Makes 2 sandwiches / Prep Time: 15 minutes / Cook Time: 15 minutes

An ultra-savory, melty, toasty throwback to where it all began, but leveled up for an even tastier experience! This recipe makes two super delicious, cheesy steak sandwiches packed with shaved ribeye, sautéed onions, roasted red peppers, all piled into soft onion hoagie rolls and topped with two different cheeses.

Back in the early days of A Flavor Journal (circa 2015!), this Philly cheesesteak sandwich was the FIRST official recipe on my blog, and kicked off a decade of cozy, crave-able small batch recipes. 🙂 And now? My very first blog post is officially all grown up and better than ever with a much deserved upgrade. This modern take on the classic Philly cheesesteak sandwich makes two massive, beefy + cheesy sandwiches that are perfect for date night, late night, or honestly, any time the craving hits.

I’ve recreated this sandwich with juicy shaved ribeye, perfectly tender (and lightly charred) onions, roasted red peppers, melty provolone, and creamy Havarti, all nestled into two gigantic toasted hoagie rolls. It’s bold, beefy, cheesy, and nostalgic. This recipe makes two generous sandwiches, or four-ish lunch-sized portions that would be great with a fun salad on the side. The steak freezes for 20 minutes so it’s easier to slice, but that’s the longest part of the recipe! Otherwise, the cook time is roughly 20 minutes. Serve it with a simple side salad, some crunchy kettle chips, or just your hands and a LOT of napkins. 🙂

A cheesy steak sandwich with roasted red peppers on a plate next to another sandwich.

Ingredients

8 oz. Ribeye
Salt, to toaste
freshly cracked Black Pepper, to taste
1/4 tsp. Garlic Powder
2 tsp. Oil (like olive oil or avocado oil)
1 cup thinly sliced White Onion (about 1 small onion)
1/3 cup chopped Roasted Red Peppers (I use jarred!)
1/2 tsp. Worcestershire Sauce
2 slices Provolone Cheese
2 slices Havarti Cheese
2 large Hoagie Buns (I used onion bun sub rolls)

Ingredient Notes

Shaved Ribeye: You can buy a ribeye from the butcher and ask them to finely shave it, but that may not always be an option. I buy a ribeye and pop it into the freezer for about 20 minutes, then use a sharp knife to cut it as thinly as possible. Freezing it helps it harden a little bit, so it’s easier to slice into super thin pieces!
Roasted Red Peppers: Jarred roasted red peppers are perfect for this recipe! You’ll find sliced or whole peppers as options – I usually go with sliced, but if you find yourself with a jar of whole peppers, just pat them dry and then slice them into pretty thin slices. For a smokier, homemade flavor, roast your own over an open flame or under the broiler.
Cheese Combo: Two cheeses aren’t exactly necessary, but dang they’re good together. I went with provolone for tradition (like a Philly cheesesteak would have), and Havarti for creaminess. Together they’re magical. But if you don’t feel like using two different cheeses, either one will be perfect on its own!
Bread: I LOVE using soft hoagie rolls or sturdy sandwich rolls that can handle all of the juicy meat and melty cheese. Lightly toasting them keeps everything from getting soggy!

Directions

Step One: Season + Freeze the Steak. Pat the steak very dry, then season generously on both sides with salt, freshly cracked black pepper, and garlic powder. Transfer the seasoned steak to the freezer for 20 minutes. (This makes it easier to slice.)

A seasoned ribeye steak resting in a white styrofoam container.

Very thinly sliced ribeye steak near a piece of steak and a knife resting on a cutting board.

Step Two: Slice the Steak. Remove the steak from the freezer and use a very sharp knife to slice the steak as thinly as possible. Set the steak aside for now.

Thin slices of white onion cooking in a skillet.

Step Three: Cook the Onions + Roasted Red Peppers. Heat a large nonstick skillet over medium-high heat. Heat one teaspoon of oil in the pan, then add the onions and a big pinch of salt. Cook the onions, stirring frequently, until soft and slightly charred (about 5-6 minutes). Stir in the chopped roasted red peppers and cook for 2-3 minutes.

