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
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