Philly Cheesesteaks

Okay, so I just checked out my Archives page and noticed I have been blogging for 5 months! Can you believe it? It’s amazing how fast those months went by and how much I’ve learned so far.

Philly Cheesesteaks recipe and images by Lacey Baier, a sweet pea chef

Anyways, if you’ve been with me since the beginning, hopefully you have found some tasty recipes.  I hope you have also seen I’m all about easy, quality recipes that taste delicious.

Philly Cheesesteaks recipe and images by Lacey Baier, a sweet pea chef
Philly Cheesesteaks recipe and images by Lacey Baier, a sweet pea chef
Philly Cheesesteaks recipe and images by Lacey Baier, a sweet pea chef
Philly Cheesesteaks recipe and images by Lacey Baier, a sweet pea chef

Well, this recipe definitely fits into that category.  This tasty Philly Cheesesteaks recipe can easily be a weeknight dinner.

Now, you may be thinking the mushrooms are kind of a weird addition in Philly Cheesesteaks.   I originally added mushrooms for Dustin since he doesn’t like bell peppers.  I would make him his own in a separate skillet and add the bell peppers into my skillet.  I know, I know…I’m an awesome wife.  Heehee.

Philly Cheesesteaks recipe and images by Lacey Baier, a sweet pea chef
Philly Cheesesteaks recipe and images by Lacey Baier, a sweet pea chef
Philly Cheesesteaks recipe and images by Lacey Baier, a sweet pea chef

But, then I realized Dustin was having all the fun with the sauteed mushrooms in his sandwich cuz they were super yummy.  So, I started to add the mushrooms to the whole shebang in my skillet and the rest is history.

I highly recommend these sandwiches.  Make sure to get good quality rolls because they will enhance the sandwich.  If I could have found Kaiser rolls anywhere in San Diego (what the heck, by the way?), I would have totally used them.  But, these rolls sufficed.

Philly Cheesesteaks recipe and images by Lacey Baier, a sweet pea chef

A word about the sliced rib-eye.  You will need to ask your butcher if he (or she) can shave some boneless rib-eye for you.  Some (ok, many) butchers will look at you like you’re crazy.  Just tell them you’re making Philly Cheesesteaks and they will usually understand.  If not, maybe you should spend your money elsewhere.  Just saying.  Now, if you find a butcher who gets excited when you ask him or her how thinly he or she can shave some rib-eye, then you’ve found yourself a keeper!

Philly Cheesesteaks

makes 6 sandwiches

1 tbsp. olive oil
1 white onion, thinly sliced
1 green bell pepper, thinly sliced
8 large cremini mushrooms, thinly sliced
2 cloves garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
3/4 pound rib-eye steak, thinly shaved or sliced between 1/8-inch – 1/16-inch
6 slices (approximately 1/3 pound) provolone cheese, each cut in half
6 sandwich rolls or Kaiser buns, split mostly in half


Add oil to a large skillet over medium-high heat. When hot, add onions, mushrooms and bell peppers.  Cook, stirring frequently, until caramelized (about 8 minutes). Add the garlic, salt, pepper and Worcestershire sauce and cook for another minute until garlic becomes fragrant and evenly distributed. Push mixture to one side of the skillet.

Add the rib-eye to the empty side of the skillet, breaking up into small pieces with your spatula. Cook until well browned, about 2-3 minutes. Combine meat with vegetable mixture and remove from heat.

Divide steak mixture evenly on the buns. Top with sliced provolone. 



As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!


Stay up to date with ASPC and get a free copy of my ebook Favorite Recipes From A Sweet Pea Chef
About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

25 comments… add one

  1. Samantha @ The Savvy Soybean September 13, 2010, 11:31 am

    Oh, Philly cheesesteaks… growing up 5 minutes from Philadelphia I always stopped by Pat’s (never Gino’s haha) with my friends. Being vegetarian, I make substitutions now… but those were some yummy cheesesteaks!! Yours looks super yummy as well.


