Only 7 ingredients stand between you and these easy Philly Cheesesteak Sandwiches! With over 10,000 views every month, this popular steak sandwich rocks! Ready in 30 minutes or less, my family goes nuts every time they see shaved steak on the menu!
⭐️⭐️⭐️⭐️⭐️ Ericka raved: “This recipe is so good and so yummy! A family favorite for sure! With our busy teenagers, I end up making this about once every 3-4 weeks and now have their friends requesting it! Thanks for sharing it and making our lives easier!”
Posted in 2020, with new photos in 2023 and updates in 2026 with better tips and FAQs. The recipe hasn’t changed; it’s still the same one we’ve been making for years.
Saved 35,000 Times (And My First Real Philly Cheesesteak)
Saved over 35,000 times and rated 4.91 stars by over 150 readers who’ve made it, this is not only our family’s favorite recipe, but clearly yours too. The combination of a tender beef mixture, caramelized onions, and melted cheese is unstoppable.
My first real Philly cheesesteak happened on an event trip years ago; a local took us to one of the classic spots, and honestly, I couldn’t tell you which one- those trips were always a blur. What I do remember is that crispy roll and the cheesy, saucy meat, and I’m pretty sure I broke a personal speed record eating it. When I tried making my own at home, I couldn’t get the meat thin enough with a knife until I found Trader Joe’s shaved beef, and that’s the day this recipe finally tasted like what I remembered.
Fun fact: the cheesesteak was invented in 1930 by a guy named Pat Olivieri, who supposedly slapped some chopped steak on his hot dog cart grill just to see what would happen. A cabbie caught the smell, asked for one, and that’s how Pat’s King of Steaks was born. Cheese didn’t show up until years later, and once it did, a shop called Geno’s opened directly across the street and the two have been arguing about who does it better ever since.
Have you ever cooked with shaved steak? It’s my new favorite! Check out the best Shaved Steak recipes here! And try my Philly Cheesesteak Sliders and Blackstone Philly Cheesesteaks.
I made these tonight for my family of 5. I’ve never made cheesesteaks at home before. They were an absolute HIT! I was a bit worried about the amount of Worcestershire sauce, but once it mixed with the meat, veggies and the juices, it was quite delicious! This will definitely become a regular in our rotation of meals!!
KMazz
The Best Shaved Steak Sandwich (Not Exactly Philly)
According to Philadelphians, you simply cannot make an authentic Philadelphia Cheese Steak sandwich without an authentic Philadelphia roll. The rolls must be long and thin, not fluffy or soft, but not too hard. They also say anything more than an hour from South Philly is not an authentic Philly Cheesesteak sandwich. Source
So, no, this recipe is not authentic, which is why I’m calling it simply the BEST shaved steak sandwich, or the “stop worrying about what it’s called and just make it a steak sandwich”!
I’ve been making this homemade Philly cheesesteak recipe on repeat for years. The original recipe is from my dear, creative friend, Norine from Norine’s Nest. She is a fabulous cook, and she’s sooo funny!
This shaved beef sandwich is a huge hit in our house. When my family spies shaved beef thawing, they KNOW that goodness is happening for dinner!
Philly Cheesesteak Sandwich Ingredients
- Beef | Shaved beef, shaved steak or thinly sliced cube, round steak, even flank steak or skirt steak will work. Most grocery stores now carry this cut of beef; try to get the shaved ribeye- it’s the best!
- Butter | Don’t knock it, it adds a ton of flavor!
- Caramelized onions | Wit or Wit Out? You need these drool-worthy onions in your best cheesesteak recipe
- Seasoning salt | Adds complex flavor, easily!
- Worcestershire sauce (Lea & Perrins is gluten-free)
- Hot sauce | Optional; serve with a side of hot sauce!
- Provolone Cheese | Use your family favorite, Provolone (our favorite), White American cheese, mozzarella cheese, Cheddar or traditional Cheez Whiz.
- Toasted sub rolls | You want to toast your rolls!
Get the full recipe in the recipe card below.
