A Philly Cheesesteak is a classic sandwich loaded with thinly sliced ribeye steak, sautéed onions, and melted provolone cheese on a soft hoagie roll. This homemade version delivers authentic flavor and satisfying comfort in every bite.
Total Time:30 minutes
Yield:4 servings
Ingredients
1½ pounds ribeye steak, thinly sliced
1 tablespoon vegetable oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced (optional)
8 ounces mushrooms, sliced (optional)
1 teaspoon salt
½ teaspoon black pepper
8 slices provolone cheese
4 hoagie rolls
American cheese (optional)
Cheese sauce (optional)
White American cheese (optional)
Instructions
Place the steak in the freezer for 20–30 minutes to make slicing easier.
Slice the steak as thinly as possible.
Heat the oil in a large skillet or griddle over medium-high heat.
Add the onions and cook until softened and lightly caramelized, about 6–8 minutes.
Add the bell peppers and mushrooms if using and cook until tender.
Transfer the vegetables to a plate.
Add the sliced steak to the hot skillet.
Season with salt and black pepper.
Cook for 3–4 minutes, stirring frequently, until the beef is just cooked through.
Return the vegetables to the skillet and mix with the beef.
Divide the mixture into four portions in the skillet.
Place two slices of provolone cheese over each portion and allow the cheese to melt.
Open the hoagie rolls and lightly toast them if desired.
Scoop each cheesy beef mixture into a roll.
Serve immediately while hot.
Notes
Partially freezing the steak makes it much easier to slice thinly.
Ribeye is the traditional choice, but sirloin or shaved beef can also be used.
Provolone, American cheese, and cheese sauce are all popular options.
Traditional Philly cheesesteaks typically include onions, while peppers are optional.
Store the cooked meat mixture separately and assemble sandwiches fresh for best results.
Serve with fries, onion rings, chips, coleslaw, or pickles.
