Description
This Easy Classic Philly Cheesesteak recipe delivers authentic, mouthwatering flavor with minimal effort. Featuring thinly sliced sirloin or ribeye steak, caramelized onions, sautéed peppers, and melty provolone cheese, all nestled in perfectly toasted hoagie rolls, it’s a crowd-pleasing main course ready in just 30 minutes—ideal for a satisfying weeknight dinner or a fun family meal.
Ingredients
For the Steak and Vegetables
- 2 pounds top sirloin steak or ribeye, trimmed and sliced very thin
- 2 teaspoons coarse Kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
- 4 oz sliced mushrooms
- 1 large yellow onion, chopped
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tablespoons vegetable oil, divided
For the Hoagie Rolls
- 4 hoagie rolls, sliced through
- 4 tablespoons butter, softened
- 1/2 teaspoon minced garlic
For Finishing
- 8 slices mild provolone cheese
- 4 tablespoons mayonnaise
Instructions
- Prepare the Steak: Place the steak in the freezer for 30 minutes to firm it up. This makes slicing it thinly much easier. Once partially frozen, trim any excess fat, slice into thin strips, and season with salt and pepper. Set aside.
- Prep the Vegetables: Slice the onions, mushrooms, and both bell peppers. Set aside.
- Toast the Hoagie Rolls: In a small bowl, mix softened butter with minced garlic. Use a serrated knife to slice the hoagie rolls lengthwise, about ¾ through. Spread the garlic butter on the open sides and toast them on a griddle or skillet over medium heat until golden brown. Set aside.
- Cook the Onions and Vegetables: Heat 1 tablespoon of oil in a large skillet or griddle over medium heat. Add onions and sauté for 8-10 minutes until slightly caramelized. Add mushrooms and bell peppers, and cook until softened. Transfer vegetables to a bowl and set aside.
- Cook the Steak: Increase heat to medium-high and add remaining tablespoon of oil. Lay the thinly sliced steak evenly in the hot pan. Let it cook undisturbed for 2-3 minutes to develop a sear, then flip and cook for another minute. Stir in the sautéed onions, mushrooms and peppers to combine.
- Add Cheese: Use a spatula to divide the meat and veggie mixture into 4 even portions in the pan. Top each portion with 2 slices of provolone cheese, covering evenly. Turn off the heat and let the cheese melt.
- Assemble the Sandwiches: Spread mayonnaise on the toasted sides of the hoagie rolls. Place a roll over each portion of the steak mixture, then use a spatula to lift and flip the cheesy steak and veggies neatly into the roll. Repeat with remaining rolls and serve immediately.
Notes
- Chilling the steak before slicing helps achieve ultra-thin slices for the best texture.
- Customize your cheesesteak by adding or skipping bell peppers and mushrooms as desired.
- Provolone cheese melts beautifully, but you can substitute with American or Cheez Wiz for a different Philly twist.
- Serve immediately for the meltiest, freshest experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 8g
- Sodium: 1120mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 125mg
