The Best Philly Cheesesteak Recipe

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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!

Watch How to Make Philly Cheesesteak

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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:
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High-quality beef: Using thinly sliced, tender beef, such as ribeye.
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Properly cooked onions: Sautéing the onions until they are caramelized and golden brown adds a sweet, aromatic savoriness.
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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.
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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

Looking for More Sandwich Recipes?

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Teriyaki Chicken Sandwich
BBQ Chipotle Chicken Sandwich

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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

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106 Comments

Cathy says

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Jen, Can’t wait to try this! However, is there a typo in the “Spiced Mayonnaise” directions? It calls for 1 tablespoon reserved Spiced Mayonnaise. Should this be 1 tablespoon reserved Spiced Marinade? A bit confusing. Thanks for all the wonderful recipes!!!!

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- Jen says
  
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  Hi Cathy! In the directions in step 1, you whisk 1 tablespoon marinade with the mayonnaise – this creates the Spiced Mayonnaise. You later add 1 tablespoon Spiced Mayonnaise to the filling – hope this helps!
  
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Dave says

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Yes for starters, you left out the cheese-whiz – lol. However, this variant looks delicious, and I’m certain it is, and one I will use next time.

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- Jen says
  
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  LOL! You can definitely add Cheese Whiz to yours Dave 🙂 I can’t wait to hear what you think of this version!
  
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- Paul Colantino says
  
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  How long will the spiced mayo last in refrigerator?
  
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  - Jen says
    
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    Hi Paul, in theory the spiced mayo should last as long as the mayonnaise is good for because it is combined with non-perishable ingredients. So, I’d say at least a couple months, but as always, use your best judgment. Sorry I can’t give you better specifics!
    
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    - Paul Colantino says
      
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      Thank you
      That’s how I was looking at it
      Making again tomorrow for Super bowl
      Great recipe!!
      
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      - Jen says
        
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        Awesome, so happy it’s a fav, thanks Paul!
Dorothy Dunton says

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Hi Jen! The only thing better than a bowl of comfort food is a comfort food sandwich! And you nailed it! The only downside is that if you don’t lean over your plate you could end up wearing some of this! 🙂 That and I think that once you pick this up you probably just better hang onto it so you don’t lose any filling!

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- Jen says
  
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  Thank you Dorothy! And you are completely right about this getting all over the place if you aren’t careful – its better just to inhale it all 🙂 Have a fabulous weekend!
  
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Kristine says

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This looks amazing!! I’ll be trying this this weekend if time allows!

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- Jen says
  
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  Awesome Kristine, I hope you absolutely love it!!
  
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Karen M. says

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Philly Cheesesteak, Yea!!!! I made theses last night and they were delicious. I had to eat mine on a gluten free roll and I was still good! I have never made at home but this will be a go to for our house. Loved them!,! Thanks for all the great recipes and photos. Dave, I also thought of cheese whiz but these didn’t need it.

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- Jen says
  
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  Hi Karen, I love that you made these already and loved them, yay! So happy to hear they are your new “at home” go to! Thanks for trying my recipes and for taking the time to comment and make my day!
  
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Crissy says

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Oh wow, this was one of the best sandwiches I have ever had! I used thinly sliced beef bottom round, the marinade was incredible, so much flavor! I didn’t use poblano peppers and I used sharp white cheddar. 100 stars for this amazing recipe, my husband raved about it, and wanted seconds. The mayonnaise was delicious, can’t wait to make again!

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- Jen says
  
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  Wahoo! I am thrilled you loved these Philly Cheeesteaks so much! Thank you so much for thee 100 stars, made my day! 🙂
  
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Kara says

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Another AWESOME, AMAZING, DELICIOUS recipe!! The entire family asked for a second sandwich…and asked me to make them again this week. 🙂 Thank you!!!!! You rock!!!!

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- Jen says
  
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  Yesssss! THANK YOU Kara for your awesome comment/review! LOVE that everyone loved them enough to want them again this week!
  
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Celchv says

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Hi, so we are cooking it in the oven or on the stove top in the skillet?

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- Jen says
  
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  You cook the meat/onions/peppers in skillet per directions then broil the sandwiches with the cheese in the oven. ENoy!
  
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madison says

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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! second favorite was your baked chicken burritos. delicious! thankyou!!!

