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There’s nothing better than a Steak Sandwich Recipe that delivers on both flavor and ease of preparation. This quick recipe rivals authentic Philly Cheesesteaks loaded with tender, juicy shaved ribeye steak, gooey melted provolone cheese and sweet caramelized onions.

We’ve added a big dollop of mayonnaise and plenty of sautéed mushrooms to our steak sandwich because, as you may know, I love mushrooms. If your family doesn’t love mushrooms, no worries. Simply skip the mushrooms and enjoy!

By adding inexpensive mushrooms you can make one pound of steak go from three sandwiches to four. I also love the flavor of sautéed mushrooms so there’s that. 😁

An overhead view of a steak sandwich on a black plate with french fries and ketchup.

Philly Cheesesteaks

I’m one of those crazy people that believes you can only eat an authentic Philly Cheesesteak while in Philly. However, you can make a delicious copycat at home either on your stovetop in a large skillet or on your Blackstone flat top griddle. (affiliate links)

These are great sandwiches to make while camping or tailgating, or when you need a quick weeknight dinner solution. All you need are a few ingredients that can be easily prepped ahead.

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A collage of ingredients used to make steak sandwiches including shaved steak, sub rolls, onions and mushrooms.

Ingredients Overview

vegetable oil for sautéing the onions and steak
unsalted butter for sautéing mushrooms (omit if not cooking mushrooms)
chopped sweet onion
sliced cremini mushrooms (optional)
shaved or thin sliced ribeye steak
salt and pepper
thin sliced provolone cheese from the deli counter (the thick slices that come prepackaged are a little too thick for easy melting)
three or four soft (6-inch) sub rolls split partially lengthwise

An overhead view of a skillet filled with caramelized chopped onions.

A skillet filled with sautéed mushrooms.

A skillet with two piles of shaved steak with one topped with provolone cheese slices.

A skillet with a pile of steak topped with cheese.

A skillet with cooked shaved steak covered with melted cheese.

How to make our easy Steak Sandwich Recipe

First, warm 1 tablespoon of oil in a large nonstick skillet, flattop griddle or cast iron skillet over medium-high heat until shimmering. Add the chopped onions and cook until translucent and golden brown on the edges. Transfer to a small bowl and keep warm.

IF ADDING MUSHROOMS: Add 1 tablespoon of butter to the skillet. Once melted add the mushrooms and stir to coat. Spread the mushrooms in a single layer and cook until the moisture is released and then evaporates. Stir and continue cooking until browned on both sides. Remove to a small bowl and keep warm.

Next, add the remaining oil to the now-empty skillet. Increase the heat to high and warm until the oil is lightly smoking. Add the steak to the skillet. Generously season with salt and pepper. Use a spatula and a fork o break the shaved steak apart. Stir, cook and chop the steak until no longer pink.

Remove the pan from the heat. Separate the steak into two piles in the skillet. Layer 4 slices of the cheese over half the steak. Top the cheese covered steak with the remaining beef. Finally add the last of the cheese to the pile. Cover the pan with the lid and set aside for a minute or two or until the cheese melts.

While the cheese is melting prepare the sub rolls. Spread mayonnaise (if using) over the rolls. Divide the onions, mushrooms and steak evenly between the 4 rolls.

Finally, wrap each sandwich in aluminum foil. Set aside for a few minutes or until the rolls are soft and warmed through. This also allows time for the flavors to meld making a better sandwich. Enjoy!

Three sub rolls on a baking tray with mayo and mushrooms.

Three sub rolls filled with mayo, mushrooms and onions.

Three steak sandwiches with melted cheese on a baking sheet.

Key Equipment

You’ll need a good large nonstick skillet, cast iron skillet or flattop griddle to make these sandwiches.

It’s also helpful to have a lid that fits over the skillet for retaining heat in the pan while the cheese melts. If you don’t have a lid that fits you can invert a metal bowl or tent the skillet with aluminum foil.

A good quality stainless steel spatula (affiliate link) is helpful to chop and break up the steak while searing.

Aluminum foil for wrapping the sandwiches once assembled.

An overhead view of a steak sandwich topped with melted cheese and caramelized onions.

