This Philly Cheesesteak Sandwich is made with marinated chuck roast shavings, caramelized onions, and peppers then broiled over toasted hoagie rolls with provolone cheese! It’s one of the softest steak slices you’ll have in a Philly Cheesesteak!
Sandwiches are one of the quickest recipes to throw together, it’s no wonder many Restaurants have it as a menu item! Eating out is not always an option for our big family of 7 people and sometimes homemade is far more efficient. Try out feather-light Hamburger Buns that can easily be made into hoagie rolls and if you don’t have steak make our Burgers from ground beef instead!
What is a Philly Cheesesteak?
A Philadelphia Cheese Steak is a popular beefsteak sandwich made with sliced steak, cheese, and bread known to have been originated on the East Coast. Some add-ins like mushrooms, bell peppers, and onions have come into play along with different cheeses like American Cheese or Cheez Whiz. The ingredients are simple but how you make the beef and what bread and cheese you use will determine how good your scrambled steak really comes out to be.
Like any Steak Sandwich, you’ll want to season the beef. I didn’t want typical pan-seared steak slices that can turn out to be thick and rather chewy, so I brainstormed some ideas. Turn’s out Subway’s Steak pieces are marinaded in water and spices before it’s cooked so I wanted to tenderize my meat first.
I ended up soaking my thinly shaved steak pieces in a bowl of spices and water to really tenderize the steak. This will allow your beef to soften and the thinner the slices the better! I’m convinced fast-food Restaurants have their signature taste to their beef because theirs doesn’t taste like a plain seared ribeye steak, and tenderizing the meat makes it much softer to chew down which is sometimes the opposite of what you’d have at home.
How to Make Philly Cheesesteak:
What Cut of Beef Can I Use?
When making Philly Cheesesteak Sandwiches choose a lean cut of meat with minimal marbled fat. Marbled fat is the super chewy part of biting into a steak sandwich and nobody wants to chew meat for too long. A good choice of meat would be Chuck roast or sirloin steak. The darker and meatier the steak the better.
Rib-eye, flank steak, and top round are also popular choices just make sure you cut against the grain.
What Kind of Cheese for Philly Cheesesteak?
The best kind of cheese is a mild one like Provolone cheese. Anything sharp or too aged can be overwhelming. Popular choices are American cheese, Cheez Whiz, or Processed cheddar cheese. I’ve used Monterey Jack Cheese with excellent results.
How to Thinly Slice Beef?
The secret to a good Philly Cheesesteak is thinly sliced steak. You get more for the buck and nobody wants to chew thick steak pieces per bite. The only way to get thinly sliced steak at home is to flash freeze your steak until it’s hard enough to slice with a sharp knife or mandoline (this takes about 30-40 minutes depending on the thickness.)
I like to use a mandoline to get beef shavings which makes it easier than using a knife. You can also find beef shavings already pre-packaged and ready to use or if you can ask your butcher to slice it paper-thin when shopping for beef.
- Make a chicken cheesesteak by omitting the beef.
- Sautee Mushrooms to make a Mushroom Cheesesteak.
- Top with seared sweet bell peppers or hot peppers to make a Pepper Cheesesteak.
- Make a Pizza Steak by using Marinara Sauce and Mozzarella Cheese.
- Make a Cheesesteak Hoagie with Cheez Whiz and caramelized onions.
Pan-Seared or Oven-Baked?
I’ve tried it both ways and it really gets the job done either way. A pan is my preferred method as it’s easy to access and I can get the charred look I desire. Using an oven is ideal if you’re trying to avoid oil.
Another way to cook a Cheesesteak is to use a large griddle. This cooking method is the best for fewer dishes and utensils to use, as you can toast your rolls on it, scramble the steak, and easily melt the cheese all-in-one!
Can I use a griddle for everything?
Many Restaurants use open-faced griddles when making a Cheese Steak and I’ll tell you why! Doing so is ideal for fewer dishes to wash and the unit can do everything from toasting your rolls to melting the cheese! It’s much more convenient to use a griddle but not everyone owns one, so a regular pan will get the job done too!
Can I make a Philly Cheesesteak in the Crockpot?
Philly Cheese Steaks can be made in a slow-cooker!
How to make slow-cooker Philly’s:
- Start by seasoning and searing your 4 or 5 pounds of chuck roast in oil first.
- Add the beef to the crockpot with 2 cups of beef broth, 1 Tbsp Worcestershire sauce, and additional spices if desired.
- Cook on low for 8 hours. Add any veggies like mushrooms, onions, or peppers and cook for an additional hour.
- Cut the beef against the grain.
- Serve over toasted hoagie buns with melted cheese and veggies.
- Shave your beef with a mandoline for ultra-thin beef pieces.
- Marinade the beef for 20 minutes to tenderize meat.
- Use a griddle to cook the steak, toast the hoagie buns, and melt the cheese.
- Spread mayo over the buns before toasting works like butter but much easier!
Other Sandwich Recipes to Try:
- Russian Tea Sandwiches
- Reuben Sandwich Recipe (Little Georges Copycat)
- Manhattan Bagel Breakfast Sandwich
- Copycat Chick-fil-A Chicken Sandwich
- Slow-Cooker Chicken Bacon Ranch Sandwiches (Crack Chicken)
- Large Frying Pan
- 2 lbs beef (chuck roast)
- 2 green bell peppers
- 2 onions
- 6 Hoagie rolls
- 9 slices provolone cheese
- 1/2 Tbsp baking soda
- 1 1/2 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp garlic salt
- 1/2 Tbsp onion powder
- 2 tsp black pepper
- 1 tsp salt
- 2 cup water
- 2 tsp Worcestershire sauce
How To Make Philly Cheesesteak:
- Thinly shave partially frozen beef, using a mandoline.
- Add the beef marinade to shavings and let sit 20 minutes.
- Meanwhile, slice the onions and peppers with a mandoline. Sear in 3 Tbsp of oil until charred for 3 minutes. Remove and place the pan back on the burner.
- Drain the beef from the marinade and cook in 3 Tbsp of oil over high heat until browned (10-15 minutes.)
- Cut and thinly spread mayo on each half of the hoagie rolls, then place opened into the oven and broil high for 3 minutes. Add the steak, peppers, and cheese and broil for 2 more minutes until cheese melts.
- Season and sear 4-5lbs of chuck roast in oil. Add to crockpot with 2 cups of beef broth, 1 Tbsp Worcestershire sauce, and additional spices if desired. Cook on low for 8 hours. Add any veggies like mushrooms, onions, or peppers and cook for an additional hour. Cut the beef against the grain. Serve over toasted hoagie buns with melted cheese and veggies.