11 Iconic Philly Cheese Steak Sandwich Recipes

ByChef Sage

Growing up in the Northeast, my first encounter with a Philly cheesesteak was a game-changer during a family road trip to Philadelphia when I was 12. We pulled up to Pat’s King of Steaks late at night, the neon lights buzzing, and bit into that gooey, beefy perfection—thin-sliced ribeye, melted provolone, and fried onions all hugged by a soft Amoroso roll. It wasn’t just a sandwich; it was a rite of passage that ignited my lifelong love for bold, no-fuss flavors.

Fast-forward to last summer, and I turned my home kitchen into a cheesesteak lab, experimenting with local butchers for the perfect ribeye and sourcing authentic rolls online. In a city obsessed with takeout, recreating these icons taught me the joy of customization—swapping cheeses, adding twists—while honoring the tradition. Today, with busy lives and a craving for comfort food that delivers big on taste, these recipes bring Philly’s street magic right to your countertop.

Classic Provolone Philly Cheesesteak

Sliced ribeye steak (1 lb), thinly sliced yellow onion (1 large), provolone cheese (8 slices), Amoroso-style hoagie rolls (4), salt, pepper, vegetable oil. This timeless version captures Pat’s essence with its sharp, melty provolone and caramelized onions.

Thinly slice partially frozen ribeye against the grain. Heat oil in a hot cast-iron skillet, cook onions until golden (5-7 mins), then add beef, seasoning generously—cook 3-4 mins until browned. Divide into portions, top with provolone to melt, and stuff into toasted rolls. It’s protein-packed for post-workout fuel and under 500 calories per sandwich when portioned right.

A high-resolution photo of a classic provolone Philly cheesesteak oozing cheese from a seeded hoagie roll, with caramelized onions visible, under soft lighting.

Cheez Whiz Wit Onions Cheesesteak

Ribeye steak (1 lb, sliced thin), Cheez Whiz (1 cup), onion (1 large, sliced), hoagie rolls (4), oil. Geno’s fans swear by this gooey, nostalgic combo that’s pure Philly grit.

Sauté onions in oil until soft and sweet. Add ribeye slices, cook fast and hot while breaking apart. Scoop Cheez Whiz over the meat to steam-melt, mix in onions, and pile into split rolls. Quick to make in 10 minutes, it’s comfort food gold with a fun, indulgent cheesiness that boosts mood without much effort.

A high-resolution photo of a Cheez Whiz wit onions cheesesteak dripping bright orange cheese onto a soft roll, steam rising, under soft lighting.

American Cheese Cheesesteak Without

Thin-sliced ribeye (1 lb), American cheese (8 slices), hoagie rolls (4), oil—no onions for purists. A “wit-out” variation emphasizing creamy melt and beefy purity.

Sear beef in sizzling oil, season simply. Portion onto rolls lined with American slices, folding cheese to envelop the meat as it melts from residual heat. Low-carb adaptable by skipping the roll; it’s beginner-friendly and highlights steak’s natural juices for a clean, satisfying bite.

A high-resolution photo of an American cheese cheesesteak without onions, golden cheese melting over pink beef in a crisp roll, under soft lighting.

Chicken Philly Cheesesteak

Chicken breast (1 lb, sliced thin), green bell pepper (1, sliced), onion (1, sliced), provolone (8 slices), hoagie rolls (4), oil. Lighter twist on the original, popular at spots like Dalessandro’s.

Cook peppers and onions until tender-crisp. Add chicken strips, season with salt, pepper, and garlic powder; sauté until golden (6-8 mins). Top with provolone, melt, and assemble in rolls. Lean protein powerhouse (under 400 calories), perfect for healthier weeknights without sacrificing flavor.

A high-resolution photo of a chicken Philly cheesesteak piled with peppers, onions, and melted provolone in a toasted roll, under soft lighting.

Pepperonata Philly Cheesesteak

Ribeye (1 lb, thin slices), hot peppers (1 cup jarred cherry or banana), onion (½, sliced), mozzarella (8 slices), rolls (4), oil. A spicy kick echoing South Philly’s bold palates.

