“A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheese steak, or steak and cheese, is a sandwich made from thinly-sliced pieces of steak and melted cheese in a long roll. Provolone, white American cheese, and Cheez Whiz are the most commonly used cheeses.”

Ingredients Nutrition

  • 1 lb boneless rib eye (freeze meat prior to slicing) or 1 lb round steaks (freeze meat prior to slicing) or 1 lb sirloin steak, thinly sliced (freeze meat prior to slicing)
  • 1 large yellow onion, thinly sliced
  • 3 tablespoons soy sauce (Kikkoman Less Sodium)
  • 1 green pepper, chopped (optional)
  • 1 red pepper, chopped (optional)
  • 6 white mushrooms, chopped (optional)
  • 1 (15 ounce) jar cheese spread
  • 4 soft sandwich buns
  • vegetable oil, as needed


  1. In large nonstick skillet, heat oil over medium heat. Add onions and 1 tablespoon of the soy sauce; saute until onions are soft. Set aside. Add tbsp oil, if needed.
  2. Saute the peppers next in 1 tbsp soy sauce until the peppers are soft. Set aside.Add 1 tbsp oil, if needed.
  3. Saute the mushrooms next until they are soft. Set aside.
  4. Add steak and cook until steak browns slightly; add remaining 1 tablespoon soy sauce and stir to combine. Use spatula to chop meat into little bits.
  5. Place cheese on top of steak and stir until melted, mixing steak, onions and cheese together. Divide steak into 4 piles and place sandwich roll open faced over each pile of meat for just a few seconds to warm it up and then smush it into the roll using the spatula and cut it in half.

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