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This Philly cheesesteak recipe is a simple, homemade version of the classic sandwich, made with thinly sliced steak, sautéed peppers and onions, and melty provolone tucked into toasted sourdough ciabatta. It’s comforting, simple, and perfect for an easy weeknight meal.
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Last week, I talked to you guys about sourdough ciabatta and how I used to think ciabatta wasn’t worth the hype.
I was wrong.
Now I’m here to make another confession.
My husband, bless his sweet heart, has talked for years about the Philly cheesesteaks that come from a little Italian restaurant where he grew up. He wanted me to learn to make them.
I was hesitant.
To be fair, I’ve never had a Philly cheesesteak, but it didn’t sound like my kind of thing.
But then I tackled sourdough ciabatta bread, and my husband said to me, “This is just like the bread they use for the Philly cheesesteaks I’ve been telling you about.”
Well, now…. that changes things.
I’ll try anything if it’s on sourdough bread. How bad could it be?
Turns out, once again, I was wrong. I put all of my brain cells toward this Philly cheesesteak recipe, knowing it probably wouldn’t measure up to the memory of his hometown sandwich.
But I was wrong yet again. This Philly cheesesteak recipe did measure up.
“What would you change?” I asked, ready for the laundry list.
He chewed. He thought. He shook his head.
“Nothing.”
Nothing.
So, I present to you the Philly cheesesteak recipe that my sky-high-standards husband says needs no changing.
Why You’ll Love This Philly Cheesesteak Recipe
This homemade Philly cheesesteak recipe is simple, satisfying, and made with everyday ingredients you can keep on hand. It’s the kind of meal that feels comforting without being complicated, but special enough for everyone to look forward to. It’s:
- Quick enough for a weeknight dinner that won’t do you in.
- Made with tender steak and classic peppers and onions for a familiar favorite everyone will love.
- Melty provolone tucked into toasted sourdough ciabatta, which is something no one can argue with.
- Flexible ingredients with easy substitutions (more on that later).
- Cozy, filling, and family-friendly! I gave my toddlers a deconstructed version, and they gobbled it up.
Ingredients for this Philly Cheesesteak Recipe
This Philly cheesesteak recipe uses simple, everyday ingredients that come together fast for big flavor.
- Steak: Pre-sliced Philly cheesesteak meat works great here. If you can’t find that, sirloin steak can be partially frozen and sliced thin.
- Olive oil: Used to sauté the vegetables and cook the steak.
- Onion: Adds sweetness and depth when caramelized.
- Bell peppers: Bring color and a mild, slightly sweet flavor.
- Salt: Seasons the steak and vegetables.
- Sourdough ciabatta rolls: Toasted for structure and flavor. If you don’t bake your own sourdough, any store-bought ciabatta or hoagie will work well.
- Provolone cheese: Melts beautifully and keeps things classic.
- Avocado oil mayo: Adds richness to the toasted rolls.
- Marinara sauce (optional): For serving on the side.
How to Make a Philly Cheesesteak
To make this Philly cheesesteak recipe:
Step 1: Cook the Onions. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for 4-5 minutes until softened and just beginning to turn translucent, stirring occasionally.
Step 2: Add the Bell Peppers. Add the bell peppers to the skillet and cook for 2-3 minutes until tender but still slightly crisp. Transfer the vegetables to a plate and set aside.
Step 3: Cook the Steak. In the same skillet, add the thinly sliced steak and season lightly with salt. Cook over medium-high heat just until cooked through, stirring gently to avoid overcooking.
Step 4: Combine. Return the onions and peppers to the skillet with the steak and stir to combine everything evenly. Remove from heat.
Step 5. Toast the Ciabatta: Slice the sourdough ciabatta rolls open and spread avocado oil mayo on one cut side of each roll. Top with provolone cheese and place under the broiler until the cheese is melted and bubbly.
Step 6: Assemble & Serve. Divide the steak mixture evenly among the toasted rolls and serve warm, with marinara sauce on the side if desired.
