18 Flavorful Philly Cheesesteak Recipes Perfect for Weeknights

Craving the hearty, melty goodness of a Philly cheesesteak but short on time? We’ve got you covered with 18 mouthwatering recipes that turn weeknight dinners into a flavor-packed celebration. Whether you’re team classic or love a creative twist, these easy-to-make sandwiches bring comfort food magic to your table—fast. Get ready to ditch the takeout menu and dig into cheesy, savory perfection!

Classic Philly Cheesesteak with Caramelized Onions

Nothing beats the hearty, melty goodness of a Philly cheesesteak—especially when it’s loaded with sweet, golden caramelized onions. This version keeps it simple but oh-so-satisfying.

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 2 large yellow onions, thinly sliced
• 4 hoagie rolls, split
• 8 slices provolone cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, for 25–30 minutes until deeply golden and caramelized. Sprinkle with 1/2 tsp kosher salt halfway through.
2. Push onions to one side of the skillet. Increase heat to medium-high and add 1 tbsp butter. Once melted, add the steak in a single layer. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Cook undisturbed for 2 minutes, then stir until just browned (about 3–4 minutes total).
3. Reduce heat to low. Mix steak and onions together, then top with provolone slices. Cover the skillet for 1–2 minutes to melt the cheese.
4. Toast hoagie rolls lightly if desired. Divide the cheesy steak mixture evenly among rolls, scraping every last bit of onion from the pan.

The magic here? Letting the onions cook low and slow until they’re jammy and sweet—it’s the perfect contrast to the savory, juicy steak.

Tip: Freeze the steak for 30 minutes before slicing to make it easier to cut paper-thin.

Spicy Jalapeño Philly Cheesesteak

This fiery twist on a classic Philly cheesesteak packs bold flavor with tender beef, melty cheese, and a kick of fresh jalapeños—perfect for spice lovers!

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 2 jalapeños, thinly sliced (seeds removed for milder heat)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 slices provolone cheese
• 4 hoagie rolls, toasted

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced ribeye and cook for 3–4 minutes, stirring occasionally, until browned but still slightly pink. Transfer to a plate.
2. In the same skillet, add the onion, bell pepper, and jalapeños. Cook for 5–6 minutes, stirring often, until softened. Sprinkle with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Return the beef to the skillet, tossing with the veggies to combine. Lay 4 slices provolone cheese over the mixture, cover, and let melt for 1–2 minutes.
4. Divide the mixture evenly among the toasted hoagie rolls, scraping the skillet to get every bit of cheesy goodness.

The smoky paprika and fresh jalapeños balance the richness of the ribeye, while the melted provolone ties it all together in gooey perfection.

Tip: For extra heat, leave the jalapeño seeds in or add a dash of hot sauce before serving.

BBQ Pulled Pork Philly Cheesesteak

This mashup combines smoky pulled pork with classic Philly cheesesteak vibes—melty cheese, caramelized onions, and a tangy BBQ kick. It’s a game-day hero or weeknight win!

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded BBQ pulled pork (store-bought or homemade)
• 1/4 cup BBQ sauce, plus extra for drizzling
• 4 hoagie rolls, split and lightly toasted
• 8 slices provolone cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion, bell pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelized.
2. Add pulled pork and 1/4 cup BBQ sauce to the skillet. Stir to coat and cook for 3–4 minutes until heated through.
3. Divide the mixture evenly among the hoagie rolls. Top each with 2 slices provolone cheese and broil for 1–2 minutes until the cheese is bubbly and golden.
4. Drizzle with extra BBQ sauce and serve immediately.

The magic here? The BBQ sauce caramelizes into the pork and onions, creating sticky-sweet pockets in every bite. No knife required—this sandwich is all about the messy, melty joy.

Tip: For extra crunch, toast the rolls with a smear of garlic butter before assembling.

Philly Cheesesteak Stuffed Peppers

These stuffed peppers pack all the savory goodness of a classic Philly cheesesteak into a low-carb, veggie-packed meal—no sandwich roll required!

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 1 tbsp olive oil
• 1 lb ribeye steak, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 oz sliced mushrooms
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded provolone cheese

Instructions:

1. Preheat oven to 375°F. Place pepper halves cut-side-up in a 9×13″ baking dish and lightly brush with 1 tbsp olive oil. Bake for 15 minutes to soften.
2. Meanwhile, cook ribeye in a large skillet over medium-high heat until no pink remains, about 5 minutes. Transfer to a plate.
3. In the same skillet, sauté onion, green bell pepper, and mushrooms until tender, about 6 minutes. Add 2 cloves minced garlic, 1 tsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper; cook 1 minute longer.
4. Return steak to skillet, stirring to combine. Divide mixture among par-baked peppers, then top each with 1 1/2 cups provolone.
5. Bake 10–12 minutes until cheese is bubbly and lightly browned. Let cool 5 minutes before serving.

