13 Authentic Philly Cheese Steak Sandwich Recipes

There’s something magical about the sizzle of thinly sliced ribeye hitting a hot griddle, mingling with melted cheese and caramelized onions—it’s the essence of a Philly cheesesteak that takes me right back to my teenage years. I remember road-tripping to Philadelphia with my family, squeezing into Pat’s King of Steaks at midnight, the neon lights buzzing as we devoured our first “wit whiz” sandwiches. That gooey, beefy perfection hooked me for life, turning every bite into a nostalgic adventure.

Fast-forward to my recent kitchen experiments during lockdown, where I channeled my inner Geno’s by sourcing ribeye from a local butcher and testing endless variations on the classic. From tweaking cheese melts to adding subtle twists while staying true to Philly roots, these trials taught me that authenticity lies in fresh ingredients, high heat, and that perfect roll. In today’s fast-food world, recreating these at home brings back street-side soul without the line.

Classic Philly Cheesesteak with Provolone

Thinly sliced ribeye steak (1 lb), 4 soft hoagie rolls, 8 slices provolone cheese, 1 large onion (sliced), salt, pepper, and vegetable oil. Sauté onions until golden, push aside, add steak slices, season, and cook until browned (5-7 minutes). Divide meat and onions into portions, top with provolone to melt, then stuff into toasted rolls. This timeless version delivers juicy beef and sharp cheese harmony, packed with 40g protein per sandwich for a satisfying meal.

Health perks include high iron from beef and antioxidants from onions, making it a hearty lunch that fuels your day without the grease overload of takeout.

Original Cheez Whiz Cheesesteak (Wit Whiz)

1 lb ribeye (thinly sliced), 4 Amoroso-style rolls, 1 jar Cheez Whiz (warmed), 1 onion (sliced thin), oil for griddling. Cook onions to caramelized softness, add steak, chop together on the grill until crispy-edged. Scoop into rolls and drown with hot Whiz. Pat’s famous style offers that iconic neon-orange melt and tangy bite, evoking pure Philly nostalgia.

It’s quick (under 10 minutes), budget-friendly, and the processed cheese ensures even melting for maximum indulgence.

Mushroom and Onion Cheesesteak

1 lb ribeye slices, 4 hoagie rolls, 8 provolone slices, 1 large onion and 8 oz button mushrooms (sliced), garlic powder, oil. Sauté mushrooms and onions until deeply browned, add seasoned steak, mix and cook through. Melt provolone on top, assemble in rolls. Earthy mushrooms add umami depth to the classic, boosting fiber and vitamins for a more nutrient-dense twist.

Perfect for veggie lovers, this ups the antioxidants while keeping the beefy core intact.

Pepper Cheesesteak with Green Peppers

1 lb thinly sliced ribeye, 4 rolls, 8 slices white American cheese, 2 green bell peppers and 1 onion (sliced), salt, pepper, oil. Grill peppers and onions until charred and soft, push aside for steak to cook and chop in. Top with cheese melt, pile into rolls. The peppers bring sweet crunch and vitamin C, elevating the traditional sandwich into a colorful powerhouse.

Ideal for summer grilling, it cuts fat perception with fresh produce balance.

Chicken Cheesesteak Alternative

1 lb chicken breast (thinly sliced), 4 hoagie rolls, 8 provolone slices, 1 onion (sliced), oregano, oil. Sauté onions, add chicken with seasonings, cook until golden and shredded. Melt cheese over, stuff rolls. Lighter than beef with lean protein (35g per serving), it’s a healthier nod to Philly’s chicken steak tradition.

Great for weeknights, reducing calories without sacrificing flavor.

Pizza Cheesesteak with Marinara

1 lb ribeye slices, 4 rolls, 8 mozzarella slices, 1 onion, pizza sauce (1/2 cup), pepperoni slices optional, oil. Cook onions and steak together, stir in sauce for saucy mix, top with mozz to bubble-melt. Layer into rolls. This Italian-Philly mashup adds tomato tang and lycopene benefits, turning steak into pizza party.

Fun fusion for game day, with veggies sneaking in antioxidants.

Spicy Jalapeño Cheesesteak

1 lb ribeye (sliced), 4 rolls, 8 pepper jack slices, 1 onion and 4 jalapeños (sliced, seeded optional), cayenne, oil. Sauté onions and jalapeños for heat build, add steak, season spicy. Melt jack cheese, assemble. Kick of capsaicin boosts metabolism, perfect for heat seekers staying authentic.

Endorphin rush makes it addictive and energizing.

Italian Cheesesteak with Sharp Provolone and Peppers

1 lb ribeye, 4 seeded rolls, 8 sharp provolone slices, 1 onion, 1 red pepper (sliced), Italian seasoning, oil. Grill veggies tender, cook steak mixed in, top with provolone. Hoagie-style pile-up. Herbs and peppers add Mediterranean flair, rich in vitamins A and C.

Elevates everyday steak with bold, aromatic profile.

Whiz Without Onions (Witout)

1 lb ribeye slices, 4 rolls, Cheez Whiz (warmed), oil, salt. Straight grill steak to choppy perfection—no onions for purists. Melt Whiz generously on top, into rolls. Clean beef focus highlights pure griddle flavor, lower FODMAPs for sensitive stomachs.

Quickest prep for onion-averse fans.

Double Cheese Cheesesteak Blend

1 lb ribeye, 4 rolls, 4 slices provolone + 4 American, 1 onion, oil. Caramelize onions, cook steak, layer both cheeses for ultimate melt. Mix and stuff rolls. Dual cheeses create creamy-sharp balance, maximizing gooey satisfaction with extra calcium.

Indulgent yet balanced dairy hit.

Breakfast Cheesesteak with Eggs

1 lb ribeye slices, 4 rolls, 8 provolone slices, 1 onion, 4 eggs (fried), oil. Cook onions and steak, top portions with fried eggs, melt cheese over. Assemble hearty. Morning protein bomb (50g+) with eggs for sustained energy, Philly brunch style.

Starts your day like a boss.

Garlic Butter Cheesesteak

1 lb ribeye, 4 rolls (butter-toasted with garlic), 8 provolone, 1 onion, garlic butter (2 tbsp), oil. Sauté onions, steak; melt cheese. Brush rolls with garlic butter. Aromatic garlic elevates juiciness, heart-healthy if moderated.

Irresistible aroma draws crowds.

Loaded Cheesesteak with Fried Onions

1 lb ribeye slices, 4 rolls, 8 Cheez Whiz or provolone, 2 onions (thin, battered and fried), oil for frying. Deep-fry onion strings crispy, cook steak plain, top with cheese and onions. Crunch contrast amps texture, fun carnival twist on tradition.

Ultimate texture party for sandwich lovers.

These 13 recipes capture the heart of Philly’s iconic cheesesteak in your own kitchen—grab some ribeye, fire up the griddle, and transport yourself to South Philly with every bite. Experiment, share your twists, and let me know your favorites in the comments; your next sandwich masterpiece awaits!