Philly Cheesesteak with Cherry Pepper Mayo

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A Philly Cheesesteak is one of those sandwiches that hits all the right notes—juicy, flavorful beef, gooey melted cheese, and perfectly toasted bread. It’s simple but satisfying, and when done right, it's hard to beat.

I remember vividly being in Philly for one of my book tours and falling into LOVE with many Philly Cheesesteaks. Seeing as how sports season is upon us... we're bringing it to WGC! Whether you’re whipping these up for a game day or just craving some comfort food, this sandwich delivers every time.

A rectangular dish with three philly cheesesteaks, along with a small bowl of cherry pepper mayonnaise, one cheesesteak served in a plate with potato chips and a couple beverages.


 

Why I Love This Recipe

What's not to love about a Philly Cheesesteak? It's mega hearty, a truly no-fuss sandwich and it brings together tender, flavorful beef, gooey melted cheese, and soft, toasted bread. WHAT IS NOT TO LOVE!

The simplicity is part of its charm—just a handful of ingredients, but each one plays its part perfectly. The beef is juicy, the cheese is melty, and the onions add a touch of sweetness and texture. Plus this Philly Cheesesteak has a cherry pepper mayonnaise that is TO DIE FOR. It’s comforting, filling, and feels like the ultimate indulgence, especially when you get that perfect bite with a little bit of everything!

A close up shot of a rectangular dish with three philly cheesesteaks, along with a small bowl of cherry pepper mayonnaise.

Ingredients & Substitutions

Mise en place of all ingredients to make philly cheesesteak.
  • Hoagie Rolls
  • Unsalted Butter
  • Ribeye Steak
  • Garlic
  • Kosher Salt
  • Black Pepper freshly cracked
  • Olive Oil
  • Yellow Onions
  • Provolone Cheese 
  • Hot Cherry Peppers
  • Mayonnaise

*Full ingredient list with measurements below in the recipe card

How to Make Philly Cheesesteak

A small mixing bowl with mayonnaise and cut up cherry peppers.

Step 1: For the cherry pepper mayonnaise: Combine all ingredients in a small bowl and stir to combine. It will keep in the refrigerator for a week.

A baking sheet wrapped with foil cut lengthwise, with butter spread on them and placed open-faced, butter side up ready to be toasted.

Step 2: Preheat the oven to 425°F. Line a baking sheet with foil and set aside. Slather the hoagie rolls with butter and place them open-faced, buttered side up, on the baking sheet until ready to toast.

A mixing bowl with thinly sliced steak, sprinkled with garlic, salt and pepper.

Step 3: In a bowl, toss the sliced steak with garlic, salt, and pepper. Heat the oil in a large non-stick skillet over high heat. Once the pan is hot, add the beef in a single layer. This will need to be done in batches to avoid steaming the meat—you want it to brown.

A skillet with some oil and thinly sliced steak being cooked in small batches in a single layer to avoid steaming.

Step 4: Cook the beef for about 2 minutes, then toss and continue cooking for an additional 2 minutes. Remove the beef from the pan to a plate and repeat with the remaining beef, adding more oil if needed.

A rectangular dish with cooked steak, along with onions being cooked in the skillet.

Step 5: Once the beef is cooked, reduce the heat to medium-high and add the onions to the pan. Cook, stirring and scraping up any browned bits from the steak, until the onions are lightly browned and soft, about 5-7 minutes. Season with salt and pepper.

A skillet with cooked onions and steak, spread in a flat layer and topped with provolone cheese slices to let the cheese melt.

Step 6: Once the onions are cooked, add the beef back to the pan and stir to combine. Flatten the mixture in the pan, place the provolone over the beef, cover with a lid, and turn off the heat to let the cheese melt.

A skillet with cooked onions and steak with melted cheese on top, along with a baking sheet of toasted hoagie rolls with cherry pepper mayonnaise spread on them.

Step 7: Pop the hoagie rolls into the preheated oven and bake until toasted, about 5 minutes. Remove from the oven and set aside to cool slightly. Spread the cherry pepper mayonnaise on the toasted rolls.

A plate with a philly cheesesteak.

Step 8: When ready to serve, scoop the Philly Cheesesteak mixture into the toasted rolls and serve hot.

How to Store Philly Cheesesteak

These are best assembled fresh. You can cook the beef and onions and store them for up to 3-4 days in an airtight container. You can also freeze it for up to 3 months. The cherry pepper mayo lasts for a week in the fridge. When its time to eat, warm up the beef, add the cheese, and warm up the hoagies as mentioned in the recipe.

A close up shot of a philly cheesesteak served in a plate with potato chips and a beverage.

Tips & Tricks

Choose the right cut of beef: Traditional cheesesteaks use ribeye, known for its tenderness and flavor. You can also use sirloin, but ribeye gives the best result. Make sure it's thinly sliced—partially freezing the meat before slicing makes this easier.

