Healthy Philly Cheesesteak Sandwiches

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Philly cheesesteak sandwiches are delicious, but not at all considered “healthy”… until now! This healthy Philly cheesesteak recipe delivers great taste, with less calories, and sodium.

Philly cheesesteaks.

(This post was originally published on August 10th, 2012. As an Amazon Affiliate I earn commission on qualifying purchases.)

What Makes This Philly Cheesesteak Healthy?

There’s a place in Pasadena that serves great Philly steak sandwiches. I’ve never been, but Sophie and Spencer sometimes go after a softball game with friends. Sophie brought the remains of her steak sandwich home one day, begging me to make it sometime.

I usually cringe at the thought of all the sodium, and calories in a Philly cheesesteak. But when you cook at home, it’s much easier to achieve a healthy meal since you are in control of all the ingredients.

My homemade, healthy Philly cheesesteak recipe still has all the best parts of a cheesesteak, but with far fewer calories.

I use plenty of peppers, mushrooms, onions, and spices to top off the healthy steak sandwich.

close up of philly cheesesteak.

How Many Calories are in Philly Cheesesteak?

A cheesesteak that you get out will average 900 – 1500 calories! 

This healthy Philly cheesesteak recipe has 375 calories per serving – seems like nothing for a great tasting cheesesteak, right!?

If you really want to make it even healthier, you can substitute a low-carb roll!

Another fun twist for cheesesteak sandwiches is to substitute steak with chicken to make a chicken Philly cheesesteak sandwich!

philly cheesesteak ingredients.

How to Make a Cheesesteak Sandwich

I am not a fan of green bell peppers, nor are they of me, so I used red. Any bell pepper will work though. You can also use regular or portobello mushrooms.

I use a 12-ounce portion of flank steak, sliced across the grain into thin strips. Lightly season the steak with salt.

Flank steak, sliced thin across the grain. Freeze for 15 minutes to make slicing easier.
Flank steak, sliced thin across the grain. Freeze for 15 minutes to make slicing easier.

Start off by heating a large skillet over medium-high heat. Add 1 teaspoon olive oil, and add the beef. Saute for 2 minutes or until it loses its pink color.

philly beef cooking.

Remove the beef from the pan. Add remaining oil and onions and saute for a few more minutes.

sauteing onions.

Add mushrooms, bell pepper, and garlic. Saute 6 minutes.

bell peppers and onions.

Return beef to the pan, stir, and let everything mix.

Remove from heat and stir in Worcestershire and soy sauces.

beef and peppers.

How to Make Philly Cheesesteak Sauce

Place butter and flour in a small saucepan and cook for 2 to 3 minutes. Gradually add milk. Stir with a whisk until blended.

white sauce.

Bring to a simmer over medium heat and cook for a 2 to 3 minutes, or until slightly thickened.

white sauce.

Remove from heat. Add in provolone and parmesan cheeses and mustard, stirring until smooth.

butter and flour.

Keep it warm, since it will thicken when it cools!

philly steaks before sauce.

Finally, put the beef and vegetables on hollowed out rolls and top with a couple spoonfuls of cheese sauce. Because the provolone and parmesan cheeses are fairly strong in flavor, just a little goes a long way.

philly cheesesteak.

With the veggies, homemade Philly cheese sauce, and hoagie roll, it makes a hearty, low-calorie lunch or dinner option.

Serve the sandwiches with creamy coleslaw, potato salad, or  homemade crispy potato wedges or chips.

Cheesesteak sandwich on a fathead bagel.
This low carb fathead bagel is a great substitute for a traditional roll!
philly cheesesteak.

