Philly Cheesesteak Recipe

This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!

The post Philly Cheesesteak Recipe appeared first on Budget Bytes.

Philly cheesesteaks are one of my favorite comfort foods. I usually don’t purchase steak often because of the cost, but was recently surprised to find thinly sliced pre-packaged steak at my local grocery store for a very reasonable price. So of course I had to give it a try! I added sautéed bell peppers, onions and mushrooms to bulk up the sandwiches, melted provolone cheese on top, and placed it all inside a big hoagie roll. These were so good and very filling. Five large Philly cheesesteak sandwiches for just a little over $3 a sandwich…I’ll take that all day long!

Overhead view of four philly cheesesteaks on parchment paper with fries and pickles on the side.

Growing up, whenever we ate at the food court in the mall, my #1 favorite place to eat was the Philly cheesesteak restaurant. I would skip over the pizza and burgers and go straight for those cheesy, tender, steak sandwiches. So today I’m excited to recreate and put my own spin on an American classic for a party of 5 on a budget!!😉

What are Philly Cheesesteaks?

Philly Cheesesteaks are sandwiches made with thinly sliced steak and cheese and served on a long hoagie roll. Although its origins are sometimes debated, the Philly Cheesesteak is mostly known for being created in Philadelphia, Pennsylvania in the early 1900’s. Common variations throughout the years have included sautéed onions, bell peppers, and mushrooms. Regardless of how you like to eat your cheesesteak, this popular recipe has been well-loved by many!

Ingredients Needed

Here’s everything you need to make this easy Philly Cheesesteak recipe:

  • Steak: To keep things budget-friendly and to save on time, we used thinly pre-shaved beef steak. You can usually find it in the ground meat section of your grocery store. I did notice and test a couple different types of shaved beef, so I’ll go into more details below.
  • Mushrooms: Sliced baby bella mushrooms are included to add more flavor to the cheesesteaks and to bulk up the servings.
  • Peppers and Onion: Sautéed bell peppers and onion add lots of great flavor and texture to this cheesesteak recipe.
  • Cheese: Provolone cheese is my favorite with cheesesteaks, but you can substitute with white American, Swiss or even Cheez Whiz if you’re really going for that classic Philly cheesesteak taste!
  • Rolls: Hoagie rolls are traditional and a perfect vessel for holding all of that cheesesteak goodness. You can find them packaged in the bread aisle, but if you want to splurge a little, try getting the fresh hoagies in the bakery section.
  • Seasoning: A mix of salt, pepper, garlic powder, and Worcestershire sauce is used to season the beef and vegetables. The Worcestershire sauce is my secret ingredient and adds so much flavor, so I wouldn’t skip it!

Let’s Talk Steak!

A lot of Philly cheesesteak recipes use ribeye or sirloin as their meat of choice, but both of those can be quite pricey. It also takes a little extra time to thinly slice all of that meat. But if you didn’t already know, you can actually find pre-packed thinly sliced steak in the meat section of the grocery store. 

During testing I tried two different types – one that’s listed as “Beef shaved steak” and another that’s listed as “Ribeye shaved steak.” The ribeye shaved steak was a much better quality and tasted a lot better than just the “beef shaved steak. The ribeye shaved steak is a little more expensive than just the beef shaved steak, but feel free to use either one based on your budget.

These shaved steak packages primarily come in 12-14oz. sizes, which is only enough to make roughly 3-4 large sandwiches. This is why the mushrooms, peppers and onions are added in this recipe to help bulk up the servings.

Recipe Tips and Variations

  • This recipe makes 5 huge sandwiches, but you can cut each of these in half to make 10 servings if you’re trying to serve them at a tailgate party or potluck!
  • Not a mushroom fan? No worries, I really only added them to bulk up the filling and stretch the servings to five. But you can totally leave them off and just include the sautéed peppers and onions. You may only be able to make four large sandwiches without the mushrooms.
  • You can add more cheese to your sandwiches if you really want to make them extra cheesy. I used enough cheese to cover most of the cheesesteak in the skillet, but feel free to add 1-3 more slices over the top of the skillet or on each individual sandwich.

Serving Suggestions

We paired these Philly cheesesteaks with some quick air fryer french fries, but you can also serve them with our popular oven baked steak fries or make a quick batch of air fryer sweet potato fries

As for toppings, you can certainly keep it simple and leave it as is with just the peppers, onions and mushrooms. Or try adding some shredded lettuce, tomato, pickled jalapeños, or even slow-cooked caramelized onions would taste really good!!

