For these delicious Cheddar Philly Cheesesteaks, a Sirloin Tip Roast, typically around 3 pounds, yields fantastic results. This cut offers a good balance of flavor and tenderness. Other excellent choices for your cheesesteak beef include rib eye or top round. Rib eye is often considered the gold standard for its rich marbling and flavor, while top round is a leaner, more budget-friendly option that still delivers. I personally prefer larger slabs of beef over pre-cut steaks because it allows for perfectly thin, consistent slices using a mandoline – a trick that creates those signature shrivelled meat pieces seen in classic steak rolls. However, if slabs aren’t available, good quality steaks can certainly work; just ensure they are suitable for thin slicing.

The debate between provolone and cheddar for Philly Cheesesteaks is a lively one! When I polled my followers on Instagram, about 90% favored provolone over cheddar. Provolone, with its mild, slightly nutty flavor and incredible melting qualities, is indeed a traditional and very popular choice, melting beautifully to create a smooth, gooey layer. However, for those who love a richer, sharper taste, a good cheddar cheese sauce is an outstanding alternative, offering a creamy texture and a distinct flavor profile as seen in these sandwiches. A 15-ounce can of aged cheddar cheese sauce works wonderfully for convenience, but melted Velveeta or a homemade cheese sauce made from real cheddar can also be used. Keep in mind that many fast-food restaurants often utilize processed and prepared cheeses to achieve a specific consistency and flavor, so opting for canned or packaged cheese can help replicate that familiar taste. Ultimately, both provolone and cheddar offer fantastic results; it simply boils down to your personal preference for a sharper or milder cheese experience.

Achieving those signature paper-thin steak slices is crucial for an authentic cheesesteak experience, and the best tool for this is often a mandoline. To make slicing beef easier and safer, I recommend working with meat that’s partially frozen. Take your frozen beef out for about an hour, or place a fresh steak in the freezer for 30-40 minutes until it’s firm but not rock-hard. This semi-frozen state allows the mandoline to glide through, creating those super-thin, almost transparent slices that shrivel beautifully when cooked, mimicking the texture found in traditional steak rolls. If you don’t have a mandoline, a very sharp chef’s knife can also work. Always slice against the grain of the meat to ensure tenderness, and trim off any excess fat beforehand to make slicing smoother. Remember, for truly paper-thin slices, a mandoline is your best friend, offering precision and consistency that’s hard to beat by hand. Choosing a leaner cut of beef or meticulously trimming fat will also contribute to easier and better slicing results.

The cooking surface can significantly impact the ease and outcome of your cheesesteak preparation. A large surface griddle is undeniably ideal, offering ample space to cook your beef and vegetables simultaneously, and even toast your hoagie rolls. This makes for a more efficient and streamlined cooking process, allowing everything to stay hot and fresh. If you’re working with a standard stovetop, you’ll likely need to cook in batches, as a typical frying pan can only accommodate a limited amount of ingredients at once. However, don’t let a lack of a griddle deter you; you can absolutely achieve fantastic results with a single large frying pan by breaking down the steps:

1. Toast Rolls: Begin by toasting your hoagie rolls face-down in a hot, pre-heated dry pan over high heat for about 1-2 minutes until golden and slightly crusty. Remove and set aside.
2. Sauté Onions: Add 1 tablespoon of oil to the pan and sauté your sliced onions over high heat until they are beautifully caramelized and slightly charred, about 1-2 minutes. Remove and set aside.
3. Sear Bell Peppers: Add another tablespoon of oil and sear the sliced bell peppers until tender-crisp with some charred edges, about 2-3 minutes. Remove and set aside.
4. Cook Beef: Finally, add your thinly sliced beef to the hot pan, cooking over high heat. Stir frequently until the beef is thoroughly cooked, the liquid has evaporated, and the meat has developed a nice sear, typically 3-5 minutes depending on thickness.

Once all components are ready, assemble your sandwiches immediately for the best experience.

A hearty, beefy, and cheesy Philly Cheesesteak is a flavor explosion on its own, but pairing it with the right sides and condiments can elevate the experience even further! If you’re wondering how to complete your homemade Philly feast, here are some fantastic ideas to mix and match:

• Horseradish Sauce: Adds a zesty kick that beautifully complements the richness of the beef and cheese.
• Mayonnaise (especially Duke’s): A creamy, tangy spread that adds moisture and a touch of richness.
• Canned Cheddar Cheese Sauce: If you’re a true cheddar enthusiast, an extra dollop on the side for dipping can be heavenly.
• Crispy Fries and Ketchup: A classic American diner pairing that never disappoints.
• Crunchy Potato Chips: Simple, satisfying, and adds a delightful textural contrast.
• Chipotle Southwest Sauce: For those who enjoy a smoky, spicy kick, this sauce adds an exciting layer of flavor.
• Pickles or Pickled Jalapeños: A tangy, acidic crunch can cut through the richness of the sandwich.
• Coleslaw or a Light Side Salad: Offers a refreshing contrast and a touch of freshness.

Experiment with these suggestions to find your perfect Philly Cheesesteak accompaniment!

