Spicy Philly Cheesesteak Sandwich Recipe is an iconic American classic with a spicy twist! Our Philly Cheesesteak Sandwich is made even more mouth-watering with the addition of caramelized onions and a lil’ spicy kick. Now, if you prefer the more traditional cheesesteak sandwich, then feel free to omit the spicy and the onions because shredded beef, provolone cheese, and cream cheese on a toasted hoagie bun or baguette are truly delightful all the same!
Why we love Spicy Philly Cheesesteak Sandwich Recipe
My love of hot sandwiches started as a kid when my grandmother introduced me to The French Dip Sandwich! Plus, I’ve always been a huge fan of the American classic, grilled cheese sandwiches.
As I grew up, so did my palate, which expand my grilled cheese creations. So, it’s not a shocker that I had to put a spin on another American Sandwich classic– The Philly Cheesesteak! I think the spicy kick along with some caramelized onions make the whole experience that much more flavorful! You be the judge on that! 😉
A history of The Philly Cheesesteak Sandwich
• According to Philadelphia’s official tourism site, Pat Olivieri invented the cheesesteak in the 1930s. Olivieri was a hot dog vendor in south Philadelphia who, as the story goes, decided to grill some beef from the butcher and put it on an Italian roll. A cab driver caught a whiff and asked for a steak sandwich.
• The cheesesteak was developed in the early 20th century “by combining frizzled beef, onions, and cheese in a small loaf of bread”, according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.
• Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions. While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich.
• They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia’s Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat’s King of Steaks. The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe “Cocky Joe” Lorenza, a manager at the Ridge Avenue location.
• Cheesesteaks have become popular at restaurants and food carts throughout the city with many locations being independently owned, family-run businesses. Variations of cheesesteaks are now common in several fast food chains. Versions of the sandwich can also be found at high-end restaurants. Many establishments outside of Philadelphia refer to the sandwich as a “Philly cheesesteak”.
• To read more click HERE.
- 2 (6-inch) baguette or hoagie rolls, sliced in half lengthwise
- 3 cups shredded roast beef
- 4 ounces cream cheese
- 1/2 teaspoon red pepper flakes
- 6 slices provolone cheese, sliced in half
- 1 medium onion, halved and thinly sliced
- 1 tablespoon olive oil (to cook onions)
- 2 tablespoons butter
- cooking spray
- My favorite Shredded Beef Recipe:
- 2.5 pounds flank steak
- 2 bay leaves
- 1 white onions, thinly sliced and divided
- 1 tablespoon dried oregano
- 3 cups beef broth
- 1 teaspoon sea salt
- ½ teaspoon pepper
- In a small sauce pan combine beef and cream cheese; warm though or until cream cheese is melted; stirring to incorporate. Add red pepper flakes and reduce heat to low to keep warm.
- In a small frying pan sauté onion in a small amount of olive oil until browned and translucent; hold warm.
- Coat large skillet with cooking spray and preheat on medium high heat.
- Lightly coat each half of baguette or hoagie bun with butter and cook for 2-3 minutes until evenly toasted; remove from heat.
- Place bun on serving plate; layer provolone, 1/2 of philly steak mixture, 1/2 of the caramelized onions and top with bun.
- Repeat with additional sandwich and serve!
- Enjoy our Spicy Philly Cheesesteak Sandwich Recipe!
Shredded beef instructions:
Season both sides of the flank steak with 1 teaspoon sea salt and ½ teaspoon pepper.
Heat a dutch oven or heavy bottom skillet over medium high heat.
Once hot add flank steak and sear on both sides.
Add sliced onions, oregano, bay leaves, and beef broth.
Cover with lid and simmer for 1½ -2 hours or until meat in tender.
Drain the meat and let cool, cut into 2 inch cubes and using hands shred the meat.
Amount Per Serving: Calories: 1316Total Fat: 84gSaturated Fat: 42gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 346mgSodium: 4546mgCarbohydrates: 39gFiber: 2gSugar: 9gProtein: 101g
More Sandwich Recipes
- Coca-Cola BBQ Pulled Chicken Sandwich
- The Ultimate Reuben Sandwich
- BBQ Shredded Chicken Sandwich
- Hummus Steak Sandwich
- Irish Spicy Reuben Sandwich
- Avocado, Hummus, and Turkey Open-faced Sandwich
- Hot Turkey Provolone Sandwich with Basil Mayo
- Salmon Salad Sandwich
- Slow Cooker French Dip Sandwich
We hope you’ll be in all kinds of love with our Spicy Philly Cheesesteak Sandwich Recipe!
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: email@example.com. We’re excited to see you again soon!
Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene