The Best Philly Cheesesteak Freezer Recipe


I am not claiming that these are authentic Philly Cheese steaks, I only know that they always turn out delicious and my family devoured them. They are also quick and easy to prep and cook, making them an almost weekly favorite in our house. The ingredients freeze well and still cook up beautifully- making it an ideal recipe for our Skillet Freezer Meal.

Ingredients for Philly Cheese steak

  • 1-1/2 lbs. Carne picada, or preferred cut (skirt steak or flap meat)
  • 2-3 green sweet peppers
  • 1 large onion
  • 1 Tablespoon Worcestershire sauce
  • 2 cloves garlic, crushed
  • Provolone or swiss sliced or shredded cheese
  • ½ tsp. salt
  • ½ tsp. pepper

Directions for Cooking Philly Cheese steak


You can use any type of meat you usually prefer for your cheese steaks, I ran across Carne picada at Walmart and I love how it is already small, cooks quickly, and has a great texture-very tender if not overcooked— so it has become my go-to meat for things like this.

Cut peppers into slices and onions into strips.

Combine all cheese steak ingredients in a 1-gallon ziplock bag, knead to combine ingredients well, the meat will marinate even frozen, imparting delicious flavor.

Press bag flat to conserve freezer space. Rubber band cheese steak package to freezer bag so that you have it on hand when ready to cook.


Place the cheese steak contents of the bag in a large skillet with 1-2 tsp. oil over medium-high heat. Saute until meat is cooked and pepper and onions are softened throughout.

Pile generously in a roll and top with cheese, broil in the oven on low (watch closely) until edges are crisp and cheese is melted. You can skip this part if you wish but it gives a nice texture to the rolls and extra melt to the cheese.

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  • Amber says:

    Forgive me in advance, but I am knew to freezer meals. Do you thaw the bag completely before cooking?! If so is it an overnight thing or can you grab it out say 30min before cooking and you will be fine?!
    Any guidance would be greatly appreciated 🙂

  • Jason says:

    I am wondering how many servings this recipe is for? Is this generally just for one serving or is it more than that?

    Forgive my ignorance!

  • Mary says:

    Do you dip them in anything for the au jus?

  • Kim says:

    Has anyone tried to cook this and then freeze?

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