20 Delicious Philly Cheesesteak Recipes for Every Taste

Craving that iconic Philly flavor but not sure where to start? You’re in luck! Whether you’re after a quick weeknight dinner, a seasonal twist, or just some good old-fashioned comfort food, our roundup of 20 Delicious Philly Cheesesteak Recipes has something for every taste. Dive in and discover your next favorite way to enjoy this classic sandwich—your taste buds will thank you!

Classic Philly Cheesesteak with Bell Peppers

There’s nothing quite like the hearty, savory goodness of a Classic Philly Cheesesteak, especially when you add the sweet crunch of bell peppers into the mix. Perfect for a quick dinner that feels like a treat!

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 4 hoagie rolls
• 8 slices provolone cheese
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak, seasoning with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Cook for 3-4 minutes until no longer pink, then remove from skillet.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté the thinly sliced green bell pepper and onion for 5-6 minutes until softened.
3. Return the cooked steak to the skillet with the vegetables, mixing well. Lay the provolone cheese slices over the top, cover the skillet, and let it melt for about 1 minute.
4. Divide the mixture evenly among the hoagie rolls, serving immediately.

The magic of this recipe lies in the perfect melt of provolone cheese over the savory steak and sweet peppers, creating a gooey, flavorful bite every time.

Tip: For an extra touch, lightly toast the hoagie rolls before assembling for added crunch.

Spicy Philly Cheesesteak with Jalapenos

Spice up your cheesesteak game with this fiery twist on the classic Philly, featuring tender beef, melted cheese, and a kick of jalapenos for those who love a little heat.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 jalapenos, thinly sliced (seeds removed for less heat)
• 4 slices provolone cheese
• 2 hoagie rolls, split
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the thinly sliced ribeye, cooking for 2-3 minutes until just browned. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Cook the onion, green bell pepper, and jalapenos for 5 minutes until softened.
3. Return the beef to the skillet with the vegetables. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Stir to combine and cook for another 2 minutes.
4. Divide the beef and vegetable mixture between the hoagie rolls. Top each with 2 slices of provolone cheese.
5. Place the sandwiches under a broiler for 1-2 minutes until the cheese is melted and bubbly.

The combination of spicy jalapenos and creamy provolone creates a bold flavor profile that’s irresistibly delicious, perfect for a weekend treat or game day snack.

Tip: For an extra kick, leave the seeds in the jalapenos or add a dash of hot sauce before serving.

Philly Cheesesteak Stuffed Peppers

Transform the classic Philly cheesesteak into a low-carb delight with these stuffed peppers, packed with all the savory flavors you love.

Ingredients

• 4 large bell peppers, any color
• 1 tbsp olive oil
• 1 lb thinly sliced ribeye steak
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 oz sliced mushrooms
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 8 slices provolone cheese
• 1/4 cup beef broth

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds. Place in a baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add ribeye steak, onion, green bell pepper, and mushrooms. Cook for 5-7 minutes until vegetables are soft and steak is browned.
3. Add garlic, salt, black pepper, and paprika. Cook for 1 minute until fragrant. Stir in beef broth and simmer for 2 minutes.
4. Divide the steak mixture among the bell peppers. Top each with 2 slices of provolone cheese.
5. Bake for 20-25 minutes until peppers are tender and cheese is bubbly and golden.

The melted provolone cheese creates a gooey, flavorful blanket over the juicy steak and veggies, making every bite a perfect mix of textures.

Tip: For an extra kick, add a sprinkle of crushed red pepper flakes to the steak mixture before baking.

Vegetarian Philly Cheesesteak with Mushrooms

Who says you need meat to enjoy the hearty flavors of a Philly Cheesesteak? This vegetarian version swaps in meaty mushrooms for a satisfying bite that’s just as indulgent.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 ounces cremini mushrooms, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 hoagie rolls, split
• 4 slices provolone cheese

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking for 5 minutes until softened.
2. Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon olive oil and the mushrooms. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder. Cook for 7 minutes, stirring occasionally, until the mushrooms are golden and tender.
3. Combine the vegetables and mushrooms in the skillet. Divide the mixture evenly among the hoagie rolls. Top each with a slice of provolone cheese.
4. Broil the sandwiches for 2-3 minutes, until the cheese is melted and bubbly.

The key to this dish is the caramelization of the mushrooms, which brings a deep, umami richness that rivals the traditional beef version.

Tip: For an extra flavor boost, toast the hoagie rolls lightly before assembling the sandwiches.