Fry onions and peppers briefly to char edges. Toss in ribeye, cook through. Blanket with mozz, letting it bubble, then stuff rolls. Antioxidants from peppers add health perks, and the heat revs metabolism—fiery fun in 12 minutes.

A high-resolution photo of a pepperonata Philly cheesesteak with charred hot peppers and stringy mozzarella bursting from the roll, under soft lighting.

Mushroom Swiss Philly Cheesesteak

Ribeye (1 lb sliced), button mushrooms (8 oz sliced), Swiss cheese (8 slices), onion (½), rolls (4), oil, Worcestershire sauce. Earthy upgrade for umami lovers.

Sauté mushrooms and onions in oil with a dash of Worcestershire until browned. Add beef, cook quickly. Crown with Swiss for a luxurious melt into rolls. Mushrooms boost immunity with vitamins, making this a gourmet, nutrient-dense take.

A high-resolution photo of a mushroom Swiss Philly cheesesteak with dark caramelized mushrooms peeking through melted cheese on a seeded bun, under soft lighting.

Pizza Steak Sandwich

Ribeye (1 lb thin), pizza sauce (½ cup), pepperoni (¼ lb sliced), mozzarella/provolone blend (8 slices), rolls (4), oregano. Dalessandro’s-inspired fusion of cheesesteak and pizza pie.

Brown beef with pepperoni bits. Stir in sauce and oregano off-heat. Layer cheese on rolls with meat mix, broil to crisp. Kid-approved fun with lycopene from sauce; a crowd-pleaser for game day.

A high-resolution photo of a pizza steak sandwich with bubbly cheese, pepperoni flecks, and red sauce dripping from a golden roll, under soft lighting.

Buffalo Chicken Philly

Chicken tenders (1 lb sliced), buffalo sauce (½ cup), blue cheese crumbles (½ cup), celery (½ cup chopped), rolls (4), butter. Wing-inspired heat for game-day twists.

Sauté chicken in butter until crisp, toss in buffalo sauce. Mix in celery, top with blue cheese in rolls—heat melts it perfectly. Lower fat than beef, with cooling celery for balance; spicy satisfaction under 450 calories.

A high-resolution photo of a buffalo chicken Philly oozing blue cheese with fiery orange sauce and celery bits in a soft hoagie, under soft lighting.

BBQ Brisket Philly Cheesesteak

Smoked brisket or ribeye (1 lb sliced), BBQ sauce (⅓ cup), cheddar (8 slices), coleslaw (1 cup), rolls (4). A smoky Texas-Philly mashup gaining local traction.

Warm beef in skillet, glaze with BBQ sauce. Add cheddar to melt, pile with slaw on rolls. Collagen-rich brisket aids joints; tangy-sweet profile elevates everyday eats.

A high-resolution photo of a BBQ brisket Philly cheesesteak topped with creamy coleslaw and melted cheddar on a toasted roll, under soft lighting.

Sharp Provolone Italian Philly

Ribeye (1 lb), sharp provolone (8 slices), roasted red peppers (½ cup), banana peppers (¼ cup), rolls (4), Italian seasoning. South Philly Italian market vibe.

Cook beef with seasoning, layer peppers atop. Sharp provolone melts sharp and tangy into rolls. Anti-inflammatory peppers add zing; authentic flavor bomb.

A high-resolution photo of a sharp provolone Italian Philly with roasted peppers glistening under tangy cheese in a crusty roll, under soft lighting.

Breakfast Cheesesteak Hoagie

Ribeye or breakfast steak (1 lb sliced), eggs (4 scrambled), American cheese (8 slices), hash browns (1 cup), rolls (4). Morning twist from Philly diners.

Fry hash browns and beef together. Push aside, scramble eggs in. Cheese melts over all into rolls. Protein-heavy start (30g+ per serving) fuels your day Philly-style.

A high-resolution photo of a breakfast cheesesteak hoagie with scrambled eggs, hash browns, and gooey cheese spilling out, under soft lighting.

These 11 recipes bring the heart of Philadelphia to your table—grab your skillet, channel that City of Brotherly Love spirit, and cheesesteak your way through them this weekend. Which one’s calling your name first? Share your twists in the comments!

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