Curtis and I have some dinners that we make again and again and this cheesesteak recipe is one of them. Is there anything better than tender steak and cheese tucked into oven-warmed rolls? Bliss!
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Last week I was in Portland and for a few days the week before that I was in Seattle. Portland was for work. It was really good to see some of my co-workers and even meet a few for the very first time. Since I work from home, I hadn't gotten to meet some members of my team. It was awesome to get to hang out with them and I ate very well and even hung out with an awesome friend.
I was in Seattle before Portland for the BlogHer Food conference. I had a lot of fun eating, meeting new friends and seeing old friends.
While I was in Seattle, I got these panic texts from Curtis, the washer was broken or he actually said “I broke the washer”. He thought he had overloaded it but I kept texting back saying I'm sure it's just old. It was really really old.
Fast forward to last week (or wait rewind), and I get a text message from Curtis with a photograph of some chicken lo mein. He had made a frozen dinner and he said he couldn't wait for me to come home to make dinner again.
It was so sweet and before you go thinking, he should be able to make his own dinner. He should and he would but he is currently beyond stressed out halfway through a year-long online certificate program for GIS (he makes maps for a living). All his idea and his company is covering the costs. He regrets it about every other day because he remembers how much he disliked school. I can go on and on about this.
I felt terrible, I left for a week and a half and he has to deal with the puppy, a broken washer, work and school on top of all of it. I promised I would make this cheese steak sandwich recipe and DoubleTree cookies when I came home.
But not the day I came home though; it was a red eye flight. NO MORE red eyes for me. I just can't hack it. I don't sleep very well on planes due to my sleep apnea…I don't know why I tried it for so long but no more.
What Steak for Cheesesteak
The second day after I came home, I made these cheesesteaks. This is Curtis' perfected recipe. We have been making this for a few years now. We used to make it with sliced roast beef and one day, my former co-worker Kevin, said that Philly cheesesteaks were made with ribeye…that was enough for Curtis to want to give it a try.
And perfection.
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How to Make Philly Cheese Steak
Slice the beef ribeye steaks across the grain in thin slices. Once sliced, rough chop all of the beef several times going in rows and then columns. You want to have small pieces of beef when you're done so your cheese steaks are easy to eat!
In a heated non-stick skillet with 1 tablespoon butter, cook the mushrooms and half of the onions.
All done! Remove mushrooms and onions from the pan and put them on a plate for now.
I wipe the pan out with a paper towel and add 1/2 tablespoon of butter and saute the peppers and onions.
All done! Remove the onions and peppers from the pan and add to the plate with mushrooms & onions or onto a separate plate depending on preference.
Once again, I wipe the pan with a paper towel and add 1 tablespoon of butter. Add half of the ribeye steak and cook just 2-4 minutes.
Cheesesteak Sandwich for Pepper Lovers
Then, add the onions & peppers or if using all of the ingredients – half of the onions/peppers/mushrooms mixture. Cook for 1-2 minutes and then divide in half.
Now the cheesesteak magic happens! Add cheese on top. Curtis likes to mix up Provolone and Muenster cheeses so you'll see them above.
Allow the cheese to melt and add to sliced hoagie rolls. More pictures on that below!
Cheesesteak for Mushroom Lovers
Once again, I wipe the pan thoroughly especially the cheese so it doesn't burn. Add 1 tablespoon of butter and the 2nd half of the ribeye to the pan. Cook for 2-4 minutes and then add back the onions and mushrooms or the remaining veggies. Divide in half as pictured above.
I prefer provolone only. Add the cheese on top!
Allow the cheese to melt for 1-2 minutes.
Assemble the Cheesesteak Sandwich
And now the fun part, place beef & cheese & veggies onto hoagie rolls.
Doesn't the steak and cheese look amazing? Now I'm craving another one of these.
I love how the cheese gets mixed in completely so every bite has melty, irresistible cheese in it.
And we're ready to roll the cheesesteak sandwiches up.
How to Reheat Cheesesteak
Roll them up tightly in foil. These pictures don't really show you how small we roll them up. The diameter of the cheesesteak ends up being almost half of the diameter of the hoagie roll originally.
Put them into the oven at 250 degrees and allow the meld to happen for about 10-15 minutes. (Don't you just love my blue oven? I had no ideas that ovens could be different colors inside. For the record, I'm using the top oven of my KitchenAid double oven range.) To reheat cheesesteak sandwiches, you'll pop them in the oven for just a little bit longer.
