Jeremy's Philly Steak and Cheese Sandwich

Jeremy's Philly Steak and Cheese Sandwich

ODIE713 0

"This is a very filling sandwich, great to make ahead of time and keep warm in the oven for a Superbowl party or any other time. But you better like cheese!"

Ingredients 30 m {{adjustedServings}} servings 654 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 654 kcal
  • 33%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

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  1. Melt butter in a large skillet over medium-high heat. Saute the white and red onions, mushrooms, and garlic until tender. Remove from the pan, and set aside.
  2. Place the sliced beef in the pan, and fry until no longer pink, about 5 minutes. Reduce heat to low, and stir in the cream cheese and Worcestershire sauce, cooking and stirring until the beef is well coated. Season with salt and pepper to taste.
  3. Meanwhile, preheat your oven's broiler.
  4. Place beef mixture onto bottom half of the baguette, then cover the beef with the onion mixture. Place Swiss cheese over the onion mixture. Place open sandwich under a hot broiler until the cheese is melted. Place top of baguette onto the toppings, and serve.
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Reviews 87

  1. 108 Ratings


French baguette? Swiss cheese? What kind of Philly cheesesteak is THAT?! A REAL Philly steak is on a soft-crust long roll oozing with either melted American or Cheez Whiz. And believe me, that makes a huge difference. While this so-called "cheesesteak" is not bad, I suggest a trip down to 9th and Passyunk for a Pat's Steak --- a real taste of Philly.


Despite the roaring laughter the Phillys are pealing off right now, I liked this for a steak sandwich.*shrugs* I decided to marinate my top round first from previous experience... if you marinate even a short time in lemon or lime juice plus your worcestershire, you won't believe the difference in texture of meat. I cooked the meat whole, rested, then sliced and added back to the pan with the onions and stuff. I've made twice and will make again.


I can hear the GASP coming...but here goes....why does every steak sandwich need to be a "Philly" steak??? I did cut back on the cream cheese...added more garlic for taste. This sandwich was very good...I will fix it again for my family.