Get ready to build the sandwich of your dreams, a true American icon, right in your own kitchen. Imagine a perfectly toasted, soft hoagie roll, piled high with sizzling, thinly sliced steak, sweet, caramelized onions, and tender bell peppers. This recipe shows you how to capture that authentic Philly cheesesteak magic, with a river of gooey, melted provolone cheese bringing it all together for a truly epic and satisfying meal.
Prep Time: 15 mins
Total Time: 30-35 mins
Servings: 4 sandwiches
Ingredients:
For the Philly Cheesesteak Sandwiches:
- 4 Hoagie Rolls, split lengthwise but not all the way through
- 2 tbsp Butter, softened, or Mayonnaise
- 1 tbsp Olive Oil
- 1 large Yellow Onion, thinly sliced
- 1 Bell Pepper , thinly sliced
- 2 cloves Garlic, minced
- 1 1/4 lbs Sirloin or Ribeye Steak, very thinly sliced against the grain
- 1 tbsp Worcestershire Sauce
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 8 slices Provolone Cheese
Instructions:
- Toast the Rolls: Preheat your oven to 400°F (200°C). Spread the softened butter or mayonnaise on the inside of each split hoagie roll. Place them on a baking sheet and toast for 3-5 minutes, or until golden brown and lightly crisp. Set aside.
- Sauté Vegetables: While the rolls are toasting, heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the sliced onion and bell pepper and cook, stirring occasionally, for 8-10 minutes until they are soft and have some nice color.
- Add Garlic: Stir in the minced garlic and cook for one more minute until fragrant.
- Sear the Steak: Push the vegetables to one side of the skillet. Add the thinly sliced steak to the empty side in a single layer. Let it sear for 1-2 minutes without moving to get a good brown crust.
- Combine and Season: Flip the steak, breaking it up with your spatula, and begin mixing it into the vegetables. Cook for another 1-2 minutes until the steak is just cooked through. Stir in the Worcestershire sauce, salt, and pepper.
- Melt the Cheese: Reduce the heat to low. Divide the steak mixture into four even portions in the skillet. Drape 2 slices of provolone cheese over each portion.
- Cover and Steam: Cover the skillet with a lid for 1-2 minutes to melt the cheese until it’s perfectly gooey and draped over the meat.
- Assemble and Serve: Using a spatula, scoop each cheesy meat portion directly into a toasted hoagie roll. Serve immediately and enjoy the glorious mess!
Recipe Notes:
- The Perfect Roll is Key: A good cheesesteak starts with the roll. You want something sturdy enough to hold the filling but with a soft interior. Toasting the roll with butter or mayo not only adds flavor but also creates a barrier to prevent the sandwich from getting soggy.
- The Best Beef for Cheesesteak: Ribeye is the classic choice for its rich marbling and flavor. Sirloin is a great, slightly leaner alternative. For paper-thin slices, place your steak in the freezer for 20-30 minutes before slicing.
- Cheese Variations: Provolone is a go-to for its mild flavor and great melt. For a sharper bite, try American cheese. For the most authentic experience, you can even use a jarred cheese sauce like Cheez Whiz.
- Don’t Overcook the Beef: Because the steak is sliced so thinly, it cooks incredibly fast. Searing it quickly is key to keeping it juicy and tender. Overcooking will make it tough.
- Authenticity Note: A truly authentic Philly cheesesteak often just has onions (“wit” onions). The bell peppers are a popular addition that adds great flavor and color, but you can leave them out if you prefer.
- What to Serve With It: These sandwiches are a meal in themselves, but they are fantastic served with a side of classic french fries, onion rings, or a simple bag of potato chips.
There you have it – the ultimate Philly Cheesesteak Sandwich, made easy in your own kitchen! This recipe proves you don’t need a trip to Philadelphia to enjoy one of the best sandwiches ever created. We hope you absolutely love every single cheesy, beefy, and delicious bite! Happy cooking!
Estimated Nutritional Information (per sandwich):
Calories: 850; Protein: 55g; Carbohydrates: 58g; Fat: 45g (Saturated Fat: 20g); Fiber: 4g; Sugar: 9g; Sodium: 1450mg
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
