There is nothing better than the meaty, cheesy goodness of a classic Philly Cheesesteak Sandwich. This recipe is extremely simple, but super delicious. I used thinly sliced rib-eye steaks and Monterey Jack cheese, but you can use lots of different cuts of steak or types of cheese, and it will always be amazing. More on that below!
Looking for more easy dinner recipes? Try my Sloppy Joes next!
About This Recipe
When I was in college, I used to get Philly cheesesteaks from our campus cafeteria as often as I could. Piled high with thinly sliced steak, grilled veggies, and melty cheese, they were savory, comforting, and just the right thing to fill up a hungry student. My mouth is watering just thinking about them...
The first time I made Philly Cheesesteaks, it was a disaster. My wife (then girlfriend) was sweet and said they were delicious, but deep down, I knew they weren't right. They lacked flavor, the veggies were soggy, and worst of all, I used the wrong type of bread.
Since making these a few more times over the years, I've gotten really good at making them. So good that I no longer buy them when I go out. There are a few different tricks. The first is using the proper steak. I prefer ribeye, striploin, or top sirloin cap. These are incredibly flavorful and beefy cuts. The next step is to toast the bread with some flavoring (I use mayonnaise and garlic butter). And most importantly, cook the veggies thoroughly so that they are not overly wet.
Key Ingredients
Ribeye steak: Since Philly cheesesteaks do not have much seasoning, the choice of steak is very important for the overall flavor. You want a beefy and meaty cut like ribeye, striploin, or top sirloin cap.
Garlic butter: For spreading on the buns. You'll need softened butter, minced garlic, and garlic powder.
Oil: For sauteing the vegetables and steak.
Vegetables: Onions, mushrooms, and green bell peppers.
Seasonings: Salt & black pepper.
Buns: You want a SOFT bun, not hard or crisp. At the grocery store, these will usually be labelled as sub buns or hoagie rolls.
Cheese: Traditionally, provolone cheese is used, but any white cheese (or even Cheese whiz) works great. For me, I love Monterey Jack.
Instructions
(Note: I made a DOUBLE batch of filling in the pictures below)
STEP 1: Place the meat in the freezer for 30-60 minutes. This will firm it up so it's easier to slice. Slice into thin pieces.
STEP 2: Combine the butter, minced garlic, and garlic powder in a small bowl. Spread onto the buns and grill until golden brown.
STEP 3: Caramelize the onions for 7-8 minutes. Remove to a large bowl.
STEP 4: Saute the green peppers and mushrooms until all the moisture in the mushrooms has evaporated. Transfer to the bowl of onions.
STEP 5: Sear the beef on both sides until cooked.
STEP 6: Add the cooked veggies, salt, black pepper, and toss to coat.
STEP 7: Divide the meat into 4 portions. Layer cheese on top and cook until it melts. Lift onto the buns and serve!
📋 Recipe
Classic Philly Cheesesteak
Ingredients
- 1 pound ribeye (or top sirloin; sliced very thin)
- 2 tablespoons softened butter
- 1 teaspoon minced garlic
- ¼ teaspoon garlic powder
- 4 hoagie rolls (sliced ¾ through)
- 3 tablespoons oil (divided)
- 1 large yellow onion (sliced)
- 4 ounce sliced mushrooms (sliced)
- 1 medium green bell pepper (sliced)
- 1 teaspoon sea salt (or more to taste)
- ½ teaspoon black pepper (or more to taste)
- 8 slices provolone cheese
- mayonnaise (optional)
Instructions
- Place the steak in the freezer for 30-60 minutes. This will firm up the meat and make it easier to cut. Use a sharp knife and shave the meat into very thin slices.
- Combine the butter, minced garlic, and garlic powder in a small bowl. Spread on the inside of the hoagie rolls. Toast on a griddle over medium heat until golden brown. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Caramelize the onions for 7-8 minutes, then remove to a medium bowl.
- Add another tablespoon of oil to the pan. Add the mushrooms and green peppers. Saute for 6-7 minutes until all the moisture in the mushrooms has evaporated. If there is a lot of moisture, increase the heat to boil it off. Remove to the bowl of onions.
- Add another tablespoon of oil to the skillet. Add the meat and cook undisturbed for 3-4 minutes to develop a nice sear. Flip and cook for another 2-3 minutes.
- Add the onion mixture, salt, and black pepper. Stir to combine, then divide into 4 portions in the pan. Add 2 pieces of provolone cheese on top of each portion and turn off the heat.
- Spread some mayonnaise on each bun, then use a spatula to lay the meat and cheese on the buns. Enjoy!
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