The magic here? The peppers stay crisp-tender while the cheesy steak filling gets gloriously melty—just like your favorite cheesesteak joint’s best work.

Tip: Freeze sliced ribeye for 30 minutes before cutting to make thin slices a breeze!

Philly Cheesesteak Pizza with Provolone

This mashup combines two comfort-food favorites into one gooey, savory masterpiece—perfect for game day or a cozy weeknight treat.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1/2 lb thinly sliced ribeye steak
• 1/2 cup diced green bell pepper
• 1/2 cup diced yellow onion
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pizza sauce
• 1 1/2 cups shredded provolone cheese
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a greased baking sheet.
2. Heat olive oil in a skillet over medium-high. Add ribeye, green bell pepper, onion, garlic powder, salt, and black pepper. Cook for 5–6 minutes until steak is browned and veggies soften.
3. Spread pizza sauce evenly over the dough, leaving a 1-inch border. Top with the steak mixture, then sprinkle provolone cheese over everything.
4. Bake for 12–15 minutes until crust is golden and cheese is bubbly. Garnish with parsley if using.

The magic here? The provolone melts into creamy pools, while the ribeye keeps its juicy bite—no sad, dried-out steak here!

Tip: Freeze your ribeye for 20 minutes before slicing—it’ll make paper-thin cuts a breeze.

Philly Cheesesteak Sliders with Garlic Butter Rolls

These sliders pack all the savory goodness of a classic Philly cheesesteak into bite-sized, garlicky rolls—perfect for game day or a cozy weeknight.

Ingredients:

• 12 Hawaiian sweet rolls (keep connected)
• 1 lb ribeye steak, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 8 slices provolone cheese
• 3 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp onion powder

Instructions:

1. Prep: Preheat oven to 350°F. Without separating rolls, slice them horizontally to create a top and bottom “sheet.” Place bottom halves in a greased 9×13″ baking dish.
2. Cook filling: Heat olive oil in a skillet over medium-high. Add bell pepper and onion; cook for 5 minutes until softened. Add steak, 1/2 tsp salt, and 1/2 tsp black pepper; cook for 3–4 minutes until no pink remains. Drain excess liquid.
3. Assemble: Layer steak mixture over rolls, top with provolone, then place roll tops over cheese.
4. Garlic butter: Stir melted butter, garlic powder, and onion powder. Brush generously over roll tops.
5. Bake: Cover with foil and bake for 15 minutes. Uncover and bake 5 more minutes until cheese bubbles and rolls are golden.

The magic here? The garlic butter soaks into the rolls, creating a crispy-on-top, tender-below texture that’s irresistible.

Tip: Freeze steak for 30 minutes before slicing—it’ll make paper-thin cuts a breeze!

Philly Cheesesteak Pasta Bake

This hearty pasta bake combines the bold flavors of a Philly cheesesteak with the cozy comfort of a baked casserole—perfect for feeding a crowd or meal prepping for the week.

Ingredients:

• 8 oz penne pasta
• 1 lb ribeye steak, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 2 cups shredded provolone cheese
• 1/2 cup beef broth
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package instructions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add ribeye, bell pepper, onion, garlic, salt, and black pepper. Cook for 5–6 minutes until steak is browned and veggies soften. Stir in Worcestershire sauce and beef broth, scraping up any browned bits.
3. Toss the cooked pasta with the steak mixture, then transfer to a greased 9×13-inch baking dish. Top evenly with provolone and Parmesan.
4. Bake for 15–20 minutes until cheese is bubbly and lightly golden. Let rest 5 minutes before serving.

The magic here? The Worcestershire-infused beef broth soaks into the pasta, creating a rich, savory depth that’ll have everyone reaching for seconds.

Tip: For extra authenticity, toast hoagie rolls and serve slices alongside for dipping!

Philly Cheesesteak Egg Rolls with Spicy Mustard Dip

These crispy egg rolls pack all the savory goodness of a classic Philly cheesesteak—plus a spicy mustard kick that takes them over the top.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 lb ribeye steak, thinly sliced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded provolone cheese
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp sriracha
• Vegetable oil, for frying

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add onion and bell pepper; cook 5 minutes until soft. Add steak, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 3–4 minutes until steak is browned. Remove from heat and stir in provolone.
2. Lay an egg roll wrapper diagonally. Spoon 2 tbsp filling near the center. Fold bottom corner over filling, then sides, and roll tightly. Brush beaten egg on the top corner to seal. Repeat.
3. Heat vegetable oil (1 inch deep) in a pot to 350°F. Fry egg rolls in batches for 3–4 minutes, turning once, until golden. Drain on paper towels.
4. Whisk mayonnaise, 2 tbsp Dijon mustard, and 1 tbsp sriracha for the dip.

