Philly Cheesesteak Sandwich
Tender slices of ribeye steak, sautéed peppers, onions, and mushrooms, all smothered with melted provolone cheese and piled into a soft hoagie roll. This Philly Cheesesteak Sandwich is a hearty, flavor-packed classic you can make at home.
Servings: 2 Servings
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
Steak Tip: For easier slicing, partially freeze the steak for 20–30 minutes before cutting. Use a sharp knife to get thin, even slices. This helps it cook quickly and stay tender.
Cheese Options: You can swap in white American cheese or Cheez Whiz if you want to go full Philly-style.
Rolls Matter: A soft hoagie or sub roll works best. If using crusty bread, consider lightly warming it so it's easier to bite through.
Vegetable Variations: Not traditional, but baby portabellas add great flavor. You can skip them, or double them, depending on your preference.
Make it Ahead: Slice veggies and steak up to 24 hours ahead and store them separately in the fridge to speed things up when you're ready to cook.
Serving Idea: Serve with truffle parmesan fries, chips, or a simple green salad. Leftovers reheat well in a skillet over medium-low heat.
Nutrition
Serving: 1 serving | Calories: 744kcal | Carbohydrates: 28g | Protein: 49g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 496mg | Potassium: 1075mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4087IU | Vitamin C: 156mg | Calcium: 375mg | Iron: 5mg
