Oven-Baked Philly Cheesesteak Sandwiches are hot, cheesy, and perfect for feeding a crowd in just 30 minutes! So much better than fast food!
There is something truly special about a well-crafted Philly Cheese Steak. Try making my Slow Cooker Philly Cheese Steak and my Pat’s Philly Cheese Steak (Copycat) too!
Sabrina’s Oven-Baked Philly Cheesesteak Sandwich Recipe
Oven Baked Philly Cheesesteak Sandwiches are one of those weeknight meals your family will crave, and you’ll love because it’s just fifteen minutes of prep and fifteen minutes in the oven. Just long enough to bake off a batch of Steak Fries, and dinner is ready!
Recipe Card
Ingredients
- 1 1/2 pounds ribeye steak
- 1 tablespoon Worcestershire sauce
- kosher salt and pepper , to taste
- 2 tablespoons unsalted butter
- 1 green bell pepper , sliced or diced
- ½ yellow onion , sliced
- 12 slices provolone cheese
- 6 Sub Rolls
Instructions
- Preheat the oven to 400 degrees.
- Marinate the steak (just in the time you’re preparing the vegetables and getting the pan hot) with the Worcestershire sauce, salt and pepper.
- Add the butter to your cast iron skillet and heat on medium high.
- Add the steak and brown well without moving for 3-5 minutes, until a good crust forms.
- Flip and cook three to five minutes or until a similar crust forms.
- Remove the steak from the pan and add the veggies.
- Slice the steak while the vegetables are cooking.
- Cook for 2-3 minutes and remove from heat.
- Cut a well into 6" hoagie rolls and cut your 12 slices of provolone cheese in half.
- Add two half pieces to the bottom of the hoagie, add some steak, bell peppers and onions and top with 2 additional half slices.
- Add the sandwiches to a baking pan and cook for 15 minutes or until cheese it browned.
Nutrition
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Notes from Sabrina
Make sure you use high quality ingredients when making this recipe. Look for a Ribeye with a bigger cap when picking it out or ask the butcher to help you. Pick out a freshly baked bread and a high quality Provolone Cheese. This will elevate your sandwich in terms of flavor exponentially.
Table of contents
About this Recipe
The best part of these sandwiches is that the beef cooks through just enough that it’s pink in the middle while still having that deeply browned crust on the outside. The steak is juicy and tender with a unique flavor profile since it gets marinated in Worcestershire sauce. Then the steak and veggie mixture is topped off with gooey Provolone Cheese that is served on a delicious Hoagie. You will want to make these all the time!
Can this be made ahead of time?
- Yes, this is a recipe that I love to make a big batch of and then wrap them in foil and freeze them (just save the top piece and add it back on top before wrapping). Then bake at 350 degrees for 20-25 minutes, when you’re ready to enjoy them.
- Line the top and bottom of the hoagie with cheese to protect the bread from all the food’s juices. Don’t add lettuce/tomato/other temperature-sensitive ingredients. Onions and bell peppers are fine. Wrap it tightly with foil; the less air inside, the less freezer burn. Bake the sandwiches inside of the foil. They will get toasty while keeping its moisture.
- If you have a dipping sauce, add it to a small ziplock and drape it over the sandwich as you wrap (carefully). When reheating, you can just put the ziplock in a hot glass of water.
Related Recipes
More Delicious Cheese Steak Recipes
These photos were used in a previous version of this post
How many hoagie rolls do you use? Do you use 6 whole rolls for 2 per serving or 6 half rolls for 1 per serving? Thanks.
1 hoagie roll per sandwich. Recipe serves 6.
Roll is not cut in half. Let us know what you thought of the Philly Cheesesteak sandwiches when you get a chance!
Thanks for asking Barbara!
Absolutely delicious! I did add some sauteed mushrooms at my husband’s request. This recipe is a definite keeper and the website is a new favorite of mine when searching for meal inspiration and ideas. Thank you for sharing your culinary creations 🙂
Being born & raised in Philadelphia, I have to assert that you’ve created a lot of interesting recipes labeled “Philly” that are unlikely to be found in my beloved city and so might be better named Philly-style. That said, this recipe looks like it would give many Philly cheese steak shops a run for their money. It definitely looks to be of a higher caliber fare than you would get at the tourist trap cheesesteak shops (I won’t call out any names). Nicely done!
Thats amazing to hear! Thank you!
I made this last night I’m in the UK so guessed the quantities and added some finely chopped gherkins and a picked chilli and it was lovely my husband said that was really nice so will definitely be making it again
I would love to try this out it’s my favorite food….I want this recipe like asap..
How and and at what point did you cut the steak?
You’ll want to cut the steak after cooking it. 🙂
This sounds super yummy! How long do you marinate the steak? All of the ingredients work very well together, so I can’t wait to try these. I’m sure that my guys will love them, as will I. Thanks!
Just five minutes, long enough to prep the rest of your ingredients and get the pan hot and ready to sear. I’ll update the recipe with that, thanks! 🙂
I am so craving one of these right now, YUM!
So cheesy! My kid would love this sandwich!
Yay, kid approved!!
Looks like he most epic comfort meal ever!
Definitely!!
Love that these are open faced! Looks delicious. 🙂
Thanks Carrie!
I LOVE philly cheesesteak sandwiches!
They’re so good!! It has to be obvious that I love them too, haha!
The BEST kind of sandwiches….perfect for upcoming game days!
Definitely Cathy!
You are totally the Philly cheesesteak queen!!! These are fabulous!
Thank you Amanda! I wear the crown proudly!
There is nothing like a classic cheesesteak sandwich! I don’t make these nearly as often as I should but definitely need to make them soon.