Philly Cheesesteak Pizza

Imagine combining the hearty flavors of a Philly cheesesteak with the crispy, cheesy goodness of pizza—this Philly Cheesesteak Pizza is a game-changer for your next pizza night.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1 tbsp olive oil
• 1/2 lb thinly sliced ribeye steak
• 1/2 cup sliced green bell peppers
• 1/2 cup sliced onions
• 1 cup shredded provolone cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup mayonnaise
• 1 tbsp Worcestershire sauce

Instructions

1. Preheat your oven to 425°F and lightly grease a pizza pan with olive oil.
2. Roll out the pizza dough on the prepared pan, then brush with 1 tbsp olive oil.
3. In a skillet over medium heat, cook the ribeye steak until no longer pink, about 3-4 minutes. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
4. Spread 1/4 cup mayonnaise evenly over the pizza dough, then sprinkle with cooked steak, green bell peppers, and onions.
5. Top with 1 cup shredded provolone cheese and drizzle with 1 tbsp Worcestershire sauce.
6. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly.

The magic of this pizza lies in the Worcestershire sauce drizzle, adding a tangy depth that ties all the flavors together beautifully.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding toppings.

Philly Cheesesteak Sliders

These Philly Cheesesteak Sliders are the perfect bite-sized comfort food, packed with all the classic flavors you love, ready in under 30 minutes!

Ingredients

• 1 lb thinly sliced ribeye steak
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 12 slider buns
• 8 slices provolone cheese, cut in half
• 2 tbsp butter, melted
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 350°F. Heat olive oil in a large skillet over medium-high heat. Add the ribeye steak, cooking for about 2-3 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add the onion and green bell pepper. Cook for 5 minutes until softened. Season with salt, black pepper, and garlic powder.
3. Return the steak to the skillet with the vegetables, mixing well to combine. Cook for an additional 2 minutes.
4. Slice the slider buns in half horizontally and place the bottom halves in a baking dish. Layer the steak mixture evenly over the buns, then top with provolone cheese slices. Cover with the top halves of the buns.
5. Brush the tops of the buns with melted butter and sprinkle with dried oregano. Bake for 10 minutes, or until the cheese is melted and the buns are golden.

The magic of these sliders lies in the melty provolone cheese hugging the savory steak and peppers, all nestled in a buttery, toasted bun. Perfect for game day or a quick family dinner!

Tip: For an extra kick, add a few slices of jalapeño to the steak mixture before baking.

Philly Cheesesteak Nachos

Transform your game day snack into a hearty meal with these Philly Cheesesteak Nachos, combining the best of two worlds in one irresistible dish.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup provolone cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 1 bag (13 oz) tortilla chips
• 1/4 cup mayonnaise
• 1 tbsp hot sauce

Instructions

1. Preheat your oven to 375°F and spread the tortilla chips evenly on a large baking sheet.
2. Heat olive oil in a large skillet over medium-high heat. Add the ribeye steak, green bell pepper, and onion. Cook for 5-7 minutes until the steak is browned and the vegetables are soft.
3. Sprinkle garlic powder, salt, and black pepper over the steak mixture, stirring to combine.
4. Spread the steak mixture evenly over the tortilla chips. Top with provolone and cheddar cheeses.
5. Bake for 10 minutes, or until the cheese is melted and bubbly.
6. While the nachos bake, mix mayonnaise and hot sauce in a small bowl to create a spicy mayo drizzle.
7. Remove the nachos from the oven and drizzle with the spicy mayo before serving.

The magic of these nachos lies in the juicy ribeye and melty cheese combo, topped with a spicy kick that elevates every bite.

Tip: For an extra touch, garnish with sliced jalapeños or a sprinkle of fresh cilantro before serving.

Philly Cheesesteak Quesadillas

Transform the classic Philly cheesesteak into a crispy, cheesy quesadilla that’s perfect for a quick dinner or game day snack.

Ingredients

• 1 tablespoon olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 pound thinly sliced ribeye steak
• 4 large flour tortillas
• 1 1/2 cups shredded provolone cheese
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce

Instructions

1. Heat olive oil in a large skillet over medium heat. Add bell pepper and onion, seasoning with salt and black pepper. Cook for 5 minutes until vegetables are soft.
2. Push vegetables to one side of the skillet. Add ribeye steak to the other side, cooking for 3 minutes until no longer pink. Stir in Worcestershire sauce and mix everything together.
3. Spread mayonnaise on one side of each tortilla. Place two tortillas, mayonnaise side down, in a clean skillet over medium heat.
4. Divide the steak mixture and provolone cheese between the two tortillas. Top with the remaining tortillas, mayonnaise side up.
5. Cook for 3 minutes per side, until tortillas are golden and cheese is melted. Slice into wedges and serve hot.

