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Two Philly Cheesesteak sandwiches with french fries.

Philly Cheesesteak

Teri & Jenny
The best Philly Cheesesteak sandwich you'll ever taste! Our recipe Is so simple, delicious, rich, meaty, and cheesy! Our recipes comes together In just 35 minutes, making It a fantastic meal anytime of the week!
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course dinner, lunch, Main Course
Cuisine Amercian
Servings 3
Calories 1029 kcal


  • 1 1/2 pounds very thinly sliced New Zealand grass-fed 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


  • 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.


  • 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. 


Calories: 1029kcalCarbohydrates: 37gProtein: 60gFat: 71gSaturated Fat: 28gPolyunsaturated Fat: 15gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 192mgSodium: 869mgPotassium: 756mgFiber: 2gSugar: 7gVitamin A: 711IUVitamin C: 33mgCalcium: 274mgIron: 15mg
Keyword flat iron steak ideas, steak sandwich
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