posted in Beef Main Dishes

Philly Cheese Steak Sandwiches

I’m so glad I finally made these- they’re as close to authentic as you can get:   Philly Cheese Steak Sandwiches

There is a short video included in this post that shows you how to make this recipe.  View it below- just above the recipe.  Then you can print out the complete recipe and make these at home!

Philly Cheesesteak Sandwiches recipe - from

If you love Philly cheese steak as much as my family does… and if you’ve ever ventured into Philadelphia… then you’ve likely tried Geno’s and Pat’s for their take on cheese steaks.  Geno’s and Pat’s are two competing Philly cheese steak restaurants, and they are directly across the street from each other.  I’ve tried them both, and I don’t really have a preference of one over the other.  They’re both awesome Philly cheese steak sandwiches!!

But now, you can make your own at home.  This recipe is soooo close to what you will find at a really great cheese steak establishment.

6 Ingredient Solution

The recipe comes from this book:  6-Ingredient Solution by America’s Test Kitchen.  I LOOOOOVE this cookbook.  First of all, I totally trust anything and everything that America’s Test Kitchen shares (they test and re-test their recipes until they are absolutely perfect), and second… recipes that only contain 6 main ingredients or fewer are totally desirable in my book– especially on super busy weekdays.
Everything in this cookbook looks great- there are chapters for things like appetizers, soups, chicken, beef/pork/lamb, seafood, pasta, vegetarian, casseroles and desserts.  On my list to make for dinner next week:  Beef Taco Bake and Chicken Pizzaiola.  My family will love those!

Philly Cheesesteak Sandwiches recipe - from

I was in need of a little “Game Day” food for the playoff games last weekend, and I remembered reading about this recipe.  It was perfect for a football-watching Sunday!

The first key to a good Philly cheese steak is using the right cut of meat (skirt steak), and cutting it properly.  In this recipe, you freeze the raw steak, then you shave it into small pieces before you cook it.

The next absolute MUST for good results is to use American cheese… yes, good ‘ol processed American cheese.  It just won’t taste the same if you try to substitute something else.  Cheese Steak fanatics will tell you it has to be “cheese whiz,” but the American cheese absolutely works.

Philly Cheesesteak Sandwiches Recipe - from
My husband is crazy about onions and peppers on his cheese steak sandwiches, so I sauteed some onions and peppers for him (totally optional).

These are a great munchie for Game Day.  I cut them in half, wrapped them in foil, and kept them warm in the oven until we were ready to eat.  They were absolutely delicious.

My husband is in Philly all the time on business, and he was kind of apprehensive about me attempting this recipe… but he was quick to let me know that these were pretty darn close to the cheese steaks he has in Philly.  Everyone loved them.  Yahoo!

Click below to watch a short video showing you how to make this recipe, then scroll to the bottom to print out the complete recipe.

Yield: 4 sandwiches

Prep Time: 45 minutes + chill time

Cook Time: 25 minutes

Philly Cheese Steak Sandwiches


  • 2 pounds skirt steak (don't sub any other kind)
  • 4 (8-inch) soft Italian sub rolls
  • 2 tablespoons vegetable or canola oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 8 slices (8 ounces) white American cheese


  1. Trim fat from steak, if needed. Slice the steak crosswise, with grain, into 3-inch-wide strips. Place steak on large plate and freeze until very firm, about 1 hour. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times.
  2. Adjust the oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned, 5 to 10 minutes.
  3. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of the meat in an even layer and cook, without stirring, until well-browned, 4 to 5 minutes. Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes; transfer the meat to a colander to drain. Wipe out the skillet with paper towels and repeat with the remaining 1 tablespoon oil and chopped meat.
  4. Return the now-empty skillet to medium heat. Drain the excess moisture from the meat, return the meat to the skillet, and add 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring constantly, until meat is warmed through, 1 to 2 minutes.
  5. Reduce heat to low, sprinkle with Parmesan, and lay American cheese over the top Let cheeses melt, about 2 minutes. Fold the melted cheese into the meat thoroughly. Divide the mixture evenly among the toasted rolls and serve.


