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Best Philly Cheesesteak Sandwich

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By Pillsbury Kitchens
Updated Feb 9, 2024
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There’s nothing quite like steak and cheese in a big, hearty sandwich! A good Philly cheesesteak is made with fork-tender beef, rich melted cheese and toasted hoagie buns. The best cheese for cheesesteak is provolone, but if you don’t have any you can swap in creamy mozzarella. A bun swap is okay, too, but try to get hoagie buns if you can. The best Philly cheesesteaks are even more perfect with this classic sandwich bun.

Prepping this classic sandwich is a cinch. Try it on weeknights, leisurely weekends or game days — it’s delicious no matter when you have it!

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.

More About This Recipe

  • The slow cooker makes this Philly cheesesteak recipe extra easy, and the hearty, flavorful sandwiches are guaranteed to please the whole family. Try them for an easy weeknight meal, a special weekend treat or a game day special!

    Craving even more Philly cheesesteak meals? Try our Philly Cheesesteak Crescent Rolls and our Sheet-Pan Philly Cheesesteaks.

Frequently Asked Questions

What's the difference between a Philly cheesesteak and a cheesesteak?

To be considered a Philly cheesesteak, your sandwich needs three key elements — provolone cheese, good-quality beef steak, and a hoagie bun.

If you substitute any of these, traditionalists will say that you’ve strayed from making a classic Philly cheesesteak. Acceptable toppings for a Philly Cheesesteak include mushrooms, fried onions and hot or sweet peppers, but if other toppings sneak onto your sandwich (like lettuce or mayo), it stops being a Philly cheesesteak and turns into a regular steak and cheese sandwich!

Does a real Philly cheesesteak have Cheese Whiz?

Some people argue that Cheez Whiz is the best cheese for Philly cheesesteaks; others say provolone. So what’s the best cheese for Philly cheesesteaks? We’re in the provolone camp, but you must decide for yourself!

Best Philly Cheesesteak Sandwich

  • Prep Time 25 min
  • Total 8 hr 25 min
  • Ingredients 10
  • Servings 4
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Ingredients

  • 1 tablespoon margarine or butter, melted
  • 2 medium onions, sliced
  • 1 lb. boneless beef round steak (1 inch thick), trimmed of fat, cut into 1x1/4-inch strips
  • 2 teaspoons garlic-pepper blend
  • 1/2 teaspoon salt
  • 1 large green bell pepper, cut into rings
  • 1/4 cup water
  • 1 teaspoon beef-flavor instant bouillon
  • 4 hoagie buns, split
  • 4 (1-oz.) slices provolone cheese, halved

Instructions

  • Step 
    1
    In medium bowl, combine butter and onions; mix to coat. Sprinkle beef with garlic-pepper blend and salt.
  • Step 
    2
    In 3- to 4-quart slow cooker, layer half of the onions, all of the beef and the bell pepper. Top with remaining half of onions. In measuring cup, combine water and bouillon; stir until dissolved. Pour over mixture in slow cooker.
  • Step 
    3
    Cover; cook on low setting for 6 to 8 hours.
  • Step 
    4
    About 10 minutes before serving, place bun halves, cut side up, on ungreased cookie sheet. With slotted spoon, place beef mixture on bottom halves of buns. Top each with 2 pieces of cheese. Broil 2 to 3 inches from heat until cheese is melted and top halves of buns are toasted. Place top halves over cheese.

Nutrition

425 Calories
17g Total Fat
36g Protein
35g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
425
Calories from Fat
155
Total Fat
17g
26%
Saturated Fat
7g
35%
Cholesterol
85mg
28%
Sodium
1240mg
52%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
12%
Sugars
5g
Protein
36g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
32%
32%
Calcium
28%
28%
Iron
22%
22%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 4 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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