Cheesesteak Sandwich

If the Loon was forced to pick his all-time favorite sandwich in the entire world, this would be what he would pick.

This is our version of the Philadelphia classic sandwich. Ask your butcher to shave some good-quality sirloin and the rest is a snap. Find some good hoagie bread, grab some provolone cheese, and a little chopped onion and you’ll have the real deal on your hands. Wit cheese (that’s Philly for, ‘with cheese?’)…go with melted Cheese Wiz. Or how we like it, with homemade mayonnaise. So crazy delicious!

A cheese steak sandwich that has been cut in half and sitting on a cutting board next to a basket lined with a blue checkered napkin.


This sandwich is really easier to prepare than you might think. Interested in learning more about the origins of the iconic Philly Cheesesteak? Click here for the details.

As mentioned, you’ll need a thinly sliced sirloin for the meat.

You can often find this in the packaged meat section of your supermarket, but, we recommend asking your favorite butcher to slice you about 1 lb of good-quality sirloin.

Thinly sliced sirloin steak sitting on a wooden cutting board.

Sauté one chopped onion in some butter until softened and fragrant.

If desired, throw in a little minced garlic once the onion is nicely sautéed.

This is the base of that wonderful Philly Cheesesteak Sandwich taste.

A large black skillet filled with chopped onions that are being sautéed.


Now, it’s time to cook the shaved sirloin.

Simply add it in with the onions and cook until just browned.

Don’t overcook the meat, otherwise, it will become dried out. Salt and pepper to your own liking.

A large black skillet filled with shaved sirloin and onions that have been sautéed and fully cooked.

We’re getting close folks!

Open up your hoagie and place the provolone cheese on the inside buns.

Bake, or toast, in the oven until the cheese has melted and the edges are nice and toasty.

A hoagie bun that has been split down the middle and topped with Provolone cheese and baked until the cheese has melted and the edges are browned and toasty.


Now, all that’s left is to pile the cooked meat on top of the toasted bread.

You can certainly add melted cheese (aka Cheeze Wiz) and/or homemade mayonnaise at this point.

And usually, another good sprinkle of salt is nice at this point, too.

A hoagie bun that is opened with melted cheese and cooked shaved sirloin piled on top.

Ready to make the best Cheesesteak Sandwich this side of Philadelphia, PA? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

A cheese steak sandwich that has been cut in half and sitting on a cutting board next to a basket lined with a blue checkered napkin.

Cheesesteak Sandwich

This cheesesteak sandwich is our version of a Philly Cheese Steak. Amazing! Have your butcher shave a sirloin steak as thin as it gets. Mmmm.
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Course: Sandwich
Cuisine: Lunch
Keyword: Philly Steak Sandwich
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 597kcal


  • 1 onion chopped
  • 2 tbsp olive oil
  • lbs sirloin thinly shave
  • ½ tsp onion salt
  • ¼ tsp black pepper freshly ground
  • 8 oz Provolone cheese sliced
  • 4 hoagie rolls
  • ¼ cup mayonnaise for condiment (optional)


  • Heat the oil in a skillet
  • Cook the onion, until soft and translucent
  • Add the beef. Cook, until just cooked through.
  • Salt and pepper, to taste.
  • Toast the open hero bread under the broiler for about 45 seconds.
  • Add the cheese slices.
  • Pile the meat on top.
  • Add a little mayo, if you like, on the bread...slip it under the meat.


Calories: 597kcal | Carbohydrates: 4g | Protein: 52g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 974mg | Potassium: 700mg | Fiber: 1g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 483mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!



  • Finally someone who knows a what a real Cheesesteak is! I am from Reading, PA and I use land o lakes American cheese because it blends so wellness with the steak and a good tomato sauce on top. The thin sliced sirloin is the only true way to really enjoy a cheesesteak . Thank you, a lot do not get what a really good Cheesesteak is.

  • You are WHERE????? So, when we were in Philadelphia last the big question was Is “Jim’s Philly Cheesesteak or Pat’s Philly Cheesesteak better? They’re like close to one another in proximity. So, we walked over and one night sampled one then a few nights later the other one. Ah, heck I don’t know, they were both scrumptious. Some food critic I’d make, NOT! Cheryl

    • Hi Cheryl! We’ve been on vacation in the south of France for the last two weeks…Ooh La La! Collecting a lot of new recipes for the blog!

      It’s hard for us to tell the difference as well between the two…that’s why we started making our own!

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