Juicy, Savory, and Totally Satisfying—A Clean Take on a Classic

Few sandwiches are as iconic (or crave-worthy) as the Philly cheesesteak. Tender beef, sautéed onions and peppers, and melted cheese piled into a warm hoagie roll—it’s everything comfort food should be. And yes, you can make a version at home that feels indulgent and made with real, clean ingredients.

I started making this Philly cheesesteak sandwich recipe after a trip to Philly with my husband where we tried the “real deal.” While I love an authentic food experience, I also love knowing what’s in my dinner. So I went home and recreated it—lighter, cleaner, but still packed with all the flavor and satisfaction you expect from this East Coast classic.

Whether it’s game day, a quick weeknight meal, or just a sandwich craving you can’t ignore, this recipe delivers.

Ingredients

• 1 lb thinly sliced sirloin or flank steak (partially freeze for easier slicing)

• 1 tablespoon olive oil

• 1 small onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 teaspoon garlic powder

• Salt and pepper to taste

• 4 slices provolone cheese (or your cheese of choice)

• 2 whole grain or hoagie-style rolls (look for ones with 3g+ fiber and clean ingredients)

• Optional toppings: sautéed mushrooms, hot peppers, or a swipe of mustard

Instructions

1. Prep the Steak: Slice steak thinly against the grain. Season with garlic powder, salt, and pepper.

2. Sauté Veggies: In a large skillet over medium heat, add olive oil. Sauté onion and pepper until soft and caramelized, about 8–10 minutes. Remove from skillet and set aside.

3. Cook the Beef: In the same skillet, add steak in a single layer (do in batches if needed). Cook for 1–2 minutes per side until browned and just cooked through.

4. Combine: Return veggies to skillet and mix with the beef. Lay cheese slices over the top and let them melt slightly.

5. Assemble Sandwiches: Toast the rolls if desired. Use a spatula to scoop the cheesy beef-veggie mixture into each roll. Serve hot.

Sarah’s Sandwich Tips

• Make It Leaner: Use grass-fed sirloin or sub in thin-sliced chicken breast for a lighter version.

• Cheese Options: Provolone is classic, but mozzarella or Swiss also work great. Avoid processed cheese sauces for a cleaner bite.

• Low-Carb Version: Skip the bun and serve it as a cheesesteak bowl over sautéed greens or cauliflower rice.

• Meal Prep Friendly: Slice and marinate the beef ahead of time for quick cooking later in the week.

Why You’ll Love This Recipe

It’s everything you love about a classic Philly cheesesteak—but made with better-for-you ingredients and none of the heavy, greasy feel. Quick to make, insanely flavorful, and guaranteed to hit the spot.

You’ll never look at a deli sandwich the same way again.

Nutrition (Per Serving – makes 2 sandwiches):
Calories: 510
Protein: 36g
Fat: 22g
Carbs: 38g
Fiber: 5g
Sugar: 4g