Philly Cheesesteak Sandwich (Printable)

Tender beef, sautéed onions, melted cheese in a soft hoagie roll for a flavorful meal.

# What You'll Need:

→ Beef

01 - 1 lb ribeye steak, thinly sliced (partially frozen for easier slicing)

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)

→ Cheese

04 - 8 slices provolone cheese (or American cheese or Cheese Whiz, per preference)

→ Bread

05 - 4 hoagie rolls, split lengthwise

→ Condiments & Cooking

06 - 2 tbsp vegetable oil
07 - Salt, to taste
08 - Black pepper, to taste

# How To:

01 - Place the ribeye steak in the freezer for 30 to 45 minutes to firm up for easier slicing. Then slice as thinly as possible against the grain.
02 - Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onions and bell peppers if using. Cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes. Remove from skillet and set aside.
03 - Add the remaining 1 tablespoon of oil to the skillet and increase heat to medium-high. Add the sliced steak in a single layer, seasoning with salt and black pepper. Cook, stirring, until just browned, approximately 2 to 3 minutes.
04 - Return the sautéed onions and peppers to the skillet with the cooked beef. Stir to combine evenly.
05 - Divide the beef and vegetable mixture into four portions in the skillet. Top each portion with 2 slices of provolone cheese and cook until melted, about 1 minute.
06 - Split the hoagie rolls lengthwise, keeping one edge intact. Toast lightly if desired.
07 - Using a spatula, lift each cheesy beef portion and place it carefully inside each hoagie roll. Serve immediately.

# Expert Tips:

01 -
  • Ready in 30 minutes, which means dinner can actually happen on a weeknight without stress.
  • It tastes like you ordered it from a real cheesesteak stand, but you made it yourself in your own kitchen.
  • You control every ingredient, so you can make it exactly how you like it—more onions, extra cheese, whatever calls to you.
02 -
  • Slice the beef against the grain, not with it—this is the difference between tender, melt-in-your-mouth meat and tough, chewy pieces that need work to eat.
  • Don't skip the freezing step or rush the slicing; thin, uniform pieces cook evenly and give you that authentic cheesesteak texture throughout.
03 -
  • Keep your skillet hot and your movements quick; the whole cooking process should feel confident and fluid once you've done it a couple of times.
  • If your beef seems tough after cooking, you sliced it too thick or cooked it too long—remember it's thin slices on high heat for just a few minutes.
Go Back