Cheese Steak Sandwich

This Cheese Steak Sandwich is my version of a Philly Cheese Steak.  Yes.   Good.  Damn Good.   One of the Loon’s all-time favorites. We are publishing this during our trip through Southern France. Naturally, Philly Cheese comes to mind!

Another awesome recipe to try is our Best-Ever Chili Cheese DogsIncredible Chili Cheese Dogs!

Cheese Steak Sandwich

This cheese steak 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: 368kcal


  • 1 onion chopped
  • 2 tbsp olive oil
  • 1 1/2 lbs thinly shaved sirloin
  • Onion salt about 1/2 teaspoon, or to taste
  • Black pepper to taste
  • Provolone cheese about 8 slices
  • Bread heros
  • Mayo 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: 368kcal
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  • 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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