Olivia
Jersey Mike’s Subs opened my eyes to what a real Philly cheesesteak should taste like.
This popular sandwich chain started in Point Pleasant, New Jersey back in 1956.
They became famous for using fresh ingredients and making each sandwich to order. Their Philly cheesesteak quickly became one of their top menu items.
People loved the tender ribeye steak, melted American cheese, and fresh peppers and onions all packed into a soft hoagie roll.
The taste is amazing and satisfying. You get juicy, seasoned beef mixed with sweet cooked onions and crisp bell peppers.
The melted American cheese brings everything together with its creamy texture. Each bite gives you the perfect mix of savory meat, soft bread, and gooey cheese.
The peppers add just the right amount of crunch and fresh flavor.
Now I’m sharing this copycat Jersey Mike’s Philly Cheesesteak Recipe so you can make this amazing sandwich at home.
Which Cut of Beef Should Jersey Mike’s Use?
Jersey Mike’s uses ribeye steak for their Philly cheesesteaks, and there’s a good reason for this choice. Ribeye contains just the right amount of marbling – those thin lines of fat running through the meat.
This fat melts during cooking and keeps the beef tender and juicy. The meat also has a rich, beefy flavor that works perfectly with the other ingredients.
You want your ribeye sliced paper-thin, about 1/8 inch thick or less. This thin slicing helps the meat cook fast and evenly.
It also makes the sandwich easier to eat since you won’t have tough, chewy pieces.
Ask your butcher to slice it for you, or put the steak in the freezer for 30-45 minutes before slicing at home. The partially frozen meat is much easier to cut thin.
Jersey Mike’s Philly Cheesesteak Ingredients
- Hoagie Rolls (4 rolls): This is the bread for your sandwich. You want a roll that is soft on the inside but has a slightly crispy crust. A good hoagie roll won’t get soggy from the juicy steak.
- Ribeye Steak (1.5 pounds, thinly sliced): This is the star of the show! Ribeye has the perfect amount of fat, which gives it amazing flavor and keeps it tender. Ask your butcher to slice it very thin for you, or you can partially freeze the steak for about an hour to make slicing it yourself much easier.
- American Cheese (12 slices): I know, I know. But trust me on this! American cheese melts into a super creamy, smooth sauce that coats the steak perfectly. This is what Jersey Mike’s uses and it’s key for that classic taste.
- Large Onion (1, sliced): We’ll slice the onion into thin strips. When cooked, it becomes sweet and soft, adding great flavor to the sandwich.
- Green Bell Pepper (1, sliced): This adds a fresh, slightly bitter taste and a nice crunch.
- Red Bell Pepper (1, sliced): The red pepper is a little sweeter than the green one. Together, they make the sandwich look beautiful and taste even better.
- Olive Oil (2 tablespoons): We’ll use this to cook our veggies and steak. It prevents sticking and helps everything cook evenly.
- Salt (1 teaspoon): A little salt brings out all the natural flavors of the meat and vegetables.
Tools & Equipment You’ll Need
- Large skillet or flat griddle – best for cooking everything at once.
- Sharp knife – for slicing steak and vegetables thin.
- Cutting board – keeps prep organized.
- Spatula – for flipping and chopping steak on the hot surface.
- Tongs – to handle the hoagie rolls.
- Mixing bowls – to hold prepped veggies.
- Metal lid or bowl – helps melt cheese faster.
How To Make Jersey Mike’s Philly Cheesesteak
Step 1 | Get Your Ingredients Ready
Slice your onions and peppers into thin strips. Make sure your steak is sliced very thin. Having everything ready before you turn on the heat makes the process smooth and easy.
Step 2 | Toast the Bread
Slice your hoagie rolls open, but don’t cut them all the way through – keep one side connected like a book. Place them face-down on your hot skillet or griddle for about one minute.
You want the bread warm and slightly toasty. This little trick keeps it from getting soggy later. Once toasted, set them aside on a plate.
Step 3 | Cook the Veggies
Add a tablespoon of olive oil to your hot griddle or skillet. Toss in the onions and peppers. Cook them for 5–7 minutes, stirring now and then, until the onions look soft and slightly see-through.
The smell is amazing! When they’re done, push them to one side of the griddle.
Step 4 | Cook the Steak
Add another tablespoon of oil to the empty side of the griddle. Carefully place your thinly sliced ribeye steak onto the hot surface – you should hear that sizzle!
Let it cook for about a minute without touching it so it gets a nice brown sear. Then, use your spatula to chop the steak into bite-sized pieces right on the griddle.
Step 5 | Combine and Season
Mix the cooked steak with your onions and peppers. Sprinkle some salt over everything and let it cook together for 2–3 more minutes.
The steak will be fully cooked quickly since the slices are so thin.
