Philly Cheesesteak Recipe

Philly Cheesesteak

A classic American sandwich featuring thinly sliced, tender steak, sautéed onions and peppers, and melted cheese on a soft hoagie roll. This Philly Cheesesteak is quick to prepare at home and delivers all the savory, melty goodness of the original.

Ingredients

• 1 lb (450 g) ribeye steak or sirloin, thinly sliced

• 1 large onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 2 tbsp vegetable oil or butter, divided

• Salt and black pepper, to taste

• 4 hoagie rolls or sub rolls

• 4–6 slices provolone cheese (or American cheese, optional)

• Optional: mayonnaise, hot sauce, or ketchup for serving

Instructions

1. Prep the Steak:
   Freeze the steak for 15–20 minutes to make slicing thinly easier. Season with salt and pepper.

2. Cook the Vegetables:
   Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions and bell peppers and sauté for 5–7 minutes until soft and slightly caramelized. Remove from skillet and set aside.

3. Cook the Steak:
   Increase heat to medium-high. Add remaining oil to the skillet. Add sliced steak in a single layer (cook in batches if necessary). Sear for 2–3 minutes until browned but still tender.

4. Combine:
   Return onions and peppers to the skillet with the steak. Mix well and cook for 1–2 minutes.

5. Add Cheese:
   Lower heat to medium. Lay cheese slices over the steak mixture. Cover the skillet with a lid for 1–2 minutes until the cheese melts.

6. Assemble the Sandwiches:
   Split the hoagie rolls and toast lightly if desired. Scoop the steak, onion, pepper, and cheese mixture into each roll. Add optional condiments if desired. Serve immediately.

Equipment

• Large skillet or sauté pan

• Knife and cutting board

• Spatula or tongs

• Measuring spoons

• Plates for serving

Timing

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Serving Size
Serves 4

Philly Cheesesteak

A classic American sandwich featuring thinly sliced, tender steak, sautéed onions and peppers, and melted cheese on a soft hoagie roll. This Philly Cheesesteak is quick to prepare at home and delivers all the savory, melty goodness of the original.

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Equipment

• Large skillet or sauté pan
• Knife and cutting board
• Spatula or tongs
• Measuring spoons
• Plates for serving

Ingredients

• 1 lb 450 g ribeye steak or sirloin, thinly sliced
• 1 large onion thinly sliced
• 1 green bell pepper thinly sliced
• 2 tbsp vegetable oil or butter divided
• Salt and black pepper to taste
• 4 hoagie rolls or sub rolls
• 4 –6 slices provolone cheese or American cheese, optional
• Optional: mayonnaise hot sauce, or ketchup for serving

Instructions

• Prep the Steak:
• Freeze the steak for 15–20 minutes to make slicing thinly easier. Season with salt and pepper.
• Cook the Vegetables:
• Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions and bell peppers and sauté for 5–7 minutes until soft and slightly caramelized. Remove from skillet and set aside.
• Cook the Steak:
• Increase heat to medium-high. Add remaining oil to the skillet. Add sliced steak in a single layer (cook in batches if necessary). Sear for 2–3 minutes until browned but still tender.
• Combine:
• Return onions and peppers to the skillet with the steak. Mix well and cook for 1–2 minutes.
• Add Cheese:
• Lower heat to medium. Lay cheese slices over the steak mixture. Cover the skillet with a lid for 1–2 minutes until the cheese melts.
• Assemble the Sandwiches:
• Split the hoagie rolls and toast lightly if desired. Scoop the steak, onion, pepper, and cheese mixture into each roll. Add optional condiments if desired. Serve immediately.

Servings: 4 servings

Frequently Asked Questions (FAQs)

Can I use a different cut of beef?
Yes. Ribeye is ideal for tenderness and flavor, but sirloin or flank steak also work well.

Can I make this sandwich ahead of time?
Yes, you can prep the steak and vegetables in advance but assemble and melt the cheese just before serving for best texture.

Can I add other vegetables?
Yes. Mushrooms, red or yellow bell peppers, and banana peppers are popular additions.

Can I make it spicy?
Yes. Add hot sauce, crushed red pepper, or pickled jalapeños to taste.

Can I use chicken instead of beef?
Yes. Thinly sliced chicken breast or thigh works as an alternative for a chicken cheesesteak.

Can I use different cheese?
Yes. Provolone, American, Cheez Whiz, or mozzarella all work well depending on your preference.

Can I freeze the sandwich?
Freezing fully assembled sandwiches is not recommended, as the bread can become soggy. Freeze the cooked steak and vegetables separately for up to 2 months.

Can I make it low carb?
Yes. Serve the steak and vegetable mixture in lettuce wraps or low carb rolls instead of hoagie rolls.

How do I prevent the steak from being tough?
Slice the steak very thinly against the grain and cook it quickly over medium-high heat. Avoid overcooking.

Can I make multiple sandwiches at once?
Yes. Cook the steak and vegetables in batches if needed to avoid overcrowding the pan, then combine before adding cheese.

How To Store Philly Cheesesteak

Refrigerator:
Store cooked steak and vegetables separately in airtight containers for up to 3–4 days. Reheat in a skillet over medium heat and add cheese before serving.

Freezer:
Cooked steak and vegetables can be frozen separately in airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator overnight and reheat in a skillet.

Serving Tips:
Assemble sandwiches just before serving to prevent the bread from becoming soggy. Optionally toast the rolls for extra crispness.