What you end up having is cheesy, greasy goodness. The hoagie is not too soggy but wet enough from the juices from the meat and beat up looking from being tightly rolled. It is perfect. Oh and I had my cheesesteak with a root beer float and some chips. Total perfection.
I like to give Curtis a hard time for what he likes to cook (hot dogs, chili and chili cheese dogs, see the pattern?) – he doesn't cook much and he said the other day, never in a million years did he think I was ever going to blog one of his recipes. I guess I need to do it more often, huh?
Check out the video I made, it shows you how easy this recipe is!
*Just a note: this recipe is based on both of our preferences. I prefer mushrooms and onions on my cheesesteaks and Curtis prefers green peppers and onions. If you want green peppers in all four cheesesteaks – increase the amount of bell peppers to a whole bell pepper. The amount of mushrooms can stay the same or be increased just as well.
Cheesesteaks
Ingredients
- 4 hoagie rolls, sliced (We love the Publix hoagie rolls!)
- 1/2 green pepper, sliced
- 1 large white onion, cut in half and sliced thick
- 8 oz mushrooms, sliced
- 1.25 to 1.5 pounds beef ribeye steaks, sliced thinly across the grain and then chopped roughly again so they are small pieces
- salt & pepper
- 3 1/2 Tablespoons salted butter
- 8 slices of cheese, Provolone or Muenster
Instructions
- Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
- Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
- Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
- Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
- Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
- Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions - for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.
Notes
*Okay another note, I didn't call these Philly cheesesteaks okay? I have never had a cheesesteak in Philly even though I have been to Philly before (as a kid). I have only tasted a cheesesteak made at supposedly authentic shops here in Florida. Hope these are close but I know it's inevitable someone will say, these aren't anything like the original! And there's no way they can be since we don't have access to those amazing Amoroso rolls.
Edited to add: I am able to purchase Amoroso rolls at Aldi and it's the best way to make this cheesesteak recipe!
Pin it for Later
Originally shared on June 19, 2012. Was updated in 2019.
Francine says
If your in Florida wawa has par baked Amoroso Rolls you can buy. I’m originally from NJ/PHILA but relocated to Florida back in 2012 to launch wawa market!
Julie Deily says
Hi Francine, I’m going to check this out! They used to sell them at Aldi and I’m so sad that they don’t anymore!! Thank you!
Denny Felizzi says
REAL PHILLY CHEESE STEAKS DO NOT,DO NOT I REPEAT DO NOT HAVE PEPPERS AND MUSHROOMS IN THEM. EVER!!!!
Sorry Evelyn,you are wrong.
I’m born and raised in South East Pa.
Ribeye,onion,wit cheese. Usually American or Wiz. Sometimes red sauce.
Nothing more.
Ever!!!
Kaydee says
Lmao, maybe try reading the entire post before you climb on your soap box. These are no where on this page called “pHiLlY cheesesteaks” by her. EVER! LITERALLY NOWHERE DOES SHE CALL THEM THAT! Only cheesesteaks. Words in which PHILLY DOES NOT OWN.
Just because you are fully basic and don’t enjoy any other toppings like a toddler does not make this sandwich made of steak and cheese any less of a Cheesesteak.
Sorry, Denny, but you come off completely pompous. I REPEAT, YOU COME OFF COMPLETELY POMPOUS!
Sorry about it.🤷🏻♀️
Millican says
While in Philly the one time in my life (I live in California, I did not stop to have a cheesesteak! So I am making your recipe…your picture got to me. I like the part about putting it in the oven to soften and flavor the roll. Thank you for sharing!
Mychal Ragsdale says
Is that 1.25-1.5lbs meat total? or each steak ( you said use two) ?
Julie Deily says
Hi Mychal, I know I replied to you via email but I wanted to reply here so others could see. That’s 1.25 to 1.5 pounds for two steaks total. Thanks! Hope you enjoyed it!
David Schifkovitz says
I always go back to this recipe as the wrapping in foil….makes all the difference!
Julie Deily says
Yay!! I agree, David 😀
Beth Bilous says
I have Amorrosso rolls in my crappy grocery store, so hmmm think i will try these. FYI… I have had the ones in Philly, yours will taste better hands down.
Genie Ehm says
I’m have never been to Philadelphia before, but I CAN say that this was, without a doubt, the BEST cheesesteak sandwich I have ever had. Thank you so much for this recipe!
Julie Deily says
Hi Genie,
That’s a huge compliment! Thank you!!!
Carla says
Easy instructions and my family loved it!