  • The last photo in the post shows added onions and peppers (optional). I sliced a sweet onion thinly and sauteed it in a little oil along with a thinly sliced green bell pepper.
SOURCE: (via 6-Ingredient Solution by America's Test Kitchen)

Here are a few more steak sandwich recipes you might enjoy:

Disclosure:  There are Amazon affiliate links included within this post.

58 Responses to “Philly Cheese Steak Sandwiches”

  1. postedJan 22, 2015 4:47 AM

    So this post is making me realize I’ve never really had Philly Cheesesteak Sandwiches, and I’m not sure I even knew what they were. But they definitely look good! I think I must have this cookbook!

  2. postedJan 22, 2015 6:41 AM

    I love America’s Test Kitchen as well.
    The last time I had a Philly Cheese Steak sandwich I was in those early stages of being pregnant with my first. I was so sick after that sandwich. It wasn’t the sandwich. I was sick the whole first trimester. But, I haven’t eaten one since. He is twelve now. I guess it is as good of a time as any to get over it.

  3. postedJan 22, 2015 7:34 AM
    barbara K

    I am also an ATK junkie – love their recipes !!

  4. postedJan 22, 2015 8:46 AM

    Lori you’ve nailed this one — that close up shot is one of the most alluring food photos I’ve ever seen, pinning and sharing <3

  5. postedJan 22, 2015 9:34 AM
    Kristin Clennon

    My husband loves philly cheese steak sandwiches! Can’t wait to try out this recipe!!

  6. postedJan 22, 2015 12:12 PM
    Nancy Long

    you say don’t substitute, but it’s just about impossible to find skirt steak around here!.

    I believe in Philly they actually use Cheese Whiz, which I hate! I’ve always used Provolone, but could deal with American

  7. postedJan 22, 2015 3:31 PM

    What timing. We were just recently at Awful Annie’s in Auburn last weekend and Paul got the Philly Cheese Steak. It was awesome. Neither one of us had had one in years. Now I’m going to make yours at home!

  8. postedJan 22, 2015 5:55 PM

    I don’t think I’ve ever had a philly cheese steak sandwich. Now I’ll have to try this recipe. Pinned.

  9. postedJan 23, 2015 9:23 AM

    I lived in Philly for years and I had to have Jim’s Steaks! To me they were the best Philly Cheese Steak! These look really yummy and like a great sandwich to make for the Super Bowl!

  10. postedJan 23, 2015 9:47 AM

    Looks great for Game Day, Lori!

  11. postedJan 23, 2015 10:35 PM

    I love philly cheesesteak sandwiches, but I don’t really make them at home that often. Can’t wait to try this recipe and make these sandwiches more often.

  12. postedJan 24, 2015 11:58 AM

    Gooey, cheesy steak goodness! I see my hubby wanting this yummy sandwich recipe!

  13. postedJan 27, 2015 4:15 PM

    This sandwich looks incredible – definitely going on the must-try list! And thanks for linking to our steak bomb recipe too!

  14. postedFeb 2, 2015 4:13 AM

    OMG Lori this recipe looks superb!! Looks super delish and easy!

  15. postedFeb 3, 2015 2:41 AM

    The cheese looks so gooey, mmm. I love that it’s so easy to put together and only a few ingredients.

  16. postedFeb 3, 2015 12:21 PM

    Love it!! I pinned it so I can go back to this recipe!! I also just started following you on Pinterest, not sure how I haven’t already! 😉

  17. postedFeb 5, 2015 2:15 AM

    Awesome may I use this recipes on my website. If yes, so please let me know.

    • postedFeb 8, 2015 7:00 AM

      No, but thanks for asking.

  18. postedMar 29, 2015 3:40 AM

    @NancyLong in Philly they don’t only use Cheese Whiz. I thought that too before I moved here but American is actually a popular choice, some places don’t even offer Cheeze Whiz. This recipe looks good and tasty!

    • postedJul 26, 2015 8:36 AM

      Ever hear of a wiz wit? That’s cheese wiz and that’s how you order a cheesesteak in philly. But you can also get provolone which I prefer. The “wit” means With onions and peppers or you can get with out.

  19. postedApr 9, 2015 6:47 AM

    This looks amazing! I’m going to have to try this soon. I think I would want to add mushrooms even though I have no idea if that’s kosher with a typical Philly cheese steak. Thanks so much for the recipe!