Best Cheese for Philly Cheesesteak
Cheez Whiz is the traditional Philly choice, but I’ll be honest, I’ve never been a fan. Provolone is what I use every time, it melts just as gooey and has more flavor to back up that beef. White American and Pepper Jack both work too, if you want something different.
Best Meat for Philly Cheesesteak
Shaved ribeye steak; this is a must, you can ask your butcher for this cut, but it’s readily available now at stores like Kroger, Trader Joe’s and Target. Sirloin works in a pinch.
Norine uses cube steak, the first time I made this, I wasn’t able to find cube steak; so I used round steak and sliced it as thin as possible. However, I’ve since discovered shaved beef from Trader Joe’s! It’s paper-thin, tender, and delicious.
Best Seasoning for Philly Cheesesteak
The secret to a killer Philly Cheesesteak is all about the seasoning!
- Butter: Don’t knock cooking this tender beef in butter and Olive oil!
- Worcestershire sauce: Adds a rich flavor and great umami (Japanese for “pleasant savory taste”).
- Seasoning salt: I like organic seasoning salt personally, but Lawry’s may be used. Full of paprika, garlic and onion powder, adds a punch of flavor.
Trust me, once you try this combo, you’ll see why it’s a game-changer. Give it a go and watch your family rave about dinner!
Expert Tip: Using cube or round steak? Wrap it in plastic and place in the freezer for 20–30 minutes. This firms it up, making it easier to slice thin—almost like “chipping” the meat. Using a sharp knife, slice against the grain.
How to Make a Philly Cheesesteak
Step 1 | Caramelize the onions
Slice the onion in half, then slice into thin half rings. Heat a large skillet over medium heat (this is my favorite pan!), add in the butter and melt until sizzling and bubbly.
Toss in the onions and saute until soft and caramel in color, about 7-10 minutes.
Recommended Tools
- This is my favorite everyday pan, sturdy, large enough to make a meal, and cleans up easily!
Step 2 | How to cook Shaved Steak
Meanwhile, toss the shaved steak with seasoning salt. Once the onions are done sautéing, remove them to a plate and increase the heat to medium-high, adding another pat or two of butter.
Add the shaved beef in a single layer to the hot pan, doing so in batches as needed. Toss with tongs, turning after 1-2 minutes; the meat will cook and brown quickly.
Philly Cheesesteak Recipe Tips
- Shaved steak is so thin that it cooks lickety-split! Be careful not to overcook it; in fact, I usually remove it from heat once I see a little pink left.
- Do it in batches. If the pan is too crowded, the shaved steak will steam rather than sear.
Step 3 | Add onions to pan and cheese
Once the meat is browned, return the cooked onions to the pan, stir in Worcestershire sauce, and, if desired, hot sauce.
Layer slices of provolone cheese over the meat, cover with the lid to melt.
Step 4 | Grill the Hoagie rolls & serve
Spread soft butter (try garlic butter or mayo too) on the cut hoagie rolls (or French rolls or your favorite rolls) and grill over medium heat until golden. If desired (and by desire, I mean, you should do this part, come on, this is not diet food!)
Spoon portions onto toasted hoagie rolls. I’ve also used whole wheat to make myself think it was a bit healthier. Can’t blame a girl for trying!
Pro Tip: Toasting a big batch? Split the rolls, brush the inside with melted butter, then arrange them on a baking sheet and toast in a 375°F oven for 5-8 minutes, until golden, instead of doing them one at a time in a skillet. Or I sometimes do this all on a griddle.
Make Philly Cheesesteaks in advance
YES! This is a great meal to serve for game day, tailgating, or a party.
Make ahead as directed above; place in a slow cooker and keep on the warm setting, or cover and keep in an oven set to 150-200° F (95° C). Serve with toasted sub or hoagie or slider rolls on the side.
Philly Cheesesteak Recipe Variations
- Sautéed peppers: Add sliced red, yellow, orange, or green bell peppers when caramelizing onions, sautéing until soft and slightly browned.
- Or Cherry Peppers, perhaps? Traditionalists skip bell peppers entirely and go with sweet or hot cherry peppers instead; a reader actually set me straight on this one! Bell peppers still make a great sandwich; they’re just not what you’ll find on an authentic Philly cheesesteak.
