Homemade Philly Cheesesteaks - Carlsbad Cravings

This is the best Philly Cheesesteak recipe, tested, tweaked, and perfected to deliver bold, crave-worthy flavor in every bite that readers call: “AWESOME, AMAZING, DELICIOUS recipe!!,” “INCREDIBLE!! 10/10 easy!!” and “the best sandwiches I have ever had!”

The juicy marinated steak and zesty spiced mayo take it to the next level—worlds above basic versions—and you won’t believe how easy they are to make at home! With step-by-step photos, helpful tips and tricks, and tons of rave reviews, this recipe guarantees foolproof, flavor-packed success. I can’t wait for you to try them!

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up close of Best Philly Cheesesteak recipe with a hand holding the Philly Cheesesteak with steak and peppers falling out

The Best Cheesesteak Recipe

I love cheesesteak so much that our authentic hole-in-the-wall Philly Cheesesteak Sandwich shop was my requested Valentine’s destination. True love. I’ve even created an Alfredo Philly Cheese Steak Pizza (one of my first posts, terrible pics but SO GOOD), Philly Cheese Steak Egg Rolls, Philly Cheese Steak Soup, Philly Cheesesteak Pasta, and Philly Cheesesteak Sloppy Joes to satisfy my cravings.

Needless to say, I’ve dined at my share of cheesesteak shops to know what makes the best cheesesteak recipe, and I’ve created, tested, and perfected this recipe until I can confidently say it’s the BEST, and hundreds of reviews agree! Here’s why you’ll love it:

Marinade Magic: The steak is marinated in a flavorful blend of mustard, balsamic vinegar, Worcestershire sauce, and signature seasonings—transforming ordinary beef into juicy, tender perfection.
Juicily Reliable: Say goodbye to bland or tough filling—the beef stays incredibly succulent, with no dry bites, thanks to the marinade, ribeye cut, and mixing cheese directly into the meat.
Cheesy Goodness: A blend of provolone and sharp cheese makes it extra creamy and melty—not 100% authentic, but absolutely irresistible. Plus, there’s wiggle room to use your favorite cheese!
Flavorful Add-Ins: Poblano peppers add a subtle dimension, while pimento (cherry) peppers add a pop of brightness and balance with a kick of heat if you use hot.

Readers Rave about this Cheesesteak Recipe!

“My in-laws lived in a suburb of Philly, so I’ve been to Pat’s and Gino’s many times…I will confirm that these cheesesteaks ARE much better. The marinade and spiced Mayo puts them over the top! Delicious!”

“Holy cheesesteak, Batman; these are amazing! The marinade is the absolute kicker that puts the sandwich over the top. Thanks for the recipe; its a keeper!”

“I’ve spent the last year and a half making a new recipe every night for my family- and they’ve all agreed this is the best one so far! Thank you!!!”

“Totally unbelievable and amazing and incredible…….how’s that for a recommendation!! This silenced three teenaged boys completely at dinner time…and for that I say THANK YOU!!!!”

“I have had a lot of cheese steak over the years & this is absolutely one of the best! The flavor is out of this world! I didn’t think it was possible to make a cheese steak that is just as good as a Geno’s but this one makes the grade.”

“This is an eleven! It’s been more than a decade since, I think, I was able to get a Geno’s. This was so good that I think you’ve eclipsed the best in Philadelphia! My wife said: “This is good; more than a ten!” So there you are an eleven”.

What is a Philly Cheese Steak?

A classic Philly cheesesteak is made with thinly sliced ribeye, melted cheese (usually Cheez Whiz, provolone, or American), and a soft hoagie roll, often with sautéed onions.

Authentic versions stick to the basics, but regional or homemade versions usually include additional toppings to suit personal taste, like bell peppers (like in this recipe) or mushrooms. Some versions also contain sweet peppers, hot peppers, banana peppers, pimientos, pickles, lettuce, tomatoes, olives, and/or pepperoncini.

