Best Philly Cheesesteak Sandwich

What’s our secret to a good Philly Cheesesteak?

Tender, slow-cooked beef, lots of melty cheese and a perfectly toasted hoagie bun. If you have those three elements in your Philly cheesesteak, you’ll make an all-star sandwich.

If you’re not using a slow cooker, use ribeye, sirloin or flank steak. You'll want to cut the steaks very thin on the bias, against the grain, for the most tender slices.

For extra flavor, add jalapeños or use jalapeño-cheddar cheese in place of the provolone.

More tips for a best-ever Philly Cheesesteak: don’t skimp on the cheese and if you’re cooking for a crowd — say for a big watch party or dinner for your extended family — double the recipe!

What gives Philly Cheesesteak its flavor?

In our easy Philly Cheesesteak recipe, we use bell peppers, garlic- pepper, onions, and beef bouillon to infuse the meat with flavor. When the meat comes out of the slow cooker, it is fork-tender and packed with savory flavor.

How should I store Philly Cheesesteak?

To store in the refrigerator:
Cover and refrigerate any leftover beef and vegetable mixture, with cooking juices, for up to 3 days.

To store in the freezer:
The beef and vegetable mixture, with cooking juices, can be kept frozen for 2 to 3 months. Cool completely in the refrigerator before freezing, then place individual servings in freezer-safe containers. Allow 1/4- to 1/2-inch headspace for expansion as the mixture freezes.

To thaw:
Place the beef and vegetable mixture in the refrigerator overnight before reheating, or microwave the mixture on the defrost setting. Use within one day of thawing.

To reheat:
Place refrigerated or frozen, thawed beef mixture in a small saucepan over medium heat, stirring occasionally, until steaming, or reheat in the microwave.