Why You’ll Love This Recipe

I absolutely love this Philly cheesesteak recipe because it brings together all the iconic flavors of a Philly classic: tender ribeye steak, sautéed onions and bell peppers, and gooey provolone cheese, all nestled in a soft, toasted hoagie roll. It’s hearty, satisfying, and packed with flavor, making it the perfect comfort food or a quick yet indulgent meal. The balance of savory steak, sweet caramelized onions, and melted cheese will transport you straight to the streets of Philadelphia.

Classic Philly Cheesesteak Sandwich

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs ribeye steak, thinly sliced against the grain (freeze for 30 minutes to ease slicing)
4 hoagie rolls
4 tablespoons butter, softened
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
1 large green bell pepper, thinly sliced
Salt and pepper, to taste
1 tablespoon Worcestershire sauce
8 slices provolone cheese

Directions

Prepare the Hoagie Rolls: Slice each hoagie roll ¾ of the way through. Brush the cut sides with softened butter and sprinkle with minced garlic. Toast the rolls in a skillet over medium heat until golden brown. Set aside.
Cook the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and bell pepper. Sauté until softened and slightly caramelized, about 8–10 minutes. Remove from the skillet and set aside.
Cook the Steak: In the same skillet, add the remaining tablespoon of olive oil. Season the thinly sliced ribeye steak with salt and pepper. Add the steak to the skillet in a single layer, cooking in batches if necessary. Sauté until browned and cooked through, about 3–4 minutes per batch.
Combine and Add Flavor: Return the cooked onions and bell peppers to the skillet with the steak. Add Worcestershire sauce and stir to combine, cooking for an additional 2 minutes to meld the flavors.
Assemble the Sandwiches: Divide the steak and vegetable mixture into four portions. Place each portion onto the bottom half of a toasted hoagie roll. Top each with two slices of provolone cheese. Cover the skillet and cook for 1–2 minutes, or until the cheese is melted.
Serve: Close the sandwiches with the top halves of the rolls. Serve immediately with your choice of sides.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: Approximately 600 kcal per sandwich

Variations

Add Mushrooms: I sometimes add sautéed mushrooms for a richer, earthy flavor.
Cheese Swap: I can swap provolone for American cheese or cheese whiz for a more classic Philly touch.
Add Hot Peppers: For an extra kick, I include pickled jalapeños or hot cherry peppers.

Storage/Reheating

Storage: This Philly cheesesteak is best enjoyed fresh, but if I have leftovers, I store the steak and vegetable mixture in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat, I warm the steak mixture in a skillet and assemble the sandwiches fresh.

FAQs

Can I use a different type of steak?

Yes, I can use flank steak or sirloin if ribeye isn’t available, but ribeye provides the best tenderness and flavor for cheesesteaks.

How do I avoid overcooking the steak?

I cook the steak in batches to ensure that it cooks quickly and evenly without overcrowding the pan. This way, the steak stays tender.

Can I make this ahead of time?

While the sandwiches are best served fresh, I can prepare the steak and veggie mixture ahead of time and reheat it when ready to assemble.

Can I make a vegetarian version?

Yes! I can replace the steak with sautéed mushrooms and tofu for a vegetarian option while still getting that savory, meaty flavor.

Can I freeze Philly cheesesteaks?

It’s not recommended to freeze the assembled sandwich, but I can freeze the cooked steak and vegetable mixture separately for later use. Just thaw and reheat before serving.

Conclusion

I find this Classic Philly Cheesesteak Sandwich to be the ultimate comfort food. The tender ribeye steak, the sweet caramelized onions, and the gooey provolone cheese come together in perfect harmony. Whether I’m making it for a quick weeknight dinner or a weekend treat, it’s always a crowd-pleaser.