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This Philly cheesesteak is built on crusty toasted baguettes filled with juicy ribeye steak, caramelized onions, colorful peppers and gooey melted cheese. A homemade garlic sriracha mayo adds just the right kick, making every bite creamy, tangy and savory. The beef is marinated and seared for maximum flavor, while the onions are slow cooked until sweet and golden. Finished in the oven for that perfect cheese melt, this sandwich is a hearty and satisfying choice.
Philly cheesesteak layers ribeye steak, peppers, onions, cheese and a spicy garlic mayo inside toasted baguettes for a hearty, meaty and melty sandwich.
If you love these flavors, you might also enjoy Philly cheesesteak casserole, chicken Philly sandwiches and Philly cheesesteak foil packs.
Why You’ll Love It
Bold flavor: Juicy beef, caramelized onions and spicy garlic mayo pack each bite.
Crusty bread: Toasted baguettes hold up to the fillings without getting soggy.
Quick prep: Ready in about 35 minutes from start to finish.
Melty cheese: Swiss or provolone melts perfectly into the steak and veggies.
Philly Cheesesteak Sandwich Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Ribeye steak: Thinly sliced for quick cooking and tender bites.
Italian seasoning: Adds Italian flavor.
Onion: Caramelizes into sweet golden layers.
Bell peppers: Red, yellow and green bell pepper add color and crunch.
Swiss cheese: Melts into creamy, stretchy goodness.
Baguettes: Toasted to stay crisp under the juicy filling.
Mayonnaise: The creamy base of the sauce.
Sriracha: Adds a spicy kick.
Lemon juice and zest: Brightens the sauce with tangy citrus.
Italian seasoning: Infuses the sauce with herb flavor.
Garlic: Minced fresh for punchy aroma and taste.
How to Make Philly Cheesesteaks
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Marinate beef: Toss thinly sliced beef with seasonings and let it rest.
Cook beef: Sear in a large cast iron skillet until browned, then set aside.
Sauté onions: Cook sliced onions until soft and caramelized.
Add peppers: Stir-fry red, yellow and green bell pepper briefly until tender but colorful.
Mix sauce: Stir mayonnaise, sriracha, lemon juice, zest, seasoning and garlic until smooth.
Toast baguettes: Lightly crisp in the oven.
Assemble: Layer sautéed onions, peppers, beef and sauce into the toasted bread, then top with cheese.
Melt: Return to the oven just until the cheese is gooey.
Substitutions and Variations
Steak: Rib eye steak is the classic choice for Philly cheese steaks but you can substitute another thinly sliced steak like sirloin steak, flank steak or shabu-shabu beef. Use a sharp knife to make very thin slices and trim off excess fat.
Another bread: Use toasted hoagie rolls or your preferred kind of toasted bun instead of the baguette.
Cheese: Melted provolone cheese instead of Swiss would also be delicious. Monterey Jack or mozzarella cheese work too. Some people like to add a splash of milk and butter as a basic cheese sauce, while others like Cheeze Whiz or even American cheese. Personally, I go for either Provolone or Swiss cheese, as those are delicious with the steak flavor.
Gluten-free: Use gluten-free baguettes or rolls.
Bell peppers: I used red, yellow and green pepper for the most colorful look, but you can use all red, all green, all yellow, or any proportions you want.
Sauce: Adjust the sriracha for less or more heat in your Philly cheesesteaks, or replace with spicy mayo or aioli.
Add mushrooms: Include sautéed mushrooms for an earthy flavor.
Serving Suggestions
With a salad: Pair your Philly cheesesteak sandwich with a shaved Brussels sprouts slaw.
With potatoes: French fries, potato chips or a smashed potato salad would be delicious.
With veggies: Enjoy one of these corn recipes on the side or some pickled carrots, pickled cauliflower or dilly beans.
How to Store a Philly Cheesesteak
Store: Keep beef, veggies and sauce in separate airtight containers for 2 to 3 days.
Freeze: I don’t recommend freezing this.
Reheat: Warm the fillings in a skillet, then toast bread and reassemble.
Top Tips
Thinly slice the beef: The thinner the beef, the quicker it sears and the more tender it tastes. If you don’t want to slice your own, ask your butcher to make paper thin shaved steak slices for you.
Don’t rush onions: Slow cooking gives them natural sweetness.
High heat sear: Browning the meat adds flavor and seals in juices.
Toast the bread: A crisp base keeps the sandwich sturdy and satisfying.
Balance the spice: Adjust sriracha in the sauce to match your heat preference.
Philly Cheesesteak Sandwich FAQs
Yes, thinly sliced chicken breast or thighs can be swapped for the beef.
Baguettes or hoagie rolls are best since they’re sturdy, but any crusty bread works. Don’t use thin sandwich bread because it can get soggy too fast.
It has a mild kick from sriracha, but you can adjust the heat up or down.
Best Philly Cheesesteak Recipe
Philly Cheesesteak
Equipment
- Citrus Juicer Optional
Ingredients
- 1 Pound ribeye steak, very thinly sliced
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon Italian seasoning
- 1 Cup onion, sliced
- ¼ Cup red bell pepper, sliced
- ¼ Cup green bell pepper, sliced
- ¼ Cup yellow bell pepper, sliced
- 3 Slices Swiss cheese, or preferred melty cheese
- 3 baguettes, toasted
For the Sauce
- ½ Cup mayonnaise
- 1 Tablespoon sriracha
- ½ Tablespoon lemon juice
- ½ Teaspoons lemon zest
- ¼ Teaspoon Italian seasoning
- 2 Cloves garlic, minced
Optional Garnish
- fresh parsley, finely chopped
Instructions
Marinate the Steak
- Toss sliced ribeye with salt, black pepper and mixed herbs.
- Let it rest for 20 minutes while you prep everything else.
- Preheat the oven to 350°F.
Cook Beef and Veggies
- Heat cooking oil in a large skillet over a high heat.
- Add the marinated beef and stir-fry until nicely browned. Set aside.
- In the same pan, sauté onions until golden and tender.
- Add the bell peppers and stir-fry just until tender but still bright-colored.
- Transfer everything to a plate and wipe out the pan if needed.
Make the Sauce
- In a small mixing bowl, add mayonnaise, sriracha, lemon juice, lemon zest, Italian seasoning and minced garlic.
- Whisk until smooth.
Assemble Your Philly Cheesesteak Sandwiches
- Lightly toast the baguettes.
- Layer the sautéed onions and peppers in the baguettes.
- Add the seared meat on top.
- Drizzle with the sauce then top with cheese.
- Pop the assembled sandwiches into the oven and cook for about 2 minutes, just until the cheese gets gooey and melty.
Garnish and Serve
- Serve warm, with more sauce on the side and a sprinkle of fresh parsley if liked.
Notes
Don’t rush onions: Slow cooking gives them natural sweetness.
High heat sear: Browning the meat adds flavor and seals in juices.
Toast the bread: A crisp base keeps the sandwich sturdy and satisfying.
Balance the spice: Adjust sriracha in the sauce to match your heat preference.
Nutrition
There’s a reason Philly cheesesteak sandwiches are so iconic. Thinly sliced ribeye, sweet onions, colorful peppers and gooey cheese all come together inside a toasted baguette for the ultimate handheld meal. The garlic sriracha mayo takes it up another notch, giving the classic Philly cheesesteak recipe a tangy, spicy kick that balances perfectly with the richness of the beef and cheese. This easy Philly cheesesteak recipe is quick to prepare, hearty enough to satisfy and guaranteed to make a great impression on anyone.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
