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Could there be anything more satisfying than an all-American style Philly Cheesesteak? Treat yourself to a homemade version of this famous beef sandwich. It’s mouthwateringly delicious, easy to make and is ready in 15 minutes.

A closer look at the filling of a Philly Cheesesteak in a baguette. Steak, cheese, veggies and a sprinkle of chilli flakes.

If you follow me on socials you’ll already know that my recent trip to USA heavily featured food… staking out the steaks, much-longed-for famous pizzas, stocking up on treats that are unheard of back home, and generally indulging in foodie offerings. 

This latest 15 minute recipe has been inspired by my adventures across the Atlantic. I give you… the Philly Cheesesteak! 

Why you’ll love this Philly Cheesesteak recipe

⭐️ Simple but special sandwich meal

⭐️ Impressive meal ready in 15 minutes

⭐️ Cheaper than pub grub, healthier and delicious

A board with three Philly Cheesesteak sandwiches ready to eat.

What is a Philly Cheesesteak?

This famous sandwich is so-called because it’s said to have originated in Philadelphia, USA and is made up of cheese and steak. Simple right?

Legend has it that a hot dog vendor in the 1930s tried something a little different for lunch one day, and the result was what is now known as the Philly Cheesesteak, which is enjoyed around the world to this day. 

This is my own version, which I make using sirloin steak because there’s a good balance of price vs flavour, and mozzarella for that cheesy gooey pull. (US versions usually use American cheeses that we don’t get in the UK).

How I came up with this recipe:

For this version, I wanted to make sure we were including a portion of veg.

⭐️ Because we want to make a dish a complete meal.

⭐️ It also makes 2 steaks feed 4 people – WIN.

SO we have green peppers as well as the typical addition of steak, cheese and onion in a baguette. It’s then flavoured with stock and Worcestershire sauce. 

We first tested this without the stock cube but found it’s a fast way to add flavour, and diluting the stock in a reduced amount of water also works well in the cooking process, as the liquid burns off but we’re left with a great depth of flavour.

Philly Cheesesteak Ingredients Notes

Ingredients for a Philly Cheesesteak laid on a counter.
  • Baguettes – These need to be medium-sized (see notes)
  • Sirloin steaks(see notes)
  • Large onion
  • Veggies – A large onion and a green pepper (you could use mushrooms if you prefer)
  • Beef stock cube – Or a stock pot
  • Worcestershire sauce – We’re adding a dose of British! 
  • Mozzarella – Grated or slices (buffalo is too watery) 
  • Optional: A sprinkle of chilli flakes

How to make Philly Cheesesteak

Strips of sirloin steak frying in a pan for step 1 in the recipe for Philly Cheesesteak.

1. Remove the layer of fat from the steaks and thinly slice. Fry in hot oil until browned all over as per recipe below. Remove and set aside.

Onions and peppers frying in a pan for step 2 in the recipe for Philly Cheesesteak.

2. Fry the onions and peppers until blackened at the edges. Make up the stock sauce and pour into the pan.

Strips of cooked steak and peppers and onions on top of an open baguette for step 3 in the recipe for Philly Cheesesteak.

3. Top the vegetable mixture, followed by the steak, onto toasted baguettes.

Mozzarella slices on top of steak and vegetables for step 4 in the recipe for Philly Cheesesteak.

4. Add the cheese and grill for 3-5 minutes until melted, then add the tops to the sandwich.

Cutting meat ‘against the grain’

When you cut the steak into thin strips it’s really quite important to cut AGAINST the grain. This just means that you look for the lines that run along the meat and instead of cutting in the same direction, you cut across them.

This helps the steak to be tender instead of chewy, because essentially we’re cutting across muscle fibres and breaking them down into much smaller sections.

Image showing a raw steak with arrows explaining how to see the grain of the meat and cut against it.


In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully covered in the foil in the oven before serving, or enjoy cold.

In the freezer You could freeze the sandwich filling if you have lots left over at a push, but it is definitely at its best when eaten fresh.

You could also freeze the different ingredients separately (a bit like a ‘dump bag’ recipe) and defrost them all when you’re ready to cook.

Top tips for making Philly Cheesesteak


The amount of bread you’ll need will obviously depend on how big they are. One large baguette would be fine for 4, or I really like the 2-packs of part-bake sourdough baguettes from Aldi. 

For this recipe, you’re looking for around about 250g-300g of bread in total.


I use 2x 195g sirloin steak packs from Aldi, but see the FAQs below for more on this.

Additional salt 

You shouldn’t need any salt as the stock is quite salty, but do taste the vegetable mixture before adding it to the bread to make sure.

More easy (but special) sandwich ideas…


Which pan is best to use for this recipe?

