Philly Cheesesteak Sandwich (Printer-Friendly)

Tender sliced beef with caramelized onions and melted cheese in a toasted hoagie roll.

# What You'll Need:

→ Beef

01 - 1 lb ribeye steak, thinly sliced against the grain (partially freeze for easier slicing)

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)

→ Cheese

04 - 8 slices provolone cheese (or American cheese or Cheez Whiz)

→ Bread

05 - 4 hoagie rolls or long sandwich rolls, split lengthwise

→ Cooking Essentials

06 - 2 tbsp vegetable oil
07 - Salt and black pepper to taste

# Direction Steps:

01 - Place ribeye steak in freezer for 30–45 minutes until firm. Slice as thinly as possible against the grain for tenderness.
02 - Heat 1 tablespoon oil in large skillet over medium heat. Add sliced onions and bell peppers if using. Cook 5–7 minutes until soft and lightly browned. Transfer to plate.
03 - Add remaining oil to skillet. Increase heat to medium-high. Arrange sliced beef in single layer. Season with salt and pepper. Cook 2–3 minutes, stirring until just browned.
04 - Return onions and peppers to skillet. Stir to combine with beef. Divide mixture into four portions. Place 2 cheese slices over each portion. Let melt approximately 1 minute.
05 - Split hoagie rolls lengthwise, keeping one side intact. Lightly toast if desired. Use spatula to lift cheesy beef portions into rolls. Serve immediately.

# Expert Advice:

01 -
  • It captures that authentic sandwich shop experience without leaving your kitchen
  • The beef stays tender while getting those gorgeous crispy edges
02 -
  • Freezing the beef briefly makes slicing thin so much easier and more consistent
  • Crowding the pan steams the meat instead of searing it, so work in batches if needed
03 -
  • A cast iron skillet holds heat beautifully and creates an even better sear on the beef
  • Let the meat rest in the pan for about 30 seconds after cooking to redistribute juices
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