluten free roll and I was still good! I have never made at home but this will be a go to for our house. Loved them!,! Thanks for all the great recipes and photos. Dave, I also thought of cheese whiz but these didn’t need it.
Jen says
Hi Karen, I love that you made these already and loved them, yay! So happy to hear they are your new “at home” go to! Thanks for trying my recipes and for taking the time to comment and make my day!
Crissy says
Oh wow, this was one of the best sandwiches I have ever had! I used thinly sliced beef bottom round, the marinade was incredible, so much flavor! I didn’t use poblano peppers and I used sharp white cheddar. 100 stars for this amazing recipe, my husband raved about it, and wanted seconds. The mayonnaise was delicious, can’t wait to make again!
Jen says
Wahoo! I am thrilled you loved these Philly Cheeesteaks so much! Thank you so much for thee 100 stars, made my day! 🙂
Kara says
Another AWESOME, AMAZING, DELICIOUS recipe!! The entire family asked for a second sandwich…and asked me to make them again this week. 🙂 Thank you!!!!! You rock!!!!
Jen says
Yesssss! THANK YOU Kara for your awesome comment/review! LOVE that everyone loved them enough to want them again this week!
Celchv says
Hi, so we are cooking it in the oven or on the stove top in the skillet?
Jen says
You cook the meat/onions/peppers in skillet per directions then broil the sandwiches with the cheese in the oven. ENoy!
madison says
i’ve spent the last year and a half making a new recipe every night for my family- and they’ve all agreed this is the best one so far! second favorite was your baked chicken burritos. delicious! thankyou!!!
Jen says
Hi Madison, thank you so much for making so many of my recipes! I am flattered this was the favorite by far! I always love hearing which recipes are the favorites. I hope you continue to find more “favorites” – even if not as favorite as this one 🙂
madison says
i’d also like to add that i doubled the recipe and added a jumbo carton of portobello mushrooms. SO much food and SO YUMMY
Jen says
mmmmm! I love the addition of portobello mushrooms, yum!!
Couetney says
Hi! So I have ground turkey in the fridge, do you have a way of making these with ground turkey?!
Jen says
Hi there! I would recommend halving the marinade and after browning the meat, add it to taste to the meat (you might not use all of it) then following the rest of the directions. Hope that helps!
Layne Schwabedissen says
Uh, wow. JEN! Just incredible.
Jen says
YAY! Thanks Layne! Its one of my new favorites!
Kenton says
Holy cheesesteak, Batman; these are amazing! I’ve been wanting to try this recipe since you first posted it, but life got in the way. I finally made it last night, and my 15-year-old son couldn’t stop raving about them. The marinade is the absolute kicker that puts the sandwich over the top. Thanks for the recipe; its a keeper!
Jen says
hahahaha! awesome Kenton, can I use that line? 🙂 I am so happy these lived up to your long awaited expectations! I agree the marinade really sets these apart – its surprising that hardly any other recipes use a marinade! Thanks for trying these and letting me know they were such a hit!
Judi says
Totally unbelievable and amazing and incredible…….how’s that for a recommendation!! This silenced three teenaged boys completely at dinner time…and for that I say THANK YOU!!!!
Jen says
YES! awesome recommendation! I am thrilled it was such a hit with everyone and you found your secret weapon for silence 🙂 Thanks so much Judi, I really appreciate your review!
Lindsay says
Made this for dinner last night it was so amazing!!! Thank you so much for such an awesome recipe!!!
Jen says
Hi Lindsay, I am so sorry for the delay as I had surgery this week but thank you so much for your comment! I am thrilled you loved these Philly Cheesesteaks so much! You have great taste because they are still one of my favorite recipes too 🙂 Hope find more recipe to love here!