The combination of tender steak, melted provolone, and crispy tortilla brings the flavors of Philly to your table in a fun, handheld format.

Tip: For an extra kick, add a few slices of jalapeño to the filling before cooking.

Philly Cheesesteak Pasta

Transform the classic Philly cheesesteak into a comforting pasta dish that’s sure to become a weeknight favorite.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1/2 lb ribeye steak, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 cup shredded provolone cheese

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add green bell pepper and onion, sautéing for 5 minutes until softened.
3. Add the ribeye steak to the skillet, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Cook for 3-4 minutes until the steak is browned.
4. Pour in beef broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2 minutes.
5. Reduce heat to low and stir in shredded provolone cheese until melted and smooth.
6. Add the cooked penne pasta to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes until everything is heated through.

The magic of this dish lies in the creamy, cheesy sauce that clings to every noodle, mirroring the gooey goodness of a traditional cheesesteak.

Tip: For an extra kick, add a pinch of red pepper flakes when sautéing the vegetables.

Philly Cheesesteak Soup

Transform the classic Philly cheesesteak into a comforting soup that’s perfect for chilly evenings. This hearty dish packs all the flavors you love into a spoonable delight.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 pound ribeye steak, thinly sliced
• 4 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded provolone cheese
• 1/2 cup heavy cream
• Hoagie rolls, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and green bell pepper, cooking until soft, about 5 minutes.
2. Add ribeye steak to the pot, cooking until no longer pink, about 3 minutes.
3. Pour in beef broth, Worcestershire sauce, garlic powder, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in shredded provolone cheese and heavy cream until the cheese is melted and the soup is creamy, about 2 minutes.
5. Serve hot with hoagie rolls on the side for dipping.

The magic of this soup lies in the melty provolone cheese that gives it a rich, velvety texture, making every spoonful a decadent experience.

Tip: For an extra kick, add a splash of hot sauce to the soup before serving.

Philly Cheesesteak Egg Rolls

These Philly Cheesesteak Egg Rolls are a fun twist on the classic sandwich, packed with all the flavors you love in a crispy, golden wrapper.

Ingredients

• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 lb ribeye steak, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup provolone cheese, shredded
• 8 egg roll wrappers
• 1 cup vegetable oil, for frying

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and green bell pepper, cooking until soft, about 5 minutes.
2. Add the ribeye steak, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook until the steak is no longer pink, about 3-4 minutes. Remove from heat and stir in the provolone cheese until melted.
3. Lay an egg roll wrapper on a clean surface. Place about 2 tbsp of the steak mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the edge with a little water.
4. Heat 1 cup vegetable oil in a deep skillet to 350°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

The crispy exterior gives way to a gooey, cheesy center with the savory goodness of a Philly cheesesteak—perfect for game day or any gathering.

Tip: For an extra crispy finish, brush the egg rolls with a little beaten egg before frying.

Philly Cheesesteak Stuffed Mushrooms

Transform your appetizer game with these Philly Cheesesteak Stuffed Mushrooms, a delicious twist on the classic sandwich that’s sure to impress.

Ingredients

• 12 large white mushrooms, stems removed
• 1 tbsp olive oil
• 1/2 lb thinly sliced ribeye steak
• 1/2 cup diced green bell pepper
• 1/2 cup diced onion
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup shredded provolone cheese
• 2 tbsp butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add the ribeye steak, green bell pepper, and onion. Cook for 5-7 minutes until the steak is browned and the vegetables are soft. Season with salt, black pepper, and garlic powder.
3. Brush the outside of each mushroom cap with melted butter and place them on the prepared baking sheet.
4. Fill each mushroom cap with the steak and vegetable mixture, then top with shredded provolone cheese.
5. Bake for 15-20 minutes until the cheese is bubbly and golden.

The combination of juicy ribeye, melted provolone, and tender mushrooms creates a bite-sized flavor explosion that’s perfect for game day or any gathering.

Tip: For an extra kick, add a pinch of red pepper flakes to the steak mixture before stuffing the mushrooms.