Best Steak for Philly Cheesesteak
Pre-sliced Philly cheesesteak meat is convenient and cooks quickly, making it ideal for weeknight meals. This was actually the cheapest option where I live, so that was a win! If you can’t find it, sirloin steak is a great substitute. Place the steak in the freezer for 15–20 minutes to firm it up, then slice very thin against the grain for tender results.
Why Sourdough Ciabatta Works So Well
Using ciabatta for this Philly cheesesteak recipe was actually my husband’s idea, and he was totally right. Sourdough ciabatta holds up beautifully to the juicy steak and melted cheese without becoming soggy. Its crisp exterior and soft interior make it an ideal base for hearty sandwiches like this one. If you’re baking your own, this recipe pairs especially well with our homemade sourdough ciabatta.
Best Cheese for Philly Cheesesteak Recipe
Provolone is the classic choice for Philly cheesesteak, but it’s not the only option. White American cheese melts smoothly, and shredded mozzarella works well if you prefer something milder. Use what your family enjoys most.
Serving Suggestions
Serve these Philly cheesesteaks on their own or alongside simple sides like roasted potatoes, a green salad, or kettle chips. Marinara sauce on the side adds a cozy, comforting touch.
Storage & Reheating
Store leftover steak and vegetables in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat until warmed through. Toast fresh rolls before assembling for the best texture.
Frequently Asked Questions
Can I make this ahead of time?
You can cook the steak and vegetables ahead and reheat them on the stove when you are ready to assemble.
Can I use a different bread?
Yes, but sturdy rolls work best. Sourdough ciabatta offers the best balance of structure and flavor, but a hoagie or Italian loaf would also work well.
Is this an authentic Philly cheesesteak?
This is a cozy, homemade version inspired by the classic, adapted for simple home cooking.
Philly Cheesesteak Recipe
Ingredients
- 3 sourdough ciabatta rolls (see note 1)
- 14 oz shaved Philly cheese steak meat (or 14 oz top sirloin steak, see note 2)
- 2 tbs oilive oil
- 1 yellow onion, thinly sliced
- 1 green pepper, thinly sliced
- 1/2 tsp salt
- 3 tbs avocado oil mayo (see note 3)
- 6 slices provolone cheese (or 3/4 cup shredded provolone)
- marinara sauce, for serving (optional)
Instructions
- Cook the Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 4–5 minutes, stirring occasionally, until softened and just beginning to turn translucent.
- Add the Bell Peppers: Add the sliced bell peppers to the skillet with the onions and cook for another 3–4 minutes, until tender but still slightly crisp. Transfer the onions and peppers to a plate and set aside.
- Cook the Steak: Using the same skillet, add the thinly sliced steak in an even layer. Sprinkle lightly with salt and cook over medium-high heat for 2–3 minutes, stirring just until the meat is cooked through. Be careful not to overcook.
- Combine: Return the cooked onions and peppers to the skillet with the steak and stir to combine everything evenly. Remove from heat.
- Toast the Ciabatta: Slice the sourdough ciabatta rolls open and spread avocado oil mayo on one cut side of each roll. Top each roll with two slices of provolone cheese (or about 3/4 cup shredded cheese total), then place under the broiler for 2–3 minutes, watching closely, until the cheese is melted and bubbly.
- Assemble & Serve: Remove the rolls from the oven and evenly divide the steak mixture among the three ciabatta rolls. Serve warm, with marinara sauce on the side if desired.
Notes
- These sandwiches are delicious on homemade sourdough ciabatta.
- This recipe uses 14 oz pre-sliced Philly cheesesteak meat for convenience.
If you can’t find that, use a 14-oz sirloin steak. Place it in the freezer for 15–20 minutes to firm up, then slice very thin against the grain. - These sandwiches are especially good topped with our avocado oil mayo, but you can use any mayo you prefer.
You’re going to Love This Philly Cheesesteak Recipe
Whether you’re new to Philly cheesesteaks or adamant that they are the single best sandwich on planet earth, you’re going to love this Philly Cheesesteak recipe. You can use any bread you prefer, but I really do recommend giving our sourdough ciabatta bread a try. The open crumb is perfect for soaking up all the flavors of the steak and gives you the best homemade flavor. Happy baking!
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