Rating: 2 stars
24 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 18

It’s hard to find fault with a Philly cheese steak sandwich. What’s not to love about juicy steak, caramelized onions and peppers, and bubbly melted provolone all piled on top of a soft baguette? And, thankfully, there’s no need to plan a trip to Philadelphia to eat this classic combo. In fact, it’s surprisingly easy to achieve that authentic steak-pepper-cheese combo in the comfort of your home. Shopping tip: If you can’t find flank steak, top sirloin or skirt steak will both work well.

Adam Dolge


Credit: Jen Causey

Recipe Summary test

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Split baguette lengthwise. Scoop out and discard soft inside of baguette (reserve and freeze for bread crumbs), leaving a ½-inch crust. Place cut side up on a baking sheet.

  • Preheat broiler to high with oven rack 6 inches from heat. Season both sides of flank steak with ½ teaspoon each salt and black pepper. Heat oil in a large cast-iron skillet over high; add steak and cook, turning once, until deeply browned on both sides, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before thinly slicing.

  • Add bell pepper and onion to skillet and cook, stirring, until tender, 6 to 8 minutes. Season with remaining ½ teaspoon salt and ¼ teaspoon black pepper.

  • Top baguette halves with vegetables, steak, and cheese. Broil until cheese is melted and bubbly, about 1 minute. Cut into pieces before serving.

Nutrition Facts

487 calories; fat 32g; saturated fat 10g; cholesterol 112mg; fiber 2g; protein 43g; carbohydrates 27g; sugars 4g.