Can I use chicken instead of beef for a Philly Cheesesteak Sandwich?

Yes, absolutely! While it's not the classic version, using thin-sliced chicken instead of steak has become a popular twist — known as a chicken cheesesteak . It’s a lighter option but still super flavorful. Just make sure to season it well and cook it fast over high heat for the best texture. And yep, it still pairs beautifully with sautéed onions, peppers, and gooey cheese.

Is there a vegetarian version of the Philly Cheesesteak Sandwich?

There sure is — and it’s more than just grilled veggies slapped in a bun. For a hearty veggie version, try using portobello mushrooms or seitan for a “meaty” bite. Add peppers, onions, vegan cheese (or regular if dairy’s okay), and pile it high in a toasted hoagie. You’ll be surprised how satisfying it is, even without the steak.

What’s the best cheese for a Philly Cheesesteak Sandwich?

The classic options are provolone , Cheese Whiz , and American cheese . Each has its fans, and honestly, you can’t go wrong. Provolone offers a sharper taste, Whiz melts into every corner, and American gives a creamy finish. Pick your fave — or mix them for the ultimate cheesesteak melt!

What’s the difference between a cheesesteak and a steak sandwich?

Great question. A steak sandwich can mean anything from sliced steak on toast to a fancy panini. But a Philly Cheesesteak Sandwich ? That’s a very specific beast — thin beef, melty cheese, grilled onions, and a hoagie roll. It’s a thing of beauty and totally its own category.

Ultimate Philly Cheesesteak Sandwich Guide

Description

This classic Philly Cheesesteak Sandwich recipe features thin-sliced sirloin steak, sautéed onions and bell peppers, and melted provolone cheese all loaded into toasted hoagie rolls. It’s the perfect game-day meal or a comforting homemade dinner, bringing authentic Philly flavors to your kitchen with simple steps and rich taste.

Ingredients

Scale

4 tablespoons vegetable oil, divided
1 sweet yellow onion, halved and thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2½ to 3 pounds petite sirloin or ribeye, thinly sliced
1½ teaspoons Lawry’s Seasoned Salt, divided
1 teaspoon garlic pepper, divided
8 hoagie rolls
6 tablespoons softened butter
7 ounces sliced provolone cheese (7 slices)

Instructions

Place beef in the freezer for 20–30 minutes for easier slicing. Slice thinly across the grain, then chop into small ¼-inch pieces.
Heat 2 tablespoons of oil in a deep skillet over medium-low heat. Sauté onion and bell peppers until soft but not browned. Set aside.
Add more oil to the pan and cook half the steak, seasoning with ¾ tsp seasoned salt and ½ tsp garlic pepper. Remove and repeat with the second batch.
Return all cooked steak and veggies to the skillet. Top with provolone slices, cover, and let melt for 3–5 minutes. Stir to combine.
Butter the hoagie rolls and toast in a 400°F oven for 3–5 minutes until golden.
Assemble sandwiches by filling each roll with the steak and cheese mixture. Serve hot.

Notes

For easier slicing, freeze the steak slightly before cutting.
Use ribeye for the juiciest, most flavorful results.
Toast the hoagie rolls to keep them from getting soggy.
For a low-carb version, serve the filling in lettuce wraps.

Prep Time: PT20M
Cook Time: PT25M
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 532
Sugar: 8g
Sodium: 916mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 2g
Protein: 44g
Cholesterol: 126mg

Keywords: Philly Cheesesteak Sandwich, cheesesteak with peppers, steak and cheese hoagie, homemade cheesesteak, ribeye sandwich, beef hoagie, steak sandwich recipe