Julie Deily says
Yay, that’s awesome, Carla! 🙂
David says
Your wrap in foil and then back in the oven makes all the difference!!!! Thank You
Julie Deily says
Awesome, David! Glad to hear this!
Kay says
It’s me again…less than 3 weeks later making these AGAIN! To those of you perusing Pinterest for recipe possibilities (as I do – oh, so regularly) – trust me, this one is a keeper and REPEATER!
Kay says
Julie,
I, too, haven’t been to Philly since I was a kid and doubt I had a cheesesteak while visiting. So no comparisons from me on how this recipe compares to theirs – – just KUDOS for sharing this delicious sandwich! Although it momentarily pained me to chop up a nice, thick, marbelized, nine dollar ribeye (it’s what we had on-hand), my regrets disappeared after the first bite. Your cheesesteak will become a regular item on our dinner menu!
Lillian Baker says
Did this recipe was delish!!!!!u
Marty says
Made this tonight and it was great! A true hubs pleaser! His comment was, “Don’t loose this recipe!”
Diane McQuay says
Thank you for this recipe, super easy and adaptable! Loved the wrap in foil idea. I used hamburger meat because that’s what I had thawed in the fridge. Love ribeye, so I can’t wait to try with that, but prices are ridiculous right now!
Christine says
Made it with all veggies in one skillet. Used 7 pieces of cheese. And it came out wonderfully. Just a quick suggestion, drain the veggies before adding to meat, drain a little of meat juice as it becomes less soggy. Oh so good
Leila says
Hello! I’m wondering what percentage of the fat you trimmed off your ribeye, if any. I’m prepping this meal right now (SO EXCITED!) and I’m thinking this looks like a lot of fat? It’s a typical amount for a ribeye — and I’m not counting calories, haha — but just wondering! Thanks!
Julie Deily says
Hi Leila,
You’re right, ribeyes have a lot of fat. I just trimmed off the big chunks of fat and harder pieces, if that makes sense…the big pieces of fat on the edges and the ones that run through the middle that would seem to make the meat chewy. Hope that helps!
Roxy says
I just made these a few days ago, and they were amazing!!
Julie Deily says
Hi Roxy, yay! That makes me happy! I’m so glad to hear!
Rachel says
Amazing! Made it with both cheeses and all the vegetables (an entire green bell pepper), and only one small ~3/4 lb ribeye. We love vegetables, so we really enjoyed it that way. Great recipe!
Rahul Thacker MD says
Thanks,
We cooked it today and took me back in time in those we lived in Philadelphia! Anyone one calculated the calories,just for the knowledge?
Pat Suit says
I am from Philly and your recipe is perfecto! Amoroso rolls notwithstanding, I have never seen them wrapped in foil and pit in the oven…..where does this come from??? The drippings from the steak, veggies and cheese are enough although I sometimes use a little oil! Never butter! Sorry, just a South Philly opinionated old broad!!!
Julie Deily says
Hi Pat,
That was my husband’s idea…just to get the roll a little soft and for all of the flavor to get all over that hoagie roll! 🙂 We love the butter…you should try it sometime…butter makes everything better! 🙂
Carol C says
I loved the article. I had to laugh because all along I was thinking you do not have Amoroso rolls. The recipe is pretty authentic though. Hope you get to Philly to try one. Then the debate will be where you should go to try one.
Julie Deily says
Haha, hi Carol! That’s why I didn’t call them Philly Cheesesteaks…did you notice that?
I definitely want to try them in Philly…it’s on my list!
liZ says
VERY good…. just made them … mmmmm
Evelyn says
Good job! I’m a Philly lady. Born & raised. Have had thousands of cheesesteaks. All time favorite. This is really close to the genuine article. I think you nailed it. You can have Amoroso rolls shipped to you. Email them at [email protected].
Margaret Wickert says
Has anyone tried freezing the meat mixture without the cheese?
Or what do you think about making the whole sandwich and freezing the whole thing before baking?
Lisa says
Hi Denise.
So good- and I have had Philly cheesesteaks.
Densie says
I have a question – could these be assembled, frozen and then defrosted and put in the oven? We are going to our cottage for Labor Day weekend. Would like to make many, but depending on how many show up at the cottage might not need them all…
Any suggestion would be appreciated.
These look wonderful!!! And easy make ahead for our cottage weekend.
Denise
Julie Deily says
Hi Denise,
I haven’t frozen them before but I wonder if you cut up the meat and the different vegetables and freeze them and cook them when you need them…that might help you! I have not done it either way but if you do try it, I would love to know how it turns out! Thanks!