I’ve kept this recipe simple with steak, onions, bell peppers, and cheese, but feel free to add whatever toppings your heart (or belly) desires!

open face Philly cheesesteak recipe on a plate showing the cheesy, meaty filling

Philly Cheesesteak Recipe Ingredients

The key to a good cheesesteak sandwich is perfectly flavored meat. Here’s what you’ll need to make the sandwiches, marinade, and toppings:

Steak: Ribeye is the top choice for its rich flavor, tenderness, and marbling that keeps the beef juicy and perfectly seared without overcooking. See below for steak substitutions.
Onion: Use a yellow onion for the most flavor.
Bell peppers: These are not part of authentic Philly cheesesteak, but have become a popular addition, so take them or leave them.

Jarred cherry peppers: These come in two types, “sweet” and “hot.” I like to use both for a punch of sweetness, heat, and acidity. So while not “authentic” to the original, they’re Philly-approved and widely enjoyed. I highly encourage them!
Provolone cheese slices: For the best melt and flavor, use mild or sharp provolone slices. Avoid aged provolone, which can taste overpoweringly sharp or funky for some.
Hoagie rolls: Look for a soft yet sturdy hoagie roll, ideally an Amoroso-style roll if you can find it, in the bakery section.
Marinade: A marinade is essential to tenderize steak and imparts significant flavor. This marinade is made with mustard, balsamic vinegar, Worcestershire sauce, and my own blend of spices.
Spiced mayo: A simple blend of mayo and hot sauce.

up close of Philly Cheesesteak meat mixture with thinly sliced beef, onions, pimentos, and melted cheese

What cut is best for Philly Cheesesteak Meat?

Ribeye is the traditional cut for Philly cheesesteaks due to its rich marbling, which keeps the meat juicy and flavorful. However, since this recipe uses a marinade to tenderize and enhance flavor, you can substitute a more budget-friendly cut like top sirloin, flank, or skirt steak.

What cheese for Philly Cheesesteak is best?

The best cheese for a Philly cheesesteak depends on your preference, but the three most iconic options are: American Cheese, Cheeze Whiz, and provolone:

•Provolone: A classic choice with a smooth melt and slightly tangy flavor.
•Cheez Whiz: The most iconic and traditional option, especially in Philly. It’s creamy, salty, and melts right into the meat.
•American cheese: Ultra-melty with a mild, creamy flavor—often used for its gooey texture and nostalgic appeal.

Bottom line: I’ve chosen to avoid the processed cheese whiz but instead melt sharp cheddar cheese into the filling for a sharp cheesy flavor and add slices of provolone to the top of each Philly Cheese Steak to create a blanket of cheesy goodness. That being said, feel free to make it your own!

What bread is best for this Cheese Steak?

The best bread for a Philly cheesesteak is a soft yet sturdy hoagie roll, ideally an Amoroso-style roll if you can find it. These are long, soft rolls that are slightly salted with a slightly crisp crust and a tender, pillowy interior that holds up well without becoming soggy. Lightly toasting the inside adds extra texture and helps prevent the bread from getting soggy.

When looking for rolls to serve your cheesesteak recipe at home, shop your local bakery or the bakery at your local grocery store for a soft hoagie roll.

How to Make Philly Cheesesteak

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Slice Beef Thinly: Slice the steak as thinly as possible before you marinate it.

showing how to make Philly cheesesteak by slicing the meat as thinly as possible

Step 2: Marinate the Steak. Whisk the Marinade ingredients together in a Ziploc bag. Remove one tablespoon and add to a small bowl with ½ cup mayonnaise to make “Spiced Mayonnaise.” Marinate in the refrigerator for 6 hours up to overnight.

showing how to make Philly cheesesteak by whisking the marinade ingredients together in a plastic bag, then adding the thinly sliced steak and turning to coat

Step 3: Prepare Hoagie Rolls. Slice each in half horizontally. Hollow out the bottom and top halves of bread, leaving about a 1/2-inch-thick shell.

showing how to make Philly cheesesteak by hollowing out the hoagie rolls

Step 4: Cook the Meat. Cook the beef in a single layer in a smoking hot skillet for 1 minute, then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with a spatula as you cook. You can also chop it entirely on a cutting board, or chop it more finely.

