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
Alicia Glass
I am a Tastefully Simple Consultant and this recipe was amazing, added our Ultimate steak to it, BAM! This one will be kept for the books and on repeat.
Yay, Alicia!! Thanks so much!!
Mary Mele
Hi Katheen….love all your recipes! May I offer a bit of advice as someone who grew up in the Philly area…Bell Peppers are not a part of a genuine Philly Cheesesteak! the peppers need to be pickeled…and preferably sweet or hot cherry peppers. A bell Pepper will give it a ‘roast beef sandwich’ taste–and no matter how thin you cut your beef–that is not a Philly Cheesesteak! (we take this very seriously!).
I will offer that I make extra of your recipe and save it to enjoy the next day w/ a fried egg! soooo good! 😉
I love that Mary!! That’s why I love readers commenting!! And yum with a fried egg!! Thank you!
mary
coming back to give better info on how to choose ‘authentic’ Philly-style peppers. Bell Peppers are a no-no for the Philly version. https://www.mezzetta.com/products/sweet-cherry-peppers
these Sweet Cherry Peppers are a pretty good match for those who want to see the huge difference in taste. Bell Peppers will give you more of a roast-beef sandwich taste. hard to think that such a minor change would give you a completely different taste! enjoy! (@PhillyGirlatHeart)
Aw, I love it Mary!! Thank you so much for giving a little more inside info!!
Olga Olga Ramirez
So where do you find sweet cherry peppers? I’ve looked for caned ones but nothing. So I figured they are fresh haven’t seen any.
Hi Olga, they are jarred but sometimes the deli has them near all the olives and such.
Ericka
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! I actually use the carne from Aldi and it works perfectly! I too do onion and whatever color bell pepper, add a bit of garlic just because! Thanks for sharing it and making our lives easier!
Thank you so much, Ericka! You made my month and I love your twists on it!!
Bunkles
I was looking for a recipe for the Aldi thin-shaved steak. I couldn’t believe how good this was for something so super easy. My bell pepper was no good and I had no mushrooms, but I’ll be adding those next time. I made a half recipe, but accidentally added the full amount of Worcestershire and was still delish. Really filling, too! I didn’t have any seasoning salt so just used plain out salt and pepper.
YAY! So very glad you enjoyed it! Love your twists, accidental or not.
Stephanie Murrile
Thank you for this recipe. Exactly what I was looking for.
Hope you loved it!
So so glad you found it!!
Karen
Sorry….forgot to rate your recipe.
You are the best!! Thanks!
Karen
Excellent recipe. Thank you! I agree with the comments that say to add more cheese.
In your commentary about the recipe (not the actual recipe), you have 2 ingredients crossed out:
“Seasoning salt | Adds complex flavor, easily!
Worcestershire sauce (Lea & Perrins is Gluten free)”
Is that an error?
Not an error, thanks for bringing to my attention. They are just broken links to ingredients that I need to fix! I’ll try and go in and fix those, as I’m sure it’s confusing.
Liliana Nunez
Made it tonight with the shaved meat… It was a hit. Thanks ????
Yay! So glad you loved it!!
KMazz
I made these tonight for my family of 5. I’ve never made cheesesteaks at home before. They were an absolute HIT! I did make a few adjustments – I sauteed mushrooms and peppers with the onions, which was a great addition. I also toasted the bread with garlic butter. 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!!
Love your additions!!! So glad you enjoyed it!!
Alyssa H
My whole family loves this meal!!
Yay!! Thank you, Alyssa!
Denise Rogers
Hello there!
I tried this recipe as written above and we all loved it, marveling at the fact that it was delicious with no sauce or anything else put on top, like a Philly cheesesteak is typically served.
I am wanting to put this in a crockpot, about 4 1/2 lbs. of it.. Must I brown it first or can I put it in as is and keep on warm for a few hours? Do I add the Worcestershire sauce at the time I put it in the crockpot for the necessary liquid? Do I sauté the onions and add to the crockpot or keep them to the side until just before serving? Sorry for all the questions that probably have obvious answers…. and thank you for your time!