Vashdie Rogers says
Jen,
Your Philly Cheesesteak Sandwich recipe is BAE! I made these on Superbowl 51 Sunday! I loved it, my family loved it. It was amazing! I have to be honest, I am generally not a steak eater. Steak is not the meat I would reach for, I’m a chicken and turkey girl all the way. Your sandwich looked so good, I wanted to try it. The steak was nice and moist, not dry. The combination of the spices and the bread (I used a pretzel bun) was heaven! Thanks for sharing this recipe! I have a list of your recipes that I am dying to try. I hope your surgery went well and that you are doing great and being your amazing self! 🙂
Jen says
Hi Vashdie, what a beautiful name! I am thrilled everyone loved these Philly Cheesesteaks so much and so perfect for the Super Bowl! I love the idea of serving them on a pretzel bun – I am sure that made them that much more delicious! I am actually more of a chicken girl myself but I find whenever I do make a recipe with steak it becomes a new fav – I guess I need to make it more 🙂 I hope you enjoy making more of my recipes – hopefully you find some new favs! Thank you especially for the well wishes, that means so much to me – I’m doing well and almost back to normal 🙂 All the best to you and yours!
LL says
Yum!
Jen says
Thanks!
Raquel Macatangay says
Hi Jen,
I came across your recipe and I would like to know if I can substitute chicken breast instead of steak? If so, any modifications I need to do with the directions?
Thank you.
Jen says
Hi Racquel, yes you can definitely substitute chicken for the beef without any changes – enjoy!
The Wolf says
Where did your rolls come from?? I’m not to far from Carlsbad and would head straight to the bakery!!
Jen says
Hi there! I believe they just came from the grocery store bakery in Ralphs in Rancho Bernardo 🙂
Shaenna says
SOO good! That ” spicy mayonnaise” was the bomb! It made the sub in my opinion. I added about a tbsp and a half to the 1/2cup Mayo and a dash of Franks hot sauce , yummm! Highly recommend this recipe , the whole
Fam enjoyed! Thank you
Jen says
YAY! I’m so happy the whole family loved it! Thanks so much for taking the time to comment and for the recommendation!
Timma says
The meat is marinating in the refrigerator. The onions and peppers are sliced and ready to go. Can’t wait 🙂 looks so good!
Jen says
yesssss! I hope you absolutely loved them Timma!
Trish says
I just wanted to let you know that someone is using your picture! Go at this website to see http://www.ibs-health.com/low_fodmap_cheeseteak_sandwich.html
Maybe you know maybe you dont but I had to say something!
Jen says
Thanks for letting me know Trish!
Kaitlin says
These are absolutely amazing! The mayo is to die for, so I’m doubling it this time! I’m also trying I with chicken tonight, since that’s what I’m craving.
SO excited! I know my husband will be too when he sees this meal again 🙂
Jen says
Thanks for your awesome comment Kaitlin! I’m thrilled you loved these sandwiches and the mayo so much! They sound delish with chicken as well!
Chantel says
These are the best! A family favorite. I also have used with deli turkey and instead of marinating, just used the spiced mayo for that. They are delicious as well!.
Jen says
I’m so happy you love them! Thanks for the great tip on using deli turkey, love that shortcut!
Kristen Kristen Bell says
This is literal my favorite go-to food blog. You have so much flavor in every recipe. I am pumped to try this! Also, as a wife of a man who lived in Philly for many years, Pats and Genos is not the place to go (that’s the tourist spot)…if you end up in Philly definitely try ISHKABIBBLE’S.
Jen says
Thank you so much Kristen, I am honored I am your favorite food blog! xo And thanks so much on the Ishkabibbles tip!!!
Jackie Testa says
Make this recipe tonight! I didn’t have time to marinate the steak overnight, but it still was the best philly cheesesteak recipe I’ve ever made. My children are begging for it again this week!
Jen says
Wahoo! Thanks so much for taking the time to comment Jackie, I’m thrilled it was a hit with the entire family!
Celeste Peterson says
This recipe was amazing! I researched 15 differ ones and this was the best. Made it tonight for super bowl. Made a differ mayo with chipotle adobo peppers and it was perfect with your recipe. My entire family said this was the best sandwich they ever had. Thank you. The marinade is the key.
