I’m so excited about today’s Philly Cheesesteak recipe! I LOVE Philly Cheesesteaks so much; it’s one of my favorite sandwiches. The combination of thin sliced, juicy ribeye steak, lightly caramelized onions, melty-gooey cheese, all wrapped up in a soft and warm hoagie roll is seriously hard to beat! It’s also a sandwich that’s way easier to make than you would think!
We’re calling ours a Philly Cheesesteak, but will admit ours is SLIGHTLY different from a traditional Philly cheesesteak (I’m sorry purists!). We included caramelized sweet peppers in ours (which is totally optional!). Adding sweet peppers technically isn’t traditional, but still delicious and our preference!
How to Make a Philly Cheesesteak
Ingredients
Process
- Partially freeze steak in freezer, about 30 minutes. Transfer steak onto a cutting board and thinly slice with a sharp knife.
- Generously season sliced ribeye with salt and pepper. Place a large skillet over medium heat and melt butter. Add sliced onion and cook until lightly caramelized, 6 to 8 minutes. Add sliced peppers and continue to cook until peppers soften, 3 to 4 minutes. Season with salt and pepper. Transfer onion and peppers to a plate and return skillet to stove. Turn heat up to medium-high and add oil. Add beef to skillet and sear until just barely cooked through, 3 to 4 minutes. Add onions and peppers back to skillet and stir together until evenly distributed.
- Place 3 slices of provolone on top of the beef mixture, add 1-2 tablespoons water to the side of the skillet and cover for 1 minute, allowing the steam to melt the cheese. Stir mixture together, top with remaining slices of provolone, add 2 more tablespoons water to side of skillet and cover for another minute to melt cheese. Uncover and remove from heat.
- Spread mayonnaise onto each hoagie roll and top with 1/3 of the beef mixture. Serve immediately.
Best Cheese to Use: Provolone or Cheese Whiz?
We opted for sliced provolone in our recipe because we love how well it melts into the nooks and crannies of the thin sliced beef and sliced onions and peppers. The mild flavor of provolone also pairs so well with the other ingredients.
If you’re more of a cheese whiz person though, by all means go for it! You will generally have a slightly saltier sandwich with melty cheese encasing and oozing from the filling. Yum!
Either way you’ll end up with a mouthwatering sandwich you’ll want to eat every week!
Best Bread to Use for Philly Cheesesteaks?
We use a traditional hoagie roll that’s just slightly warmed (not toasted), but if you can’t find them, you can use soft French bread as well. If you want your sandwich to have a bit of a kick we recommend cooking some thin strips of jalapenos with your pepper and onion mixture.
Everyone should run to their local market right now to buy the handful of basic ingredients for this ridiculously simple and delicious Philly cheesesteak recipe! We promise you won’t be disappointed!
Time Saving Tip
You can usually find thinly sliced beef at your local Trader Joe’s or at most asian supermarkets.
Philly Cheesesteak Prep Ahead Instructions
- The beef can be sliced up to a day ahead of time and stored in an airtight container in the refrigerator.
- The bell pepper and onion can be sliced up to 3 days ahead of time and stored in an airtight container in the refrigerator.
More Delicious Sandwich Recipes You Will Love!
Philly Cheesesteak
INGREDIENTS
- 1 1/2 pounds very thinly sliced ribeye steak
- 2 tablespoons unsalted butter
- 1/2 thinly sliced yellow onion
- 1 thinly sliced green bell pepper
- 1 1/2 tablespoons vegetable oil
- 5 slices provolone
- 6 tablespoons mayonnaise
- 3 hoagie rolls
- salt and pepper to taste
INSTRUCTIONS
- Generously season sliced ribeye with salt and pepper. Set aside
- Place a large skillet over medium heat and melt butter.
- Add sliced onion and cook until lightly caramelized, 6 to 8 minutes.
- Add sliced peppers and continue to cook until peppers soften, 3 to 4 minutes. Season with salt and pepper.
- Transfer onion and peppers to a plate and return skillet to stove
- Turn heat up to medium-high and add oil.
- Add beef to skillet and sear until just barely cooked through, 3 to 4 minutes.
- Add onions and peppers back to skillet and stir together until evenly distributed.
- Place 3 slices of provolone on top of the beef mixture, add 1-2 tablespoons water to the side of the skillet and cover for 1 minute, allowing the steam to melt the cheese.
- Stir mixture together, top with remaining slices of provolone, add 2 more tablespoons water to side of skillet and cover for another minute to melt cheese. Uncover and remove from heat.
- Spread mayonnaise onto each hoagie roll and top with 1/3 of the beef mixture. Serve immediately.
NOTES
- To get the beef very thinly sliced – stick the steaks in the freezer for about 20 minutes, until the steak is partially frozen. Once steak is partially frozen, use a sharp knife to thinly slice beef against the grain.
- Beef can be sliced up to a day ahead of time and stored in an airtight container in the refrigerator.
- Bell pepper and onion can be sliced up to 3 days ahead of time and stored in an airtight container in the refrigerator.
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These were awesome!