Thin slices of ribeye steak being added with a wooden spatula to a large skillet.

Thin slices of ribeye steak cooking in a large skillet.

Step Four: Cook the Steak. Carefully transfer the peppers and onions to a bowl and set aside. Carefully wipe the skillet with paper towels. Return the skillet to the stovetop, and add the oil. Once the oil is hot, add the steak to the pan and cook for 3-4 minutes until mostly cooked through. Shake a couple dashes of Worcestershire into the skillet with the steak, then stir the steak around.

Step Five: Add Peppers, Onions, and Cheese. Stir the onions and peppers back into the skillet with the steak, then use your spatula to divide everything into two piles. Top each pile with cheese, then cover the pan with a lid to until the cheese melts.

Step Six: Toast the Buns and Serve. While the cheese melts, set a separate large nonstick pan over medium-high heat and toast the buns, cut side down, for a couple of minutes. Alternatively, toast the buns in the oven for a few minutes. Transfer the cheesy steak piles to the buns, and serve immediately!

Recipe Tips + Tricks

Get the Pan Hot to Cook the Steak: Cook the ribeye in a hot skillet so it sears quickly and stays juicy. Use a pretty big nonstick pan and try not to overcrowd it!
Season the Steak Well: Steak needs salt and pepper to really bring it to life – don’t be afraid of seasoning it like you mean it! I also love the add a little garlic powder into the mix for extra flavor.
Add a Spread (Optional But Delicious): Spread mayo or a swipe of steak sauce inside the rolls before assembling for an extra hit of flavor.

Ways to Customize this Recipe

Add Mushrooms: Sauté some baby bellas or creminis with the onions for extra umami flavor.
Make it Spicy: Toss in some sliced pickled (or fresh!) jalapeños with the onions.
Switch the Cheese: Fontina cheese, mozzarella cheese, or even a smoky gouda could work in place of Havarti or provolone. Use what you love!

Just FYI, my entire website is packed with small batch recipes! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.

A half eaten cheesy steak sandwich with roasted red bell peppers being held by a woman's hand

How to Store + Reheat Leftovers

To Store Leftovers:

In the Refrigerator: Wrap leftover sandwiches in foil and store them in the refrigerator for up to two days. For the best results, store the steak + pepper mixture separately and assemble the sandwiches on fresh toasted bread before reheating.

To Reheat Leftovers:

Reheat in the Oven (Best for Crispiness): Preheat oven to 350°F (175°C). Wrap the sandwich loosely in foil—leave a small opening at the top to prevent steaming. Bake for 10–12 minutes until warmed through and the cheese is melty. Unwrap for the last 2–3 minutes if you want extra crunch on the bread.
Reheat in a Skillet (Quick + Tasty): Heat a nonstick skillet over medium-low heat. Add the sandwich and cover the pan with a lid to trap heat. Cook for 4–5 minutes, flipping once, until hot and crispy.
Reheat in an Air Fryer (Bonus Option!): Preheat air fryer to 350°F. Pop the sandwich in for 3–4 minutes, checking halfway through for golden perfection. Avoid overcrowding so the air circulates evenly.
> Pro Tip: If the sandwich feels a little dry, add a splash of beef broth or water to the skillet before covering—it creates steam and softens the filling while keeping the outside crisp.

More Small Batch Sandwiches

Super popular Chicken Philly Sandwiches (makes 2 sandwiches)
Delicious Cheesy Stuffed Meatball Subs (makes 2 sandwiches)
The famous + easy Chicken Bacon Wraps (makes 2 wraps)
Our favorite Cheesy Ground Beef Quesadillas (makes 3 sandwiches)
Easy + amazing Buffalo Chicken Wraps (makes 2 sandwiches)

Back in 2015, this steak sandwich was the first recipe ever posted to A Flavor Journal. It was simple, cozy, and totally satisfying. But I sincerely hope you love this new and improved version; it’s seriously so special to me!

If you make these cheesy steak sandwiches and love them, please leave a comment and / or star rating below! You can also share them on IG and tag me so we can connect and be *friends*! Also, if you have any questions about the ingredients or how to make them, reach out to me via email so I can try to help!

xx Sara