Jen says
Thanks so much for taking the time to comment Celeste! I’m thrilled this was a winning recipe for the whole family!
Crissy says
These are so delicious! The marinade adds something really special! I used thinly sliced New York strip and marinated overnight. My go to cheesesteak recipe forever!
Jen says
mmmm, NY strip sounds amazing! I’m so happy this is your new go-to recipe, thank you Crissy!
Kris Benson says
I’ve used this recipe several times now, it never ever disappoints. Being a Brit I’ve never managed to find provolone in my local stores (NE Scotland) but leerdarmer is as close as. I’ve never seen the poblano peppers either, since I’m in the US right now I’ve managed to get both ingredients from Walmart easy as . For my UK counterparts they have a bit more bite than a normal pepper but not anywhere a jalapeño. I chuck pimento peppers in mine – and make the spicy mayo whenever I’m doing wedges or chips (fries). Just delicious every time.
Jen says
Welcome to the US Kris! Thanks for taking the time to comment and make my day! I’m so happy this Philly Cheese Steak recipe is a favorite and that you’ve found other uses for the spicy mayo as well. Thanks for following along and for making my recipes!
Chuck Van Meter says
Do yourself a favor and fly to Philadelphia. When you get there tell your taxi or uber driver you want to go to John’s Roast Pork. You will have the best cheesesteak in your life!!!
Jen says
You got it Chuck! Thank you so much!
Jill says
Hi! I’m going to make this tonight but I need some clarification please. In the recipe, you indicate: “one tablespoon reserved spiced mayonnaise.” Should that be “marinade” instead of mayonnaise?
Jen says
Nope, it’s the spiced mayo 😉
Lora says
Yet another winner! I had to adapt a couple things thanks to the pandemic but nothing that impacted the overall taste and success of the dish. It’s so good! (I’ll also point out, for anyone that might read this comment, Trader Joe’s now sells a shaved beef that works perfectly for this recipe.)
Jen says
Thanks Lora, I’m so happy you loved it! And thanks for the Trader Joes tip!
Roxy says
I think I would have a severe panic attack if your food blog ever went away. I have yet to try a recipe of yours that isn’t absolutely amazing!!! I recommend you to everyone I know – my husband is obsessed with this recipe specifically. He has me make it once a week to fill his cravings!
Jen says
LOL! I don’t want to cause any panic attacks so I’ll be sticking around ;). But in all seriousness, thank you for the amazing compliment Roxy! I am honored you are loving my recipes and thank you so much for spreading the word! xoxo
Reenie says
I loved the idea of marinating the meat; unfortunately I didn’t have the full six hours to do it but it still tasted great!!! Thanks for posting this, it’s so easy and tasty will definitely be making this again.
Jen says
That’s awesome Reenie, thank you so much! I’m thrilled they were still delicious!
Amanda says
I made this tonight and it was sooo good!! My husband and I both raved over it the whole time we were eating and after. I used cheese whiz instead of the sharp cheddar but followed everything else. Your blog never fails me, all my favorite recipes I have found here, thanks so much!
Jen says
Thank you so much for making my day Amanda! I’m so happy you both loved this Philly Cheese Steak recipe and I’m honored you’re loving all of my recipes!
Stephanie says
Made these Philly’s for Super Bowl yesterday and they were a hit. Easy to prep ahead and cooked quickly.
Jen says
Great choice for the Super Bowl! I’m so pleased they were a touchdown ;)!
Lisa says
We don’t use green bell pepper on our cheesesteaks. South Philly born and raised. Also we don’t use cheesewhiz.
Jen says
There is no cheesewhiz in this recipe 😉
Jackie says
Hi Jen, do you think I could turn these into Stromboli? Would the marinade be too much for the dough? Should the meat be cooked? Sorry for all the questions, I would get steak and cheese Stromboli’s when I traveled to Philly and haven’t traveled since March of 2020, and I miss them. I thought I’d give them a try and have always found your recipes to be spot on!