Tina Scalzi says
After spending a good part of the morning on Pinterest looking for dinner ideas, I saw this recipe. I was drooling the whole time I was pinning and reading the blog. Needless to say, this is what we had for dinner tonight…YUMMY! I did however make a couple of adjustments. One of our favorite sandwich shops make the best Philly cheesesteak you will eat outside of Philly. They add what I assume is A1 and cream cheese, so that’s what I did. OMG!! This was the closest to Gandolfo’s I have ever tasted. Thank you for posting this recipe!
Julie Deily says
Tina, you’re the sweetest…thank you for your kind words! I’m so glad you enjoyed the cheesesteaks…it’s one of our favorite recipes!
martha Richitelli says
Glad to see you made the poor guy one of his favorite meals. Poor Curtis having to deal with so much when you are gone. Hope things are going netter for him, and that all his hard work on the new project will pay off with big $$ and recognition! Thinking about you both.
Benjamín says
I tried these tonight, my wife and I thought they were great. One thing we will try next time is adding some different seasonings to the meat and veggies.
mrsmylen says
So so so good! Definitely a keeper. I found it was easiest to throw the rib eye back in the freezer for 20 minutes or so and then slice it ultra thin.
Ashley says
Hi, I was wondering what kind of mushrooms to use? I never cooked with mushrooms before. Do you buy canned mushrooms or a fresh mushroom and cut it up? Can you please explain what to do. Thanks.
Julie Deily says
Hi Ashley,
I use white button or baby bella mushrooms. I buy them fresh and slice them. Hope that helps!
Stephanie says
!!!!!! So easy and sooooooo good!!! Thank you!
Karen says
Do you slice/shave the ribeye yourself? If so how? I would like to make these and am curious. Thanks!!
Julie Deily says
Hi Karen,
Yes i do cut it myself. In the recipe, it says sliced thinly across the grain and then chopped roughly again so they are small pieces. You want to cut it across the grain so it’s not chewy. Hope that helps!
Kim says
OMG! This is the best thing to happen to my life since…well you get the drift! These were so delicious. I mixed the onions, peppers, and mushrooms together and used Colby and pepper jack cheese because it’s what I had. Amazing. Splurging on the steak is SO worth it! Thank you, and your man.. so much!
Julie Deily says
Hi Kim! So happy to hear this! Yay!!
Elan says
I make them the same, only I use Swiss Cheese to melt.Yummy
Susan H says
My husband made these tonight on his homemade hoagie bread. He made some homemade chips and we finished up with a root beer float! What an awesome dinner it was! Thank you!!
Gwen says
These were wonderful! I used deli london broil, onions, swiss cheese and yes Publix rolls. All squished tight in foil man oh man. Best I ever had. Thank you so much!
Julie Deily says
I love your man oh man comment! 🙂 So glad you enjoyed them, Gwen! We will have to try London Broil next time!
Heather says
Cheesesteaks are delicious! I usually put in some soy sauce to the onion and peppers to add some flavor while frying them. I usually put in a splash on the meat after frying that as well.
Angela says
I totally get the GIS thing. I took a class in college to make me more marketable with a Sociology degree and I HATED every minute of it. I don’t think I’ll ever use it, based on how much I disliked the system, but it is very cool the capabilities that are there. Just stumbled upon this and can’t wait to try the cheese steaks!
Emily says
I want to marry this sandwich and make cheesy babies with it. That’s how much I loved it.
Carolyn says
Made these tonight and they were fantastic! Made recipe exactly as written and soooo good.
Annie says
Looks good! I want to make them tomorrow for a dinner with friends.. can I use beef bottom round steak instead?
Thanks!
Jo says
Why wipe out the pans between usage? This would remove the tasty tid bits left behind. I typically, caramelize the onions and peppers, then once caramelized add the mushrooms. Remove the veggies, cook the meat. Add all together. Just wanted to know if I was missing an opportunity and wanted to inquire the advantage of wiping pans down the pans in each method. Also, it requires less butter/oil when preparing it in the non-wiped said method.
I considered I the concept of separating out ingredients based on personal veggie preference. Unless each of you are noxiously opposed of the essence of non preferred veggie renderings.
Cyn says
You could’ve fooled me saying that you’ve never been to Philly and had an “authentic” cheesesteak. These were superb! Although I’ve always used the same ingredients in my cheesesteaks what took it to the next level was wrapping them in foil and placing the in the oven for a few minutes—genius.
I’m looking forward to making your tempura shrimp and veggies this weekend.