Add-ins and Variations

Serve on a dozen split Hawaiian Savory Butter Rolls for Cheesesteak Sliders.
Use a baguette in place of the sub rolls for a crusty, chewy bread experience.
Use shaved or thin sliced sirloin, flank steak or skirt steak in place of the ribeye. Ask your butcher if they’ll shave a steak for you. My grocery store sells steak already shaved for sandwiches in the meat department.
Smear a hearty helping of mayo on the sub rolls before adding the other ingredients.
Replace the provolone cheese with Cheez Whiz. Microwave 1 cup Cheez Whiz in the microwave until heated through. Spoon over the assembled sandwiches instead of adding to the skillet.
Use thin sliced deli American cheese in place of provolone.
Spread a little butter on the inside of the split sub rolls. Toast under the broiler until golden brown.
Rub a split clove of garlic over the toasted portion of the rolls.
Replace the mushrooms with sliced bell pepper.

An overhead shot of a steak sandwich topped with caramelized onions and served with french fries and ketchup.

TIPS for the best Steak Sandwiches

Make sure the pan is super hot before adding the shaved steak. You want to sear the beef, not steam it. Those little crusty edges are my favorite.
Don’t skip the step at the end where you wrap the sandwich in aluminum foil. This gives the flavors time to meld while the bread warms and softens.
If you can’t find shaved steak try freezing a thick cut ribeye steak until mostly frozen. Use a sharp knife to thinly slice the steak into strips. If you want thinner strips than you’re able to cut, pound the pieces with a meat mallet until paper thin.
Make sure you season the steak with plenty of salt and pepper for the best flavor. If the sandwich is bland then you didn’t season it enough.

A closeup of a steak sandwich topped with cooked onions.

Steak Sandwich Recipe

Prep Time: 15

Cook Time: 15

Total Time: 30

Yield:

Course: Dinner, lunch

Author: Tricia

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Make a copycat Philly Cheesesteak at home with our easy Steak Sandwich Recipe loaded with gooey cheese, sautéed mushrooms and caramelized onions.

Ingredients

2 tablespoons vegetable oil (divided)
1 large sweet onion chopped
1 tablespoon unsalted butter (optional for mushrooms)
8 ounces sliced cremini mushrooms (optional)
1 pound shaved or thin sliced ribeye steak
salt and pepper
8 thin slices provolone cheese (about 1/4 lb from the deli counter)
4 6-inch sub rolls split partially lengthwise
mayonnaise (optional)

Instructions

Warm 1 tablespoon of oil in a large nonstick skillet, flat top griddle or cast iron skillet over medium-high heat until shimmering. Add the chopped onions and cook until translucent and golden brown on the edges. Transfer to a small bowl and keep warm.
IF ADDING MUSHROOMS: Melt 1 tablespoon butter in the skillet. Add the mushrooms and stir to coat. Spread the mushrooms in a single layer and cook until the moisture is released and then evaporates. Stir and continue cooking until browned on both sides. Remove to a small bowl and keep warm.
Add the remaining oil to the now-empty skillet. Increase the heat to high and warm until the oil is lightly smoking. Add the steak to the skillet. Generously season with salt and pepper. Use a spatula and a fork to break the shaved steak apart. Stir, cook and chop the steak until no longer pink.
Remove the pan from the heat. Separate the steak into two piles in the skillet. Layer 4 slices of the cheese over half the steak. Top the cheese covered steak with the remaining beef. Finally add the last of the cheese on top. Cover the pan with the lid and set aside for a minute or two or until the cheese melts.
While the cheese is melting prepare the sub rolls. Spread mayonnaise (if using) over the rolls. Divide the onions and mushrooms between the split rolls. Divide the steak and cheese evenly between the 4 rolls. Wrap each sandwich in aluminum foil. Set aside for a few minutes or until the rolls are soft and warmed through. This also allows time for the flavors to meld making for a better sandwich. Enjoy!

Recipe Notes

Store leftovers in the refrigerator. Remove the steak from the sandwich and heat in the microwave on 50% powder or until warmed through. Scoop the steak back onto the sub roll and continue microwaving the whole sandwich for another 30 seconds to 1 minute or until heated through.
If omitting the mushrooms you can divide the onions and steak between three sandwiches instead of four.
Look for shaved steak in the meat department of your grocery store. Check the full blog post for loads of tips, optional add-ins and variations

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

More Great Sandwich Recipes

We often serve our sandwiches with easy Oven Baked Steak Fries or crispy kettle chips. A nice cold beer seems to hit the spot too!

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