The contrast of the crunchy shell with the melty, beefy filling is downright addictive—especially with that tangy-spicy dip cutting through the richness.

Tip: Freeze uncooked egg rolls on a tray before transferring to a bag for easy make-ahead appetizers!

Philly Cheesesteak Quesadillas with Guacamole

These quesadillas mash up two comfort-food favorites—melty cheesesteak and crispy tortillas—with a cool, creamy guacamole to balance the richness.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 lb ribeye steak, thinly sliced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup shredded provolone cheese
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 1 tbsp chopped cilantro
• 1/4 tsp salt

Instructions

1. Heat olive oil in a skillet over medium-high. Add onion and bell pepper; cook 5 minutes until softened. Add steak, garlic powder, 1/2 tsp salt, and black pepper; cook 3–4 minutes until meat is no longer pink. Remove from heat.
2. In a bowl, combine mashed avocado, lime juice, cilantro, and 1/4 tsp salt for the guacamole.
3. Lay tortillas flat. Divide steak mixture and provolone evenly between two tortillas, then top with remaining tortillas.
4. Wipe the skillet clean and return to medium heat. Cook each quesadilla 2–3 minutes per side until golden and cheese melts.
5. Slice into wedges and serve warm with guacamole.

The crispy tortilla holds up to the juicy steak and peppers, while the guacamole adds a bright, fresh twist—no cheese sauce required!

Tip: Freeze steak for 30 minutes before slicing for paper-thin cuts.

Philly Cheesesteak Soup with Crusty Bread

This hearty soup packs all the flavors of a classic Philly cheesesteak into a cozy, spoonable bowl—perfect for dunking crusty bread.

Ingredients:

• 2 tbsp olive oil
• 1 lb ribeye steak, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 cup provolone cheese, shredded
• 1/4 cup heavy cream
• Crusty bread, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the ribeye steak and cook for 3–4 minutes until browned. Remove and set aside.
2. Add 1 tbsp olive oil to the same pot. Sauté the onion and bell pepper for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Pour in the beef broth, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Bring to a simmer and cook for 10 minutes.
4. Return the steak to the pot. Stir in 1 cup provolone cheese and 1/4 cup heavy cream until melted and creamy, about 2 minutes.
5. Ladle into bowls and serve with crusty bread for dipping.

The magic here? Melting provolone directly into the broth gives this soup its signature gooey, cheesy texture—just like the sandwich, but even more comforting.

Tip: Freeze leftover steak slices for 15 minutes before slicing—it makes them easier to cut paper-thin!

Philly Cheesesteak Grilled Cheese Sandwich

This mashup combines the best of both worlds—melty grilled cheese meets juicy, savory Philly cheesesteak in one irresistible bite.

Ingredients:

• 1 tbsp olive oil
• 1/2 green bell pepper, thinly sliced
• 1/2 small yellow onion, thinly sliced
• 1/2 lb ribeye steak, thinly sliced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices provolone cheese
• 2 tbsp mayonnaise
• 4 slices sourdough bread
• 2 tbsp butter, softened

Instructions:

1. Heat olive oil in a skillet over medium-high. Add bell pepper and onion; cook 5 minutes until softened. Push to one side.
2. Add ribeye steak to the skillet, sprinkling with garlic powder, salt, and black pepper. Cook 3–4 minutes, stirring, until no pink remains. Remove from heat.
3. Spread mayonnaise on one side of each bread slice. Flip two slices and layer each with 1 slice provolone, half the steak mixture, and another provolone slice. Top with remaining bread, mayo-side out.
4. Spread butter on the outer sides of each sandwich. Cook in a clean skillet over medium-low heat 3–4 minutes per side, pressing gently, until golden and cheese melts.

The crispy, buttery bread gives way to a gooey, beefy center—proof that some hybrids are downright genius.

Tip: Freeze the steak for 20 minutes before slicing for paper-thin cuts.

Philly Cheesesteak Nachos with Cheese Sauce

These loaded nachos swap tortilla chips for crispy steak fries, piling on tender beef, melty cheese sauce, and all the classic Philly flavors—game day just got a major upgrade.