showing how to make Philly cheesesteak by cooking the steak in a single layer in a skillet, then continuing to cook and chop with a spatula

showing how to make Philly cheesesteak by chopping the meat finely on a cutting board

Step 5: Sauté the Vegetables. Sauté the peppers and onion for 6-8 minutes, or until softened.

a collage showing how to make Philly cheesesteak by sautéing the bell peppers and onions until softened

Step 6: Combine. Add the chopped steak back to the pan along with the cheddar, one tablespoon of Spiced Mayonnaise, and pimientos (optional). Stir just until the steak is warmed through and the cheese begins to melt, about 1 minute—season with salt and pepper to taste.

a collage showing how to make Philly cheesesteak by adding the steak, cheese, pimentos to the bell peppers and onions and stirring until the cheese has melted

showing how to make easy philly cheese steak recipe with an up close view of cheese melting with steak and bell peppers in the skillet

Step 7: Assemble. Spread each top and bottom half of the hoagie roll with Spiced Mayonnaise. Evenly divide the beef mixture between the bottom buns, then top each with 2 slices of provolone cheese.

showing how to make Philly Cheesesteak Sandwich recipe by adding the steak, bell peppers and cheese filling on hoagie buns

showing how to make Philly cheesesteak by adding slices of provolone over the steak mixture on the bun

Step 8: Bake. Bake open-faced for 5 minutes or so for the cheese to become ooey-gooey, melty, swoon-worthy, and the buns to crisp up with the seasoned mayonnaise. And dig into a melty, meaty, cheesy dreamy Philly Cheese Steak heaven.

showing how to make easy Philly Cheesesteak sandwiches by melting cheese in the oven

Best Philly Cheesesteak Recipe Tips

Slice the beef ultra-thin:
For paper-thin slices, place the steak in the freezer for about 60 minutes to firm it up before slicing, OR
After slicing, you can lightly pound the pieces to make them even thinner and more tender.
Ask your butcher to slice it on their meat slicer—they can get it even thinner than you can at home.
Don’t poke holes: Contrary to myth, never poke or pierce the steak before marinating—it forces out flavorful juices and leads to dry meat.
Remove excess moisture: After marinating, pat the steak strips dry before cooking to ensure a proper sear. If liquid builds up in the pan during cooking, drain it off to avoid steaming the meat.
Use a HOT skillet: Preheat your pan until it’s literally smoking before adding the beef—this guarantees a quick sear and locks in flavor.
Philly cheesesteak is all about speed. Once the steak hits the pan, cook it quickly, just until no longer pink—overcooking leads to chewy meat.

What to Serve With a Philly Cheesesteak Sandwich

Philly Cheesesteak sandwiches are often served with French Fries, onion rings, or potato chips, and a green salad and/or pasta salad. And because this is the best recipe, it deserves the very best sides! Here are some of my favorites:

side view of easy Philly Cheesesteak recipe with the buns bursting with cheesy filling

Storing Leftover Philly Cheesesteaks

To store the cooked meat, allow it to cool completely first. Then, place it in an airtight container and refrigerate for up to 5 days. I like to refrigerate mine with any leftover drippings in the pan for extra moisture and flavor.

Can you freeze Philly Cheese Steak?

Yes, you certainly can! You may freeze both the rolls and the Philly cheesesteak meat, so you’ll be all ready for Philly cheesesteak sandwiches!

To freeze Philly cheesesteak:

1. Let meat cool completely.
2. Transfer to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy).
3. Squeeze out any excess air to prevent freezer burn.
4. Label and freeze for up to 3 months.
5. When ready to eat, thaw in the refrigerator overnight. Reheat in microwave or on the stove.

How to reheat Philadelphia Cheesesteak

The plain meat and vegetables can easily be reheated on the stove or in the microwave. Once you assemble the sandwiches, they’re best enjoyed right away.

•Stove: Heat steak and veggies over medium heat, stirring occasionally until heated through. Assemble sandwiches and bake in the oven as directed.
•Microwave: Transfer smaller servings of steak and veggies to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 30 seconds, stir, then continue to microwave for 15-second intervals, if needed.

Cheesesteak Recipe FAQs

Can I Prep Philly Cheesesteaks in Advance?