I use my saute pan. I tasked myself with trying out a variety of pans in a quest to find out which ones were up to the important job of on-the-hob meals.

Read my pan review here. I hope it helps!

Which cut of steak is best for a Philly Cheesesteak?

I use sirloin as it’s a good balance between flavour and price. As in, not too expensive but not so cheap that it loses any quality. 

But you can also use any other steak that’s good for frying, such as rib-eye, rump or fillet, depending on your preference and budget. 

Don’t use any beef that’s meant for slow cooking, like brisket or flank, as it’ll be too tough.

What should I serve with this Philly Cheesesteak?

This is a pretty filling sandwich, but if you want these to go further or you’re making them as part of a bigger meal, you could try making a batch of Homemade Chips and some kind of salad – perhaps a quick cucumber salad?

Can I make this vegetarian?

Sure, replace the beef with a vegetarian protein meat replacement OR even sliced portobello mushrooms would work well?

Replace the stock cube and Worcester sauce with vegetarian alternatives.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.70 from 13 votes

Philly Cheesesteak {15 Minute Meal}

This mouthwatering Philly Cheesesteak is a total treat, inspired by the famous beef sandwich. It’s packed with flavour and irresistible – and you can also rustle it up in about 15 minutes. Total winner.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 2 Medium-sized baguettes, Approx 250-300g
  • 2 tsp Sunflower oil
  • 400 g Sirloin steak, Approx x2 medium-sized
  • 1 Large onion , Peeled and thinly sized
  • 1 Green pepper, Deseeded and thinly sized
  • 1 Beef stock cube (or stock pot), NOT diluted. See method.
  • 100 ml Boiling water
  • 2 tbsp Worcestershire sauce
  • 125 g Mozzarella , Grated or sliced. NOT buffalo
  • Sea salt and freshly ground black pepper


  • A sprinkle of chilli flakes


  • Cut the fat off the steaks and discard. Slice the steaks very very thinly against the grain of the meat. (See notes below and above.)
  • Heat the 1tsp oil in a large frying pan or saute pan and add the steak strips. Cook for 3-5 minutes until browned all over.
  • While the steak is cooking, cut the bread in half lengthways and toast lightly on both sides under a hot grill. Set aside.
  • Remove the steak from the pan and set aside.
  • Add the remaining oil (no need to clean the pan) and the onions and peppers, cook for 5 minutes over a high heat until they are just starting to blacken at the edges.
  • While these are frying, add the stock cube to the 100ml boiling water and stir until melted.
  • Pour the stock, Worcestershire sauce and some black pepper into the pan and stir everything (it may bubble furiously!) Let it bubble for a minute or too just until the liquid is nearly evaporated (this will depend on how fierce your hob is). Remove from the heat.
  • With the BOTTOMS of the toasted baguettes on a grill safe baking tray, top with the onion mixture, then the steak and finally with the cheese. (Optional: sprinkle with chilli flakes.)
  • Put them under the grill for 3-5 minutes or until the cheese is melted. Add the tops to sandwich together and serve.


Baguettes: The amount of bread you’ll need will obviously depend on how big they are. One large baguette would be fine for 4, or I really like the 2 packs of part bake sourdough baguettes from Aldi.
Steak: I used 2 x 195g sirloin steak packs from Aldi. Any frying steak is fine though. It’s important to slice against the grain of the meat to make the meat tender. (There’s an image in the blog post explaining this.)
Salt: You shouldn’t need any salt as the stock is quite salty but do taste the vegetable mixture before adding to the bread.


Calories: 595kcalCarbohydrates: 67gProtein: 41gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 86mgSodium: 1379mgPotassium: 685mgFiber: 4gSugar: 9gVitamin A: 329IUVitamin C: 27mgCalcium: 337mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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4.70 from 13 votes (6 ratings without comment)

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  1. 2 stars
    Very good sandwich. Only one thing I would change. I would use a natcho cheese sauce instead of the mozzarella other than that really nice

  2. 5 stars
    Another delicious recipe, my sons were very impressed. The steak, cut as recommended, was tender. We served with some Chipotle sauce rather than the chilli flakes and air fried chips. My son said next time he’d like some sliced jalapeños on top of the cheese.
    I haven’t had a failure yet with any of Sarah’s recipes and many are becoming firm family favourites . Thank you for making dinner times easier.

  3. 5 stars
    My family were rendered speechless whilst eating these,I used some portobello mushrooms I had in the fridge along with the onion & peppers & served with a bowl of onion rings & garlic mushrooms .An extremely easy meal that was delicious.My husband ate his sandwich looked at me & said ‘banging’
    So Sarah these are banging!!!!!!!!

  4. 5 stars
    This is one of the simplest tastiest meals I have had in a long time, used brown mushrooms in place of green peppers, and worked a treat. Absolutely delicious.