Ingredients

• 1 (16 oz) bag frozen steak fries
• 1 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 1/2 lb ribeye steak, thinly sliced
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1 tbsp Worcestershire sauce
• 1 cup white American cheese, shredded
• 1/4 cup whole milk
• 1/4 cup provolone cheese, shredded
• 1/4 cup jarred cheese whiz (optional, for extra gooeyness)

Instructions

1. Bake the fries: Spread steak fries in a single layer on a baking sheet. Bake at 425°F for 20–25 minutes until crispy, flipping halfway.
2. Sauté veggies: Heat olive oil in a skillet over medium-high. Add bell pepper and onion; cook 5 minutes until softened. Push to one side.
3. Cook the steak: Add ribeye to the skillet. Sprinkle with garlic powder, black pepper, and salt. Cook 3–4 minutes until no pink remains, stirring often. Drizzle with Worcestershire sauce.
4. Make cheese sauce: In a small saucepan, warm milk over medium heat. Stir in American cheese and provolone until melted. For extra richness, mix in cheese whiz.
5. Assemble: Pile fries on a platter. Top with steak mixture, then drizzle with cheese sauce. Serve immediately.

The magic here? The cheese sauce clings to every nook of the fries, while the Worcestershire-kissed steak adds a savory punch—no sad, soggy chips in sight.

Tip: Freeze your ribeye for 30 minutes before slicing; it’ll give you paper-thin cuts with ease.

Philly Cheesesteak Stuffed Mushrooms

These Philly Cheesesteak Stuffed Mushrooms pack all the savory goodness of the classic sandwich into bite-sized, low-carb party starters—perfect for game day or a cozy appetizer spread.

• 20 large cremini mushrooms (about 1.5 inches wide), stems removed
• 1 tbsp olive oil
• 1/2 lb ribeye steak, thinly sliced
• 1/2 cup diced green bell pepper
• 1/2 cup diced yellow onion
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup shredded provolone cheese
• 2 tbsp chopped fresh parsley (optional, for garnish)

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet, hollow side up.
2. In a skillet over medium-high heat, cook the ribeye steak until browned, about 3–4 minutes. Transfer to a plate.
3. In the same skillet, sauté 1/2 cup diced bell pepper and 1/2 cup diced onion until soft, 4–5 minutes. Stir in the cooked steak, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Spoon the steak mixture into the mushroom caps, then top each with shredded provolone. Bake for 15–18 minutes until cheese is bubbly and mushrooms are tender.
5. Garnish with parsley if desired. Serve warm.

The juicy ribeye and melty provolone create an irresistible contrast with the earthy mushrooms—no bread required! Tip: For extra flavor, splash a little Worcestershire sauce into the steak mixture while cooking.

Philly Cheesesteak Tacos with Avocado Crema

These fusion tacos combine the best of Philly cheesesteak flavors with creamy avocado crema—perfect for a fun twist on taco night!

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 small flour tortillas
• 1 cup shredded provolone cheese
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp cumin

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add ribeye and cook for 3–4 minutes until browned. Transfer to a plate.
2. In the same skillet, add bell pepper and onion. Cook for 5 minutes until softened. Sprinkle with garlic powder, salt, and black pepper. Return steak to the skillet and toss to combine.
3. Warm tortillas in a dry skillet or microwave. Fill each with the steak mixture and top with provolone cheese.
4. For the crema: Mash avocado with sour cream, lime juice, and cumin until smooth. Drizzle over tacos.

The melty provolone and cool avocado crema balance the rich, savory steak—a match made in taco heaven!

Tip: Freeze the ribeye for 20 minutes before slicing for paper-thin cuts.

Philly Cheesesteak Breakfast Burrito

Start your day with this hearty mashup of two classics—fluffy scrambled eggs, tender steak, and melty cheese wrapped in a warm tortilla for the ultimate breakfast win.

Ingredients:

• 2 tbsp unsalted butter, divided
• 1/2 lb ribeye steak, thinly sliced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 green bell pepper, thinly sliced
• 1/4 cup diced yellow onion
• 4 large eggs, beaten
• 2 tbsp milk
• 1/2 cup shredded provolone cheese
• 2 large flour tortillas (10-inch)
• 2 tbsp mayonnaise (optional)

Instructions:

1. In a large skillet over medium-high heat, melt 1 tbsp butter. Add steak, garlic powder, onion powder, 1/4 tsp salt, and black pepper. Cook for 3–4 minutes until browned. Transfer to a plate.
2. In the same skillet, melt remaining 1 tbsp butter. Add bell pepper and onion; cook for 3 minutes until softened.
3. In a bowl, whisk eggs, milk, and remaining 1/4 tsp salt. Pour into skillet with veggies; scramble for 2–3 minutes until just set. Stir in steak and provolone until cheese melts.
4. Warm tortillas in a dry pan for 15 seconds per side. Spread 1 tbsp mayo (if using) on each, then divide filling evenly down the center. Fold sides inward, then roll tightly.