Philly Cheesesteak Sandwich with Provolone

There’s nothing quite like the classic Philly Cheesesteak Sandwich, especially when it’s loaded with melty Provolone and served on a toasty hoagie roll. Here’s how to bring this beloved diner favorite right to your kitchen.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 hoagie rolls
• 8 slices Provolone cheese
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak, cooking for about 2-3 minutes until just browned. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Cook the onion and green bell pepper with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder for about 5 minutes, until softened.
3. Return the steak to the skillet with the vegetables, mixing well to combine. Cook for an additional 2 minutes.
4. Preheat your broiler. Split the hoagie rolls and fill each with the steak and vegetable mixture. Top each with 2 slices of Provolone cheese.
5. Place the sandwiches under the broiler for 1-2 minutes, until the cheese is melted and bubbly.

The key to this sandwich is the quick sear on the steak, keeping it tender and juicy, while the Provolone adds a creamy, slightly smoky finish that’s irresistible.

Tip: For an extra flavor boost, lightly toast the hoagie rolls with a bit of butter before assembling the sandwiches.

Philly Cheesesteak with Caramelized Onions

There’s nothing quite like the classic Philly Cheesesteak, especially when it’s loaded with sweet, caramelized onions. This version brings the deli right to your kitchen with minimal fuss and maximum flavor.

Ingredients

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

Instructions

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the onions, 1/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 20 minutes until deeply golden and caramelized. Transfer to a plate.
2. Increase heat to high and add the remaining 1 tbsp olive oil to the skillet. Add the ribeye steak, remaining 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes, stirring occasionally, until the steak is browned and cooked through.
3. Return the onions to the skillet with the steak, mixing to combine. Lay the provolone cheese slices over the top, cover the skillet, and let sit for 1 minute until the cheese melts.
4. Divide the steak, onions, and cheese mixture among the hoagie rolls, pressing gently to close.

The magic of this recipe lies in the contrast between the savory, juicy steak and the sweet, buttery onions, all hugged by melty provolone. It’s a texture and flavor symphony in every bite.

Tip: For an extra touch, lightly toast the hoagie rolls under the broiler for 1-2 minutes before assembling.

Philly Cheesesteak Burger

Get ready to elevate your burger game with this Philly Cheesesteak Burger, a mouthwatering mashup that combines the best of both worlds into one irresistible patty.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 slices provolone cheese
• 4 burger buns, toasted
• 1 tbsp Worcestershire sauce

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and green bell pepper, cooking until soft, about 5 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from skillet and set aside.
2. Divide ground beef into 4 equal portions and form into patties. Season each patty with the remaining salt and black pepper.
3. Cook the patties in the same skillet over medium-high heat for 4 minutes on each side. During the last minute of cooking, top each patty with a slice of provolone cheese and cover the skillet to melt the cheese.
4. Drizzle Worcestershire sauce over the toasted buns. Place a cheeseburger patty on each bun bottom, top with the sautéed onions and peppers, and cover with the bun top.

The Philly Cheesesteak Burger shines with its juicy patty melded with melted provolone and the classic Philly duo of onions and peppers, all hugged by a toasty bun.

Tip: For an extra kick, add a few slices of jalapeño to the sautéed veggies.

Philly Cheesesteak Tacos

Transform the classic Philly cheesesteak into a fun, handheld taco that’s perfect for game day or a quick weeknight dinner.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 8 small flour tortillas
• 1 cup shredded provolone cheese
• 1/4 cup mayonnaise
• 1 tbsp hot sauce (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the ribeye steak, green bell pepper, and onion. Cook for 5-7 minutes, stirring occasionally, until the steak is browned and the vegetables are soft.
2. Season the mixture with salt, black pepper, and garlic powder. Stir to combine and cook for another minute.
3. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Spread a thin layer of mayonnaise on each tortilla, then divide the steak and vegetable mixture evenly among them. Top with shredded provolone cheese and a drizzle of hot sauce if desired.
5. Fold the tortillas into tacos and serve immediately.

The combination of tender ribeye, melted provolone, and a kick of hot sauce wrapped in a soft tortilla brings the best of both worlds to your table.

Tip: For an extra crispy edge, lightly toast the assembled tacos in a skillet for a minute on each side before serving.

Philly Cheesesteak Calzone

Transform the classic Philly cheesesteak into a handheld delight with this Philly Cheesesteak Calzone, perfect for game day or a cozy family dinner.