Leslie says
Made these for Superbowl Sunday. Used strip steak. They were AWESOME!!!!!! Everyone LOVED LOVED LOVED! To accomodate everyones tastes I browned onions mushrooms and peppers all seperately in the morning. When it came time to make the sandwiches it was super simple to grill to order, so everyone had the toppings they wanted. Twisted the ends of the foil differently depending on the toppings inside and everyone was happy. One of my friends who usually just picks at her food ate the entire sandwich…something i have never seen her do. Will be making these again.
Katie says
Just curious, why does it go in the oven?
Julie Deily says
Hi Katie,
Good question. It heats up the bread and lets the flavors kind of melt into the bread. Kind of like the cheesesteak sandwiches I have gotten at shops here (that are wrapped up). The bread should be a little wet but not soggy. It’s too perfect when you first put the steak into the hoagie, the bread needs to be a little wrinkly and this is supposed to be a messy sandwich. It kinda sorta steams the sandwich. Does this make sense at all?
Sharon says
These were so good. Will definitely be making again soon!!!!
Mandy says
BEST cheesesteak ever! Thank you so much for sharing. I did mine with provolone and the boyfriend had cheese whiz on his. We were both incredibly happy with the result. It was well worth the time it took for me to cut the steak. So so so good!
Julie Deily says
Hi Mandy, isn’t it time consuming? I agree though, it’s worth it! I’m going to have to try cheese whiz next time! 🙂
Kathy McGlothlin says
Made these Saturday night for my family. We all loved them! I didn’t put them together in the pan the way you suggested because my different family members like different amounts of peppers & onions, but the were still great! Thanks for sharing!
Julie Deily says
So happy to hear this, Kathy! 🙂
Sandy says
Forget Geno’s and Pat’s! These were crazy good! The devil is in the details and it paid off. Having the cheese integrated throughout and wrapping tightly, really, really tightly surely made the difference. This will be a “go to recipe” from now on. These would be great for a crowd since you can finish in the oven.
Julie Deily says
Yay, Sandy!! So glad to hear you enjoyed our recipe! 🙂
RavenJanie says
Hi I’ve been trying to perfect a chicken version of this dish so will this recipe be compatible or would there be variation since chicken is drastically different from steak?
All ideas and thoughts are appreciated. Thank u.
RavenJanie
Julie Deily says
Hi RavenJanie,
So glad you tried and liked it!
As for a chicken cheesesteak, we have been making one for a while and I need to post it! Will let you know when I do. 🙂
RavenJanie says
Unbelievable!! Thank you solo much for sharing. I’d gone nearly two years without buying/cooking red meat and seeing your illustrated recipe made me renege.
I added a little mayo and mustard on the hoagie. Next time I will add a little Alesso’s balsamic vinegar to give it that zestful taste I require with my sub sandwiches.
Awesome!
Maggie says
Made these tonight and they were pretty good but next time I wil add more seasoning instead of jut salt and pepper…pretty good though!
Ronda Hardy says
What seasoning will you use
Melissa says
Thank you, thank you, thank you for using ribeye and not roast beef, and calling that a cheesesteak! Haven’t tried this but when I make them it’s the same way! Shaved ribeye on a Publix roll. The ones from the Publix deli (yes they sell them) are as close to Amaroso/Conshokocken Bakery as you will get here in Fl. I am a Philly girl and you did it justice. No wit whiz needed. 😉
Melissa h. says
Wow is all I can say! Just made this tonight and it was beyond amazing! Wrapping the sandwich and putting it in oven was the gold at the end of the rainbow!!! Thank you for sharing this! My husband and I couldn’t stop giving you praises as we ate 😉
phillyguy says
Great recipe! I am from Philly and have sampled steaks from all the supposed great places “genos”, “pats” (over-priced and over-rated fat pile) and the like, but your recipe was by far the best! I will never buy another one again, these are too good, and love the idea of finishing them in the oven, thanks!
Brittany says
I made these last night for dinner and they were amazing! I used Havarti cheese because I had it on hand. I love you you pre-separated the ingredients for easy assembly. Your pictures were very helpful too 🙂
Angela says
These were fantastic! My husband is from PA and now lives here in AK so he can’t find a decent cheesesteak here. He approved of this recipe (minus the peppers and onions) :)! Thanks for the amazing recipe!
Sandrine says
Julie,
I finally gotten around to making this for dinner last night. When I first told my husband about my plan on making this recipe 2 days before, he said why don’t we just got it at local eatery Phillysteak. I said, I have been wanting to try out your recipe for a while. After chowing down the cheesesteak for dinner, he happily announced ‘You can make these anytime baby!’ Hahahaha.. we have a winner.
