Philly Cheesesteak Recipe

A Philly Cheesesteak Sandwich on a plate with melted cheese and peppers and onions.

Philly Cheesesteak Recipe

This Philly Cheesesteak recipe is as good as it gets, with thinly sliced Ribeye steak, diced onions and thinly sliced peppers with melted provolone on top of garlicky, buttery toasted hoagie rolls!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Servings: people

Calories: 963kcal

Author: Stephanie

Ingredients

2 lbs. Ribeye steak can sub sirloin, flank, or strip
4 hoagie rolls about 8-9 inches long
4 tablespoons butter softened
2 cloves garlic finely minced
2 tablespoons olive oil divided
1 large yellow onion diced
1 large green bell pepper thinly sliced into thin (¼-inch) strips
Salt/pepper to taste
1 tablespoon Worcestershire sauce
8 slices provolone cheese

Optional Meat Seasonings

½ teaspoon EACH: garlic powder, onion powder, mustard powder, paprika, chili powder

US Customary - Metric

Instructions

Note: You may opt to simply season the meat with salt and pepper to taste. I like to elevate the seasonings a bit for more homemade flavor.
Place the steak in the freezer while you prepare all of the remaining ingredients. Ideally, the steak will be in the freezer for 30-40 minutes, it will be much easier to slice it thinly this way. Take the cheese out and let it come to room temp so it melts faster.
Slice each roll ¾ of the way down. Combine the softened butter and the garlic and spread it onto the cut sides of the rolls. (Pro Tip: Microwave the butter for 4-5 seconds to soften it more.)
Heat a large skillet (preferably a 12-inch cast iron), over medium-low heat and place the rolls cut-side-down. Toast until golden, about 3-4 minutes each. Remove and set aside.
Remove the steak from the freezer and trim away any areas of excess fat. Slice the meat very finely against the grain. Use a meat tenderizer to pound each slice paper thin.
Sprinkle the meat with salt, pepper, and the additional seasonings if desired. Toss to coat on all sides.
Heat 1 tbsp. of the oil in a large skillet over medium-high heat. Add the diced onions and cook for 3 minutes, stirring frequently. Add the sliced peppers and cook for 6-7 more minutes, stirring frequently. Remove and set aside.
Add another tbsp. of oil to the same skillet over medium-high heat and add the meat in a single, even layer. Cook for 2 minutes. Add the Worcestershire sauce and toss to combine. Cook until browned and cooked through, stirring occasionally, about 3-4 more minutes. Drain any grease/liquid from the skillet if there is any. Add the onions and peppers back and toss to combine.
Divide the meat into 4 equal parts in the skillet and top each with 2 slices of provolone. Turn the heat off and let the cheese melt. Slide a spatula underneath each portion and transfer the meat/cheese onto the rolls. Serve with fries, potato wedges, onion rings, or chips!

Notes

Pro Tips:

Steak: Ribeye Steak is traditionally used for Philly Cheesesteak and is what I'd recommend. Flank steak, strip steak, skirt steak, or top sirloin are other options as well. Ground Beef can be used for convenience or cost savings!
Be sure to slice the meat against the grain so it’s easy to chew!
Peppers/Mushrooms: Green Bell Peppers are optional, I don't use a ton and I slice them nice and thin. Mushrooms make a great addition as well and can be added when the onions are added.
Rolls: I use 8 to 9-inch sub rolls that I get in the bakery department of my grocery store.
Cheese: Cheez Whiz is a traditional choice for Philly Cheesesteaks, Provolone is another classic and I went with that for this recipe. American cheese would be the next best option.
I like to season the onions/peppers with a little salt and pepper when they're cooking in the skillet.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze leftover filling for up to 3 months.

Nutritional information is an estimate and is per Cheesesteak sandwich. This recipe makes 4 hearty sandwiches.

Nutrition