YES! You can leave the steak to marinate overnight and slice all the veggies ahead of time. The next day, simply saute the meat and veggies, then assemble the sandwiches.

What sauce goes with a Philly cheesesteak?

Cheez Whiz is the traditional served with Philly Cheesesteak. Cheez Whiz is known for its creamy and tangy flavor, and it complements the flavors of the thinly sliced beef and caramelized onions in the cheesesteak. However, there are other sauce options that can be used as well, depending on personal preference such as: mayonnaise, ketchup, sriracha, aioli, steak sauce, remoulade, ranch and even marinara.

What is the secret to a good Philly cheesesteak?

The secret to a good Philly Cheesesteak lies in a few key elements:
‌
High-quality beef: Using thinly sliced, tender beef, such as ribeye.
‌
Properly cooked onions: Sautéing the onions until they are caramelized and golden brown adds a sweet, aromatic savoriness.
‌
Cheese melting technique: Melting the cheese directly on top of the beef allows it to blend and coat the meat, adding richness and creaminess to each bite.
‌
Toasting the rolls: Opting for a fresh and soft Italian or Amoroso roll, then toasting it so it can hold up to the meat and toppings without becoming soggy is essential for a satisfying texture.

up close of Philly Cheesesteak sandwich with a bite taken out and cheese spilling out

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Servings: sandwiches

Total Time: 6 37

Prep Time: 25

Cook Time: 12

Marinating 6

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Ingredients

1 ½ lbs. ribeye (may sub top sirloin or skirt steak), very thinly sliced*
olive oil
1 large yellow onion, thinly sliced
2 green bell peppers, thinly sliced
1 poblano pepper, thinly sliced
3/4 cup freshly grated sharp cheddar cheese (or more to taste)
1/3 cup roughly chopped jarred sweet cherry peppers (optional)
2 -6 tablespoons diced jarred hot cherry peppers (optional)
8 provolone cheese slices
4 soft hoagie rolls

Marinade

2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 tsp EACH garlic powder, onion powder, dried thyme, dried parsley
1/4 tsp EACH pepper, red pepper flakes

Spiced Mayonnaise

1 tablespoon Reserved Spiced Mayonnaise (in directions)
1/2 cup mayonnaise
Hot sauce to taste (optional)

Instructions

Make Spiced Mayonnaise: Whisk the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon and mix it with ½ cup mayonnaise in a small bowl to make "Spiced Mayonnaise." Add hot sauce to the mayonnaise if desired, then store in the refrigerator.
Marinate Steak: Add the thinly sliced steak to a Ziploc bag with the remaining marinade. Marinate for 6 hours or overnight. Remove the steak from the fridge 20-30 minutes before cooking.
Prepare Rolls: Preheat the oven to 400°F. Slice each hoagie roll in half horizontally. Hollow out the bottom and top halves of the bread, leaving about a 1/2-inch shell.
Cook Meat: Heat 1 teaspoon of olive oil in a large cast iron skillet over medium-high heat until smoking. Pat excess marinade off of the steak and add it to the skillet. Cook without stirring for 1 minute, then continue cooking while stirring just until the meat is no longer pink, about 1-2 minutes, chopping it up with a spatula as you cook. Remove to a paper towel-lined plate. (You can also chop on a cutting board or chop finer on a cutting board-the key is not to overcook.) *Drain off any liquid that accumulates as the steak cooks.
Sauté Veggies: Wipe out the skillet and heat one tablespoon of olive oil over medium-high heat. Add the peppers and onions and cook 6-8 minutes or until softened.
Add Cheese: Add the chopped steak back to the pan along with ¾ cup cheddar, one tablespoon Spiced Mayonnaise, and pimientos (optional). Stir just until the steak is warmed through and cheese begins to melt, about 1 minute—season with salt and pepper to taste.
Assemble: Spread each top and bottom half of the hoagie roll with the Spiced Mayonnaise. Evenly divide the beef mixture between the bottom buns, then top each with 2 slices of provolone cheese.
Bake: Bake hoagies open faced for 5 minutes or until the cheese is completely melted. Replace top buns and eat immediately.

