Melt in your mouth Philly Cheesesteak Sandwiches…. a recipe for the classic version or a chipotle version! You pick! Ready in under 30 minutes.

It would be pretty darn awesome if, whenever I got the hankering for a Philadelphia Cheesesteak, I could instantly arrive in Philadelphia to a place like Pat’s King of Steaks or Geno’s Steaks! Chicago is a long way from Philadelphia and the doorstep of Pat’s or Geno’s, which is why I decided I needed to find a way to make something comparable at home.

After much research, I finally turned to my pal Chris Kimball from America’s Test Kitchen (we’re not really pals, but I sort of wish we were) to help me come up with the best way to make Philadelphia Cheesesteak Sandwiches at home. Today I’ll be sharing melt-in-your-mouth Philly Cheesesteak Sandwiches with a recipe for the classic version, or a chipotle version.

How to Make Philly Cheesesteak Sandwiches

Here is a brief overview of how these homemade Philly cheesesteak sandwiches come together. With toasted hoagie rolls, melty cheese, caramelized onions and green peppers, and tender beef combine in this hearty lunch or dinner. For the full Philly cheese sandwich recipe including all measurements, see the recipe card at the bottom of the post.

1. Freeze and slice the meat. Read why this step is important below.
2. Sauté the vegetables. Cook them in a little butter over medium heat until they’re tender and caramelized. Then remove the veggies from the pan and set aside.
3. Cook the meat. Because it is sliced so thinly, it’ll cook quickly. Season with a little salt and black pepper and cook in the skillet that the vegetables were cooked in until done. You may need to cook the meat in two separate batches so that the pan isn’t overcrowded and the meat is able to crisp up a little.
4. Toast the rolls. Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy.
5. Combine the toppings. Return the first batch of meat to the pan, stir in veggies, and top with cheese. When it starts to melt, stir the cheese into the meat and veggie mixture.
6. Put the sandwiches together. If using chipotle mayo, combine all ingredients for the sauce in a blender and blend to combine. Top each toasted hoagie roll with chipotle mayo or regular mayo. Then divide the meat mixture onto each roll.
7. Serve. Cut each sandwich in half and enjoy!

Beef For Philly Cheesesteaks

Let’s start with the beef! Traditionally, Philly cheese steaks are made with thinly sliced ribeye. Ribeye steaks tend to be a bit pricey. Chris recommended skirt steak which is more reasonably priced, but since my grocery store didn’t have it, I went with top sirloin.

Now here is the important part. To be able to cut the beef into super thin slices, you are going to want to freeze the meat first, about a full hour before you work with it. Freezing the meat helps firm it up so that slicing it thinly will be a more doable task.

Use a very sharp knife to thinly slice it against the grain. The thinner you can get it, the better. Take your time doing this step. It took me a full 10 minutes to thinly slice the steak.

Philly Cheesesteak Toppings

I love caramelized onions, bell peppers, and mushrooms on my cheesesteak, but you can also do just meat and cheese. If you want veggies, slice up one small yellow onion, half a green bell pepper, and about 4-6 ounces of button mushrooms for four sandwiches. Sauteing them makes them soft and infuses the flavor. Be sure to cut them thinly so they combine well with the meat.

If you’re in the mood for a spicy chipotle version, you’ll want some thinly sliced pepper-jack cheese on hand. For the more classic version, I went with white American cheese and I’ll tell you why. While provolone or even cheese whiz would be a more traditional route to take, I love the way white American cheese melts with the cheesesteak. It’s creamy, cheesy, and yummy, and melts better than provolone cheese! The gooey cheese ties it all together.

What Type of Roll to Use

Another important and necessary ingredient for a Philly Cheesesteak is the roll. Unfortunately, I couldn’t get my hands on Amoroso’s rolls, so I went with a soft hoagie roll from the bakery department at my grocery store.

While the meat is cooking, you’ll want to heat the rolls in the oven. I heated them for about 5-7 minutes so that they were just heated through. I pulled the bread out before it started to get crispy and crunchy.

Chipotle Mayo

For the spicy chipotle version, you will use a chipotle mayo that you can easily make at home in just a few minutes in your blender. I love the flavor a spicy chipotle mayo adds to a Philly sandwich. Made with mayonnaise, chipotle pepper in adobo sauce, and lime juice, it whips up quickly in your blender. I originally used it on these Chipotle Chicken Club Sandwiches.

You can also go the traditional route and use regular mayonnaise.

Storing Leftovers

If you don’t need four sandwiches, I recommend storing the extra meat mixture by itself in an airtight container in the refrigerator for up to three days. When you are ready to eat the leftovers, reheat the mixture in the microwave or in a skillet on the stove and put it on a toasted hoagie roll. Only reheat leftovers once.

Other Ways to Enjoy Cheesesteaks

• Philly Cheesesteak Sloppy Joes are made with ground beef and come together quickly.
• Skip the bread with these Philly Cheesesteak Stuffed Peppers.
• This Fast and Easy Philly Cheesesteak Pizza is all of your favorite parts of a Philly in pizza form.
• Made with chicken instead of beef, these Chicken Philly Sandwiches come together in your crockpot.

What To Serve With Cheesesteak Sandwiches

These simple sandwiches can be rounded with a simple side for a delicious weeknight meal your family will come back to time and time again.

• Roasted Brussels Sprouts
• Garlic Potato Wedges
• Baked Sweet Potato Fries

If you make this Philly Cheesesteak Sandwiches recipe, leave a comment below and let me know what you think!