- Sauté sliced mushrooms until warm and soft.
- Norine’s fave is to serve with Lighthouse Cotija Cilantro dressing.
- Serve with a drizzle of Ranch dressing
- Smear garlic aioli, garlic butter, or good old mayonnaise on the buns.
- Add extra cheese; if you love it super cheesy, add more cheese!
- Prefer a pourable cheese instead of slices? Melt equal parts American and provolone with a splash of milk until smooth, then spoon it over the meat instead of laying on slices.
What to Serve with Philly Cheesesteak
- French fries are a great choice; try my Air Fryer Steak Fries (so yummy!!)
- Add some veggies and make this steakhouse wedge salad or serve with this crudite dip and veggies.
How to Store Philly Cheesesteak
Place any leftover Philly cheesesteak in an airtight container in the fridge for 3-4 days. Leftovers also be frozen for up to 3 months. Got extra filling? Reheat it and pile it onto my No Rise Pizza Dough for a Philly cheesesteak pizza, ten minutes of dough and dinner solves itself twice.
How to reheat shaved steak sandwiches
Gently reheat the components in a skillet over medium heat. It will reheat quickly; do not overcook the beef to maintain its tenderness. Add a little extra cheese if desired and re-grill a roll.
Philly Cheesesteak Recipe FAQs
A long, crusty Italian or French hoagie roll, sturdy enough to hold the meat and juices without turning to mush halfway through.
Cheez Whiz is the traditional Philly choice, but I don’t like it. Provolone is my pick, sharp enough to hold its own against the meat without taking over. Pepper jack and American cheese both work well too. Use whichever one your family loves.
The meat portion of this recipe is naturally gluten-free; just double-check your Worcestershire sauce (Lea & Perrins is gluten-free) to be safe. Swap in quality gluten-free hoagie rolls, and the rest is history.
The beef, onions, and cheese are all naturally low-carb; the only real carb count comes from the roll. Look for low-carb hoagie rolls at specialty grocers or online (I understand that brands like UnbelievaHoagies make one), or skip the bread entirely and serve it over lettuce or in a lettuce wrap for a fully low-carb version.
In Philly, ordering your cheesesteak “wit” means with onions, “witout” means without. So if you hear someone order “one wiz wit,” they’re asking for Cheez Whiz and onions. Now you’re in on the lingo too.
Some people like to add mushrooms, hot peppers, or pickles for extra flavor. Experiment with different toppings to suit your taste. Be sure to try my New England Steak Bombs too!
A Philly Cheesesteak is traditionally made with thinly sliced ribeye on a crusty Italian roll, topped with Cheez Whiz (yes, really!) and fried onions, aka “wiz wit” in Philly speak.
A Cheesesteak is any variation that tweaks the cheese, adds toppings, or changes up the seasonings. Still tasty, just not Philly-official.
A hoagie typically uses a firmer roll that isn’t sliced all the way through, while a sub is usually on a soft roll, cut all the way through. Then there are grinders, poor boys, and heroes! Growing up on the West Coast, these names were totally new to me until I visited the East and South. What I’ve learned? No matter what you call them, they’re all tasty, so let’s not let names get in the way of a great sandwich!
Ribeye, shaved paper thin, is the real deal, that thinness is what lets it cook in under two minutes and stay tender. Most grocery stores now carry a pre-shaved cut, or your butcher can slice it for you. No ribeye on hand? Top round or sirloin work fine as a leaner stand-in.
Best sides to serve with Philly cheesesteak sandwiches
Simple steak fries are amazing, but if you want to go healthier, serve with a hearty Italian chopped salad, don’t forget the zesty homemade Italian dressing or maybe just a crudite or try this easy, flavorful pimento cheese chicken salad chick.
More beef and shaved steak recipes
- Flank Steak Marinade
- Philly Cheesesteak Sliders Recipe
- Cheesesteak Casserole (Low-Carb)
- Steak Bomb Sandwich
- Healthy Mongolian Beef Recipe
- 39 Best Shaved Steak Recipes
- Okay, it isn’t steak, but it’s a must-try: Chicken Philly Cheesesteaks (drool!)
