Classic Philly Cheesesteak Sandwich

No need to travel to Philadelphia to get a classic Philly Cheesesteak Sandwich! This deliciously tender beef sandwich is quick and easy to make. With only a few simple ingredients, you’ll definitely feel like you’re in The City of Brotherly Love!

Classic cheesesteak sandwich on red and white checkered parchment paper.

By the way, nobody in Philly calls it a “Philly Cheesesteak Sandwich”–they just say “cheesesteak “…who knew?

In Philly, this beef sammy is served with Herr’s Potato Chips, but if you want a little variety, try a side of Maple Baked Beans or Eggplant Fries!

Here’s what you’ll need

The ingredients for a really good cheesesteak sandwich are pretty simple:

  • Bread – Hoagie roll, Italian bread or French baquette
  • Beef – Thinly sliced; use sirloin, top round or ribeye
  • Onion – diced yellow or white onion 
  • Cheese – the original cheesesteak sandwich used Provolone cheese; in the 60’s, folks got fancy and started using either American cheese or Cheez-Whiz (which is not real cheese)
  • Oil – a little vegetable oil and/or butter to saute the onions
  • Seasonings – these are optional: a splash of Worcestershire sauce, a sprinkle of Montreal steak seasoning, salt and ground black pepper

How to make a classic Cheesesteak Sandwich

This stovetop cheesesteak sandwich comes together in no time. All you need is a large skillet with a cover and an accurate meat thermometer.

  • Dice the onions and cut the beef into thin strips; season beef if you want
  • Add a little oil and or butter to a saucepan or skillet; saute diced onions until translucent (about 3-5 minutes); transfer cooked onions to a plate and set aside
  • Add a little more oil to the pan if needed, then add the beef strips; cook until the beef strips reach an internal temperature of 165°F; add onions back to the pan and combine
  • Place sliced cheese over the onion and beef mixture; cover and cook until the cheese is melted
  • Portion the mixture and place in the hoagie bun and dig in!


if you’ve ever been to the infamous Pat’s King of Steaks in South Philadelphia, you know there are options for the classic cheesesteak sandwich. Options include:

  • Cheese:  your choice of Provolone, white American cheese, yellow American cheese, extra cheese, or Cheez-Whiz
  • Vegetables: you can have a plain steak sandwich (with no cheese), or have your cheesesteak sandwich without onions, add mushrooms or add green bell pepper

Best bread for a classic cheesesteak sandwich

According to my Philly friends, the choice of bread is critical to a delicious Philly Cheesesteak sandwich. The bread must be fresh, white, and warm. Submarine, or “hero” rolls also work great for a delicious homemade Philly cheesesteak sandwich.

A little cheesesteak history

The original cheesesteak sandwich accidentally popped up in the 1930’s at an Italian market in South Philadelphia. Italian hot dog vendor Pat Olivieri decided to grill some beef and slap it on a small loaf of Italian bread with some onions. Provolone cheese was added later upon request.

A cab driver passing by caught a whiff of the delicious aroma and…the rest is history. Today, you can still get the original cheesesteak at Pat’s King of Steaks…they’re open 24/7!

Two classic cheesesteak sandwiches on red and white checkered paper.

The classic cheesesteak sandwich is simple, yet flavorful and quite filling! It’s a great way to get dinner on the table, especially on those busy weeknights.

If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!

Two classic cheesesteak sandwiches on red and white checkered paper.

Classic Cheesesteak Sandwich

Tender seasoned beef strips with onions and cheese nestled in a fresh loaf of bread
5 from 8 votes
Print Rate
Course: Entree
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Yield: 2 hoagie sandwiches
Author: Anecia Hero


  • 1⅓ pounds Sirloin, thinly sliced cut into strips: See recipe notes below
  • 2 tablespoons oil or butter, divided See recipe notes below
  • 1 cup diced onion See recipe notes below
  • 6 slices sliced Provolone cheese or American cheese See recipe notes below
  • 2 Hoagie sandwich buns
  • 2 tablespoons Worcestershire sauce (optional)
  • Montreal Steak Seasoning (optional)
  • salt and pepper, to taste


  • Dice onions and cut beef into thin strips; lightly season beef with steak seasoning (optional)
    1⅓ pounds Sirloin, thinly sliced, 1 cup diced onion, Montreal Steak Seasoning (optional)
  • In a large skillet, add one tablespoon of oil or butter on medium heat; add diced onions and cook until translucent 3-5 minutes; transfer onions to a plate and set aside
  • In the same skillet, add another tablespoon of oil (or butter) on medium high heat; add beef strips to pan, sprinkle a little Worcestershire sauce over the beef (optional), and cook until the internal temperature reaches 165°F
    2 tablespoons Worcestershire sauce (optional)
  • Add cooked onions back to the beef strips and combine; season with salt and pepper to taste
    salt and pepper, to taste
  • Place sliced cheese on top of the beef/onion mixture; reduce heat to low, cover and cook until cheese melts
    6 slices sliced Provolone cheese or American cheese
  • Portion the beef and onions onto the bread and enjoy
    2 Hoagie sandwich buns


Beef – use thinly sliced top round, sirloin or ribeye
Oil or Butter – I use a tablespoon of butter to saute the onions first; then add a tablespoon of oil to the skillet to cook the beef strips
Onion – use yellow, white or sweet yellow onion
Cheese – the original classic cheesesteak sandwich had Provolone; you can substitute with an American cheese, or CheezWhiz (which is not real cheese)

Nutrition Estimate

Serving: 1cupCalories: 981kcalCarbohydrates: 46gProtein: 84gFat: 50gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 247mgSodium: 1742mgPotassium: 1370mgFiber: 2gSugar: 11gVitamin A: 610IUVitamin C: 8mgCalcium: 786mgIron: 17mg
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