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Chrissy's Style Philly Cheese-Steak Sandwichs

According to Philadelphia's official tourism site, Pat Olivieri invented the Cheesesteak in the early 1930's. Olivieri was a hot dog vendor in south philly who, as the story goes, decided to grill some beef from the butcher and put it on an Italian roll for their own lunch. A cab driver caught a whiff of the aroma wafting in the air and asked for one too. The rest is history. 

Everyone has their own style of making their version of the Philly Cheese-Steak! Everywhere you go it is a little different, from some having grilled onions, peppers, and mushrooms, types of rolls, or cheese wiz, provolone, or american cheese, to the kind of meat, I have seen it with rib-eye, skirt steak, steak-ums, and just about every kind of cut. The trick is to get the meat as thin as you can cutting AGAINST the grain of the meat so it doesn't fall apart. one thing is certain to me A Philly cheese-steak is a good sandwich.


  • 2 lbs beef (I like ribeye or skirt steak for a quick easy version 2 boxes steak-umms pre sliced paper thin in a box. Remove wax paper between slices and cut into stack into pile and cut into strips while frozen) 
  • Your choice of cheese (Cheesewiz, Provalone, American, Cheddar Etc.)
  • 4 cups sliced raw mushrooms (I like baby bellas)
  • 1 yellow bell pepper (regular green bell peppers work too) 
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 chopped small sweet white onion
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon ground black or white pepper
  • 4 teaspoons Worcestershire sauce
  • 1/4 cup water
  • 1/4 cup red wine
  • 4 Soft Italian Style Rolls or Hoagie
I like to garnish mine with peperoncini slices and a fresh slice of tomato since I am a huge tomato fan. 


I start by using cast iron skillet on high heat and drizzling olive oil and 1 teaspoon of butter into the skillet. Add your mushrooms, onion, garlic, salt and pepper, & Worcestershire sauce. Saute 4 minutes then add your water and cover. 

Next place your mushroom mixture in a bowl cover and set aside. Next in same pan saute your chopped bell peppers in one teaspoon butter until tender. 

When done place your peppers in a separate bowl and cover. 

While your cooking your mushrooms and bell peppers start preparing and slicing thin AGAINST the grain of the meat your steak pieces, and get it ready to toss them into the hot pan. I use an iron skillet because I do not have a meat slicer or flat top in my house, the way that they are supposed to be made so they are tender. So I use a fillet knife and a hot seasoned iron skillet to get a similar outcome. Once you toss your steak into the pan add your red wine and sear your meat hot and fast. Right before you remove your meat from the heat add your last teaspoon of butter and mix it into the meat mixture giving it that last tenderizing flavor. 

Once your meat is cooked start layering your sandwich with your favorite combo onto your Italian Roll. Mine favorite way is to microwave (with out the lid) your Cheese wiz for 10 - 20 seconds, then spread your cheese wiz on one side of the bread. Best foods mayo is also good on this sandwich as an alternative. 

Next I place a layer of your steak. 

OHHH YEAH~  now layer your vegetables of your choice. I like it all mushrooms, onions, & peppers. By the way if you are like me and like all of it you can cook it in one pan. I cook it in separate pans since my family has different tastes and likes. This way everyone gets it their own special way. 

Lastly I add my provolone cheese and toss it in the microwave for 25 seconds. Then serve and indulge! 

Oh Yeah! Prepare for food coma!  

Ideas to try...garnish... with fresh tomatoes, peperoncini peppers, serve with fries or chips!

This is also good in a pita pocket or wrapped in a tortilla as an alternative to bread. 

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