Philly Cheesesteak Sandwich Recipe

Introduction

The classic Philly cheesesteak is a beloved sandwich brimming with thinly sliced ribeye, sautéed onions and peppers, and melted provolone cheese. This recipe guides you through each step to create a juicy, flavorful sandwich perfect for any occasion.

Ingredients

• 1.5 lbs ribeye steak
• 4 hoagie rolls or sub rolls
• 8 slices provolone cheese
• 2 large yellow onions, sliced thin
• 2 green bell peppers, sliced thin
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

1. Step 1: Place the ribeye steak in the freezer for 30 minutes to firm up. This makes it easier to slice thinly against the grain. Also, slice the onions and green bell peppers into thin strips, and have the provolone cheese slices ready.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for 3-4 minutes until they begin to soften. Add the bell peppers and cook for an additional 3-4 minutes. Season the vegetables with salt and pepper, then remove them from the skillet and set aside.
3. Step 3: Increase the heat to high and add 2 tablespoons of olive oil if needed. Add the sliced beef in a single layer, working in batches if necessary. Season immediately with salt, pepper, and garlic powder. Allow the beef to sear undisturbed for 1-2 minutes, then break it apart with a spatula and cook until no longer pink. Avoid overcooking to keep the beef tender.
4. Step 4: Return the cooked vegetables to the skillet with the beef and toss to combine over medium heat. Divide the mixture into four portions and top each with two slices of provolone cheese. Cover the skillet briefly for about 30 seconds to melt the cheese.
5. Step 5: Toast the hoagie rolls lightly, then scoop the cheesesteak mixture onto the rolls immediately. Serve hot for the best flavor and texture.

Tips & Variations

• Freeze the ribeye for a short time before slicing to get ultra-thin strips that cook quickly and evenly.
• For extra flavor, try adding a splash of Worcestershire sauce to the beef while cooking.
• Substitute provolone with American cheese or Cheez Whiz for a more traditional Philly taste.
• Omit the bell peppers if you prefer a more classic version focused on onions and beef.
• Consider using a cast iron skillet for better caramelization and searing.

Storage

Store any leftover cheesesteak mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through, then assemble sandwiches with fresh rolls to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Ribeye is preferred for its marbling and tenderness, but you can use sirloin or flank steak if thinly sliced and cooked quickly to avoid toughness.

Should I add cheese directly to the beef or the roll?

Adding cheese directly to the beef in the skillet and melting it before placing on the roll ensures even melting and a cohesive sandwich experience.

Philly Cheesesteak Sandwich Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

This classic Philly Cheesesteak recipe features thinly sliced ribeye steak, sautéed onions and bell peppers, and melted provolone cheese all piled high in toasted hoagie rolls. The key to an authentic sandwich is properly caramelizing the vegetables and searing the beef just right to keep it tender. Quick to prepare and incredibly flavorful, this sandwich delivers the perfect balance of savory, tender meat, sweet veggies, and gooey cheese.

• Author: Rico
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 sandwiches 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1.5 lbs ribeye steak

Vegetables

• 2 large yellow onions, sliced thin
• 2 green bell peppers, sliced thin

Cheese & Bread

• 8 slices provolone cheese
• 4 hoagie rolls or sub rolls

Seasonings & Oils

• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

1. Prepare and slice ingredients: Place the ribeye steak in the freezer for 30 minutes to firm up, which makes for easier slicing. Then, slice the beef as thinly as possible against the grain. Thinly slice the yellow onions and green bell peppers. Have your provolone cheese slices and hoagie rolls ready to go. Proper prep ensures a smooth cooking process.
2. Cook the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for 3-4 minutes until they soften. Add the sliced bell peppers and cook for another 3-4 minutes. Season with salt and black pepper. Once vegetables are caramelized and tender, remove them from the skillet and set aside.
3. Cook the beef: Increase heat to high and add 2 tablespoons of olive oil if needed. Add the sliced beef in a single layer; cook in batches if necessary to avoid overcrowding. Immediately season with salt, pepper, and garlic powder. Let the beef sear undisturbed for 1-2 minutes to develop a good crust. Then, break it apart with a spatula and cook just until it’s no longer pink. Avoid overcooking to keep the beef tender.
4. Combine and melt cheese: Return the cooked vegetables to the skillet with the beef and toss together over medium heat to combine flavors. Divide the mixture into four equal portions corresponding to your rolls. Top each portion with two slices of provolone cheese. Cover the skillet briefly (around 30 seconds) to melt the cheese perfectly.
5. Assemble the sandwiches: Toast the hoagie rolls until lightly crispy. Immediately scoop the cheesy beef and vegetable mixture onto each toasted roll. Serve hot to enjoy tender beef, melted cheese, and savory vegetables all in one iconic Philly Cheesesteak sandwich.

Notes

• Freezing the steak slightly before slicing helps achieve ultra-thin slices, essential for authentic texture.
• Caramelizing the onions and bell peppers brings out their sweetness and adds depth of flavor.
• Cooking the beef in batches ensures it sears properly instead of stewing and becoming tough.
• Don’t overcook the beef; it should remain tender and juicy for the best sandwich.
• Covering the skillet to melt the cheese helps cheese evenly melt without drying out the mixture.
• Use good quality hoagie rolls that can hold the filling without falling apart.

Keywords: philly cheesesteak, ribeye steak sandwich, provolone cheesesteak, hoagie roll sandwich, classic Philly cheesesteak