If you’re looking for a hearty, flavor-packed sandwich that delivers on all fronts with juicy steak, gooey cheese, and perfectly toasted bread this Cheesesteak recipe will hit the spot!

There are many ways to make a good Cheesesteak sandwich, but this version brings together tender marinated ribeye, sauteed peppers and onions, and two different types of cheese!

This is the perfect griddle recipe for Summer, but if you don’t have an outdoor griddle it can easily be made inside on the stove with a couple of skillets. With Father’s Day coming up, this would be the ultimate Dad Dinner!

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Ingredients

Ribeye steak, thinly sliced
Montreal steak seasoning
Texas Roadhouse Steak Sauce
Minced garlic
Lime juice
Sliced onion
Sliced green bell peppers
Salt, pepper, garlic powder
Provolone cheese slices
Cheese Whiz
Hoagie rolls
Mayo or butter

Make the Marinade

Thinly slice steak and add the steak to a large bowl or container. If you struggle with getting your steak thinly sliced, it helps to put the steak in the freezer for about 20 minutes before slicing it!

I used ribeye for this recipe, but you could also use Sirloin steak or even New York Strip steak. The key to making a good Cheesesteak Sandwich is getting the steak in really thin pieces.

The marinade is what makes this Cheesesteak Sandwich special! The marinade helps infuse the ribeye with rich and savory flavors.

To make the marinade, add 1 tbsp of Montreal steak seasoning and about 1/4 cup of Texas Roadhouse Classic Steak Sauce to the container. Add 1 tbsp of minced garlic and the juice of 1 lime.

Stir well and let marinate in the refrigerator for at least 2 hours.

I highly suggest making the marinade because it helps keep the ribeye juicy and flavorful, however, if you are short on time you can skip the marinade (or marinade the steak for less time) and add the seasoning, minced garlic, steak sauce, and lime juice to the steak once it is fully cooked.

Make Cheesesteak Sandwiches

To start making the Cheesesteak Sandwiches, prep just a couple more of the ingredients. Thinly slice an onion and 2 large green peppers. Spread hoagie rolls with mayo or butter.

Heat a skillet or griddle over medium high heat and add some oil to the skillet or griddle.

Cook the peppers and onions seasoned lightly with salt, pepper, and garlic powder until tender. Be sure not to go crazy with the salt!

Cook the marinated steak on the other side of the griddle with some oil.

Once the steak is cooked to your liking add the peppers and onions to the steak. Add provolone cheese to the steak and peppers.

Cover with a large griddle dome until the cheese melts.

This recipe makes four large sandwiches, so I like to separate the steak, peppers, onions, and cheese into four even portions.

Turn the heat down to low, and quickly toast the hoagie rolls. Once the rolls are toasted remove them and set aside.

Spread cheese whiz on the toasted hoagie rolls.

Serve Cheesesteak Sandwiches

Once the bread is nice and toasted and you spread some cheese whiz on the bread, it’s time to eat! Stuff the hoagie rolls with the steak, peppers, onions, and provolone cheese.

I served these with an easy salad kit, but they would also be good with fries, homemade potato wedges, easy homemade potato salad, or some broccoli salad.

This sandwich is perfect for game days, weeknight dinners, or whenever you’re in the mood for something seriously satisfying. With Father’s Day coming up, this would be the ultimate Dad Dinner!

Tips and Frequently Asked Questions

Ribeye steak is ideal for marbling and tenderness, but thinly cut sirloin or NY strip steak can work too. It helps to put the steak in the freezer for about 20 minutes prior to slicing it to get super thin slices.
I highly suggest marinating the steak, but if you are short on time try to let it marinate for at least 30 minutes.
You can prep the steak, marinade, and veggies ahead of time for this recipe. Cook and build the sandwiches right before eating, so they don’t get soggy.
Be sure to get a nice toast on the bread, so that the bread can hold all of the ingredients without getting soggy. I like to use mayo on the bread before toasting, but you can also use butter.
If you aren’t a fan of cheese whiz you can use any other cheese you like! Some American cheese or even pepper jack for a kick would be good.
For the bread, I used hoagie rolls from a local bakery. You just want to pick something that is sturdy enough to hold all the ingredients, but still soft on the inside.

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