Thanks for the wonderful recipe Julie!
Sandrine
Mc Mc says
I am making these this weekend !! Thanks for the great looking recipe – I love the idea of putting them in the oven for a bit.
Kim @ Soliloquy Of Food & Such says
Love the idea of wrapping in foil!
Kelly @ Texas Type A Mom says
This is one of those recipes I want to try right now. You better believe I’m going to attempt this for dinner this weekend!
Jai Merrill says
These look sooo good! It also looks easy enough for me to make and the ingredients are something that we may have here around the house. I’m going to have to try this. Thank you!
Carrie @ Kiss My Whisk says
As soon as I make these, my husband will be falling in love with you!
natalie says
is there another steak cut you could use in place of ribeye? hard to find reasonably priced around these parts o.O
Julie Deily says
Ribeye is super expensive…you can try sirloin filet or a london broil. Look for good marbling on the beef and make sure you cut it across the grain or the meat will be tough.
Stephanie says
Mm..Philly cheesesteaks from Philly are the original. But you have to go at a good time, otherwise the meat is all dry since they cook and leave it on the grill waiting for customers. (I’ve been to several cheesesteak establishments in Philadelphia, even Pat’s and Geno’s.)
I still think a homemade Philly cheesesteak is the best! haha I haven’t made one in ages so I should!
Anna Davidoff says
Finally got around to making these tonight and by the time I finished eating, I was sad that I didn’t eat slower so I could have spent more time enjoying the deliciousness (but I’m happily saving the second one for lunch tomorrow.) Seriously so good! I was nervous they would be soggy, but that was not the case at all! (I also added a smear of mayo to the rolls prior to filling them up.) To me, the ribeye is the perfect steak for this! The ingredients are simple but I think the method of making them is what really made this stand out. Chopping up the steak after slicing, folding the cheese in to get everything coated, and then the roll-and-squish. I can’t believe I’ve been making my cheesesteaks wrong all these years! Thank You.
Angie @ Big Bear's Wife says
My Hubby loves a good cheesesteak sandwich, but he’s always buying those “steakums” in the freezer section. lol. I’ll have to make these for him one night. 🙂 He’d love it
Henna says
We made these for my dad’s birthday with a few changes and it was phenomenal! Here is my blogpost on it 🙂
http://myninjanaan.wordpress.com/2012/07/11/cheesesteak-sandwiches/
Kathleen says
These look wonderful…..will be trying them soon!
The Family Feed says
My mouth watered…have to try these!
Jesness says
The. Best. Cheesesteak. Recipe. Ever. Adding this one to the rotation, himself says weekly.
Marty says
I have the KitcheAid double oven stove & love it! I too was very pleasantly surprised to see the blue interior.
Michelle @ Brown Eyed Baker says
These look amazing, Julie! I have been wanting to make cheesesteaks forever, and this is the first recipe that made me drool! Definitely “the one” 🙂
DessertForTwo says
Seriously, I’m drooling!
Mal @ The Chic Geek says
These look absolutely perfect! I need to give this recipe a go asap
Alice says
I found this recipe on pinterest and I tried it out last night for dinner and I will definitely be making this a staple in my dinner rotation! I had no idea that it was that easy to make them yourself. Thank you for the recipe!!
Julie Deily says
Very awesome, Alice. So glad to hear it!!
Clover says
I made these the other night, I thought they were out of this world. I am the only one who eats mushrooms, so I made those separate and added only to my sandwich. I really didn’t hear much great feedback from my husband, or kids though. I spent an arm and leg for the rib eye steak, so I’m not sure I’ll make them again. Damn picky family!
Julie Deily says
Hi Clover, I hate when that happens…so sorry! You should make them for yourself for dinner (buy a smaller amount of ribeye steak) and then let make their own dinners! 😉
Mom Foodie says
I am not much of a beefeater, but the tight wrapping of the sandwiches is intriguing.
Javelin Warrior says
On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of the roundup (with a link-back and attribution). I hope you have no objections and I look forward to seeing what you create next…
Kim B. says
Oh my gosh Julie, my husband will be in HEAVEN when I make these (& I think I will too!!!) Can’t wait to try them, they look DELICIOUS!!!
Julie Deily says
Thank you, Kim!!! 🙂
Joan@Chocolateandmore says
This is what the cheese steaks of my childhood looked like, I grew up 45 minutes from Philly. I miss them so much. I’ll have to get my butcher to cut me some thin Rib-eye next time I’m there. Thanks for posting this, pinned and can’t wait to make some soon!
