This recipe makes simple Philly Cheesesteak sandwiches that consists of cooked ribeye steak, soft cooked onions and a delicious provolone cheese. They're warm, filling and so delicious!

This cheese steak sandwich is inspired by the Philly cheesesteak which is a popular sandwich that originated in Philadelphia in 1930. The Philly cheesesteak is a very popular sandwich in the US but many variations of this sandwich are becoming popular in the UK and around other countries in the world.

This recipe is quick and very easy so you can have these tasty sandwiches prepared and ready to eat in under 20 minutes. You can make these cheesesteak sandwiches for lunch, dinner or for a movie night in and they will never disappoint.

Ingredients for Cheesesteak Sandwiches

For the full list of ingredients and measurements, scroll to the recipe card below.

Steak - for this Philly cheesesteak sandwich recipe, I use ribeye steak.
Seasoning – salt and black pepper.
Onion – I use a yellow onion but it also taste great with red onion.
Oil – use any oil for cooking.
Cheese – I use provolone cheese but you can Emmental cheese if provolone is too strong or American cheese.
Mayonnaise – needed to make the sauce. I use reduced fat mayo.
Mustard – use American mustard to mix with the mayonnaise to make the sauce.
Bread rolls – use any medium long rolls such as submarine, brioche baguette or hoagie rolls.

cheesesteak sandwiches on brown parchment paper.

How to Make Cheesesteak Sandwiches

Slice and season the steak

Finely slice the steak then season with the salt and black pepper.

Prepare the onions

Peel and dice the onion then set aside.

Cook the steak

Add the cooking oil to a frying pan and place on a medium - high heat. Once heated add the steak and cook for 3 minutes while occasionally stirring. Remove the steak from the pan and set aside on a plate.

Cook the onions

To the same pan, add the onions and cook for around 4 minutes while stirring.

Combine the steak with the onions

Once the onions are soft and slightly caramelised, add the steak back to the pan. Combine the steak with the onions then separate the steak and onions evenly into two separate piles.

Add the cheese

Place 2 slices of provolone cheese onto each pile and allow them to melt. Once melted, remove the pan from the heat.

Make the sauce

In a bowl, mix the mayonnaise and mustard until well combined.

Assemble the sandwiches

Slice the bread rolls longways and spread the mayo mustard inside the bread. Scoop one pile of the meat and onions into each roll then serve.

Recipe Tips

This Philly cheesesteak sandwich recipe makes 2 but you can easily double the recipe to make 4.

Storage

Make this sandwich to eat immediately.

Nutrition

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Cheesesteak Sandwiches

These simple Philly Cheesesteak sandwiches includes cooked ribeye steak, soft cooked onions and a delicious provolone cheese. They're warm, filling and perfect for brunch or lunch.

Prep Time5

Cook Time7

Total Time13

Author: Andrea

Yield: 2 servings

Calories: 576kcal

Ingredients

200g ribeye steak
½ teaspoon salt
¼ teaspoon black pepper
1 medium onion (yellow)
15ml vegetable oil
4 slices provolone cheese (you can also use Emmental or American cheese)
20g mayonnaise (reduced or full fat)
20g mustard (American)
2 medium bread rolls (submarine or hoagie)

Instructions

Finely slice the steak and season with the salt and black pepper then set aside. Finely dice the onion and set aside.
Place a frying pan on a medium - high and add the cooking oil. Once heated add the steak and cook for 3 minutes while occasionally stirring. Remove the steak from the pan and set aside on a plate. To the same pan, add the onions and cook for around 4 minutes while stirring.
Once the onions are soft and slightly caramelised, add the steak back to the pan. Combine the steak with the onions then separate the steak and onions evenly into two separate piles. Place 2 slices of provolone cheese onto each pile and allow them to melt. Once melted, remove the pan from the heat.
Mix together the mayonnaise and mustard until well combined then slice the bread rolls longways and spread the mayo mustard inside the bread. Using a slotted spatula or a large spoon, scoop one pile of the meat and onions into each roll then serve.