Philly Cheese Steak Sandwich

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
2 sandwiches
Level:
Easy

Ingredients
  • 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
Directions

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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4.4 56
One word to describe this sandwich..."YUUUUUMMMY"! item not reviewed by moderator and published
Unbelievably bland! Marinate the meat first! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! Sincerely, Canadian Shaker item not reviewed by moderator and published
Absolutley wonderful, but not a surprise with this chef! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Yummy and quick to fix! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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... item not reviewed by moderator and published
Awesome as usual Emeril:) This is very tasty. I grilled the bun a little to make it extra delicious. Chris Darland Talent,OR item not reviewed by moderator and published
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. item not reviewed by moderator and published
Have you ever had a real Philly cheese steak? item not reviewed by moderator and published
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 allrecipes.com item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This recipie is excellent, simple and easy. We loved !!! Deliciosissimo!!! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
So, why do you preheat the oven? item not reviewed by moderator and published
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. item not reviewed by moderator and published
Flavorful and quick to make. Best steak sandwich recipe I have ever come across. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
My local Phiily Cheese Steak establishment, just lost a customer! I'll be making ours from now on. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Recommend grilling the buns to make them crispy and adding a little mayo, which gave mine a perfect tang! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
Have made this twice using provolone cheese and it is oh so good. I don't understand rating the recipe poorly because it wasn't mentioned that you should put the buns in the preheated oven to get them WARM. These are a yummy treat and we will be enjoying them again and again. item not reviewed by moderator and published
What is the oven for? Did I just miss it? I can't seem to find any reason for preheating the oven in this recipe. I hope someone re-writes this recipe or at least corrects it. item not reviewed by moderator and published
I made this and mixed in some pepper corn seasonings was so good.My family can not get enough of it. item not reviewed by moderator and published
So after making this a few times I've learned not to skimp on the quality of meat - the better the meat the better the sandwich will be. It's so pleasing to make and tastes so incredible. Throw some salty fries and an ice cold coke on the side and you're in heaven. As far as Emeril not being able to make a cheesesteake like they do in Philly (a poster a couple down)... I would never want a classic Philly cheesesteak! Fatty meat in a bun, then covered with cheese wiz - NO THANK YOU. You're gonna have to put your cheese wiz on something else "chef" Frank. Emeril, you've done it again - Fabulous! item not reviewed by moderator and published
This sandwich is the BOMB! First time i made it and my family love it! Definitely i will make it again! Thank you Emeril!!!!! item not reviewed by moderator and published
I am about to make this recipe but was confused by the fact that no oil is mentioned in the ingredients and that there was no explanation for preheating the oven to 200?. I will muddle through, but someone should correct these oversights. item not reviewed by moderator and published
No matter where you go, no one does a cheeseteak like here in philly. Emeril-- NEVER USE GREEN PEPPERS. They don't belong on a cheesesteak. Next leave out the garlic. Keep it simple. this was made for the average working man. don't ruin it by adding junk. Meat,salt and pepper cheese and if you want, fried onions. That's it. Chef Frank Suga item not reviewed by moderator and published
I have been looking for a good philly cheese steak recipe and I found this one to be the best! This recipe is very easy and delicious. My picky eater asks for these sandwiches every week. item not reviewed by moderator and published
I really enjoyed this recipe. I marinated my meat in some Worchestershire for an hour before cooking. Love the provolone. Next time will use mushrooms and add some red onion. Delicious!!! item not reviewed by moderator and published
This sandwich was the best i've ever tasted!!! The cheese became so warm and gooey when mixed with the tender steak... MMMMMMMM i could go for another one right now just thinking about it!! item not reviewed by moderator and published
This sandwich is fabulous. I have also made it a little quicker with fresh sliced roast beef and it is just as good! item not reviewed by moderator and published
THIS RECIPE WAS SO EASY TO MAKE AND TOOK HARDLY NO TIME AT ALL. TASTES GREAT! WILL DEFINATLEY DO THIS ONE AGAIN. item not reviewed by moderator and published
This is a much better philly cheesesteak sub than any restaurant around here can offer, that's for sure. So glad to finally realize that I can make make these little darlings at home from now on! Only change we made was to add mushrooms to the mix. Will definitely make again. item not reviewed by moderator and published
delicioso!! item not reviewed by moderator and published
I used a balsamic syrup as a condiment and added garlic to the onion mixture and this sandwich was absolutely fabulous! item not reviewed by moderator and published
I used Provolone AND cheese whiz! Heated the bread in the skillet after the veggies cooked, so no oven. YUMMMM! item not reviewed by moderator and published
Philly cheese steaks are the best!.. This is a true Philadephia recipe just like the kind you would get at Pat's King of steaks in Philly item not reviewed by moderator and published
I loved this receipe so much! It was so easy to make and they turned out fabulous! My husband even enjoyed them and I even alternated the following week with chicken breast instead of the red meat and those were equally as good! I would reccommend these to anyone in a heartbeat! item not reviewed by moderator and published
I was really excited about trying this recipe after seeing Emeril cook this on his show. From start to finish, the meal was very easy and very very good to eat!!! Thanks Shawn item not reviewed by moderator and published
Great.!!!!!!!!!!!!!! item not reviewed by moderator and published
it was easy and great tasting i cant believe i made it that easy and it tasted so great item not reviewed by moderator and published
Recipe doesn't say for what we're preheating the oven to 200 degrees; I don't see that anything goes into an oven at all. Maybe to warm the bread? item not reviewed by moderator and published
The recipe is very easy, but the directions are sort of off. You need to add more cheese than the recipe calls for. After I cooked the steak and added the veggies I scooped the meat mixture into the bun. In another bowl, I mixed the cheese, shreeded with an egg and a tbsp on milk and put it on top of the bin. I broiled it in the oven until slightly browned and goey. item not reviewed by moderator and published
easy to make, great to eat. i added a bit more cheese than the recipe called for. item not reviewed by moderator and published
Easy! item not reviewed by moderator and published
Is very easy to make and has an excellent taste. I use more cheese then called for and would recomend you do to. item not reviewed by moderator and published

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