Side close up view of a philly cheesesteak on parchment paper.
Overhead view of philly cheesesteak sandwiches on parchment paper with fries on the side.
Print

Philly Cheesesteak Recipe

This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!
Course Dinner, Lunch
Cuisine American
Total Cost $16.27 recipe / $3.25 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 (1 sandwich each)
Calories 535kcal

Ingredients

  • 8 oz. baby bella mushrooms, sliced $2.69
  • 1 green bell pepper $0.89
  • 1 yellow onion $0.42
  • 4 Tbsp butter, divided $0.53
  • 2 Tbsp cooking oil, divided $0.08
  • 12-14 oz. shaved beef steak $6.00
  • 3/4 tsp salt $0.03
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp freshly cracked black pepper $0.02
  • 2 tsp Worcestershire sauce $0.10
  • 5 hoagie rolls $3.82
  • 6 slices provolone $1.64

Instructions

  • Start by prepping the vegetables. Slice the green bell pepper, onion, and mushrooms.
  • Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.
  • Next add in the sliced onions and bell pepper to the skillet. Stir and cook for another 3 minutes or until the veggies have softened. Remove all the vegetables from the skillet to a separate plate and set aside.
  • In the same skillet add 1 Tbsp butter and 1 Tbsp cooking oil. Add the shaved beef steak to the skillet and cook until browned and cooked through.
  • Now add the sautéed peppers, onions, and mushrooms back to the skillet with the steak, then add in the salt, garlic powder, black pepper, and worcestershire sauce. Stir and cook for 1-2 minute to allow the vegetables to heat back up.
  • Spread the provolone cheese slices on top of the beef and vegetables in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.
  • While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set the rolls to the side.
  • Fill each hoagie roll evenly with the steak and cheese mixture. Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1sandwich | Calories: 535kcal | Carbohydrates: 39g | Protein: 29g | Fat: 30g | Sodium: 920mg | Fiber: 2g
Overhead view of philly cheesesteaks on parchment paper with a hand picking one up.

How to Make Philly Cheesesteaks – Step by Step Photos

Peppers, onion and sliced mushrooms on a cutting board.

Start by prepping the vegetables. Slice 1 green bell pepper, 1 onion, and 8 oz. baby bella mushrooms.

Mushrooms added to skillet.

Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.

Peppers and Onions added to skillet

Next add in the sliced onions and bell pepper. Stir and cook for another 3 minutes or until the peppers and onions have softened. Remove all the vegetables from the skillet to a separate plate and set aside.

Shaved beef added to skillet

In the same skillet add another 1 Tbsp butter and 1 Tbsp cooking oil. Add 12-14oz. of shaved beef steak to the skillet and cook until browned and cooked through.

Peppers and onions added to cooked beef in the skillet.

Now add the sautéed peppers, onions, and mushrooms back to the skillet with the cooked steak along with 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp freshly cracked black pepper, and 2 tsp Worcestershire sauce. Stir and cook for 1-2 minutes to allow the vegetables to heat back up.

Provolone cheese added on top of cooked cheesesteak in skillet.

Spread 6 slices of provolone cheese on top of the steak in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.

Toasted hoagie rolls

While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set aside.

Finished philly cheesesteak sandwiches.

Now all that’s left to do is fill each hoagie roll evenly with the steak and cheese mixture. You can also spread some mayo on the inside of each roll if you prefer.

One Philly cheesesteak on a white plate with fries, ketchup, and a pickle on the side.

Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. And of course you have to have some crispy fries or chips on the side. Yum!! Tell me, what’s your favorite Philly cheesesteak toppings?

The post Philly Cheesesteak Recipe appeared first on Budget Bytes.

Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They’re the perfect meal-prep recipe on a budget.

The post Muffaletta Roll Ups appeared first on Budget Bytes.

Any time I can meal-prep lunches for the week, I’m all in! These Muffaletta Roll Ups are a fun twist on the classic New Orleans sandwich. They’re filled with all the traditional flavors of a muffaletta thanks to the layers of Italian salami, ham, cheeses (provolone AND mozzarella!), and a tangy homemade olive salad. But instead of using a loaf of bread, I wrap everything up in pizza dough and bake it until golden brown and crispy! These roll ups are perfect for lunchboxes, picnics, or your next game day spread.