I hope you loved this shaved steak sandwich recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
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Ingredients
Sauteed Onions
- 4 tablespoons butter
- 1 large yellow onion cut into thin slices
Cheesesteak Sandwiches
- 1-2 tablespoons butter
- 2 teaspoons olive oil or avocado oil
- 1 – 2 pounds shaved beef steak depending on how beef you want them see notes for other options
- ½ cup Worcestershire sauce Lea & Perrin's is gluten-free
- 1 teaspoon Seasoning Salt such as Lawry's to taste
- 1-2 tablespoons Hot Sauce optional
- 6-8 slices provolone try White cheddar, American, pepper Jack cheese, or go all Philly and use Cheese Whiz; wiz wit
- 6 rolls French rolls Use Hoagie rolls, Italian or French rolls
- 2 tablespoons butter
Optional Add-ins
- 1 medium bell peppers optional, any color
- 1 package mushrooms optional, sliced
Instructions
- Heat large pan to medium heat, melt butter and toss in sliced onions, stirring around until soft and caramel colored, about 6-10 minutes. Remove from pan, set aside.4 tablespoons butter, 1 large yellow onion, 1 medium bell peppers, 1 package mushrooms
- If steak is not already sliced, slice as thinly as possible (see notes) and season with seasoning salt, not too much, just a light all over sprinkle.1 – 2 pounds shaved beef steak, 1 teaspoon Seasoning Salt
- Using the same skillet, increase the heat to medium-high, add butter and oil, then add steak in as much of one layer as possible, if too crowded, do in a couple of batches. Cook for 1-2 minutes, then flip and cook the other side, for 1-2 minutes, won't take long, remove from heat.1-2 tablespoons butter, 2 teaspoons olive oil
- Once beef is browned (I slightly undercook, as it will keep cooking), pour in Worcestershire sauce and if desired, a few shakes of hot sauce we like Cholula. Stir around for a minute, then return onions to pan and stir into beef, including all of those delicious juices.½ cup Worcestershire sauce, 1-2 tablespoons Hot Sauce
- Place desired cheese slices on top of the beef, cover for a minute until super melty, gooey, and irresistible, adding extra cheese if you like it really cheesy!6-8 slices provolone
- Meanwhile, heat a griddle or another large skillet to medium-high heat, spread a thin layer of butter on the cut side of the sub rolls, place butter side down on griddle and toast until brown and delish.2 tablespoons butter, 6 rolls French rolls
- Serve cheesesteak on top of rolls and enjoy immediately.
Notes
Nutrition
Reba
Great amazing simple recipe! I did 1 pound of shaved steak so I altered the amount of Worcestershire sauce kept everything else the same added more onion and use provolone. Wow, it was the best Philly Cheesesteak I’ve ever had and I’ve had them in Philadelphia! So simple, so easy and everyone loved them thank you so much!
Wow Reba, thank you so much for your kind comments and I love how you made it yours and tweaked to your liking! Thank you for your kind comment and happy cooking! Kathleen
Lisa Hagans
Wonderful, easy and delish 🙂
Thanks!
Grant
“Tourists ask for cheese whiz”. Ummm authentic philly has cheese whiz. White American is more Lehigh Valley cheesesteaks. I prefer white american, but that is not authentic philly. Wiz wit Wiz wit….
Great to know Grant, I continue to learn about the “right way” to eat a Philly Cheesesteak!
Chris DiCamillo
I am a Philadelphia native, born and raised in west Philly..I HAVE to say you spoke to people outside of Philadelphia if they told you no cheese whiz. We say, “wiz wit” for a reason. That’s Philadelphian for wiz and fried onions on the sandwich, and that’s how we order them.
I just wanted to correct that one, and I don’t know of any Philadelphian that doesn’t order it wiz wit. Not knocking you, but you got some bad info.
Thanks Chris for your insights, I have modified over the years from friends and readers who are from Philly, and will certainly take your information into account the next time I modify the post. While I know and admit this is not a Philly Cheesesteak, I hope you might give it a try for one to make at home! One thing is for darn sure, you all are passionate about your cheesesteaks! Which I love!