Julie Deily says
Enjoy, Joan!! Such kind words from a PA native!
Maria says
Love the melty cheese:)
Tasha @ ThatsSoYummy says
These look AMAZING!!!! Gonna have to so try these for my hubby, he LOVES cheeseteaks 🙂
Jessica @ How Sweet says
still completely drooling over these. i NEED to make them!!
Anna Fajkis says
Yummmmmm! I will definitely try ribeye next time I make cheesesteaks because these look amazing. And thank you for enlightening me to the roll-and-warm method because I totally see how that will make these melty and juicy … mouth = watering.
Julie Deily says
Thank you!!! Let me know how it goes if you make them! 🙂
Lori says
These look amazing! The perfect street food made right in the kitchen. I’ve never had a cheesesteak directly from Philly either, but until then I will most certainly take one of these! 🙂
Glory/ Glorious Treats says
Yum! These look so delicious!!
Cookin' Canuck says
Aww, it sounds as though your husband did a good job of holding down the fort when you were gone. He definitely earned these mouth-watering sandwiches!
Toni says
These look amazing!!! I love cheesesteaks. I’ve never been able to make them. I think I need step by step photo’s of how you cut the ribeye.
Liz @ A Nut in a Nutshell says
Are you even kidding me? Those look unbelievably delicious!
Julie Deily says
Thank ou so much!!! xoxo
TerriAnn @ Cookies & Clogs says
Oh, wow, those look so delicious! I love the extra step of putting them in the oven for an overall toasted texture. Cheesesteaks are so not good for you but they taste so good!
Julie Deily says
Very true, TerriAnn but still we’re obsessed with them!
Kiersten @ Oh My Veggies says
I work from home too. 🙂 It’s super nice as a food blogger because I can take photos when the light is good and then go back to work! And the cheesesteaks look absolutely delicious–oh my gosh! I would totally make these with just the veggies and cheese. 😀
Julie Deily says
You should!! With tofu too! 🙂
Paula- bell'alimento says
Julie I am a sucker for a good cheesy cheesesteak & hello love the blue interior of your gorgeous KitchenAid : )
Kristen says
This is one of my favorite things to eat so I bet I would love them even more if I made them at home! They look delicious.
So happy you made it home safely!
Brian @ A Thought For Food says
Wow… it’s been years since i’ve had a cheesesteak. I do remember them being pretty darn tasty… in fact, they looked exactly like what you posted here. Nicely done!
Julie Deily says
Thank you, Brian!! 🙂
Lauren says
LOVE these!! They look so yummy!!
TidyMom says
My family would love these Julie!
Bunkycooks says
I grew up on these in Philly! I miss them terribly and now have a major craving for one. A good one is hard to find outside of that neck of the woods, but I am willing to try with your recipe. Guess what I will be making very soon. 🙂
Jess says
Julie – I AM from Philly and I just wanted you to know, it looks like you’ve nailed it! The traditional cheesesteak from Pat’s or Geno’s is usually cheez whiz (blech!) with fried onions (peppers & mushrooms aren’t standard), but most people I know opt for a different cheese and more veggies is always a plus in my book. I definitely have to try these!
Julie Deily says
Jess, wow, huge compliment. Thank you!! I don’t like the whiz variety either. Haha If you try them, please let me know what you think and I hope you enjoy them!
Rachel @ Baked by Rachel says
I love a good steak sandwich! I need to make some soon, it’s been ages!
Jeff S says
Thank you so very much. I now have to go change my shirt since there is drool all down the front. These look amazing. I would never have thought to use rib-eye. I have just been getting roast beef at the deli counter. I now know what is for supper tonight!
Julie Deily says
We used to do the same thing!! Hope you enjoy them!
Living The Sweet Life says
Mmmm.. it’s not even 10:00am, and I’d like to just skip to lunch!! YUM!
Alison @ Ingredients, Inc. says
love these! Gorgeous looking and that is not easy to do for this sandwich
Julie Deily says
Aww huge thanks, Alison!!
Sydney @ The Crepes of Wrath says
Yum yum yum! Definitely doing this soon. When we were in Philly, we got one from Geno’s and one from Pat’s to compare and contrast, so I think making one at home so we can have the best of both worlds is a great idea.
I know what you mean about feeling bad leaving the dude at home to fend for himself food-wise. My husband is a good cook, but he gets overwhelmed in the kitchen if I don’t give him specific instructions, plus he makes a huuuuuge mess – I’m glad to be the one in the kitchen so I don’t have to worry about anything!
