Philly Cheesesteak
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A classic Philly Cheesesteak sandwich made easy, in under 30 minutes! Hosting thinly sliced ribeye steak, caramelized onions, sautéed bell peppers and loads of ooey-gooey melted provolone. All of this comfort is piled high on a fresh, garlic butter-toasted hoagie roll.
Easy Philly Cheesesteak Recipe
If you’re looking for a comforting sandwich that is both savory, filling and down right delicious, you’ve come to the right place. My Philly cheesesteak recipe requires just a handful of simple ingredients that when combined together create one juicy, flavorful and staple sandwich in under 30 minutes!
Making a classic Philly cheesesteak at home doesn’t require anything fancy! Steak, peppers, and onion, all cooked to perfection and topped with delicious melty cheese. Pair that combo with a toasted hoagie and you’ve got yourself a one way ticket to flavortown! This is a good ‘ol comforting, hearty and filling sub that requires just a handful of simple and inexpensive ingredients. Easy, classic and melt in your mouth tasty!
Why Make This Philly Cheesesteak
- Takes Under 30 Minutes
- Simple Ingredient List
- Delicious & Flavorful
- Classic Sandwich Recipe
- Hoagie Rolls – Sliced almost through, we don’t want to fully slice the roll so that our sandwich won’t fall apart. Hoagie rolls work the best since they’re thick, wide and long. If you want to make your own rolls, feel free!
- Beef – I used rib eye steak, cut into thin strips. See below for more info on substitutions.
- Veggies – Sliced bell pepper and onion. You can use your preference on color! But the peppers and onion are essential for a true Philly cheesesteak!
- Butter – I use unsalted to control the sodium level in the dish, just make sure the butter is melted!
- Garlic – Fresh is best! We’re using the garlic to make garlic butter for our hoagie rolls. Use as much or as little as you’d like, just make sure it’s minced.
- Olive Oil – Substitute with vegetable, sunflower, safflower or avocado oil.
- Cheese – I used provolone cheese because that is what a traditional cheesesteak is made with! This cheese is smooth, and mild tasting. See below for substitutions!
- Prep the rolls. Combine the butter with the garlic and then spread on both cut sides of the Hoagie rolls. Place them on a baking sheet with cut side up and transfer them to the oven under the broiler setting until the buns are toasted. Flip them over and toast on the other side, about 2 min per side.
- Cook the veggies. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the sliced onion and peppers, season with salt and pepper and sauté for 5-7 minutes until the onions are translucent and start to brown. Transfer to a plate and set aside.
- Cook steak. Pat the rib eye steak with paper towels then use a sharp knife to cut it into thin strips. Add the remaining tablespoon of olive oil to the skillet and the steak. Season with salt and pepper and cook for 2 to 4 minutes until the steak is cooked through. Add the onion/pepper mixture back to the skillet and toss. Turn the heat down to low.
- Add cheese. Divide the mixture into 4 using a spatula in the skillet. Place 2 slices of cheese over each quarter, cover the skillet with a lid and leave it for about a minute until the cheese melts.
- Finish and serve. Using a spatula, spoon cheesesteak mixture into the toasted Hoagie rolls. Serve warm.
What Is A Philly Cheesesteak?
I’m sure we’ve all heard of this popular sandwich! A cheesesteak is a long, crusty roll filled with thinly sliced, sautéed rib-eye steak, caramelized onion (sometimes bell peppers), and ooey-gooey melted cheese. A popular fast food, this sandwich originated in the city of Philadelphia, Pennsylvania, hence the name “Philly Cheesesteak”.
What Other Types Of Cheese Work For This Sandwich?
If you can’t find provolone or want to use a different kind of cheese, there are a ton of options you can use for substitutions! Havarti, Comté, Edam, Cheddar, Emmental, Fontina, Gruyere, Gouda, and Manchego Cheese are all excellent choices.
What Cut Of Meat Can I Use?
Traditionally, a Philly cheesesteak is made with thinly sliced ribeye, but skirt steak or top sirloin will work as substitutions!
What Else Can I Add To My Cheesesteak?
I wanted to keep this traditional, so I stuck with onions and bell peppers, but there are a few other toppings that might tickle your fancy. Try: fried onions, sautéed mushrooms, mayonnaise, ketchup, cheese whiz and hot or sweet peppers!
Expert Tips
- When toasting your rolls, make sure to watch them, as they could burn quickly!
- The key to a good Philly cheesesteak comes down to choosing the right meat and cheese for your taste preference! Remember, everybody is different so finding what works for you is key to a good meal!
- Brushing the rolls with garlic butter ensures that we won’t have a dry roll!
- You can marinate your steak for extra flavor!
- It is common to see cheez whiz used on Philly cheesesteaks. Although I’ve chosen to avoid the processed cheez whiz, feel free to use it!
Leftovers
I recommend keeping your hoagies and cheesesteak separately if you plan on having any leftovers. This will ensure your rolls don’t get soggy! Store leftovers in the fridge for 3-4 days.
Freezing
Philly cheesesteaks are definitely best when made fresh! I wouldn’t recommend freezing any leftovers to maintain the texture and quality of the dish.
More Great Sandwiches To Try
More Delicious Steak Recipes To Try
- Asian Steak Bites
- Sheet Pan Steak Fajitas
- Italian Stuffed Flank Steak
- Air Fryer Steak
- Garlic Butter Steak Bites
- Philly Cheesesteak Soup
- Mongolian Beef
- Steak Fajitas
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Philly Cheesesteak
Video
Ingredients
- 4 tablespoon butter (unsalted, melted)
- 1 clove garlic (minced)
- 4 Hoagie rolls (sliced almost through )
- 2 tablespoon olive oil (divided)
- 1 pound rib eye steak (one big 1 or 2 8 oz steaks, cut into thin strips)
- ¼ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 medium bell pepper (sliced)
- 1 large onions (sliced)
- 8 slices provolone cheese
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the rolls: Combine the butter with the garlic and then spread on both cut sides of the Hoagie rolls. Place them on a baking sheet with cut side up and transfer them to the oven under the broiler setting until the buns are toasted. Flip them over and toast on the other side, about 2 min per side.
- Cook the veggies: Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the sliced onion and peppers, season with salt and pepper and saute for 5-7 minutes until the onions are translucent and start to brown. Transfer to a plate and set aside.
- Cook steak: Add the remaining tbsp of olive oil to the skillet and the steak. Season with salt and pepper and cook for 2 to 4 minutes until the steak is cooked through. Add the onion/pepper mixture back to the skillet and toss. Turn the heat down to low.
- Add cheese: Divide the mixture into 4 using a spatula in the skillet. Place 2 slices of cheese over each quarter, cover the skillet with a lid and leave it for about a minute until the cheese melts.
- Finish and serve: Using a spatula, spoon cheesesteak mixture into the toasted Hoagie rolls. Serve warm.
Notes
- When toasting your rolls, make sure to watch them, as they could burn quickly!
- The key to a good Philly cheesesteak comes down to choosing the right meat and cheese for your taste preference! Remember, everybody is different so finding what works for you is key to a good meal!
- Brushing the rolls with garlic butter ensures that we won’t have a dry roll!
- I recommend keeping your hoagies and cheesesteak separately if you plan on having any leftovers. This will ensure your rolls don’t get soggy! Store leftovers in the fridge for 3-4 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