The gooey cheese and savory steak pair perfectly with the fluffy eggs, while the mayo adds a creamy tang—no sauce required! Tip: For extra crispiness, toast the rolled burrito seam-side down in the skillet for 1–2 minutes.

Philly Cheesesteak Shepherd’s Pie

This mash-up combines the hearty comfort of shepherd’s pie with the bold flavors of a Philly cheesesteak—think tender beef, melty cheese, and caramelized onions under a blanket of creamy mashed potatoes.

Ingredients:

• 1.5 lbs russet potatoes, peeled and cubed
• 1/4 cup whole milk
• 2 tbsp unsalted butter
• 1/2 tsp salt, divided
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 lb thinly sliced ribeye steak
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 cup shredded provolone cheese

Instructions:

1. Prep potatoes: Boil potatoes in salted water until tender (15–20 minutes). Drain, then mash with milk, butter, and 1/4 tsp salt until smooth. Set aside.
2. Sauté veggies: Heat olive oil in a skillet over medium. Cook onion and bell pepper until soft (5–6 minutes). Transfer to a bowl.
3. Cook beef: In the same skillet, cook ribeye until no longer pink (3–4 minutes). Season with remaining 1/4 tsp salt, black pepper, and Worcestershire sauce.
4. Layer: Spread beef mixture in a greased 9-inch pie dish. Top with onion-pepper mix, then provolone. Spoon mashed potatoes over the cheese.
5. Bake: Bake at 375°F for 20 minutes until bubbly and golden. Broil 2–3 minutes for extra crispiness.

The magic here? Provolone melts into the beef and veggies, creating a gooey, savory layer that pairs perfectly with the fluffy potato topping.

Tip: For extra richness, stir a handful of grated Parmesan into the mashed potatoes before baking.

Philly Cheesesteak Meatball Subs

These hearty subs pack all the flavors of a classic Philly cheesesteak into tender, juicy meatballs smothered in melty cheese—perfect for game day or a cozy weeknight dinner.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced green bell pepper
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1/2 cup breadcrumbs
• 1 large egg
• 4 hoagie rolls, split
• 8 slices provolone cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a bowl, combine ground beef, onion, bell pepper, garlic powder, salt, black pepper, Worcestershire sauce, breadcrumbs, and egg. Mix gently with hands until just combined.
2. Roll into 12 equal meatballs (about 1.5″ each). Heat olive oil in a large oven-safe skillet over medium-high. Brown meatballs for 2 minutes per side, then transfer skillet to the oven. Bake for 12 minutes until cooked through.
3. Arrange hoagie rolls on a baking sheet. Place 3 meatballs in each roll, top with 2 slices provolone, and broil on high for 1–2 minutes until cheese bubbles and browns slightly.

The magic here? The meatballs stay ultra-juicy while soaking up those signature Philly flavors—no dry, dense bites allowed!

Tip: For extra authenticity, sauté extra onions and peppers to pile on top before adding the cheese.

Philly Cheesesteak Mac and Cheese

This mashup combines two comfort-food classics into one irresistible dish—creamy mac and cheese loaded with tender steak, melty cheese, and caramelized onions.

Ingredients:

• 8 oz elbow macaroni
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 lb ribeye steak, thinly sliced
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded provolone cheese
• 1/2 cup Cheez Whiz (optional but iconic!)

Instructions:

1. Cook macaroni according to package directions; drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add onion and bell pepper; cook 5–7 minutes until softened. Transfer to a bowl.
3. In the same skillet, cook steak with garlic powder, salt, and black pepper until no longer pink, about 4 minutes. Remove from heat.
4. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking until smooth. Simmer 3–4 minutes until thickened.
5. Remove saucepan from heat; stir in provolone and Cheez Whiz until melted. Fold in macaroni, steak, and veggie mixture.
6. Broil on high for 2–3 minutes until bubbly and slightly browned (optional).

The Cheez Whiz adds that authentic Philly tang, while the provolone keeps everything luxuriously gooey. Serve with extra napkins—this is messy perfection!

Tip: Freeze sliced ribeye for 30 minutes before cutting; it’ll make thin slices a breeze.

Conclusion

With 18 delicious Philly cheesesteak recipes, there’s something here for every taste and busy weeknight! Whether you stick to the classics or try a creative twist, these meals are sure to satisfy. Don’t forget to leave a comment with your favorite and share this roundup on Pinterest for fellow cheesesteak lovers. Happy cooking!