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A philly cheesesteak with more buns in the background.

Philly Cheesesteak with Homemade Bun

Philly cheesesteak is one of the best sandwiches ever! All that meat and melt-y cheese is super comforting. Here's a recipe for an authentic philly cheesesteak, and a homemade bun recipe to boot!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 Sandwiches
Calories 724kcal
Author Nina


Homemade Buns

  • 2 teaspoons yeast
  • 4 teaspoons sugar
  • 1 ⅓ cups water warm
  • 3-4 cups all purpose flour
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil plus more for brushing on the rolls

Cheesesteak Filling

  • 2 pounds beef very thinly sliced (rib-eye or sirloin steak)
  • salt and pepper to taste
  • 4-6 slices provolone cheese


Homemade Buns

  • Add yeast, sugar and water into the bowl of a stand mixer, fitted with the dough hook attachment. Let that sit for 10 minutes to allow the yeast to activate.
  • Weigh 500g of flour into a small bowl. Add half of that flour into the stand mixer bowl. Add in salt and knead the dough on low speed.
  • Keep adding in a bit of flour at a time, until the dough has come together and cleans the sides of the bowl.
  • Place the dough onto a lightly floured work surface and add olive oil to the dough. Knead the dough to incorporate the olive oil. It will be very sticky.
  • Grease a large bowl and place the dough inside. Cover it with plastic wrap and let it sit until doubled in size, about 1 hour.
  • Punch down the dough and place it onto a lightly floured work surface. Divide it into 6 pieces. Form the pieces into 5 inch lengths and place them a couple of inches apart on a parchment lined baking sheet.
  • Drape the baking sheet loosely with greased plastic wrap. Greasing the plastic wrap helps it not stick to the rolls and deflate them. Let them sit until they have doubled in size, about 1 hour.
  • Preheat oven to 425°F. Fill a clean spray bottle with water.
  • Using a very sharp knife, gently cut a ¼ inch deep slit down the length of the rolls.
  • Place the tray into the oven and spray water inside the oven before closing the door. The water will help the rolls fully rise before forming a crust. Spray every few minutes, 2-3 times. Bake for 10 minutes before reducing the oven to 400°F. Bake for another 20-25 minutes until the buns are golden brown and sound hollow when you tap them.
  • Allow buns to fully cool on a wire rack. The buns are best eaten the day they are made.

Cheesesteak Filling

  • Heat a skillet over medium heat. Add steak slices and let them brown on one side. Flip them over and brown the other side.
  • Turn the heat down to low and season beef with salt and pepper. Using 2 wooden spatulas, tear the beef into tiny pieces.
  • Layer beef with slices of provolone cheese. Cover the skillet with aluminum foil or a lid to help the cheese melt.
  • Slice the buns and spread mayonnaise on both sides. Scoop the beef into the buns and serve immediately.


  1. Be careful to not add too much flour to your dough. The dough should be sticky when the olive oil is incorporated. Too much flour will make dense rolls.
  2. Add olive oil at the end as written in the recipe. Adding it too early will inhibit the production of gluten.
  3. Get a butcher to slice the steak very thinly. You can also do this yourself by freezing the steak for 30 minutes and slicing thinly across the grain.
  4. Add caramelized onions, bell peppers or mushrooms onto your cheesesteaks if you wish.


Serving: 6g | Calories: 724kcal | Carbohydrates: 53g | Protein: 37g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 116mg | Sodium: 800mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 6mg