Ingredients

• 1 lb pizza dough
• 1 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1/2 lb ribeye steak, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup provolone cheese, shredded
• 1/4 cup mayonnaise
• 1 tbsp butter, melted

Instructions

1. Preheat oven to 400°F. Roll out pizza dough on a floured surface into a 12-inch circle.
2. Heat olive oil in a skillet over medium heat. Add bell pepper and onion, sautéing for 5 minutes until soft. Add ribeye steak, salt, black pepper, and garlic powder, cooking for another 5 minutes until steak is browned.
3. Spread mayonnaise over half of the dough circle, leaving a 1-inch border. Top with the steak mixture and provolone cheese.
4. Fold the dough over the filling, pressing edges to seal. Brush the top with melted butter.
5. Bake for 20-25 minutes until golden brown. Let cool for 5 minutes before slicing.

The melted provolone and juicy steak filling wrapped in buttery dough make this calzone a cross between a Philly cheesesteak and your favorite pizza pocket.

Tip: For an extra crispy crust, place a baking sheet in the oven while it preheats and bake the calzone directly on the hot sheet.

Philly Cheesesteak Dip

Get ready to dive into this creamy, cheesy Philly Cheesesteak Dip that’s packed with all the flavors of the classic sandwich, perfect for your next game day or gathering.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 lb ribeye steak, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup provolone cheese, shredded
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 350°F and grease a small baking dish.
2. In a skillet over medium heat, heat olive oil and sauté onion and green bell pepper until soft, about 5 minutes.
3. Add ribeye steak, salt, black pepper, and garlic powder to the skillet. Cook until the steak is no longer pink, about 5 minutes.
4. In a large bowl, mix together cream cheese, mayonnaise, and sour cream until smooth. Fold in the cooked steak mixture and provolone cheese.
5. Transfer the mixture to the prepared baking dish and top with mozzarella cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and lightly golden.

The magic of this dip lies in the tender ribeye and the melty provolone, creating a rich and satisfying bite every time.

Tip: For an extra kick, add a dash of Worcestershire sauce to the steak mixture before baking.

Philly Cheesesteak Mac and Cheese

Imagine combining the gooey goodness of mac and cheese with the hearty flavors of a Philly cheesesteak—this dish is a game-changer for comfort food lovers.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1/2 lb ribeye steak, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded provolone cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Cook the macaroni according to package instructions, then drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the bell pepper and onion, cooking until soft, about 5 minutes. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and the ribeye steak. Season with 1/2 tsp salt and 1/4 tsp black pepper, cooking until just browned, about 3 minutes. Remove and set aside.
4. Reduce heat to low. Sprinkle the flour into the skillet, whisking to combine with the drippings. Gradually add the milk, whisking continuously until the mixture thickens, about 5 minutes.
5. Remove from heat. Stir in the provolone, mozzarella, and Parmesan cheeses until melted. Add the cooked macaroni, bell pepper, onion, and steak, stirring to combine.
6. Transfer to a baking dish and bake for 20 minutes until bubbly and slightly golden on top.

The magic of this dish lies in the melty cheese sauce hugging every noodle, with slices of ribeye adding a luxurious touch. It’s a decadent twist on two classics that’s sure to impress.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Philly Cheesesteak Grilled Cheese Sandwich

Transform your grilled cheese game with this Philly Cheesesteak twist, combining juicy steak, melted cheese, and caramelized onions for the ultimate comfort food experience.

Ingredients

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

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and bell pepper, cooking until soft and caramelized, about 10 minutes. Remove from skillet and set aside.
2. Increase heat to medium-high. Season steak with salt and black pepper, then add to the skillet. Cook until browned, about 2 minutes per side. Remove from heat.
3. Butter one side of each bread slice. On the unbuttered side of two slices, layer provolone cheese, steak, onion and pepper mixture, then another slice of provolone. Top with remaining bread slices, buttered side out.
4. Grill sandwiches in a clean skillet over medium heat until golden brown and cheese is melted, about 3-4 minutes per side.

The magic of this sandwich lies in the melty provolone hugging the savory steak and sweet onions, all encased in crispy sourdough. It’s a hearty upgrade to your classic grilled cheese.

Tip: For an extra flavor boost, add a splash of Worcestershire sauce to the steak while cooking.

Conclusion

We hope this roundup of 20 Delicious Philly Cheesesteak Recipes has inspired you to explore new flavors and find your perfect match. Whether you’re a traditionalist or love a creative twist, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest boards for easy access. Happy cooking!