Philly Cheesesteak Sandwich
This juicy, melty Philly Cheesesteak Sandwich is a classic that tastes just like your favorite takeout hoagie—thin-sliced steak, sautéed peppers and onions, and gooey cheese packed into a toasty roll.
Equipment
- Large skillet or griddle
- cutting board and knife
- Tongs or spatula
- Small skillet or broiler for toasting rolls
- Measuring spoons
Ingredients
- 1 lb ribeye or sirloin steak, very thinly sliced
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp Worcestershire sauce (optional)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp garlic powder
- 8 slices provolone or white American cheese
- 4 hoagie rolls or sub rolls, split
- 1–2 tbsp softened butter (for toasting rolls)
- 1 cup sliced mushrooms (optional add-in)
- Pickled peppers or jalapeños (optional)
- Hot sauce or mayo (optional for spreading)
Instructions
- Place steak in the freezer for 20–30 minutes, then slice as thinly as possible across the grain for tender, quick-cooking strips.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Sauté onion and bell pepper for 8–10 minutes until soft and caramelized. Season lightly with salt and pepper, then transfer to a plate.
- In the same skillet, add the remaining butter and turn heat to medium-high. Add steak in a single layer. Season with salt, pepper, garlic powder, and Worcestershire (if using). Cook 3–5 minutes, stirring occasionally.
- Return sautéed veggies to the skillet and mix with steak. Taste and adjust seasoning. Divide into 4 even piles in the skillet.
- Butter hoagie rolls and toast cut-side down in a skillet or under a broiler until golden. Toasting keeps them sturdy for the filling.
- Place 2 slices of cheese over each pile of steak in the skillet. Cover with lid or foil briefly to melt cheese. If using cheese sauce, skip this and drizzle sauce over filling later.
- Scoop each cheesy steak pile into a toasted roll. Add hot sauce, pickled peppers, or mayo if desired. Serve hot.
Notes
Chilling the steak before slicing helps you get those signature thin strips. You can swap in cheese sauce or different veggies for fun variations. Make ahead tip: cook the filling and toast rolls separately, then assemble fresh.