Julie Deily says
Ooh can’t wait to see what you if you make them at home! My husband takes forever when he makes dinner but I’m definitely the one who makes the mess! 🙂
Jen @ Savory Simple says
Cheesesteaks always remind me of my dad. He and I used to always get them when I was younger and lived with my parents. That’s why they’re a great comfort food to me! These look great.
Julie Deily says
Thank you so much, Jen!
Sommer@ASpicyPerspective says
Ooooooh Julie! I SO wish this were my breakfast!!
Krysten says
holy yum! wow, my husband loves cheesesteaks, I can’t wait to make these for him!
Julie Deily says
Thank you!! I hope he likes them!
Gianna says
My hubby is actually from an area just outside Philly so he is a Philly Cheesesteak “ph”anatic. Having said that, we don’t live anywhere near an authentic cheesesteak shop and I know he misses a really good cheesesteak. Your version looks soooo good and I think this sandwich would make him very happy and at least give him his cheesesteak fix until he can go back to Philly 😉
Thanks for sharing!
Julie Deily says
Aww thanks!! Hope he likes them!! 🙂
Laura @ GotChocolate says
Ack! Once again, I’m on your site well past dinner time! YUM!!!
Love your “action shots”!
😀
sweetsugarbelle says
OHHHHHHHHHHHHHHHHHHHHHH I needed this for Father’s day! Bernie would have died!
Julie Deily says
🙂 if you make them, let me know how he likes them!! 🙂
Georgia @ The Comfort of Cooking says
It has been way too long since I’ve noshed on a cheesesteak! That must change.
shelly (cookies and cups) says
Curtis is a keeper. For real. These look out of control good.
Julie Deily says
He totally is! 🙂
Joanne @ Fifteen Spatulas says
OMG Julie. These look so amazing. I saw your post in my google reader and now I’ve just printed the recipe so I can make these ASAP. Can’t wait!
Cassie says
Love this, Julie! Cheesesteaks are always a hit for me. I always feel bad leaving my husband without food but I have recently learned that he likes it when I go out of town because that’s the only time he gets to eat frozen pizza! I’m sure we would love these!
Julie Deily says
Curtis is the same way but the schoolwork was getting to be too much!
Kathryn says
These sound so very good! I would be a very popular girlfriend if I made these I think 😉
Aly ~ Cooking In Stilettos says
One day Julie – I will need to send y’all some Amoroso rolls 🙂 You did a fabulous job and when you and Curtis are in town in Philly, I’ll take you to one of my fave spots for a cheesesteak 🙂
Bev @ Bev Cooks says
JUUUULIE. This is such a wet dream for me. I know that’s weird, but it is. I’m dying.
Chung-Ah | Damn Delicious says
Oh my goodness these babies are packed with awesome deliciousness! And I absolutely love that you used ribeye in these (it’s my favorite cut of meat).
Hope all is well at home with the washer and cute (SUPERCUTE) puppy!
Miss @ Miss in the Kitchen says
I don’t know anything about Philly cheesesteaks, but this is the best looking sandwich EVER! My boys would go absolutely crazy for these!
Julie Deily says
Aww thank you!!
Amy @ The Nifty Foodie says
Oh, and BTW…I totally would break my diet for one of those…that sandwich looks AMAZING.
Amy @ The Nifty Foodie says
Gah, your husband is a brave man for doing that certification? I’m assuming the ESRI professional one? I want to work towards it one day too, but I keep hearing the test is a doozie. Oy…
Julie Deily says
I told you wrong before, it’s actually a GIS certificate from a public Florida university (online). Ugh, he is having a hard time right now he is learning Python scripting (language) and maybe working his way up to the certification. He’s have a hard time because the assignments and reading are ridiculous. The amount of time he spends on it is ridiculous…I keep saying just 6 more months!
Aggie says
Drool. That is all.
I want mine w shrooms, onions & peppers please 🙂
Quick Asian Recipes - Ashish Negi says
These look absolutely delicious. Those lovely pics will make anyone hungry immediately 🙂
Cookbook Queen says
OMG…My husband LOVES Cheesesteaks and these are some of the best I’ve EVER seen!!
He orders one almost every time we go out. I can’t wait to surprise him with homemade ones!!
Julie Deily says
Aww thank you! If you make them, please let me know what he says! 🙂 Hope you’re doing well!! Love seeing your pictures on instagram. 🙂
Julie Deily says
Let me know if you try them!!