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- Jen says
  
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  Hi Madison, thank you so much for making so many of my recipes! I am flattered this was the favorite by far! I always love hearing which recipes are the favorites. I hope you continue to find more “favorites” – even if not as favorite as this one 🙂
  
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madison says

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i’d also like to add that i doubled the recipe and added a jumbo carton of portobello mushrooms. SO much food and SO YUMMY

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- Jen says
  
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  mmmmm! I love the addition of portobello mushrooms, yum!!
  
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Couetney says

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Hi! So I have ground turkey in the fridge, do you have a way of making these with ground turkey?!

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- Jen says
  
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  Hi there! I would recommend halving the marinade and after browning the meat, add it to taste to the meat (you might not use all of it) then following the rest of the directions. Hope that helps!
  
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Layne Schwabedissen says

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Uh, wow. JEN! Just incredible.

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- Jen says
  
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  YAY! Thanks Layne! Its one of my new favorites!
  
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Kenton says

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Holy cheesesteak, Batman; these are amazing! I’ve been wanting to try this recipe since you first posted it, but life got in the way. I finally made it last night, and my 15-year-old son couldn’t stop raving about them. The marinade is the absolute kicker that puts the sandwich over the top. Thanks for the recipe; its a keeper!

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- Jen says
  
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  hahahaha! awesome Kenton, can I use that line? 🙂 I am so happy these lived up to your long awaited expectations! I agree the marinade really sets these apart – its surprising that hardly any other recipes use a marinade! Thanks for trying these and letting me know they were such a hit!
  
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Judi says

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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!!!!

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- Jen says
  
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  YES! awesome recommendation! I am thrilled it was such a hit with everyone and you found your secret weapon for silence 🙂 Thanks so much Judi, I really appreciate your review!
  
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Lindsay says

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Made this for dinner last night it was so amazing!!! Thank you so much for such an awesome recipe!!!

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- Jen says
  
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  Hi Lindsay, I am so sorry for the delay as I had surgery this week but thank you so much for your comment! I am thrilled you loved these Philly Cheesesteaks so much! You have great taste because they are still one of my favorite recipes too 🙂 Hope find more recipe to love here!
  
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Vashdie Rogers says

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Jen,
Your Philly Cheesesteak Sandwich recipe is BAE! I made these on Superbowl 51 Sunday! I loved it, my family loved it. It was amazing! I have to be honest, I am generally not a steak eater. Steak is not the meat I would reach for, I’m a chicken and turkey girl all the way. Your sandwich looked so good, I wanted to try it. The steak was nice and moist, not dry. The combination of the spices and the bread (I used a pretzel bun) was heaven! Thanks for sharing this recipe! I have a list of your recipes that I am dying to try. I hope your surgery went well and that you are doing great and being your amazing self! 🙂

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- Jen says
  
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  Hi Vashdie, what a beautiful name! I am thrilled everyone loved these Philly Cheesesteaks so much and so perfect for the Super Bowl! I love the idea of serving them on a pretzel bun – I am sure that made them that much more delicious! I am actually more of a chicken girl myself but I find whenever I do make a recipe with steak it becomes a new fav – I guess I need to make it more 🙂 I hope you enjoy making more of my recipes – hopefully you find some new favs! Thank you especially for the well wishes, that means so much to me – I’m doing well and almost back to normal 🙂 All the best to you and yours!
  
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LL says

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Yum!

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- Jen says
  
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  Thanks!
  
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Raquel Macatangay says

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Hi Jen,
I came across your recipe and I would like to know if I can substitute chicken breast instead of steak? If so, any modifications I need to do with the directions?
Thank you.

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- Jen says
  
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  Hi Racquel, yes you can definitely substitute chicken for the beef without any changes – enjoy!
  
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The Wolf says

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Where did your rolls come from?? I’m not to far from Carlsbad and would head straight to the bakery!!

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- Jen says
  
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  Hi there! I believe they just came from the grocery store bakery in Ralphs in Rancho Bernardo 🙂
  
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Shaenna says

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SOO good! That ” spicy mayonnaise” was the bomb! It made the sub in my opinion. I added about a tbsp and a half to the 1/2cup Mayo and a dash of Franks hot sauce , yummm! Highly recommend this recipe , the whole
Fam enjoyed! Thank you

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- Jen says
  
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  YAY! I’m so happy the whole family loved it! Thanks so much for taking the time to comment and for the recommendation!
  
