#1 The Philly is the sub Subway leads its whole numbered range with, and it is the one customers argue about most. Philadelphians will tell you it is not a cheesesteak. They are right — but judged as a Subway sandwich rather than as a Pat's-versus-Geno's contender, it is one of the better things on the board when you order it properly.
What's actually on it
Thin-sliced steak, melted American cheese, green peppers and red onions, on Artisan Italian bread, toasted. That's the standard spec — no sauce, no lettuce, no tomato by default. The steak is pre-cooked, portioned and heated on the flat toaster rather than griddled to order, which is the single biggest difference from a true cheesesteak.
It sits alongside #2 The Outlaw (steak plus bacon and BBQ) and the classic Steak & Cheese, which is the same steak without the double portion or the pepper-and-onion default.
Calories and nutrition
| Build | Calories | Protein | Sodium |
|---|---|---|---|
| 6-inch, as built | ~430–470 | ~26 g | ~1,000 mg |
| Footlong, as built | ~860–940 | ~52 g | ~2,000 mg |
| Footlong with extra cheese and chipotle | ~1,150–1,250 | ~56 g | ~2,500 mg |
| No Bready Bowl version | ~330–380 | ~34 g | ~1,100 mg |
On protein per calorie it is one of the strongest picks on the menu — steak carries almost no sugar and the default build has no mayonnaise. Sodium is the weak point. Full context in the nutrition guide, and the low-carb version in the keto guide.
Price in 2026
Expect roughly $8.49–$10.99 for a 6-inch and $12.99–$16.99 for a Footlong. Steak subs are the most expensive tier at Subway and the gap between a city-centre store and a suburban one is wider here than anywhere else on the menu — see the price guide. Because it rarely appears in the Sub of the Day rotation, app offers and coupons are the realistic route to a discount.
Is it a real cheesesteak?
No, and it is more useful to say why. A Philadelphia cheesesteak is ribeye chopped on a hot griddle, cheese melted into the meat, loaded into an Amoroso-style roll while everything is still steaming. Subway's version reheats portioned steak, adds cold-stored peppers and onions, and finishes in a conveyor toaster. You get the flavour outline without the caramelisation. Treat it as a hot steak sub and it holds up fine.
The build that makes it worth the money
- Ask for it on Italian herbs & cheese instead of Artisan Italian — the herb crust replaces the seasoning the steak lacks.
- Swap American for provolone or pepper jack. American melts best but tastes of nothing.
- Extra toasting — one more pass drives moisture out of the peppers and stops the base going wet.
- Add mushrooms and jalapeños where stocked; both are free vegetables at most stores.
- Finish with chipotle southwest, not mayo — see the sauce ranking.
- Salt, pepper, oregano. Non-negotiable on any steak sub.
Frequently asked
Is The Philly the same as Steak & Cheese?
Close, but The Philly comes with a larger steak portion and peppers and onions as standard. The comparison is broken down in our Steak & Cheese article.
What kind of steak does Subway use?
Thin-sliced beef steak, pre-cooked and portioned, reheated in store rather than griddled to order.
Can I get The Philly as a wrap or bowl?
Yes at most stores, and the bowl is the best-value version by weight of filling — see wraps, bowls and salads.
Which numbered subs use the same steak?
#1 The Philly, #2 The Outlaw and the classic Steak & Cheese. All twelve are covered in the Subway Series guide.
Prices, nutrition and availability are approximate 2026 US figures and vary by franchise. Confirm in the Subway app before ordering.