Healthier Philly Cheesesteak Sandwiches

Recipe adapted from Cooking LIght magazine. See notes about reducing carb count.
4.67 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Main
Cuisine Amecian
Servings 4 people
Calories 375 kcal


  • 12 ounces flank steak sliced across grain into thin strips.
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup sliced mushrooms (3 ounces)
  • 1 medium onion sliced thin
  • 1 bell pepper sliced thin
  • 1 Tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon low-sodium sauce

Cheese sauce


  • Heat a large skillet over a medium high heat. Sprinkle beef with salt. Add 1 1/2 teaspoon oil, swirl to coat pan. Add beef and sauté 2 minutes or until it loses its pink color. Remove beef from pan.
  • Add remaining oil. Add onion, sauté 3 minutes, then add mushrooms, bell pepper and garlic; sauté 6 minutes or until veggies are tender. Return beef to pan, stirring for 1 minute. Remove from heat. Stir in Worcestershire and soy sauce

Cheese Sauce

  • Place butter in a small saucepan over a medium low heat. When melted, add flour and stir about 2 minutes. Gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat and cook 1 minute or until slightly thickened.
  • Remove from heat. Add in cheeses and mustard, stirring until smooth. Keep warm. It will thicken as it cools.

Assembling the cheesesteaks

  • Hollow out top and bottom halves of rolls. Divide beef mixture evenly. Drizzle sauce over beef and replace top halves.


  • To reduce the carbs, omit bun. Doing so will eliminate 120 calories and 22 grams of carbohydrates per sandwich.
  • Hollow out the rolls to reduce carbs. 
  • Substitute  low carb rolls.
  • Many grocery stores sell very thin sliced beef in their meat section. No need to chill and cut at home. 
  • While green bell peppers are traditional, any color bell pepper will work!


Serving: 1rollCalories: 375kcalCarbohydrates: 30gProtein: 27gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 69mgSodium: 599mgPotassium: 592mgFiber: 3gSugar: 5gVitamin A: 1152IUVitamin C: 41mgCalcium: 191mgIron: 3mg
Tried this recipe?Let us know how it was!


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  1. That looks great! I’m about to do a Philly Cheese Steak Sandwich Mini-tour of Philly, but it’s good to know I can transport a healthy recipe for it home to London now too!



  2. This was tasty but is in NO WAY a cheesesteak. Worcestershire and soy sauce should NEVER be added to the meat of a cheese steak. This is just a delicious steak melt sandwich. I can handle the pepper and mushrooms being added cause veggies are party of a healthy diet, but traditionally they are not added to a cheese steak (and neither is Parmesan, garlic, or mustard). And finally, I don’t know what makes this healthy? All of the cheese, red meat, and bread is high in carbs and fat.

    I am not trying to say that this wasn’t good, just that it is not a healthy cheese steak (btw, no need to add the “Philly”)

    1. Hi Chip! you are so correct. This was published 9 years ago and certainly my views and (hopefully other’s views) on what constitutes a healthy diet have changed.
      I got the original recipe from Cooking Light magazine. I since eschew most gluten (most of the time). A healthier version would be FULL fat cheese and milk and an omission of the bun. I’ll amend as I’m now pro high fat
      (focusing on low-carb, low sugar for most, but not all of my recipes) I do say if you want a healthier version to put it between a low-carb or keto friendly roll. Thank you for bringing this very old recipe to my attention.
      I’ll give it a re-vamp and incorporate verbiage which is more consistent with the current research.

  3. 3 stars
    Lost me at “with the fat trimmed off”. Fat is both delicious and good for you.

    I see you hollowed out the buns. So I’m assuming you’re trying to limit carbs. If so why worry about the fat?

    1. you are so right! I originally published it in like 2013. Since then I’m definitely on team “Fat”. I will amend it!
      Thanks for pointing that out.

  4. 5 stars
    Wow, I didn’t know that some sandwiches can have milk incorporated in them. I’m interested in learning more about sandwiches because I’m planning to go on morning jogs more often. As such, it would be nice to be able to stop by a sandwich shop for a nice meal afterwards.

  5. 5 stars
    YUM! I used what I had on hand; Boneless thin sliced beef tip sirloin and cheddar/motz on a brioche bun. DEICIOUS!

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