Description
Easy Classic Philly Cheesesteak is a cheesy, hearty sandwich that captures the authentic flavors of Philadelphia right in your kitchen. Thinly sliced steak, caramelized onions, peppers, mushrooms, and melted provolone are nestled in toasted hoagie rolls with garlicky butter and mayo. Ready in just 30 minutes, it’s perfect for busy weeknights or casual get-togethers.
Ingredients
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2 lbs top sirloin or ribeye steak, sliced very thin
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2 tbsp vegetable oil, divided
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8 slices mild provolone cheese
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4 tbsp butter, softened
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½ tsp minced garlic
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4 tbsp mayonnaise
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4 hoagie rolls, sliced
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4 oz mushrooms, sliced
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1 yellow onion, chopped
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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2 tsp Kosher salt (to taste)
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½ tsp black pepper (to taste)
Instructions
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Prep the Steak: Freeze steak for 30 minutes to firm it for slicing. Slice thinly against the grain. Season with salt and pepper.
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Toast the Rolls: Mix softened butter and minced garlic. Spread inside rolls. Toast on a skillet until golden. Set aside.
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Cook the Veggies: Heat 1 tbsp oil in a skillet over medium heat. Add onion, peppers, and mushrooms. Sauté for 8–10 minutes until caramelized. Remove from pan.
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Cook the Steak: Add remaining oil to skillet. Cook steak in an even layer, 2–3 minutes per side until browned.
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Combine: Add veggies back to skillet. Divide mixture into 4 portions. Top each with 2 slices provolone. Turn off heat and let cheese melt.
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Assemble: Spread mayonnaise inside toasted rolls. Place rolls over fillings, flip with a spatula, and serve hot.
Notes
Slice steak very thin for tender sandwiches.
Provolone is classic, but American or Cheez Whiz works for a traditional Philly vibe.
Toasting the rolls prevents sogginess and adds crunch.
Don’t overcrowd the pan; cook steak in batches for the best sear.
Store steak and veggies separately; assemble sandwiches fresh for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich / Main Dish
- Method: Skillet
- Cuisine: American