Philly Cheese Sandwiches


I'm a big fan of cheesesteaks, and in this throw-together recipe my slow cooker does all the work. It's a win-win. -Christina Addison, Blanchester, Ohio

Recipe From

Provided by Taste of Home

Time 8h20m

Yield 8 servings.


  • In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low 7 hours. Stir in peppers; cook, covered, until meat and peppers are tender, 1-3 hours., Stir to break up meat. Serve beef mixture and cheese on buns.

Philly Cheese Sandwiches image

Number Of Ingredients: 10


  • 1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
  • 2 medium onions, halved and sliced
  • 1/4 cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 medium sweet red pepper, sliced
  • 1 medium green pepper, sliced
  • 8 slices process American cheese or pepper jack cheese
  • 8 hoagie buns, split and toasted


I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.

Recipe From

Provided by Alan Leonetti

Time 20m

Yield 2 serving(s)


  • Heat a griddle or a large saute pan over medium-high heat.
  • When hot, cover bottom with olive oil.
  • Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
  • Add the garlic, salt and pepper, and cook for about 30 seconds.
  • Then, push the mixture off to one side of the griddle.
  • Add the meat to the hot part of the griddle.
  • Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
  • Mix the meat and the carmelized onions and bell pepper together.
  • Divide into 2 portions, and top both portions with the cheese to melt.
  • If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
  • Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
  • When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

Philly Cheesesteak Sandwich (((Authentic))) image

Number Of Ingredients: 9


  • 2 large hoagie rolls or 2 large sub rolls
  • 1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
  • 1 white onion (thinly sliced)
  • 1 green bell pepper (thinly sliced) (optional)
  • 2 teaspoons garlic (minced)
  • 1/2 lb provolone cheese (thinly sliced)
  • extra virgin olive oil (for grilling)
  • salt and pepper
  • marinara sauce (optional topping) or ketchup (optional topping)


Recipe From

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings


  • Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
  • Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

Philly Steak Sandwiches image

Number Of Ingredients: 9


  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 large yellow skinned onions, sliced very thin
  • Coarse salt and pepper or steak seasoning blend
  • 2 teaspoons extra-virgin olive oil, 2 drizzles
  • 1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin
  • 1 teaspoon garlic salt
  • Freshly ground black pepper
  • 8 slices provolone cheese, from the deli counter
  • 4 soft Italian sandwich hogie rolls, split 6 to 8 inches long each, split lengthwise


These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.

Recipe From


Time 40m

Yield 4


  • Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
  • Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
  • Preheat oven on broiler setting.
  • Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

Philly Steak Sandwich image

Number Of Ingredients: 15


  • 1 pound beef sirloin, cut into thin 2 inch strips
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried basil
  • 3 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 green bell pepper, julienned
  • 3 ounces Swiss cheese, thinly sliced
  • 4 hoagie rolls, split lengthwise


Quick, easy vegetarian dinner that is a guaranteed success! This recipe hinges on the quality of the seitan that is used. We make our own. For people in the Northeast, Susie's® sliced seitan is very good and comes in a variety of flavors. We add and subtract veggies based on what finicky kids will eat that day.

Recipe From

Provided by jgaines

Time 35m

Yield 4


  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon oil in a skillet over medium heat; cook and stir onion, green bell pepper, and red bell pepper until onion is translucent, 5 to 10 minutes. Add mushrooms; cook and stir until tender, 5 to 10 minutes. Transfer vegetable mixture to a bowl.
  • Pour remaining olive oil into the skillet over medium heat; add seitan and cook, turning frequently, until browned on all sides, 5 to 10 minutes. Return vegetable mixture to skillet and mix with seitan; season with salt and pepper.
  • Arrange hoagie rolls on a baking sheet and fill with seitan-veggie mixture. Place 1 provolone cheese slice over the filling of each sandwich.
  • Heat sandwiches in the preheated oven until cheese is melted, about 5 minutes.

Seitan Philly Cheese Steak Sandwiches image

Number Of Ingredients: 9


  • 2 tablespoons olive oil, divided
  • 1 onion, cut into matchstick-size pieces
  • 1 green bell pepper, cut into matchstick-size pieces
  • 1 red bell pepper, cut into matchstick-size pieces
  • 1 (4 ounce) package mushrooms, sliced
  • 1 (10 ounce) package seitan, thinly sliced
  • salt and ground black pepper to taste
  • 4 hoagie rolls, split lengthwise
  • 4 slices provolone cheese


The secrets of a great cheese steak are the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer. If an electric slicer is out of the question (many home kitchen stores sell these small machines inexpensively), try our method below to achieve similar results.

Recipe From

Provided by Michael Lomonaco

Yield Makes 4 to 6 servings


  • 1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
  • 2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
  • 3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
  • 4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
  • 5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
  • 6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

Michael's Famous Philly Cheese Steak Sandwich image

Number Of Ingredients: 8


  • 1 1/2 pounds top round steak
  • 1 large Vidalia or other sweet onion
  • 4-6 bell peppers, any color
  • 4 tablespoons extra-virgin olive oil
  • N/A Salt
  • N/A pepper
  • 1/4 pound sharp provolone cheese, thinly sliced
  • 4 to 6 soft hero rolls or hoagie rolls


These steaks sandwiches are hearty enough to serve for dinner as well as lunch. The beef broth used for "dunking" adds an extra-special touch.-Sheryl Christian, Watertown, Wisconsin

Recipe From

Provided by Taste of Home

Time 30m

Yield 6 servings.


  • In a large skillet, saute the mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops. , Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. Meanwhile, in a small saucepan, combine bouillon and water; cook until heated through. Serve as a dipping sauce.

Philly Steak Sandwiches image

Number Of Ingredients: 9


  • 1/2 pound fresh mushrooms, sliced
  • 2 medium onions, thinly sliced
  • 1 medium green pepper, sliced
  • 2 tablespoons butter
  • 1 pound thinly sliced cooked roast beef
  • 6 hoagie rolls, split
  • 6 slices part-skim mozzarella cheese
  • 4 teaspoons beef bouillon granules
  • 2 cups water

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