Classic Philly Cheesesteak Sandwiches
Tender shaved ribeye, sautéed peppers, onions, and mushrooms, all smothered in melted provolone and piled onto toasted hoagie rolls. This iconic sandwich is easy to make at home and always hits the spot.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings5
The Philly cheesesteak is a beloved American classic, and this version brings all the bold flavors right to your kitchen. With just a handful of ingredients and about half an hour, you can create a hearty, satisfying meal that tastes like it came from a street cart in Philadelphia.
The key is using thinly sliced ribeye, which cooks quickly and stays tender, and letting the cheese melt over the hot beef and veggies. Whether you're feeding a crowd or just craving something indulgent, these sandwiches are sure to become a favorite.
Ingredients
Converted amounts are rounded.
Method
- Prepare the vegetables: slice the green bell pepper, onion, and mushrooms into thin strips or slices.
- Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. Once hot, add the sliced mushrooms. Sauté for 2-3 minutes, until they start to soften.
- Add the sliced onion and bell pepper to the skillet. Sauté for another 3 minutes, until the vegetables are tender. Transfer all the vegetables to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of oil. Add the shaved ribeye steak and cook until browned and cooked through.
- Return the sautéed vegetables to the skillet with the steak. Season with salt, garlic powder, black pepper, and Worcestershire sauce. Stir and cook for 1-2 minutes, until everything is heated through.
- Lay the provolone slices over the beef and vegetables in the skillet. Turn off the heat and let the residual heat melt the cheese.
- While the steak is cooking or the cheese is melting, preheat the oven to 350°F / 350°F / 325°F fan or Gas Mark 4. Place the hoagie rolls on a baking sheet. Spread the remaining 2 tablespoons of softened butter inside each roll. Toast in the oven for a few minutes, until golden brown. Keep an eye on them.
- Remove the toasted rolls from the oven and fill each one evenly with the steak and cheese mixture. Serve with your favorite toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. Enjoy!
- Optional: If using a whole ribeye steak (12-14 oz.), freeze it for 30 minutes until firm but not frozen solid. Slice it as thinly as possible against the grain with a sharp knife. Then continue with the recipe as written.
💡 Tips
- For the most tender steak, slice it as thin as possible against the grain.
- Don't overcrowd the skillet when cooking the steak; cook in batches if needed.
- Use a good-quality hoagie roll that can hold up to the filling without getting soggy.
Inspired by a recipe from Budget Bytes