Thanks again, happy cooking! Kathleen
Charlene Doyle
Cheez Whiz is mostly fake cheese, no thank you. As much as cheez wiz is the iconic cheese (product) of the modern steak sandwich in Philly, it wasn’t invented until the 1950’s; 20 years after Philly cheesesteaks got their start. Provolone is the original and I made this recipe with provolone and the cheesesteaks were delicious…
Thanks Charlene — I only put that in there (I don’t use it either, yuck!) because others gave me grief not having it in there! LOL! So glad you loved them so much! Kathleen
Sheila Thigpen
I made these sandwiches for game night with my in-laws and they were devoured! Delicious recipe and so simple to make — definitely on our repeat list!
Lisa
Trying this tonight! Your small typo of po’ boys as “poor boys” had my husband and I giggling for a while, but a great article overall!
Haha, glad I made you both giggle, I think it must have been an auto-correct, because my husband has definitely drilled that into me! LOL, I need to get that changed! Hope you enjoyed them!
Steve
I enjoyed your article
I’m from philly so I didn’t need to surf the internet.
First of all I agree with all you’ve said about the making of this fine sandwich
But !
Cheese wiz is for tourists
White American cheese is the authentic
Some places do provolone
But absolutely no wiz
Here’s a tip about a sandwich even more revered in phily
It’s called a roast pork Italian sandwich with broccoli rabe and sharp provolone
Best place in philly
Tony Lukes
Cheers
Steve
Hi Steve,
Hey thank you so much! I had another Philly born gal school me that my research on the Cheez Wiz is not accurate! I just need to update the post!
Thanks for your kind words and that roast pork sandwich sounds wonderful!! Sounds like I really need to get back to Philly!
Thanks again, have a wonderful day!
Kathleen
Kim
@Steve, ???? oh my God, I am leaving for vaca tomorrow and was looking forward to making my first home made cheese steak for a friend and I. My ex used to make them late at night and he would serve with an over easy egg nestled in. ….now! I see you additional comment about
” roast pork Italian sandwich with broccoli rabe and sharp provolone”…I am dying! Must make this also! Thank you for such a Great idea! Please, I am shopping on way up tomorrow. What pork do you use please? It sounds delicious! Thank you!
Hope you find the info Kim!!
Sharon
@Steve, That’s how Texans feel about chili and brisket. Others can cook it, but don’t claim it’s from Texas if you are adding beans and bell pepper, etc. too the chili, or if it is watery like a soup, and if your brisket is cooked low and slow, in a wood smoker, with no seasoning but salt and pepper, it isn’t Texas style brisket.
Chris
Don’t know what you’re talking about cheese whiz is for tourists. I’ve been a Philadelphian for 52 years, if you order one with American they call it a ” medigon”, Italian slang for non-italiana or American in this case.
But by no means is “wiz wit” made up by a tourist. Speaking of tourist, Tony Luke’s is a tourist trap bud, John’s roast pork is hands down the best roast pork in Philly. In south Philly on Columbus Blvd. Give it a try you’ll forget the name Tony Luke.
Maria
I’m also a Philly native and I totally agree! Tony Luke’s is the best and the roast pork sandwich is an absolute must.
Kathleen, this sandwich is delish and I will definitely keep making it! I have found what really makes a great sandwich is the bread it’s served on which is why an authentic Philly cheesesteak can only come from Philly since their bread is the best. 🙂
Thank you so much Maria, so appreciate your kind words, means the world to me. I love the nature of regional breads!!
Radha
Yum! amazing flavors in the sandwich!
Thanks!
Ellen
My hubby is from Philly and knows cheesesteaks! This is a keeper for sure!
Yay, thank you, tho I do recognize these are not true Philly Cheesesteaks! My interpretation of them!
Inger@Art of Natural Living
Looks so juicy and good! Great tip on the beef from Trader Joe’s!
Thank you so much Inger! Appreciate that!
