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This homemade Philly cheesesteak sandwich comes together in one skillet and delivers everything you want. Hot steak, melty cheese, and golden veggies packed into a toasted hoagie. Fast, hot, and ready to crush that sandwich craving.
Want another sandwich that brings the beef? Try our tri tip sandwich. Thick-sliced steak, smoky flavor, and just as satisfying.
Here’s Why This Philly Steak Sandwich Recipe Works
Thin-sliced steak cooks fast: Quick sear, max flavor, no tough bites.
Veggies bring the crunch and balance: Bell peppers, onions, and mushrooms play backup like pros.
One skillet, less mess: Sauté, sear, and melt, all in the same pan.
Endlessly customizable: Pick your cheese, change up the steak, bread, or toppings. Add jalapeños, pile on pickled radish. This sandwich bends to your cravings.
Recipe Tips
Freeze the steak first: A short chill firms it up so you can slice it paper-thin.
Don’t overcrowd the pan: Cook the steak in batches if needed to keep that sear.
Get those onions golden: Let them fully caramelize. They bring sweetness and depth that ties the whole sandwich together. Here’s how to make proper caramelized onions.
Cover the pan to melt cheese faster: A quick lid trap gets that oozy melt in seconds.
Slice against the grain: This keeps the steak tender and easier to chew, especially important with ribeye or flank steak.
Use a heavy skillet: Cast iron or stainless helps build that flavorful browning on both the steak and veggies.
Toast the rolls: A quick toast adds texture and keeps the bread from going soggy under the filling.
I think Provolone is the best cheese for a Philly cheesesteak, but go full classic with Cheez Whiz if that’s your thing.
If you’re all about melty cheese and beef on toasted bread, don’t miss our patty melt. It’s a classic for a reason.
Sandwich Craving: Solved
This Philly cheesesteak sandwich skips the gimmicks and delivers straight-up flavor. It’s fast, satisfying, and ready to flex.
Add hot sauce, air fried fries, pile on pickled watermelon radish, or keep it classic. One skillet, four hoagies, and the kind of steak sandwich recipe that makes a meal.
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Philly Cheesesteak Sandwich
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Ingredients
- 2 soft hoagie rolls, or long soft Italian rolls
- 2 tablespoons olive oil, divided
- 1 yellow onion, thinly sliced
- 4 ounces baby portabella mushrooms, sliced
- 2 bell peppers, seeded and thinly sliced (I used red and green)
- 12 ounces ribeye steaks, or sirloin steak, very thinly sliced
- Salt and pepper
- 4 slices Provolone cheese
Instructions
- Prepare the rolls: Slice the hoagie rolls lengthwise on one side, leaving a hinge intact at the back. Using a fork, hollow out a bit of the bread from the top and bottom halves to make room for the filling. Set aside.
- Cook the vegetables: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the sliced onion and mushrooms. Sauté, stirring frequently, until they begin to caramelize, about 5–7 minutes.
- Add the bell peppers and cook until they’re soft and tender, about 5–6 more minutes. Transfer the mixture to a plate.
- Cook the steak: In the same skillet over medium-high heat, add the remaining tablespoon of oil. Add the sliced steak, season with salt and pepper, and sear until browned, turning occasionally, about 3–5 minutes.
- Return the cooked vegetables to the skillet and toss with the steak until combined. Divide the mixture into two portions, roughly the size of your rolls.
- Place two slices of provolone over each portion. Cover the skillet with a lid and let the cheese melt, about 1–2 minutes.
- Using a long spatula, transfer each cheesy steak-and-veggie portion to a prepared hoagie roll. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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