Cheese Steak Sandwiches
on May 19, 2010, Updated Jun 24, 2024
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Cheese steak sandwiches are a deliciously rich and cheesy classic sammie that’ll warm you up from the inside out and satisfy all your comfort food cravings!
There is something SO satisfying about a hot sandwich packed with cheese, steak, and veggies. I incorporated a few easy hacks into this recipe to cut down the prep time so you can enjoy the savory sandwich with ease.
That way, the next time you have steaks leftover, you just have to slice and heat the steak to prep the sandwiches, rather than cooking up the whole thing from scratch. This saves you at least 20 minutes, and it’s just as tasty! Plus, I buy store-bought queso to glue the steak, peppers, and onions all together, which is another no-fuss, time-saving must.
Table of Contents
Why You’ll Love This Recipe
- With the irresistible combo of grilled steak, peppers, onions, and cheese sauce piled on a hoagie bun, these cheese steak sandwiches are delectable bites of goodness.
- Cheese steak sammies are a comfort food staple that comes together easily and are ridiculously delicious, no matter how you slice them (pun intended).
- You can store the sandwich wrapped in aluminum foil in the fridge for 2 to 3 days and they still taste great!
Recipe Ingredients
- Butter
- Onion – any type of onion will do
- Green pepper – or half green and half red makes it pretty
- Steak – 1/2 to 3/4-inch thick
- Tostito’s Queso Cheese dip
- Hoagie buns – make sure they are fresh
- Shredded mozzarella
See the recipe card below for full information on ingredients and quantities.
How to Make Cheese Steak Sandwiches
- In a large skillet, melt butter then add onions and green pepper. Saute until soft.
- Slice steak into 1/4-inch slices. When veggies are done, add the steak.
- Preheat the oven and put in a cookie sheet. Split the buns in half, butter, and place the buns on the hot cookie sheet.
- Add queso cheese dip to the hot veggies and meat, and fill each bun with the veggie-steak mixture, topping with mozzarella. Place the pan back in the oven until the mozzarella is melted.
Recipe FAQs
Cheese steak sandwiches are a comfort food, through and through. I love good, old-fashioned French fries, potato salad, or onion rings with them, or you could always opt for a simple side salad of lettuce, tomato, onion, and cucumber with a vinaigrette dressing for a lighter choice.
Cheese steak hails from Philadelphia (hence the “Philly cheese steak” we all know and love) in the early 20th century. It all started at a hot dog stand in 1930, when one of the owners wanted to try a new sandwich rendition of chopped beef and grilled onions on an Italian roll. A cab driver saw him eating it and requested one for himself, and it spread like wildfire. (Source.)
If it’s possible that you have leftovers (though, we’ve never witnessed it), store the sandwich wrapped in aluminum foil in the fridge for 2 to 3 days. Unwrap and place the sandwich on a baking sheet to reheat in a 350-degree F oven for 15 to 20 minutes, or until heated thoroughly.
Expert Tips
- What I love doing is cooking an extra filet of steak whenever we’re grilling steak for supper, and then save it to make cheese steak sandwiches the next day or later in the week.
- If you don’t have the store-bought nacho cheese you can make my homemade nacho sauce instead.
- I like to use red and green peppers together to add visual appeal to the dish.
More Sandwich Recipes to Consider
Sandwich Recipes
Hawaiian Roll Sliders
Sandwich Recipes
Bagel Sandwich
Sandwich Recipes
Monte Cristo Sandwiches
Sandwich Recipes
Club Sandwich
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Cheese Steak Sandwiches
Ingredients
- 2 tablespoons butter, plus more for buns
- 1 medium onion, halved and sliced
- 1 green pepper, or half green and half red so it’s pretty
- 1 pound steak, 1/2 to 3/4-inch thick, grilled
- Tostito’s Queso Cheese dip, about 1/2 cup
- 4 fresh hoagie buns
- 1 cup shredded mozzarella
Instructions
- In a large nonstick skillet, melt butter over medium heat. Add onions and green pepper. Saute until soft (about 8 minutes).
- While onions and pepper are cooking, slice steak into 1/4-inch slices against the grain.
- Preheat oven to 400 degrees F, and put in a dark cookie sheet to get hot. Split the buns in half, and butter the insides. When veggies are done, add the steak.
- Place the buns, butter-side down, on the hot cookie sheet.
- Heat steak until warm.
- Add about a 1/2 cup of queso cheese dip to the hot veggies and meat — you want enough to make it creamy, but not soaked.
- Pull the pan out of the oven when the buns are toasted. Turn the oven to broil.
- Flip the buns over on the pan, so that the toasted side is facing up. Fill each bun with 1/4 of the veggie-steak mixture, and place mozzarella on top.
- Put the sandwiches back in the oven, under the broiler, until the mozzarella is melted.
- Serve hot!
Notes
- This delicious recipe is easy to make ahead and can be stored in the fridge for 2-3 days for the perfect lunch later in the week.
- I’ll often make steak the night before (or earlier in the week) and just cook enough so that I have leftovers to make this recipe. Cooking the steak ahead of time cuts down on the time it takes to make this meal.
- No store-bought nacho cheese? You can make my homemade nacho sauce for this recipe.
- I have a thing for a hearty dinner-worthy sandwich and these are amazing. If you love a sandwich for dinner you’ll love my favorite sloppy Joe recipe; you’ll never guess the secret ingredient in those. My other favorite is this Ultimate Pulled Pork Sandwich, long live all the great dinner sandwiches!
Those look so yummy!!! I love making cheese steaks, too. At Walmart, they have a package of meat that’s raw meat cut into super thin pieces. It’s usually in the frozen meat section at Walmart. It costs about $4. That’s the perfect size, for our family, to cook stir-fry-style in a pan and then add in peppers and onions to make a cheese steak. Sometimes we add mushrooms, too. Mmmm!!
Oh, yeah and sometimes I add cream cheese, too.