Cheesesteak Sandwich

  • Yield : 4
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1 sandwich

A homemade cheesesteak sandwich is a healthier alternative to processed cold meats and a better value than most franchised sandwich shops where you get more bun than meat.

When made with homemade bread or buns, there are no preservatives and less sodium.

Another advantage to making your own Cheesesteak Sandwich is that you control the amount and type of beef in your sandwich. Lean cuts like tenderloin is lower in saturated fat.

The quickest way to serve up these sandwiches is by using leftover cooked steak or shredded beef. I use lean beef tenderloin, ribeye steak, or beef used to make stock or soup to make Cheesesteak Sandwiches.

The pictured sandwich has 2.5 ounces (76 g), cooked weight, of beef. Add 50 calories for each additional ounce.


  • 8 oz. (225 g) raw beef tenderloin or ribeye
  • 1 (300 g) large bell pepper (red, green or yellow)
  • 1 (300 g) onion, halved, and sliced thin
  • 1 tablespoon (15 ml) olive oil
  • 4 slices (90 g) swiss or provolone cheese
  • 4 buns or rolls (about 90 grams each)

Method of Preparation

Step 1

Broil or grill steak until medium rare. Internal temperature 145°F (63°C). Let rest about 5 minutes before slicing.

Step 2

Meanwhile, heat oil over medium heat and sauté bell pepper and onion until desired texture, about 5 to 8 minutes.

Step 3

toast buns, if desired, using your oven broiler, toaster oven, griddle, or grill.

Step 4

Thinly slice beef and add to onions and pepper. Sauté about 1 minute.

Step 5

Divide meat mixture and cheese between the buns and serve.

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