Jen says
Hi Jackie, I think you could definitely make this into Stromboli. I would make sure to drain the cooked meat and veggies of any excess moisture before adding to the dough. Good luck!
Sally Farah says
This was amazing. I made too much though. Would it be ok to freezer the leftovers?
Jen says
Hi Sally, the steak will freeze well but the bell peppers will likely become mushy. You can leave them in and pick them out once thawed if they’re not to your liking. Good luck!
Lori Hansen says
I have had a lot of cheese steak over the years & this is absolutely one of the best! The flavor is out of this world! The spiced mayonnaise is such a great add to the sandwich. I didn’t think it was possible to make a cheese steak that is just as good as a Geno’s but this one makes the grade. It’s easy & fairly quick to make which is a plus. It’s also pretty fool proof. I really don’t know how you can screw it up. I have made this for friends & it’s now a go to favorite for hosting dinners. I usually double the recipe so I can freeze some for impromptu gatherings. It holds up really well.
I don’t eat a lot of carbs—so I’ve tried this cheese steak in a lettuce wrap, on a cauliflower pizza crust & in an omelet. All very satisfying. Every once in awhile I’ll splurge and have it on a hoagie with a side of fries. Amazing! I use some of the spicy mayo as a dipping sauce for the fries. Much better than ketchup!
I’ve used ribeye, sirloin, filet mignon & a mixture of these cuts. I’m curious to try it with other cuts & chicken.
Love, love love this recipe!
Jen says
Thank you so much for the glowing review Lori! I absolutely love hearing what a favorite this recipe has become and how many ways you’ve tried it! I’m honored that it ranks right up there with Geno’s! Thank you, thank you!
Jim says
This is an eleven! It’s been more than a decade since, I think, I was able to get a Geno’s. This was so good that I think you’ve eclipsed the best in Philadelphia! My wife said: “This is good; more than a ten!” So there you are an eleven.
Don’t use “fajita cuts” from the market. I used a slicer to get 1/8″ thick strips from the ribeye. The marinade didn’t seem to get to all the steak in the Ziploc, so I doubled it. Also added mushrooms near the end of the onions and peppers.
I love Lori’s suggestion for using the leftovers in omelets and pizza. I’ll have to try a lettuce wrap too.
Jen says
Thank you so much for the glowing review Jim! I’m honored this might even eclipsed Geno’s! Thank you, thank you!
Holly says
I used flank steak and was worried that it would not be tender, but it turned out great! The marinade makes this dish! Another winner, thank you!
Jen says
You’re so welcome Holly, I’m so pleased you loved it!
HK says
I decided to make your philly cheesesteak for a lunch party tomorrow. I went to three groceries and could only find whole hot cherry peppers in a jar at Fresh Market. I wasn’t sure if this is what you had in mind. Apparently, there are hot and sweet peppers, and whole or diced.
Jen says
Hot and sweet cherry peppers can be used, depending on what you like! I hope your lunch party went well!
Samantha says
Literally just finished eating these for supper!
INCREDIBLE!! 10/10 easy!! I was unsure about the marinade but man, it was delicious! My 15yr old order a Philly in every restaurant and he said these were the best ones!
I didn’t have a poblano or any pimento but I did do onion, bell pepper and mushrooms! Such an easy meal for cooking on the Blackstone.
Jen says
Yay! Thank you so much for your glowing review, Samantha! I am thrilled this was such a hit!!
Kristina says
This recipe is… AMAZING!!! The meat is SO flavorful. I added a little cream cheese to the meat instead of the sharp cheddar and it was wonderful! Side note- I’ve made them exactly as written with the cheddar and they are divine that way as well. 10/10. Will definitely make them again.
Jen says
Yum! Cream cheese sounds like a delish substitute! I’m glad that this one is a repeat!
Paula says
My in-laws lived in a suburb of Philly, so I’ve been to Pat’s and Gino’s many times…I will confirm that these cheesesteaks ARE much better. The marinade and spiced Mayo puts them over the top! Delicious!
Jen says
Thank you, what a compliment! I’m thrilled they turned out so well!