Philly Cheesesteak with Sweet Potato Fries

This sandwich originated in Philadelphia, Pennsylvania and is traditionally made with thinly sliced ribeye steak, caramelized onion, and provolone cheese.
Time 35 minutes
Servings 4 people
Difficulty Easy





  • 2 lbs Sweet potato, cut into wedges
  • 3 tbsp Olive oil , extra virgin
  • 1 ½ tsp Salt
  • 1 tbsp Chili powder
  • 1 tbsp Paprika, sweet


  • 1 tbsp Olive oil , extra virgin
  • 2 onions Yellow onion , thinly sliced
  • To taste Salt
  • To taste Black pepper, freshly ground


  • 1 tbsp Olive oil , extra virgin
  • 1 ½ lbs Steak, flank, thinly sliced
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • To taste Black pepper, freshly ground
  • 4 buns Bun, ciabatta, sliced in half
  • 8 slices Provolone cheese, deli-sliced


  • Preheat oven to 230°C / 450°F.
  • In a large bowl, combine sweet potatoes with olive oil. Add salt, chili powder and paprika. Use your hands to mix, so all pieces are coated.
  • On a baking sheet, spread sweet potatoes out in a single layer. Bake in preheated oven for 15 to 25 minutes, flipping halfway through.
  • In a large skillet, heat olive oil over medium-high heat. Add onions, salt and black pepper. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Transfer onions to a plate and set aside.
  • Wipe down skillet and heat olive oil over medium-high to high heat. In batches, add steak and sear until brown but not crisp, about 2 minutes per side. Just before removing from heat, add cooked onions back in and stir. Season with garlic powder, salt and black pepper.
  • On each bun, add two slices of provolone cheese. Place a quarter of meat and onion mixture on top of the cheese. Repeat for remaining sandwiches and serve with sweet potato fries.


  • Alternatively, havarti cheese works well 
  • You can also use ribeye steak, which is more traditional
  • For easier slicing, freeze your steak for 30 minutes before cutting. Then use a sharp knife to thinly slice against the grain