Philly Cheese Steak Sandwich

Total Time:
20 min
10 min
10 min

2 sandwiches

  • 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
  • 1 white onion, thinly sliced
  • 1/2 large green bell pepper, thinly sliced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pound rib-eye steak, very very thinly shaved or sliced
  • 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
  • Ketchup, optional topping
  • Italian pickled peppers, accompaniment

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

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    56 Reviews
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    One word to describe this sandwich..."YUUUUUMMMY"!
    Unbelievably bland! Marinate the meat first!
    Update: Our culinary team has removed the step to preheat oven as it is not used in this recipe. We apologize for the confusion. 
    Admin Customer Service
    Very easy - 5 out of 5.  
    I recommend doubling this recipe and taking this to work and warming in a toaster oven (preferred, or microwave: leftovers are delicious! 
    Canadian Shaker
    Absolutley wonderful, but not a surprise with this chef!
    Delicious! We're making this for our football party in September. I've done a lot of research about how this sandwich came about, the restaurant is still open in South Philly. Cheese wasn't added to this sandwich until about the 1950's, and you have to request it as a topping in the original restaurant(Cheese Whiz, Provolone or American! Amazing sandwich, with awesome history.
    Anyone else find it a bit disturbing that Emeril suggests using melted cheese whiz? I thought he was a chef?!?! I used mature English Cheddar and it was delicious...and hopefully contained less preservatives than areosol cheese!
    We love this recipe! Make it at least once a month. We add The Keg steak seasoning with the steak as it sautes and top it off with banana peppers! Better than any philly cheese steak we have ever had at a restaurant!
    Yummy and quick to fix!
    Thanks, yum! Great tips and easy recipe to follow! Use this as a guide and make it yours depending on what the family likes..I added small mushrooms and buttered them in butter. I also used a large sourdough bread that was a little over a buck , can't beat that! cut the roll in half, add all the cooked-grilled items inside the sub, put it in the 200 degree pre-heated oven and let the cheese melt all over the meat, etc...and easy to make.
    this was great. i toasted sub rolls and then melted the provolone on the buns under the broiler instead of adding it into the meat... put the steak (the only things i added here were some brown sugar and paprika to the meat with salt and pepper), onions and peppers on top and it was a hit. i also sliced up some jalepenos and sauteed them to add in for a kick. yum!
    it is ok but i would not call it a philly cheese steak. ain't nothing like the real thing. lived there for many years. i would call it emerils version of a steak sandwich.
    This is a nice simple recipe to make on a night when you have other things going on and you want to avoid going out. I am sure we are going to make this again. 
    The oven is to toast the buns so that it does not make the sandwich cold...
    Awesome as usual Emeril:) This is very tasty. I grilled the bun a little to make it extra delicious.

    Chris Darland
    I made this a month ago and my husband asked for it tonite New Years Eve!
    I used McCormicks Monterey Steak seasoning on the meat befoe cooking it.
    Maybe thats what made the difference.
    My husband said it was one of the best sandwiches he had.
    I also cook the onions till they carmelize, and add lots of garlic.
    Did 1/2 white American and Provolone.
    American is salty.
    Can't imagine how this is bland unless you don't season the meat.
    I use that seasoning on hamburgers, and all steaks I grill.
    Have you ever had a real Philly cheese steak?
    All the reviews gave this recipe 5 stars, so I tired it. It was the worst! So boring will never do again and the directions were not complete. I will stick to
    Ok. I am starting this review off by saying that the end product does not disappoint. It is really good. The onions, green peppers, and garlic melt in your mouth. Provolone cheese is stringielishious. A great Kiser roll tasts great. And the meat needs to be of good quality.

    Now for the recipe has some holes:

    1. The beginning of the recipe says to use oil. But the ingredients does not list the quantity. I used 3 Tablespoons.

    2. The recipe says to cook the meat next to the veggies. But if you do not pre-cook the meat, then it will not get done. Also, be warned that carmelizing onions is tricky. It must be done on a low heat. But if you put the meat next to the veggies and expect it to cook on a medium high heat, then the carmelization will move quickly and might burn.

    3. Ok...Finally, the beginning of the recipe says to pre-heat to cook the oven. It doesn't say what to use the oven for. This confuses me. For me, I used the to pre-cook the buns. It turned out great. I also used the oven to pre-cook the meat.

    But, again, the end product is great!
    Having spent a fair amount of time in Philadelphia and samples many cheese steaks in that time this was as good or better then any that I have tried. The rib eye was an excellent choice. This was FANTASTIC.
    This recipie is excellent, simple and easy. We loved !!! Deliciosissimo!!!
    This is so good! Rib-eye makes it de-lish - and the meat cooks quickly! My whole family loved it. I put my oven on broil and toasted the cut side of the buns and also melted the cheese that way. I had to make the peppers and onions separate from the meat since I have a picky eater. So I took the toasted buns, added the meat with or without peppers/onions, topped with sliced cheese and popped back under the broiler for a bit to melt the cheese. Salad on the side - Yummy!!!
    So, why do you preheat the oven?
    I have not tried this recipe, but I can testify that rib eye steak is the reason this is soooo good. I know people that would say, "What? you used a rib eye??" Let me tell you, it makes all the difference. What I do is buy one or two extra steaks. I do the traditional grilling of steak with friends and then use the extra and any left over to thinly slice and chop to make the sandwich. The next import thing is the roll. Don't waste your time with mass produced bread. Nothing beats an Italian long roll. And Cheese Wiz? Some may like it, but to me and friends, it imparts a "fake" or processed flavor. Provolone is the way to go. But hey, to each their own in the world of food.

    Happy cooking.
    Flavorful and quick to make. Best steak sandwich recipe I have ever come across.
    it is a great sandwich, and as usual Emeril ups the quality. if you toast the buns then you are in heaven - and if you put the steak in the freezer slicing it thin is no problem. Put those philly boys out of business - make your own! provolone or white american you've got a great sandwich.

    throw in jalapenos and you've got a texas kick that would turn those philly boys into real men!

    thanks emeril!
    What a great recipe! Thanks, Emeril! Our whole family enjoyed this and we will be making the recipe again - very soon! We doubled th recipe for our family of 5 and there was plenty! We also used provolone cheese - so great when it melts!! Try this tonight!
    My local Phiily Cheese Steak establishment, just lost a customer! I'll be making ours from now on.
    This is probably one of the best, simplest recipes for the Philly Cheese Steak that I've found, and I really loved it. I cooked it with both the Provolone and the American just to test both cheeses (I will not eat easy cheese, knowingly, haha). I found a small tip. If you cook with the provolone, you may want to lightly salt the meat and cheese on the sandwich after cooking, I found it to be a little bland without the added salt. If you cooked with the American cheese, you're good, the cheese is practically 90% sodium anyways, haha. I rated this a 4/5 as I loved it, but I think it needed something more. I did add a bit of veganaise (a mayo substitute, veggie spread, which is awesome btw) to the sandwich after trying them. I noticed an increase in flavor but it still wasn't enough to push it over the edge to 5/5 status. I'm working on a "secret sauce" to compliment the sandwich. If I perfect it, I'll post the recipe here in case you feel the way I do.
    Recommend grilling the buns to make them crispy and adding a little mayo, which gave mine a perfect tang!
    This sandwich was absolutely wonderful! This receipe was very easy! I agree that the better the cut of steak the better the sandwich. I chose a lean ribeye, and asked the butcher to slice it for me. I did vary slightly from the recipe...I marinated the steak in a mixture of Dale's Steak Seasoning sauce, worchestershire sauce, garlic powder, and onion powder. It was phenomenal!!!
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