Slice the beef thin: For tender bites, slice the beef very thinly against the grain. If you buy pre-sliced beef, ask for deli-sliced or shaved steak to get that classic texture.

Season simply: Salt and pepper are all you need for seasoning. The beef's flavor should shine through, and too many spices can overpower the simplicity of a cheesesteak.

Cook in batches: Avoid overcrowding the pan to prevent steaming the meat. You want the beef to brown nicely, so cook it in batches if necessary to get that proper sear.

Sauté the onions perfectly: Thinly sliced onions should be cooked until soft and lightly caramelized. They add sweetness and depth to the sandwich. Cook them in the same pan as the beef to absorb all those flavors.

Use the right cheese: The classic cheese for a Philly Cheesesteak is provolone. Provolone provides a milder, creamy flavor.

Melt the cheese properly: After cooking the beef and onions, melt the cheese directly on top of the mixture. Cover the pan briefly to trap steam and let the cheese melt evenly into the meat.

A rectangular dish with three philly cheesesteaks, along with a small bowl of cherry pepper mayonnaise, one cheesesteak served in a plate with potato chips and a couple beverages.

FAQs

What is a Philly Cheesesteak?

A Philly cheesesteak is a sandwich made with thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.

What kind of beef is best for a Philly cheesesteak?

The classic choice is thinly sliced ribeye steak. It’s tender and has a great balance of fat and flavor. You can also use sirloin, but ribeye is the go-to for that authentic taste.

How do you get the meat thin enough for a Philly cheesesteak?

To make slicing easier, partially freeze the beef for about 30-40 minutes before slicing. This firms up the meat and makes it easier to cut into thin, even slices.

Can I make a Philly cheesesteak ahead of time?

Philly cheesesteaks are best served fresh, but you can prep ingredients (like slicing the beef and onions) in advance. Avoid assembling the sandwich until you're ready to eat, to prevent the bread from becoming soggy.

Similar Recipes

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Philly Cheesesteak with Cherry Pepper Mayo

Author: Gaby Dalkin
5 from 3 votes
A Philly cheesesteak is one of those sandwiches that hits all the right notes—juicy, flavorful beef, gooey melted cheese, and perfectly toasted bread. It’s simple but satisfying, and when done right, it's hard to beat. Whether you’re whipping these up for a game day or just craving some comfort food, this sandwich delivers every time.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 4 people

Ingredients
  

  • 4 hoagie rolls split ¾ of the way through
  • 4 tablespoon butter at room temperature
  • 1.5 pounds ribeye steak excess fat trimmed and thinly sliced (* freeze the steak for about 45 minutes so you can slice the steak super thin) 
  • 1 clove garlic grated
  • 1.5 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion thinly sliced
  • 8 sliced provolone cheese

For the Cherry Pepper Mayo

  • ¼ cup jarred hot cherry peppers chopped
  • 1 teaspoon brine from the cherry pepper jar
  • ½ clove garlic grated
  • ½ cup mayonnaise

Instructions
 

  • For the cherry pepper mayonnaise: Combine all ingredients in a small bowl and stir to combine. It will keep in the refrigerator for a week.
  • Preheat the oven to 425°F. Line a baking sheet with foil and set aside. Slather the hoagie rolls with butter and place them open-faced, buttered side up, on the baking sheet until ready to toast.
  • In a bowl, toss the sliced steak with garlic, salt, and pepper.
  • Heat the oil in a large non-stick skillet over high heat. Once the pan is hot, add the beef in a single layer. This will need to be done in batches to avoid steaming the meat—you want it to brown. Cook the beef for about 2 minutes, then toss and continue cooking for an additional 2 minutes. Remove the beef from the pan to a plate and repeat with the remaining beef, adding more oil if needed.
  • Once the beef is cooked, reduce the heat to medium-high and add the onions to the pan. Cook, stirring and scraping up any browned bits from the steak, until the onions are lightly browned and soft, about 5-7 minutes. Season with salt and pepper.
  • Pop the hoagie rolls into the preheated oven and bake until toasted, about 5 minutes. Remove from the oven and set aside to cool slightly. Spread the cherry pepper mayonnaise on the toasted rolls.
  • Once the onions are cooked, add the beef back to the pan and stir to combine. Flatten the mixture in the pan, place the provolone over the beef, cover with a lid, and turn off the heat to let the cheese melt.
  • When ready to serve, scoop the cheesesteak mixture into the toasted rolls and serve hot.

Nutrition Information

Calories: 851kcal | Carbohydrates: 26g | Protein: 40g | Fat: 66g | Saturated Fat: 23g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1636mg | Potassium: 568mg | Fiber: 2g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 5mg
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4 Comments

5 from 3 votes

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