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Timma says

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The meat is marinating in the refrigerator. The onions and peppers are sliced and ready to go. Can’t wait 🙂 looks so good!

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- Jen says
  
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  yesssss! I hope you absolutely loved them Timma!
  
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Trish says

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I just wanted to let you know that someone is using your picture! Go at this website to see http://www.ibs-health.com/low_fodmap_cheeseteak_sandwich.html

Maybe you know maybe you dont but I had to say something!

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- Jen says
  
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  Thanks for letting me know Trish!
  
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Kaitlin says

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These are absolutely amazing! The mayo is to die for, so I’m doubling it this time! I’m also trying I with chicken tonight, since that’s what I’m craving.
SO excited! I know my husband will be too when he sees this meal again 🙂

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- Jen says
  
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  Thanks for your awesome comment Kaitlin! I’m thrilled you loved these sandwiches and the mayo so much! They sound delish with chicken as well!
  
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Chantel says

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These are the best! A family favorite. I also have used with deli turkey and instead of marinating, just used the spiced mayo for that. They are delicious as well!.

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- Jen says
  
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  I’m so happy you love them! Thanks for the great tip on using deli turkey, love that shortcut!
  
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Kristen Kristen Bell says

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This is literal my favorite go-to food blog. You have so much flavor in every recipe. I am pumped to try this! Also, as a wife of a man who lived in Philly for many years, Pats and Genos is not the place to go (that’s the tourist spot)…if you end up in Philly definitely try ISHKABIBBLE’S.

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- Jen says
  
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  Thank you so much Kristen, I am honored I am your favorite food blog! xo And thanks so much on the Ishkabibbles tip!!!
  
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Jackie Testa says

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Make this recipe tonight! I didn’t have time to marinate the steak overnight, but it still was the best philly cheesesteak recipe I’ve ever made. My children are begging for it again this week!

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- Jen says
  
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  Wahoo! Thanks so much for taking the time to comment Jackie, I’m thrilled it was a hit with the entire family!
  
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Celeste Peterson says

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This recipe was amazing! I researched 15 differ ones and this was the best. Made it tonight for super bowl. Made a differ mayo with chipotle adobo peppers and it was perfect with your recipe. My entire family said this was the best sandwich they ever had. Thank you. The marinade is the key.

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- Jen says
  
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  Thanks so much for taking the time to comment Celeste! I’m thrilled this was a winning recipe for the whole family!
  
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Crissy says

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These are so delicious! The marinade adds something really special! I used thinly sliced New York strip and marinated overnight. My go to cheesesteak recipe forever!

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- Jen says
  
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  mmmm, NY strip sounds amazing! I’m so happy this is your new go-to recipe, thank you Crissy!
  
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Kris Benson says

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I’ve used this recipe several times now, it never ever disappoints. Being a Brit I’ve never managed to find provolone in my local stores (NE Scotland) but leerdarmer is as close as. I’ve never seen the poblano peppers either, since I’m in the US right now I’ve managed to get both ingredients from Walmart easy as . For my UK counterparts they have a bit more bite than a normal pepper but not anywhere a jalapeño. I chuck pimento peppers in mine – and make the spicy mayo whenever I’m doing wedges or chips (fries). Just delicious every time.

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- Jen says
  
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  Welcome to the US Kris! Thanks for taking the time to comment and make my day! I’m so happy this Philly Cheese Steak recipe is a favorite and that you’ve found other uses for the spicy mayo as well. Thanks for following along and for making my recipes!
  
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Chuck Van Meter says

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Do yourself a favor and fly to Philadelphia. When you get there tell your taxi or uber driver you want to go to John’s Roast Pork. You will have the best cheesesteak in your life!!!

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- Jen says
  
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  You got it Chuck! Thank you so much!
  
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Jill says

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Hi! I’m going to make this tonight but I need some clarification please. In the recipe, you indicate: “one tablespoon reserved spiced mayonnaise.” Should that be “marinade” instead of mayonnaise?