For those following a Keto or low-carb lifestyle, you don’t have to miss out on the deliciousness of a Philly Cheesesteak! The core flavors of steak, cheese, and sautéed vegetables are naturally low-carb. The key is to simply skip the traditional hoagie roll. Instead of bread, consider these fantastic low-carb alternatives:

• Bell Pepper Boats: Halve large bell peppers (any color works, but green adds a classic touch) and stuff them with your steak and cheese mixture. You can roast them briefly before stuffing or eat them fresh for an extra crunch.
• Portobello Mushroom Caps: Giant portobello mushrooms make excellent “buns.” Grill or roast the mushroom caps until tender, then pile on your savory steak and cheese.
• Lettuce Wraps: For a super light and fresh option, spoon the cheesesteak filling into large, crisp lettuce leaves (like romaine or iceberg).
• Cheesesteak Salad Bowl: Serve the steak and cheese mixture over a bed of mixed greens with your favorite low-carb dressing.
• Cauliflower Rice: Mix the cheesesteak filling with some seasoned cauliflower rice for a hearty and satisfying meal.

These options allow you to enjoy all the savory, cheesy goodness without the added carbs.

When a craving for Philly Cheesesteaks strikes, there’s no need to drive to a restaurant. A quick trip to the grocery store will equip you with all the simple ingredients needed to create these amazing sandwiches at home, and you’ll likely get more bang for your buck! Here’s a detailed look at what to pick up:

• Hoagie Rolls: The foundation of any great cheesesteak. I recommend using 8-inch hoagie rolls. In my experience, those from a restaurant supply store tend to be softer and reheat beautifully, as seen in the photos. Some standard white sub rolls might be denser or chewier and may not reheat as well. Look for rolls that are soft on the inside but can toast up nicely on the outside.
• Beef Sirloin Tip Roast: While a sirloin tip roast (like a 3-pound cut) is excellent, almost any cut of beef can work, provided it’s suitable for thin slicing. Prioritize cuts that don’t have an excessive amount of fat to trim, as leaner beef is much easier to slice thinly. For optimal results and ease of slicing with a mandoline, choose larger slabs of beef rather than pre-sliced steaks, which can also often be more economical. Chuck roast has also yielded good results for many home cooks.
• Onions: Two medium-sized onions, thinly sliced, are essential for that classic caramelized sweetness and texture.
• Green Bell Peppers: Two green bell peppers, also thinly sliced. Using a mandoline for both onions and bell peppers ensures uniform thickness, which aids in even cooking and a consistent bite.
• Canned Cheddar Cheese Sauce: For an easy and consistent cheddar sauce, look for a 15-ounce can of aged cheddar cheese sauce in the Mexican food aisle of most grocery stores. Be sure to pick up cheddar cheese sauce, not nacho cheese, as their flavor profiles can differ significantly. Alternatively, you can always make a rich homemade cheese sauce from real cheddar cheese for a more gourmet touch.

Perfectly toasted hoagie rolls are essential for a great cheesesteak – they provide a crucial textural contrast to the soft fillings and prevent the bread from getting soggy. Here are two quick and effective methods for toasting your rolls:

• On a Hot Skillet (Face-Down): This is a fantastic method for achieving a beautifully golden and slightly crispy interior. Simply split your hoagie rolls lengthwise and place them face-down on a pre-heated, dry skillet or griddle over medium-high heat. Toast for 1-2 minutes, or until they are lightly browned and fragrant. The direct heat creates a wonderful char and crunch.
• Under the Broiler of an Oven (Face-Up): For a hands-off approach, the broiler works wonders. Split your rolls and arrange them face-up on a baking sheet. Place the baking sheet under a preheated broiler (usually on high heat) for 1-3 minutes. Keep a very close eye on them, as they can go from perfectly toasted to burnt in seconds! This method also creates lovely charred edges, as if the bread has been kissed by an open flame.

Both methods will give you that desirable texture, making your cheesesteak truly sing!

Cheesesteaks:

Beef Marinade:

How To Make Cheddar Philly Cheesesteaks:

• Thinly shave partially frozen beef, using a mandoline. Add the beef marinade to shavings and let sit for 20 minutes.
• Meanwhile, slice the onions and peppers with a mandoline. Sear in 3 Tbsp of oil until charred (2 minutes.) Remove and place the pan back on the burner.
• Drain the beef from the marinade and cook in 3 Tbsp of oil over high heat until cooked and juices run dry.
• Microwave the canned cheddar cheese per package instructions. Place the steak, peppers, and onion over each roll. Top with hot cheese sauce and serve.

• Cheese: To use sliced or shredded cheese instead of sauce, simply assemble your sandwiches with the beef and vegetables, then layer your cheese of choice on top. For the best melt, place the assembled sandwiches under a broiler for a few minutes until the cheese is bubbly and golden. 
• Hoagie Rolls: The rolls photographed were 8-inch hoagie rolls. Depending on how generously you fill each sandwich, this recipe can yield anywhere from 10 to 12 delicious cheesesteak rolls. 

Nutrition per serving