When it comes to iconic sandwiches, the Philly Cheesesteak stands in a league of its own. But what if we took that beloved classic and elevated it even further? Today, we’re doing just that with my recipe for the Bacon Loaded Cheesy Philly Cheesesteak. Imagine tender, thinly sliced ribeye, perfectly sautéed onions and peppers, a generous helping of melted provolone, and the irresistible crunch of crispy bacon, all piled high on a toasted hoagie roll. This isn’t just a sandwich; it’s a culinary experience that will have you savoring every single bite!

Why I Love This Recipe

I’ve always been a fan of taking classic dishes and giving them a little something extra, and this Bacon Loaded Cheesy Philly Cheesesteak is a prime example. What I truly adore about this recipe is how the smoky, crispy bacon adds an incredible layer of flavor and texture that perfectly complements the savory steak, sweet onions, and gooey cheese. It transforms an already fantastic sandwich into something truly exceptional. It’s hearty, satisfying, and surprisingly straightforward to assemble, making it perfect for a weeknight dinner or a weekend gathering with friends. Trust me, once you try it with bacon, you might never go back!

Ingredients

To craft these incredible cheesesteaks, you’ll need:

• 1 pound thinly sliced ribeye steak (or other tender beef cut like top round, frozen slightly to slice easily)
• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced (you can use other colors for variety)
• 8 slices of bacon, cooked until crispy and crumbled
• 1 cup shredded provolone cheese (sliced provolone also works well)
• 4 hoagie rolls (or Amoroso rolls for authenticity)
• 2 tablespoons olive oil (or a mix of olive oil and butter)
• Salt and black pepper to taste

Swaps and Notes

• Steak: While ribeye is traditional and ideal for its marbling, you can use other cuts like sirloin or even thinly sliced deli roast beef for convenience. Ensure it’s very thinly sliced for that classic cheesesteak texture.
• Vegetables: While onion and green pepper are classic, feel free to add sliced mushrooms or even a touch of jalapeño for heat.
• Cheese: Provolone is the go-to, but if you prefer, American cheese or even Cheez Whiz (for a true Philly experience) can be used. A blend of cheeses also works.
• Rolls: The quality of your hoagie roll makes a big difference! Look for fresh, sturdy rolls that can hold up to the fillings but still have a soft interior.
• Bacon: Cook your bacon to a crisp, but not burnt, texture. The contrast is key. If you’re vegetarian, omit the bacon or use a plant-based bacon alternative.
• Seasoning: A pinch of garlic powder or a dash of Worcestershire sauce can enhance the savory flavor of the steak.

Steps for the Recipe

1. Sauté Vegetables: In a large skillet or on a flat-top griddle, heat olive oil over medium-high heat. Add the thinly sliced onion and green pepper. Cook, stirring occasionally, for about 5-7 minutes, or until they are softened and slightly caramelized. Push the cooked vegetables to one side of the skillet.
2. Cook the Steak: Add the thinly sliced ribeye steak to the empty side of the skillet. Spread it out as much as possible to ensure even cooking. Cook the steak, breaking it up with a spatula as it browns, for about 3-5 minutes, or until it’s cooked through and no longer pink.
3. Combine and Season: Once the steak is cooked, mix it thoroughly with the sautéed onions and peppers. Season generously with salt and black pepper to taste. Taste and adjust seasoning as needed.
4. Prepare Rolls: Preheat your oven to 350°F (175°C). Carefully split the hoagie rolls lengthwise, being careful not to cut all the way through, so they open like a book. Place them on a baking sheet.
5. Load the Rolls: Divide the cooked steak, onions, and peppers mixture evenly among the opened hoagie rolls.
6. Add Bacon and Cheese: Top each sandwich generously with the crumbled, crispy bacon and then a good handful of shredded provolone cheese (or slices).
7. Bake Until Melted: Place the baking sheet with the assembled cheesesteaks into the preheated oven. Bake for 5-7 minutes, or until the cheese is beautifully melted and bubbly, and the rolls are lightly toasted.
8. Serve: Carefully remove from the oven. Serve the Bacon Loaded Cheesy Philly Cheesesteaks hot and enjoy every savory, cheesy, bacon-filled bite!

Tips for Success

• Thinly Slice Steak: This is crucial for a tender cheesesteak. If you can, ask your butcher to thinly slice the ribeye for you, or partially freeze it at home to make slicing easier.
• Hot Skillet: Ensure your skillet or griddle is hot enough before adding the steak to get a good sear, preventing it from steaming.
• Don’t Overcook Steak: Ribeye cooks quickly. Cook until just browned to keep it tender.
• Toast the Rolls: Don’t skip this step! It adds a crucial textural element and prevents the rolls from getting soggy.
• Crispy Bacon: The crispier the bacon, the better the contrast against the soft steak and melted cheese.

Serving Suggestions and Pairings

These Bacon Loaded Cheesy Philly Cheesesteaks are incredibly filling on their own, making them a fantastic main course. They pair wonderfully with classic pub-style sides like crispy French fries, onion rings, or a simple side salad to add a touch of freshness. For a lighter accompaniment, a dill pickle spear provides a nice tangy crunch.

For drinks, a cold lager, an American Pale Ale, or even a classic cola would be perfect complements to the rich flavors.

If you enjoy turning classic comfort foods into something even more exciting, check out some of these related recipes:

• For another take on a classic sandwich transformed, you’ll love How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip.
• And if you’re a fan of easy, cheesy goodness that feeds a crowd, my Easy Cheesy Chicken Sliders with Marinara Garlic Butter are a must-try!

Storage and Leftover Tips

Cheesesteaks are definitely best enjoyed fresh from the oven, but if you have leftovers, you can store the steak and vegetable mixture separately from the rolls in an airtight container in the refrigerator for up to 2-3 days. When ready to enjoy, reheat the meat mixture in a skillet, then assemble with fresh, toasted rolls, bacon, and cheese, and quickly pop under the broiler to melt the cheese.

More Recipes You Will Love

If you loved this hearty and cheesy sandwich, you’ll find plenty more deliciousness to explore on Chef Maniac:

• For another fantastic cheesy, crowd-pleasing dish, my Crockpot Nacho Dip is always a hit.
• And if you’re into one-pan wonders that feed the family, try my popular Mexican Chicken and Rice Casserole.
• For an easy way to feed a crowd, my Sheet Pan Quesadillas are a fantastic option.

Final Thoughts

This Bacon Loaded Cheesy Philly Cheesesteak truly takes a legendary sandwich to a new pinnacle of flavor. It’s robust, incredibly satisfying, and offers that perfect blend of savory meat, sweet veggies, melted cheese, and crispy bacon that makes every bite pure heaven. Give this recipe a try, and prepare to elevate your sandwich game!

What’s your secret ingredient for the perfect cheesesteak? Share your tips and feedback in the comments below, and don’t forget to follow us for more amazing recipes!