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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: dinner, lunch, Main Course, Sandwiches and Pizza
2bell peppersseeded and thinly sliced (I used red and green)
12ouncesribeye steaksor sirloin steak, very thinly sliced
Salt and pepper
4slicesProvolone 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.