Sincerely,
Denise
Hi Denise,
I have never tried in a crockpot, but I would do everything in pans first, sautéing meat and onions until soft. Maybe slightly undercooking the steak, as it will easily finish cooking in the crockpot. I would the crockpot on warm versus setting it on low. If preferred, add the Worcestershire sauce to the crockpot or season the steak beforehand. I think adding the onions to the crockpot with the meat, sauce, and cheese will yield the best flavors. Sounds like a feast!! So glad you loved the recipe.
Marcia
I made this the other night with shaved beef I bought at Aldi’s. I too, marinated the meat for a couple hours in Worcestershire Sauce before cooking. I also used 2 onions that I caramelized to yumminess before adding sliced red and yellow bell peppers to them. My caramelizing takes substantially more time than your recipe calls for, but OMG is it good! If you have the extra time to do it low and slow, do it!
Kathleen, thank you for a fabulous, easy recipe that my husband and I both loved. I’m not a huge meat eater, but will make this again and again. Hubs said to put it in the top 10 🙂
So glad that you loved it so much, it’s a family favorite in our house too! And I agree, too much oil and butter, no such thing! Haha!
Eric
I didn’t do the recipe exactly as it was because we only wanted 2 sandwiches and 1 wanted no onions. Would be nice if measurement adjustments weren’t only multiples but also the single version even if measurements were oddly small. Anyways, with the exception of me using a little too much olive oil and butter, the recipe really was marvelous. Thank you. We both loved this.
Sorry about that Eric, it’s how the recipe card plug in works I have no ability to change it personally, tho I can reach out to the developer. Did you try the servings slider on the recipe card? I think you can pull that down to just one or two servings. But glad you enjoyed it and made it yours.
Marcia
Is there such a thing as too much oil and butter? I think not!
Patricia
Very good recipe. I made this tonight and my husband and I really enjoyed it. Have some leftover for hubby’s lunch tomorrow.
Love hearing that Patricia! Thank you!
Jill W.
This is sooo good. This is my new go to dinner. The only thing I changed was marinating the meat with a little Worcestershire sauce but still added some while cooking. OMG!!!!! We have even played with different cheese Gouda, White Cheddar, Swiss. This is delicious.
I love your tweaks, Jill! Thank you so much for your kind words!
Helen D
By far the BEST shaved meat sandwich I’ve made! We added sautéed mushrooms and white American cheese. I cannot wait to have these again. Thank you!
Oh that sounds divine! Thank you so much for your kind words, Helen! So appreciate them, and you!
Shannon
I added cubello peppers and sliced mushrooms to the onions and cut back slightly on the sauce and they were so good. It’s going in our monthly meal rotation.
That sounds fabulous!!
Liza
This is quick easy and delicious
Thank you so much Liza, so appreciate your kind comment!
Paige
I’ve been looking through different recipes to find the perfect one, for the shaved steak I purchased for making cheesesteaks, and at least looking for the one that sounds delicious and stands out amongst the crowd. I have come across this “best cheesesteak recipe” , and I am now on my way to the kitchen to get to work. I cannot wait to introduce this one to the family!!!!
I hope you love it as much as we do Paige!
Dee
Simple and delicious. Perfect for my low carb lifestyle when I omit the bread.
So glad you loved it! You might also try my low-carb Philly Cheesesteak Casserole!
Earl V.
Really fast and delicious!
Thank you so much Earl!
Patricia Jablonski
This was excellent loved the recipe
Thank you.
Andrea
Wow, this is SO good. Seriously take out quality! Will be making this again and again
So very glad to hear that Andrea! Thank you!!
John Mc Gee
the only thing i do not like about your web site is that i couldn’t give you a 10 star for the PERFECT CHEESE STEAK……thank you so much for PERFECTION!
Awe, you are so so very sweet! Thank you so much!
sharon JENNINGS
S
Denise K
Amazing!!! My hubs only complaint was not enough cheese:-). So if you make it pile on the cheese!
That would be my hubby’s preference too!