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.
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!
Why Make This Philly Cheesesteak
- Takes Under 30 Minutes
- Simple Ingredient List
- Delicious & Flavorful
- Classic Sandwich Recipe
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!
Ingredient Notes
- 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!
- Steak – I used rib eye steak, cut into thin strips. See “FAQs & Expert Tips” 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 “FAQs & Expert Tips” for substitutions!
How To Make A Philly Cheesesteak
- 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.
FAQs & Expert Tips
FAQs
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”.
If you can’t find provolone or want to use a different type of cheese, there are a ton of options you can use for substitutions! Havarti, Comté, Edam, Cheddar, Emmentaler, Fontina, Gruyere, Gouda, and Manchego Cheese are all excellent choices.
Traditionally, a philly cheesesteak is made with thinly sliced ribeye, but skirt steak or top sirloin will work as substitutions!
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!
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 cheese whiz used on Philly cheesesteaks. Although I’ve chosen to avoid the processed cheese 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.
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Philly Cheesesteak
Ingredients
- 4 tbsp butter unsalted, melted
- 1 clove garlic minced
- 4 Hoagie rolls sliced almost through
- 2 tbsp olive oil divided
- 1 lb rib eye steak one big 1 or 2 8 oz steaks, cut into thin strips
- ¼ tsp salt or to taste
- ½ tsp black pepper or to taste
- 1 medium bell pepper sliced
- 1 large onions sliced
- 8 slices provolone cheese
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.
Recipe 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.