  20. postedJul 25, 2015 5:15 PM

    Your husband needs to go to Jims Steaks on South Street. As a former Philly girl, along with other half and 2 kids (adults now) Jims was hands down our favorite—-with Whiz

  21. postedAug 18, 2015 10:28 AM
    Cheryl J

    Made this the other night, AWESOME!!! My husband and I gobbled this up. We live in FL but are from up north and this satisfied our cravings for Philly cheesesteak EXTREMELY well. Thank you!

  22. postedOct 12, 2015 10:55 AM

    Hi Lori, please don’t hate me for asking this, but.. I live in the UK and I’m struggling to find beef skirt ( the nearest I can find is labelled ‘frying steak’ and I don’t know what cut of meat that is) and wanted to ask if I could use thinly sliced rib-eye? 
    Would greatly appreciate any advice
    Thankyou : )

    • postedOct 26, 2015 4:08 PM

      I’m not super familiar with steaks and how to sub one for another in a recipe. Sorry!

  23. postedNov 5, 2015 10:45 AM

    You could use any tender steak – rib-eye would be great, but a bit fatty.  Sirloin would be good.  I don’t get American cheese, so I’d use any white one that melts easily, though I don’t think Mozzarella would be the best on this sandwich.

  24. postedDec 24, 2015 11:37 AM

    Thank you so much for this recipe. I made it for dinner last night and everyone (including my little picky eater) LOVED it and wants me to make it again tonight (not gonna happen, in is Christmas Eve 🙂 ).  Anyway, it’s delicious and so simple!!  

    I was recently in NYC and went to eat at Katz’s deli (where the infamous scene from When Harry Met Sally was filmed) and ordered a philly cheese steak, for $18 btw (total rip off) and this one was FAR SUPERIOR!  Loved it.  Will definitely add it to the menu rotation.  

  25. postedDec 24, 2015 11:38 AM

    To the commenter above in the UK.  I just used sirloin steak and it was delicious.  Rib eye would be fantastic as well!

  26. postedDec 27, 2015 1:14 PM

    I’m from Philadelphia and nothing about this recipie is a “true” Philly cheesesteak. You need Cheese Whiz. A lot of places offer American, but it isn’t the standard. I read a comment above that stated not every place offers Whiz, which is crazy. I have yet to go to any reputable cheesesteak place that doesn’t offer Whiz. Also, green peppers are sacrilege, it’s a clear sign in other states and parts of the country of someone who doesn’t actually know what a Philly cheesesteak is. 

  27. postedJan 30, 2016 10:05 AM

    Fay from UK – Yes use the rib eye!  I worked in cheesesteak/hoagie shops for 6 years. It’s authentic to use rib eye.  Ask your butcher to shave it as thin as possible for you. 

    People argue what is authentic, wit Whiz, without, who cares, eat what you like. Personally, I don’t know one of my family or friends from Philly that gets whiz.  We all prefer provolone or American and in fact we sold very few wit whiz. There is one huge big no-no here that I can’t let go, say no to soft toasted buns.  One of the components that makes a cheesesteak so good is the chew from a good Italian roll. Like the kind they sell singularly in the grocery store or bakery.  Get yourself a good roll. 

    Recipe Girl this looks fab. You did a great job.  Now expand on it… Pizza steaks, a little olive oil on the roll, sprinkle with oregano, cheesesteak using provolone cheese, top with marinara sauce and another sprinkle of oregano.  Cheesesteak hoagies,  oil or mayo on the roll, oregano, cheesteak, top with tomatoes, lettuce, onions, so good.  Those were our top sellers where I worked. 

    • postedJan 30, 2016 7:31 PM

      Those ideas all sound wonderful- thank you!

  28. postedFeb 4, 2016 8:01 AM

    I’m new to cooking and I’m trying to find new recipes so forgive me if this is a silly question, how do you shave the steak?

    • postedFeb 4, 2016 7:09 PM

      When it’s frozen, take a sharp knife and cut along the edge… it will not cut because it’s frozen. Instead, it will shave pieces off.

  29. postedFeb 24, 2016 3:03 PM

    Can’t wait to try it. Where do you find white American cheese?

    • postedFeb 25, 2016 8:33 PM

      Should be able to find in the over-the-counter deli at your market.