Scarlett
@Kathleen,
I am 59, born and raised South Philadelphian. First, I must say your article is lovely and cheesesteaks any which way are certainly delicious!!! However, (white) American cheese is the cheese of choice in Philadelphia. No self-respecting Philadelphian (I’m sure there are a few) would agree that Cheez Whiz is the primary used – and it’s never Provolone (and I do not argue that many folks love provolone on cheesesteaks)
Also, Philadelphia has so many really tasty, famous roast beef niche shops and there is nothing like a nice roast beef sandwich on a kaiser roll covered in Provolone and Brocolli Rabe… but Rib Eye Steak is not the popular cheesesteak choice of meat.
Now, and historically speaking (you’d have to do a little web research for the source on this – I know it’s out there, I had to prove this before to colleagues in DC), the true steak used for a Philly cheesesteak is ‘chuck steak’ otherwise known as ‘chip steak’ (not to be confused with chipped beef) in Philly… you can get this sliced by the pound at any deli in the area. The Philly cheesesteak was invented using chip steak – and is still the preferred ‘flavor’ of Philadelphians today.
But FYI when a true Philadelphian orders a proper cheesesteak – anywhere in Philadelphia (except the tourist traps spots like Pat’s and Geno’s, Mike’s, etc)… they simply say “I’ll have a large Cheesesteak, with fried onions and Xtra cheese” ——- haha… I added extra, I always do —- and they automatically give the chip steak with white American, no questions asked. THAT’s authentic! If you specify a cheese in your order….. they know you are not from around there.
I’ve eaten quite a few of these in my years… and as I am currently living out of town, have become quite the connoisseur of out of state cheese steaks. Ugh. Nothing is comparable. I save my calories for a treat and drive back home – and yes, I bring an empty cooler with me to the deli and load up for at home cooking!! (Yes, the rolls are important and hard to find, but an italian loaf or french loaf can do in a pinch).
Geeez… can you tell I love these!? hahah! Thank you for your article and great recipes!!
One very popular topping growing up was cooking the steak in the fry pan with pizza sauce, onions, mushrooms, and yes… this one gets provolone!
All the best,
Scarlett,
The oldest, Philly-wiser big sister of Josh, the former host of Ginormous Food.
Hi Scarlett,
Thank you so much for the complete history, I love it! I tried to definitely say what was authentic and that mine is not! Haha! All of my research said that Cheez Whiz was what was used, but good to know that it’s white American! I am so glad you love these, thanks so much for all of the great information, it’s been awhile since I’ve had an authentic one, someday I will get back to Philly! Have a great week!
Kathleen
Sharon
@Scarlett, I really doubt many can tell a difference in taste between American cheese and Cheez Whiz….both processed cheese products, and I like ALL cheese. ????
P
Jennifer
I love how this comes together in one pan and then you make individual sandwiches from there. They are perfect!
Absolutely, that’s what we love about it too! Thank you!
L. A.
Yum!
Julie
We don’t need a ticket to philly after trying this sandwich. It is literally the best we’ve ever had.
Nikki
Love how easy this is and all the flavor you get with it! Perfect weeknight meal.
Amy Nash
These sandwiches look AMAZING. I can’t wait to make them this weekend!
Paige
These really ARE the best cheesesteak sandwiches! We loved them and I’ll make these again!
Love hearing that Paige, thank you so much!!
Paige
This was awesome!!
Debi
When I was a kid there was a cheesesteak place near my house. I loved going there. Now I can make these again and again for my family. Thanks for the recipe, it’s great!
I love it when food has a story behind it Debi! Hope you enjoy them!
Sandra Shaffer
Thirty minute dishes are the best and this sandwich is fantastic! We’re keeping this one bookmarked!
Jennifer Stewart
I admit that I am a provolone fan and not a cheez whiz kind of girl. For me it is all about the juicy steak and the toasty bread! A few jalapenos and I am all set! What an amazing comfort food recipe!
There is no way I could do cheez whiz! LOL! I am with you!!
Jennifer Stewart
Julie Menghini
This Cheesesteak Sandwich is better than any we’ve ever boughten or made! It’s comfort food in a sammi!
Bob
Yummers…no teenagers here, but don’t discount us senior citizens! You had me at “honey bourbon!!!”
Thanks so much Bob!