A proper Philly cheesesteak is hard to make at home, as you need a professional meat slicer and a very hot flat top grill. But with this baked slider method, your average home cook can achieve something very close to the original. Plus, the small rolls make me feel like a big man. Speaking of feeling like a giant, football season is upon us, and I can't think of a better sandwich to make for your buddies coming over to watch the game! Garnish with chives.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium-high heat. Season steak generously with salt, black pepper, and cayenne. Sear steaks for 5 to 6 minutes. Flip; add diced onions to the sides. Cook until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under the steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks to a plate.

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  • Preheat the oven to 425 degrees F (220 degrees C).

  • Place rolls on a baking pan lined with foil. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling.

  • Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add the sauteed onions and accumulated juices. Toss in pickled peppers, cream cheese, 1 1/2 cups provolone, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix until thoroughly combined. Taste and season with salt as needed. Spoon filling into the rolls and top with remaining provolone cheese.

  • Bake in the preheated oven until cheese is melted and edges of the rolls are starting to brown, about 15 minutes.

Chef's Notes:

I love the combo of provolone and cream cheese here, but if you're a Cheese Whiz head, you can easily switch in some mild orange cheddar, and you'll swear you're at Pat's.

Tips

This will work with any mini sandwich rolls, or crusty unsweetened dinner rolls, you prefer.

Editor's Note:

Nutrition data for this recipe includes the full amount of bread. The actual amount of bread consumed will vary.

Nutrition Facts

297.6 calories; 18.3 g protein; 11.2 g carbohydrates; 63 mg cholesterol; 629.8 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2019
Thank you Chef John! This was a great success tripled the recipe. Made 36 sandwiches for a gathering of friends. Nothing but compliments and directions to the Allrecipes website. Cooked the meat and onions the night before. Also prepared the bread. Brought the mixture to room temperature before adding the remaining ingredients the next morning. Prepared the sandwiches before the guests arrived covering with plastic wrap and refrigerating. Judged when we may like to eat slipped away and preheated the oven. With short baking time everyone was able to enjoy a warm sandwich. Read More
(4)

Most helpful critical review

Rating: 2 stars
05/17/2020
Sorry, this didn’t come out anything like a Philly cheesesteak. I’ve gone through the recipe and followed it to a tee. When we ate it, it tasted heavily of cream cheese. Maybe a sharper cheese to mask-don’t know but we couldn’t finish it. I love cheesesteaks. Lived outside of Philly for 8 years and this is a miss in my opinion. Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/19/2019
Thank you Chef John! This was a great success tripled the recipe. Made 36 sandwiches for a gathering of friends. Nothing but compliments and directions to the Allrecipes website. Cooked the meat and onions the night before. Also prepared the bread. Brought the mixture to room temperature before adding the remaining ingredients the next morning. Prepared the sandwiches before the guests arrived covering with plastic wrap and refrigerating. Judged when we may like to eat slipped away and preheated the oven. With short baking time everyone was able to enjoy a warm sandwich. Read More
(4)
Rating: 5 stars
11/19/2019
Thank you Chef John! This was a great success tripled the recipe. Made 36 sandwiches for a gathering of friends. Nothing but compliments and directions to the Allrecipes website. Cooked the meat and onions the night before. Also prepared the bread. Brought the mixture to room temperature before adding the remaining ingredients the next morning. Prepared the sandwiches before the guests arrived covering with plastic wrap and refrigerating. Judged when we may like to eat slipped away and preheated the oven. With short baking time everyone was able to enjoy a warm sandwich. Read More
(4)
Rating: 5 stars
01/05/2020
I had most of the ingredients for this leftover in the fridge. Threw it together quickly and topped some toasted sourdough bread with the meat mixture. Covered that with cheese and melted it in the oven. DELISH!! Hubs and kiddos loved every bite. Thanks Chef John!! Read More
(1)
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Rating: 5 stars
06/05/2020
These are great and easy to make! Read More
Rating: 5 stars
09/09/2019
Excellent! It was hard for me to find the perfect sized rolls but used Costco mini dinner rolls and it came out great! Read More
Rating: 5 stars
12/04/2019
I liked this recipe before I even made it. That s a good start! Unfortunately I used a too strong provolone (Belgiosio). The provolone overwhelmed the ol taste buds. I will make again soon with a mild or medium cheddar. I did substitute with ciabatta rolls. Kudos! Read More
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Rating: 5 stars
10/27/2019
Awesome my hubby said it was the best home-made sandwich ever! I followed directions as is although I could only find an 8 oz block of provolone at the grocery...which seemed like plenty enough in the finished sandwich. A 1 lb steak made enough for 2-3 sandwiches on a regular bolillo/hoagie-size roll. Read More
Rating: 3 stars
01/20/2020
This didn't do anything for us as far as enjoyment to eat. We thought about making some changes then decided to just make our Philly Cheesesteak sandwiches like we normally would. Nice idea for a change but I for sure want red peppers not pickled ones. The cream cheese didn't do anything for it either. Read More
Rating: 2 stars
05/17/2020
Sorry, this didn’t come out anything like a Philly cheesesteak. I’ve gone through the recipe and followed it to a tee. When we ate it, it tasted heavily of cream cheese. Maybe a sharper cheese to mask-don’t know but we couldn’t finish it. I love cheesesteaks. Lived outside of Philly for 8 years and this is a miss in my opinion. Read More
Rating: 5 stars
01/05/2020
This was great! The only change I made was to use jarred banana peppers because I could not find pickled peppers. Yum! Read More