A slice of muffaletta roll up on a plate

While teaching at the Canadian Food & Wine Institute at Niagara College, I volunteered to help with one of their Project Brew events, where the brewery students share their final projects (mmm, craft beer!) with the student body and the public. The class chooses a theme, and the culinary students help cater the event. I was thrilled to learn they had chosen “Brew Orleans” (ha, ha), so I had to bring my A-game regarding New Orleans-themed food.

My students and I chose to make muffaletta roll ups and vegan red beans and rice. The roll ups we made were completely vegan, but for Budget Bytes, I’ll walk you through something a bit more classic for the omnivores out there. However, it’s worth noting you can make this recipe entirely vegan—just find the plant-based meat and cheese substitutes you love the most and skip the egg wash! At home, I usually make one with classic cheese and deli meats for my husband, and then I make a plant-based version for myself. We eat them all week for lunch!

What is a Muffaletta Roll Up?

Muffaletta (or muffuletta) is a wide, round Sicilian bread topped with sesame seeds and a soft texture similar to focaccia or ciabatta. Muffaletta is also a well-loved and popular sandwich made famous in New Orleans. It’s believed the first muffaletta sandwich was created by Sicilian immigrant Salvatore Lupo, owner of Central Grocery in New Orleans, in 1906. The sandwich is traditionally made with Italian cold cuts, cheese, and a special olive salad that gives it its signature flavor.

The bread is almost as important (if not more so, depending on who you speak to!) than the filling. However, finding authentic muffaletta bread outside of NOLA is tricky. So, for this recipe, I wrap the sandwich filling in pre-made pizza dough and bake it for a delicious take on the classic. It’s like a cross between a stromboli, a sandwich, and muffaletta pinwheels!

Ingredients for Muffaletta Roll Ups

Here’s what you’ll need to make these muffaletta roll ups:

  • Green Olives: Olives are the base ingredient for the muffaletta salad, which is truly the star of this recipe! The salad is similar to an olive tapenade. I like green olives for their mild flavor, but you can use any type you prefer. (I found jalapeño stuffed olives, so I opted for those!)
  • Italian Giardiniera Mix: This mixture of pickled vegetables adds a refreshing crunch and tang to the olive salad. You can find giardiniera mix in the pickle aisle at your local grocery store.
  • Dried Italian Herbs: Infuses the salad with classic Italian flavors.
  • Garlic: Adds a delicious kick of flavor that only gets better as it marinates with the other ingredients.
  • Italian Salami & Thin Cut Ham: These are two of the classic deli meats you’ll find included in a traditional muffaletta sandwich. You can also add other meats or use your favorite veggie/vegan alternative.
  • Provolone & Mozzarella Cheese: A must-have for any muffaletta recipe! These cheeses melt beautifully and help the roll ups hold together.
  • Flour: To roll out the pizza dough, if needed.
  • Pre-Made Pizza Dough: If you can’t find pre-made balls of pizza dough at your grocery store, check the freezer section and ask the bakery staff, too! I have successfully made calzones and pizza with the Pillsbury Dough Pizza Crust in a can, but I haven’t tried it with these muffaletta roll ups yet. You may need to rely on the optional extra flour to roll it out if you try the Pillsbury kind, as I found it to be sticky to work with.
  • Egg: Gives the roll a beautiful, golden brown finish.
  • Sesame Seeds: Traditional muffalettas are made with bread that’s topped with sesame seeds. Sprinkling some on your roll ups helps to replicate that classic look and taste.

Tips and Suggestions

  1. Use thin-cut meats and cheeses as they roll up better and won’t make your roll ups too bulky.
  2. Muffaletta salad always tastes better when it has had time to marinate! Make the olive salad the day before and let it sit in the fridge overnight for maximum flavor.
  3. Use pitted or stuffed green olives (I used jalapeno-stuffed olives for an extra kick) so you don’t have to worry about removing the pit before chopping.
  4. Muffalettas are usually left to ‘rest’ before eating so the olive salad juices can soak into the bread. That won’t work for these roll ups, as the added moisture will create lots of steam and make them soggy. I recommend straining the olive salad well before adding it to the pizza dough!

