Description
Philly Cheesesteak Sandwiches feature tender thinly sliced beef cooked with sautéed onions, green bell peppers, and mushrooms, topped with melted provolone cheese, and served on toasted hoagie rolls. This classic American comfort-food recipe is quick to prepare and customizable for an easy and satisfying lunch or dinner.
Ingredients
Meat and Cheese
- 1 lb thinly sliced beef or shaved steak
- 4 slices provolone cheese
Vegetables
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ cup mushrooms, sliced
Seasonings and Condiments
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
Other Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 4 hoagie rolls
Instructions
- Prepare the beef: If the beef is not pre-sliced, partially freeze it for 20 to 30 minutes, then slice thinly across the grain to ensure tender, thin pieces.
- Heat skillet and cook vegetables: Warm olive oil and butter in a large skillet over medium-high heat. Add onions, green bell peppers, and mushrooms, sautéing until tender and lightly browned, about 5 to 7 minutes.
- Cook the beef: Push the cooked vegetables to one side of the skillet. Add the sliced beef to the empty side, cooking until browned, breaking it apart with a spatula as it cooks, about 4 to 5 minutes.
- Combine and season: Stir beef and vegetables together in the skillet. Add Worcestershire sauce, minced garlic, salt, and black pepper. Mix well to incorporate all flavors.
- Portion and melt cheese: Divide the beef and vegetable mixture into four portions right in the skillet. Lay a slice of provolone cheese over each portion, cover the skillet briefly (about 1-2 minutes) to allow the cheese to melt thoroughly.
- Toast the hoagie rolls: While the cheese melts, toast the hoagie rolls until golden and crisp to prevent sogginess.
- Assemble the sandwiches: Fill each toasted hoagie roll with a cheesy beef and vegetable portion, and serve immediately while hot.
Notes
- Ribeye steak offers the most tender and flavorful result but any thinly sliced steak works.
- Mushrooms and green peppers are optional; omit for a more traditional cheesesteak.
- Provolone can be substituted with American cheese or Cheez Whiz.
- For extra heat, add hot peppers or chili flakes.
- Leftovers can be stored refrigerated up to 3 days and reheated in a skillet.
- Partially freezing the steak before slicing makes cutting thin slices easier.
- Toast rolls well to avoid sogginess.
- Serve with sides like French fries, onion rings, or a green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