Video

Notes

*To thinly slice steak, freeze for 45-60 minutes. After slicing, steak will continue to defrost in marinade.

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up close of Best Philly Cheesesteak recipe with a hand holding the Philly Cheesesteak witht steak and peppers falling out

106 Comments

Jim says

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This is an eleven! It’s been more than a decade since, I think, I was able to get a Geno’s. This was so good that I think you’ve eclipsed the best in Philadelphia! My wife said: “This is good; more than a ten!” So there you are an eleven.

Don’t use “fajita cuts” from the market. I used a slicer to get 1/8″ thick strips from the ribeye. The marinade didn’t seem to get to all the steak in the Ziploc, so I doubled it. Also added mushrooms near the end of the onions and peppers.

I love Lori’s suggestion for using the leftovers in omelets and pizza. I’ll have to try a lettuce wrap too.

- Jen says
  
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  Thank you so much for the glowing review Jim! I’m honored this might even eclipsed Geno’s! Thank you, thank you!
  
Holly says

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I used flank steak and was worried that it would not be tender, but it turned out great! The marinade makes this dish! Another winner, thank you!

- Jen says
  
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  You’re so welcome Holly, I’m so pleased you loved it!
  
HK says

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I decided to make your philly cheesesteak for a lunch party tomorrow. I went to three groceries and could only find whole hot cherry peppers in a jar at Fresh Market. I wasn’t sure if this is what you had in mind. Apparently, there are hot and sweet peppers, and whole or diced.

- Jen says
  
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  Hot and sweet cherry peppers can be used, depending on what you like! I hope your lunch party went well!
  
- Elizabeth J Jurgens says
  
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  Can’t wait to try the Philly cheese steak
  
  - Jen says
    
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    I’m sure you will love it!
    
Samantha says

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Literally just finished eating these for supper!
INCREDIBLE!! 10/10 easy!! I was unsure about the marinade but man, it was delicious! My 15yr old order a Philly in every restaurant and he said these were the best ones!
I didn’t have a poblano or any pimento but I did do onion, bell pepper and mushrooms! Such an easy meal for cooking on the Blackstone.

- Jen says
  
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  Yay! Thank you so much for your glowing review, Samantha! I am thrilled this was such a hit!!
  
Kristina says

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This recipe is… AMAZING!!! The meat is SO flavorful. I added a little cream cheese to the meat instead of the sharp cheddar and it was wonderful! Side note- I’ve made them exactly as written with the cheddar and they are divine that way as well. 10/10. Will definitely make them again.

- Jen says
  
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  Yum! Cream cheese sounds like a delish substitute! I’m glad that this one is a repeat!
  
Paula says

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My in-laws lived in a suburb of Philly, so I’ve been to Pat’s and Gino’s many times…I will confirm that these cheesesteaks ARE much better. The marinade and spiced Mayo puts them over the top! Delicious!

- Jen says
  
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  Thank you, what a compliment! I’m thrilled they turned out so well!
  
Jennifer says

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I love this recipe so much! I cheat a little bit and get the thinly sliced ribeye from trader joes. I love adding mushrooms to this as well.

Curious, but would this be good made for a large crowd using Hawaiian king rolls?

- Jen says
  
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  Hi Jennifer! I’m so glad that you love this recipe! It should be great with Hawaiian king rolls!
  
Jennie Richards says

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AMAZING! Absolutely delicious!!! I didn’t have any poblano peppers or pimento so I just left them out, and I subbed Mozzarella for the Provolone as my husband isn’t a big fan of Provolone cheese, I can’t wait to make them again!!

- Jen says
  
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  Hi Jennie! I am so glad to hear that this was a hit and that you will be making this dish again! Thank you so much for taking the time to share your feedback!
  
Tiffany says

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So delicious! The meat had so much flavor and was so tender! Everyone loved it! That mayonnaise is good stuff!

- Jen says
  
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  Hi Tiffany! It’s so wonderful to hear that you loved this dish! Thank you for your review!
  
Kristel says

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OHHH MY GOODNESS!!!! AMAZING!!

- Jen says
  
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  Thanks so much Kristel! So happy you loved it!