Storage Instructions

Store your roll ups in the fridge for up to 5 days. They’re delicious, hot or cold, as leftovers! You can also try freezing them for up to 3 months by wrapping them in foil or plastic wrap and placing them in an airtight container. Let them thaw in the fridge overnight before enjoying. Just note that the salad and meat may become watery after thawing.

Do you love this New Orleans-inspired recipe?

Our founder, Beth, lived in NOLA for a while. She has some awesome recipes for classics like slow cooker jambalaya and Louisiana-style Red Beans and Rice here on the blog. Check them out! I think you’ll love my Shrimp Po’Boys recipe, too! (Spoiler alert: YUM!)

Hands holding a slice of muffaletta roll up
Print

Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They're the perfect meal-prep recipe on a budget.
Course Lunch
Cuisine American
Total Cost ($14.14 recipe / $2.02 serving)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7 servings (one 2 inch thick slice per serving)
Calories 593kcal

Ingredients

Muffaletta Salad Ingredients

  • ½ cup green olives* $1.73
  • ½ cup Italian giardiniera mix $0.71
  • 1 tsp dried Italian herbs $0.19
  • 1 clove garlic, minced $0.05

Roll Up Ingredients

  • 1 ball pizza dough $3.49
  • 1 Tbsp flour, if needed for rolling out pizza dough $0.02
  • 11 slices Provolone cheese $1.98
  • 8 slices mozzarella cheese $1.44
  • 10 slices of thin cut ham $1.98
  • 15 slices of thin cut Italian salami $2.19
  • 1 egg, beaten $0.22
  • 1 tsp sesame seeds for garnish $0.14

Instructions

Muffaletta Salad Directions

  • Add all the salad ingredients to your food processor and pulse until chunky and small.

Roll Up Directions

  • Preheat oven to 400 degrees. Roll out pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use a little flour if necessary to help you roll your dough flat if you find it’s a little sticky.
  • Top the dough with one layer of cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.
  • Then, on top of your cheese layer, spread out Italian salami
  • On top of salami, layer the thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.
  • Add your last layer of cheese.
  • Carefully roll up your dough, starting from one short end of the rolled out dough.
  • Seal the dough gently with your finger tips to create a solid loaf.
  • Brush egg wash over the entire loaf.
  • Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!) Sprinkle with sesame seeds.
  • Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffuletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.

See how we calculate recipe costs here.

Notes

* I opted for jalapeno stuffed green olives I found at Walmart to give my muffaletta a little extra heat.

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 42g | Protein: 35g | Fat: 37g | Sodium: 2297mg | Fiber: 1g
Muffaletta roll ups on a wooden chopping board

how to make A Muffaletta Roll Up – step by step photos

Muffaletta salad ingredients in a food processor

Add ½ cup green olives, ½ cup Italian giardiniera mix, 1 tsp dried Italian herbs, and 1 minced garlic clove to your food processor.

Pulsed muffaletta salad ingredients in a food processor

Pulse until chunky and small.

Rolled out pizza dough

Preheat oven to 400 degrees. Roll out 1 ball of pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use 1 Tbsp flour if necessary to help you roll your dough flat if you find it’s a little sticky.

Pizza dough topped with cheese slices

Top the dough with 11 Provolone cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.

Pizza dough topped with salami slices

Then, on top of your cheese layer, spread out 15 slices of Italian salami.

Fillings for muffaletta roll up on pizza dough

On top of salami, layer 10 slices thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.

Adding last cheese layer to a muffaletta roll up

Add 8 slices of mozzarella cheese on top.

Hands rolling the pizza dough over the fillings for muffaletta roll ups

Carefully roll up your dough, starting from one short end of the rolled out dough. Seal the dough gently with your finger tips to create a solid loaf.

A brush added an egg wash to an unbaked muffaletta roll up

Brush 1 beaten egg over the entire loaf.

Unbaked muffaletta roll up

Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!)

Unbaked muffaletta roll up topped with sesame seeds

Sprinkle with 1 tsp sesame seeds.

Freshly baked muffaletta roll up on a parchment lined baking sheet

Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffaletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days. 

Overhead view of a muffaletta roll up on a plate

You’re going to love how quick, easy, and delicious this muffaletta roll up recipe is!

The post Muffaletta Roll Ups appeared first on Budget Bytes.

Sheet Pan “Philly” Chicken

Enjoy the classic Philly flavors in a lower carb way!

Sheet Pan Philly ChickenEnjoy the classic Philly flavors in a lower carb way!