What’s the best cheese for an authentic Philly cheesesteak?

Provolone is the classic cheesesteak choice with its perfect melt and mild flavor, though I’ve used American cheese when I’m feeling nostalgic. Avoid pre-shredded cheeses - they contain anti-caking agents that prevent smooth melting. If you want to get fancy, try slicing your own provolone from the deli counter - that’s when you’ll really taste the difference!

How do you reheat frozen cheesesteak sandwiches?

Leave them foil-wrapped and pop straight into a 350°F oven for 10-15 minutes - no thawing needed! The foil keeps everything moist while the roll crisps up. I sometimes unwrap halfway through for extra crunch. Microwave works in a pinch, but expect soggier bread. Whatever you do, don’t try toasting frozen sandwiches - I learned this the messy way when cheese oozed everywhere!

Can I make these ahead for meal prep?

Absolutely! These are my freezer meal heroes. Just assemble, wrap tightly in foil (I double-wrap), and freeze for up to a month. They thaw by lunchtime when packed in lunch bags, or reheat straight from frozen. Mark your freezer bag with dates - sandwiches older than a month start losing that fresh-baked flavor.

What’s the trick to low-carb cheesesteak wraps?

Butter lettuce leaves are game changers! Their cup shape holds all the fillings without tearing. My trick? Pat the leaves dry first, then layer two for extra strength. The lettuce stays crisp against the hot filling - unlike tortillas that get soggy. For extra flavor, I sometimes sprinkle Everything Bagel seasoning on the lettuce first. Low-carb doesn’t mean low flavor here!

Can I use other cuts of beef besides ribeye?

You can, but ribeye’s marbling keeps it tender during reheating. If needed, flank steak works when sliced paper-thin across the grain (freeze for 30 minutes first to make slicing easier). Chicken breast works too in a pinch - my kids actually prefer “chicken cheesesteaks” sometimes! Just remember: the leaner the meat, the shorter the cook time to prevent toughness.

Irresistible Philly Cheese Steak Sandwich in Just 15 Minutes

Name: Philly Cheese Steak Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb ribeye steak, thinly sliced; 1 large onion, thinly sliced; 1 green bell pepper, thinly sliced; 4 hoagie rolls or lettuce leaves (for low-carb option); 4 slices provolone cheese; 2 tbsp vegetable oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder

Philly Cheese Steak Sandwich

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A classic Philly cheese steak sandwich with make-ahead freezer tips, bakery-style hoagie rolls, and low-carb lettuce-wrap options.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 sandwiches 1x
Category: Lunch
Method: Stovetop
Cuisine: American
Diet: Low Carb

Ingredients

Scale

1 lb ribeye steak, thinly sliced
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
4 hoagie rolls or lettuce leaves (for low-carb option)
4 slices provolone cheese
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder

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Instructions

Heat oil in a large skillet over medium-high heat.
Add onions and bell peppers, sauté until softened.
Add sliced steak, season with salt, pepper, and garlic powder.
Cook until steak is browned, about 5-7 minutes.
Divide the mixture into four portions and top each with a slice of provolone.
Place the cheesy steak mixture into hoagie rolls or lettuce wraps.
Serve immediately or wrap tightly for freezer storage.

Notes

Freeze assembled sandwiches for up to 1 month.
Reheat in the oven at 350°F for 10-15 minutes.
For a crispier roll, toast before adding the filling.
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Nutrition

Serving Size: 1 sandwich
Calories: 550
Sugar: 5g
Sodium: 800mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 35g
Cholesterol: 90mg

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