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- Jen says
  
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  Nope, it’s the spiced mayo 😉
  
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Lora says

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Yet another winner! I had to adapt a couple things thanks to the pandemic but nothing that impacted the overall taste and success of the dish. It’s so good! (I’ll also point out, for anyone that might read this comment, Trader Joe’s now sells a shaved beef that works perfectly for this recipe.)

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- Jen says
  
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  Thanks Lora, I’m so happy you loved it! And thanks for the Trader Joes tip!
  
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Roxy says

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I think I would have a severe panic attack if your food blog ever went away. I have yet to try a recipe of yours that isn’t absolutely amazing!!! I recommend you to everyone I know – my husband is obsessed with this recipe specifically. He has me make it once a week to fill his cravings!

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- Jen says
  
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  LOL! I don’t want to cause any panic attacks so I’ll be sticking around ;). But in all seriousness, thank you for the amazing compliment Roxy! I am honored you are loving my recipes and thank you so much for spreading the word! xoxo
  
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Reenie says

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I loved the idea of marinating the meat; unfortunately I didn’t have the full six hours to do it but it still tasted great!!! Thanks for posting this, it’s so easy and tasty will definitely be making this again.

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- Jen says
  
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  That’s awesome Reenie, thank you so much! I’m thrilled they were still delicious!
  
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Amanda says

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I made this tonight and it was sooo good!! My husband and I both raved over it the whole time we were eating and after. I used cheese whiz instead of the sharp cheddar but followed everything else. Your blog never fails me, all my favorite recipes I have found here, thanks so much!

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- Jen says
  
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  Thank you so much for making my day Amanda! I’m so happy you both loved this Philly Cheese Steak recipe and I’m honored you’re loving all of my recipes!
  
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Stephanie says

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Made these Philly’s for Super Bowl yesterday and they were a hit. Easy to prep ahead and cooked quickly.

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- Jen says
  
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  Great choice for the Super Bowl! I’m so pleased they were a touchdown ;)!
  
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Lisa says

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We don’t use green bell pepper on our cheesesteaks. South Philly born and raised. Also we don’t use cheesewhiz.

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- Jen says
  
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  There is no cheesewhiz in this recipe 😉
  
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Jackie says

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Hi Jen, do you think I could turn these into Stromboli? Would the marinade be too much for the dough? Should the meat be cooked? Sorry for all the questions, I would get steak and cheese Stromboli’s when I traveled to Philly and haven’t traveled since March of 2020, and I miss them. I thought I’d give them a try and have always found your recipes to be spot on!

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- Jen says
  
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  Hi Jackie, I think you could definitely make this into Stromboli. I would make sure to drain the cooked meat and veggies of any excess moisture before adding to the dough. Good luck!
  
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Sally Farah says

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This was amazing. I made too much though. Would it be ok to freezer the leftovers?

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- Jen says
  
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  Hi Sally, the steak will freeze well but the bell peppers will likely become mushy. You can leave them in and pick them out once thawed if they’re not to your liking. Good luck!
  
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Lori Hansen says

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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! The spiced mayonnaise is such a great add to the sandwich. 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. It’s easy & fairly quick to make which is a plus. It’s also pretty fool proof. I really don’t know how you can screw it up. I have made this for friends & it’s now a go to favorite for hosting dinners. I usually double the recipe so I can freeze some for impromptu gatherings. It holds up really well.
I don’t eat a lot of carbs—so I’ve tried this cheese steak in a lettuce wrap, on a cauliflower pizza crust & in an omelet. All very satisfying. Every once in awhile I’ll splurge and have it on a hoagie with a side of fries. Amazing! I use some of the spicy mayo as a dipping sauce for the fries. Much better than ketchup!
I’ve used ribeye, sirloin, filet mignon & a mixture of these cuts. I’m curious to try it with other cuts & chicken.
Love, love love this recipe!

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- Jen says
  
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  Thank you so much for the glowing review Lori! I absolutely love hearing what a favorite this recipe has become and how many ways you’ve tried it! I’m honored that it ranks right up there with Geno’s! Thank you, thank you!
  
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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.

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- 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!
  
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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!

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

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- 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!
  
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- Elizabeth J Jurgens says
  
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  Can’t wait to try the Philly cheese steak
  
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    I’m sure you will love it!
    
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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.

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

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

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

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- 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!
  
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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!!

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- 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!
  
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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!

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

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OHHH MY GOODNESS!!!! AMAZING!!

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