Hand-drawn illustration of a Philly cheesesteak with sliced steak, onions, peppers, and provolone.

Featured Sandwich

Philly Cheesesteak Recipe

Name: Philly Cheesesteak
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Yield: 2 sandwiches
Cuisine: American
Ingredients: 2, split lengthwise with one side attached Hoagie rolls; 300 g, sliced across the grain about 1–2 mm thick Thinly sliced ribeye or sirloin; 1, thinly sliced Onion; 1 small, thinly sliced Bell pepper; 4 thin slices Provolone cheese; 1 tablespoon, divided Neutral oil; 1 tablespoon, softened Butter; to taste Salt and black pepper

Created by@sandwichloversOfficial

Thinly sliced steak, sautéed onions and bell pepper, and melted provolone in a lightly butter-toasted hoagie roll.

Ingredients

Measured for 2 sandwiches.

Ingredient Note

Hoagie rolls

A soft roll with a hinged side holds the loose steak and melted cheese.

Detailed Recipe

Time

25 min

Level

Medium

Servings

2 sandwiches

1Split the hoagie rolls without cutting through the hinge. Spread the softened butter over the cut faces and toast cut-side down in a wide skillet over medium heat for 1–2 minutes, until lightly golden. Set aside.
2Add 2 teaspoons of the oil to the skillet. Sauté the onion and bell pepper over medium heat for 6–8 minutes, stirring occasionally, until soft with lightly golden edges. Transfer to a plate.
3Pat the thinly sliced steak dry and season with salt and black pepper. Raise the heat to medium-high, add the remaining 1 teaspoon oil, and spread half the steak in a single layer.
4Let the steak sear undisturbed for about 1 minute, then turn and separate the slices with a spatula. Cook for another 30–60 seconds, until cooked through. Transfer to the vegetable plate and repeat with the remaining steak.
5Return all the steak and vegetables to the skillet, toss briefly, and taste for seasoning. Reduce the heat to low and divide the filling into 2 roll-length piles.
6Lay 2 slices of provolone over each pile. Cover the skillet for 30–60 seconds, just until the cheese melts; the beef should already be cooked before the cheese goes on.
7Slide a wide spatula under each portion and transfer it into a butter-toasted roll, keeping the melted cheese with the steak. Serve immediately.

Recipe guide

How to make Philly Cheesesteak

This Philly cheesesteak pairs thin slices of beef with sweet sautéed onion, bell pepper, and provolone. Each soft hoagie roll gets a lightly toasted, buttery interior that can hold the hot filling without becoming hard to bite.

The recipe makes 2 sandwiches in about 25 minutes using pre-sliced steak. Cook the vegetables first and sear the beef separately so the meat browns instead of simmering in vegetable juices.

A cheesesteak with peppers

Thinly sliced beef and melted cheese are the core of this sandwich. Bell pepper is included in this version for sweetness; omit it if you prefer steak and onions alone. The onion needs to soften and turn lightly golden, rather than cook down into a deeply caramelized jam.

Oil for the skillet, butter for the rolls

The tablespoon of neutral oil is split between sautéing the vegetables and searing the steak. The tablespoon of butter belongs on the cut faces of the rolls. Toast those faces first, then keep the rolls nearby so the finished filling can go straight from skillet to bread.

Thin slices and room to brown

Buy shaved steak or slice chilled beef across the grain. A wide skillet and two small batches keep the slices in contact with the hot surface. Let each batch take on color before turning; constant stirring or a crowded pan produces pale meat and excess liquid.

Melt provolone after cooking the beef

Once the beef is cooked, reunite it with the softened vegetables and lower the heat. Shape two portions before adding the cheese, then cover briefly. This melts the provolone evenly while limiting the time the thin steak spends over heat.

A soft roll with a light toast

Choose hoagie rolls with a tender crumb and a flexible crust. Keep the hinge intact and toast only the buttered cut faces. A hard baguette or a heavily toasted shell makes the loose filling squeeze out when bitten.

Substitutions

Use sirloin in place of ribeye at the same weight, sliced just as thinly; watch the leaner meat closely during searing.
Replace provolone with 4 slices of American cheese and melt them over the cooked filling in the same way.
Omit the bell pepper for an onion-only filling; keep the beef, oil, and cheese quantities unchanged.

Make-ahead and storage

Slice the onion and pepper ahead and refrigerate in a covered container; keep raw steak sealed separately.
For the best texture, toast the rolls and sear the steak just before serving. Repeated reheating toughens thin beef.
Refrigerate leftover filling promptly, separate from the bread. Reheat to 74°C / 165°F, then load it into freshly toasted rolls.

Common mistakes

Leaving the vegetables in the pan while adding all the raw steak: the crowded surface traps steam and prevents browning.
Using the butter for the high-heat sear instead of toasting the rolls: it can scorch before the steak browns.
Adding provolone while the beef is still raw: the cheese melts before the meat finishes and makes the filling harder to turn.

Serving ideas

Serve the rolls whole with fries or potato chips, and keep napkins close for the melted cheese.
Offer pickled hot peppers on the side for anyone who wants acidity and heat with the rich steak.