  30. postedMay 2, 2016 10:11 PM

    I would use provolone cheese rather than american. I also saute onions and bell peppers until tender. Oh, so good. One of my grandsons favorite meals and he’s almost 19.

  31. postedMay 21, 2016 12:21 PM
    James Carrey

    There are only three things that go in a real Philly, 

    1. Rib Eye (sliced super thin, but never chopped, that’s amateur)
    2. Whiz or Provolone
    3. Grilled chopped yellow (Spanish) onion

    That’s it! Everything else is not a Philly cheese steak.

    And you must use Amaroso rolls from Philadelphia. 
    Again, anything else is not a Philly Cheesecake 

    • postedMay 23, 2016 10:11 AM

      Maybe… but the Philly cheese steaks I’ve had in Philly taste pretty darn close to this recipe I’m sharing.

  32. postedJan 2, 2017 5:48 PM
    Josh Fisher

    If you order a cheesesteak from 90% of the establishments in Philadelphia, the standard cheese unless asked for will be American cheese. Most places offer Wiz but doesn’t come standard. Anyone saying a proper cheesesteak has provolone is not from the city, maybe a suburb.

    • postedJan 7, 2017 6:51 AM


  33. postedMar 22, 2017 10:20 AM

    Phily Steak sandwidh looks great.

    WHAT is Skirt Steak?? I’ve never heard of it.

    • postedMar 22, 2017 4:40 PM

      I buy mine at Whole Foods.

  34. postedSep 25, 2017 9:57 AM
    Carol Miller

    I live in Canada and I have never heard of skirt steak. Also I haven’t ever seen American cheese here. You say “no substitutes,” but this recipe looks so good, I am going to try to make it “with substitutes.” Thanks for the recipe.

  35. postedSep 28, 2017 12:02 PM
    Diane Silvis

    Do you know the nutritional numbers on this ? Cal, carbs ect 

    • postedSep 29, 2017 3:11 PM

      I do not-sorry!

  36. postedOct 6, 2017 12:53 PM

    Is there another name for Skirt Steak?

    • postedOct 12, 2017 6:36 AM

      I think some people use flank steak, but it’s not quite as good (in my opinion!)

  37. postedNov 14, 2017 7:20 AM

    Hi Lori, since I am such a lazy guy, I went with thin sliced pre-cooked roast beast from Whole Foods deli, then tore them into shreds, put them into the pan at low heat, topped off with cheeses per your recipe, mixed it up and poured on toasted hoagies and VOILA! a lazy man’s cheesesteak! Thank you!

  38. postedNov 22, 2017 10:11 AM

    Works even better with shaved ribeye, which is what is used in Philly.

    • postedNov 22, 2017 12:20 PM

      I’ll bet that’s great- I love ribeye!

  39. postedNov 30, 2017 11:34 PM

    Secret from someone that worked as a teen in a Philly cheese steak shop. You are missing the Philly italian spice mix most places use.

    salt, garlic, pepper, basil, oregano, rosemary, thyme and marjoram

    Be very generous with it while cooking the meat, and use some more some for garnish on the final sandwich.

    • postedDec 12, 2017 4:19 PM

      Thank you!

  40. postedJan 10, 2018 6:50 AM

    Amazing philly cheese steak sandwiches! It is very decadent, and the people in my office are happy today! Can i post it on my blog?

    • postedJan 10, 2018 8:28 PM

      Hi Jill, you can certainly link to the recipe on my blog… but please don’t post the recipe there. Thank you. Glad you enjoyed!

  41. postedJan 31, 2018 3:12 PM

    I’m from Philly and these look the closest to what we always get while there. I’m making it for the Super Bowl and just wanted to see if the bread got soggy when making it ahead of time. What temp did you keep the oven at until serving? Thanks for sharing the recipe!

    • postedFeb 4, 2018 6:06 AM

      Sorry, just seeing this now! They don’t get soggy. I guess I’d keep it just warm at 200ish. You don’t want them to continue cooking. Wrap with foil.

  42. postedMar 20, 2018 10:04 AM

    I couldn’t find any skirt steak anywhere so I used eye of round steak which worked great!! I seasoned it with garlic salt, season salt, steak seasoning and pepper which was as to die for!!

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