    1. lacey - a sweet pea chef September 13, 2010, 1:14 pm

      Hey Samantha! That’s funny ‘cuz I’ve never had a “true” Philly Cheesesteak! This is my total California rendition. Heehee. I bet this sandwich would still be great without the meat, too. Maybe even add some large portabello slices. Sounds good to me! If you do try it, I’d love to know what you think. Thanks for sharing!

  2. dixie caviar September 13, 2010, 8:28 pm

    Congrats on five months!! Keep it up!

  3. Dustin Baier September 13, 2010, 8:35 pm

    I have to say that this is one of my favorites. You cook awesome food I am so glad to be married to you!

    1. lacey - a sweet pea chef September 13, 2010, 8:38 pm

      Hey there, Dustin! Thanks so much, I feel the same way…and I’m glad you like my food (heehee).

  4. Juliana September 14, 2010, 12:42 pm

    Oh! What a yummie sandwich…love it with lots and lots of peppers and mushrooms. Great photos!

  5. Samuel September 14, 2010, 4:11 pm

    Lol haha! Mr and Mrs Steven, keep rocking lol haha. Too bad i don’t know how to cook! Arggh… I guess i need to marry a female blogger so that she can be cooking for me and we will be rocking like you guys! Lol hahaha take care.

    1. lacey - a sweet pea chef September 14, 2010, 8:02 pm

      Hi Samuel! Yes, it is very nice that Dustin and I both share common interests. Thanks for stopping by!

  6. Bill September 15, 2010, 1:30 pm

    I just have to do it. You can call this a cheesesteak, but not a Philly cheesesteak. A Philly steak would never, ever, never, ever, never have green peppers on it.

    1. lacey - a sweet pea chef September 15, 2010, 8:49 pm

      Hi Bill! It’s funny that you mention that because I looked into it and found all sorts of different examples of what an actual “Philly Cheesesteak” is. Mine is probably not a “real” Philly Cheesesteak, since a real Philly Cheesesteak doesn’t have mushrooms and may or may not have cheese. Interestingly enough, depending on what time-frame you’re looking at, the type of cheese even changes. Crazy how so many people can have such different (strong) interpretations of a sandwich, huh? Thanks for sharing. One day, I’d love to try one out in Philly!

  7. Sophia September 16, 2010, 9:35 pm

    I’m sure the cheesesteaks were delicious! For me, it’s more about the insides, not the roll! It looks so yummmmy!

  8. Debby September 16, 2010, 11:44 pm

    I’ve always wanted to try them…it looks delicious , thanks for the recipe :)

  9. Barbi January 4, 2011, 12:12 pm

    I printed the recipe when you first posted, but finally made them last night. DELICIOUS!!! We will be making this sandwich over and over again. Thanks! :)

    1. lacey - a sweet pea chef January 4, 2011, 10:13 pm

      Yay, Barbi! I’m so glad you enjoyed them and will make them again. Thanks for sharing!

  10. sally July 28, 2012, 9:18 am

    Can I freeze the mix in the freezer and use it over a period of one month?

    1. lacey - a sweet pea chef July 28, 2012, 12:22 pm

      I think that would be fine. Just make sure to separate it for whatever amount you’ll need so as not to keep defrosting and refreezing.

  11. Sarah December 31, 2012, 10:55 pm

    Just recently had the pleasure of tasting both Gino’s and Pat’s real Philly cheese steak, both by their own rights were off the hook! Will definitely go back for some more. Yes, they don’t use peppers in their cheese steaks, nor mushrooms, who cares?! These two products juices up home made Philly cheese and steak sandwhiches. I will definitely be making this in the new year.

  12. Sue March 22, 2014, 9:26 pm

    I made this tonight and everyone loved it. I had thinly sliced pepperoncinis for a little zing.

    1. Lacey Baier March 23, 2014, 9:08 pm

      Hi Sue! I love the idea of adding some peperoncinis — thanks for sharing :)


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