Best Philly Cheesesteaks
The Best Philly Cheesesteak recipe made right in the comfort of your own home! These Cheesesteaks 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 Cheesesteaks worlds above other recipes and you won’t believe how easy they are.   These Philly Cheesesteak Sandwiches make a fabulous game day food, guest food, or just a fun dinner any night of the week. 
Servings Prep Time
4sandwiches 10minutes
Cook Time
Servings Prep Time
4sandwiches 10minutes
Cook Time
these crazy tender, flavorful Philly Cheesesteak Sandwiches are the BEST EVER! The incredible marinated steak and spiced mayo set these worlds above other recipes I've tried. You seriously haven't tried Philly Cheesesteak Sandwiches until you try these - and so much easier than you think!
  • 1 1/2 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
  • 3/4cup freshly grated sharp cheddar cheese(or more to taste)
  • 1/3cup roughly chopped jarred cherry (pimento) peppers(optional)
  • 8 Sargento Provolone Cheese slices
  • 4 soft hoagie rolls
  • 2tablespoons Dijon mustard
  • 2tablespoons balsamic vinegar
  • 2tablespoons Worcestershire sauce
  • 1teaspoon salt
  • 1/2tsp EACH garlic pwdr, onion pwdr, dried thyme, dried parsley
  • 1/4tsp EACH pepper, red pepper flakes
Spiced Mayonnaise
  • 1tablespoon Reserved Spiced Mayonnaise (in directions)
  • 1/2cup mayonnaise
  • Hot sauce to taste (optional)
  1. Whisk all the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon Marinade and add to a small bowl with 1/2 cup mayonnaise to make “Spiced Mayonnaise”. Add hot sauce to mayonnaise if desired and store in the refrigerator.
  2. Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking.
  3. Preheat oven to 400 degrees F.
  4. Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell.
  5. 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.)
  6. 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 3/4 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.
  7. Spread each top and bottom half of hoagie roll with Spiced mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake hoagies open faced for 5 minutes or until cheese is completely melted. Replace top buns and eat immediately.
Recipe Notes

*To thinly slice steak, freeze for 45-60 minutes.  After slicing, steak will continue to defrost in marinade.