Step 6 | Add the Cheese
Divide the meat and veggie mixture into piles along the length of your rolls. Place three slices of American cheese on top of each pile. Let it sit for a minute until the cheese melts.
For faster melting, I like to cover the piles with a metal bowl to trap the heat – it works like a charm.
Step 7 | Build Your Sandwich
Take one of your toasted rolls. Use your spatula to scoop up a cheesy pile of steak and veggies and slide it into the roll. The melted cheese acts like glue, holding everything together.
Step 8 | Serve Immediately
Your Jersey Mike’s Philly Cheesesteak is ready! Eat it while it’s hot and gooey for the best experience. Trust me, the first bite will make all the prep worth it.
Chef’s Special Notes
Here are a few extra tips to make your sandwich even better. These are tricks that are not in the main steps.
- Keep the Heat Medium: Do not cook on high heat. A medium heat lets the onions and peppers get soft and sweet without burning. It also cooks the steak perfectly without making it tough.
- The Freezer Trick for Slicing: Slicing meat thin can be tricky. For much easier slicing, put your steak in the freezer for 45 minutes to an hour first. It will be firm but not frozen solid, making it simple to cut into thin strips.
- Cover for Melty Cheese: Do not skip covering the cheese-topped steak with a bowl for a minute. This little trick makes the cheese melt into a smooth, creamy blanket over the meat, just like they do at the restaurant.
- Pat the Steak Dry: Before you cook the steak, pat the slices gently with a paper towel. This removes extra moisture and helps the steak get a better sear instead of steaming in the pan.
What Goes Well with Jersey Mike’s Philly Cheesesteak
These sandwiches pair perfectly with crispy french fries or onion rings. The salty, crunchy texture contrasts nicely with the soft, cheesy sandwich.
Potato chips work great too – try kettle-cooked ones for extra crunch. Pickles cut through the rich cheese and meat flavors beautifully.
A cold soda or iced tea helps wash down all that delicious cheese. Coleslaw adds a fresh, cool element that balances the warm sandwich. Some people love adding hot sauce or peppers for extra heat.
Jersey Mike’s restaurant typically serves this sandwich with their famous pickles on the side.
They also offer chips and cookies as common sides. The restaurant wraps each sandwich in paper to keep it warm and make it easy to hold.
They cut each sandwich in half at an angle, which makes it easier to eat and shows off all the delicious filling inside.
Many locations also offer combo meals that include chips and a drink with your sandwich.
Make-Ahead and Storage
How to Store: Leftover Philly cheesesteaks should be wrapped tightly in aluminum foil or plastic wrap and stored in the refrigerator.
They will stay fresh for up to 3 days when properly stored. The bread may lose some of its crispiness, but the flavors will still be good.
Store any extra cooked meat and vegetable mixture separately from the bread for best results.
How to Reheat: The best way to reheat your cheesesteak is in a toaster oven or regular oven at 350°F for about 10 minutes.
Wrap the sandwich in foil to prevent the bread from getting too hard. You can also reheat it in a skillet over medium-low heat, covering it with a lid to warm it through evenly.
Avoid using the microwave as it makes the bread soggy and the cheese rubbery.
Freezing Instructions: You can freeze the cooked meat and vegetable mixture for up to 3 months in freezer-safe containers.
Let it cool completely before freezing, and label with the date. The assembled sandwiches don’t freeze well because the bread becomes soggy when thawed.
Jersey Mike’s Philly Cheesesteak Recipe FAQs
1. What bread works best if hoagie rolls aren’t available?
French bread, sub rolls, or ciabatta can work. The key is choosing bread that’s soft inside but strong enough to hold juicy filling. Avoid very thin bread since it will tear apart easily.
2. My cheese isn’t melting well. What can I do?
The best trick is to cover the piles of meat and cheese with a metal bowl for a minute. This traps the heat and steam, melting the cheese quickly and evenly.
Make sure the meat is very hot when you add the cheese. You can also tear the cheese slices into smaller pieces to help them melt faster.
3. What makes Jersey Mike’s Philly Cheesesteak different?
The use of ribeye steak, thinly sliced, and the creamy American cheese are key. The fresh onions and peppers add flavor and texture, while hoagie rolls stay soft yet crisp.
4. Can I add other toppings?
Yes, some like mushrooms or hot peppers. The original recipe, however, focuses on onions and bell peppers.
5. How do I keep the sandwich from getting soggy?
Toast the hoagie rolls lightly before adding the steak and veggies. This creates a barrier that keeps the bread firm, so it doesn’t soak up too much juice and stays easy to eat.
A cheesesteak is more than just a sandwich – it’s comfort food wrapped in a roll.
The Jersey Mike’s Philly Cheesesteak Recipe is a perfect way to enjoy a warm, cheesy, and filling meal without leaving home.
