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Classic Philly Cheesesteak Recipe

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★★★★★

4.7 from 376 reviews

This Classic Philly Cheesesteak recipe features tender, thinly sliced top sirloin steak or ribeye cooked to perfection with sautéed onions, bell peppers, and mushrooms, topped with melty provolone cheese and served on toasted garlic butter hoagie rolls. A beloved American sandwich that’s savory, cheesy, and irresistibly delicious.

Ingredients

Scale

Meat and Seasoning

  • 2 pounds Top sirloin steak or Ribeye (trimmed and sliced very thin)
  • 2 teaspoons coarse Kosher salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ½ teaspoon minced garlic

Vegetables

  • 1 large yellow onion (chopped)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 4 oz sliced mushrooms

Other Ingredients

  • 2 Tablespoons vegetable oil divided
  • 8 slices mild provolone cheese
  • 4 tablespoons butter (softened)
  • 4 tablespoons mayonnaise
  • 4 hoagie rolls (sliced through)

Instructions

  1. Prepare the steak: Place the steak in the freezer for 30 minutes to firm it up for thin slicing. Trim any excess fat, then season the steak with kosher salt and black pepper. Set aside.
  2. Prepare vegetables and rolls: Slice the onions and bell peppers and set the onions aside. Using a serrated knife, carefully slice the hoagie rolls lengthwise about three-quarters of the way through.
  3. Make garlic butter and toast rolls: Mix softened butter with the minced garlic. Spread this garlic butter generously on the cut sides of the hoagie rolls. Toast them on a griddle or skillet over medium heat until golden brown. Remove and set aside.
  4. Sauté onions: Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium heat. Add the chopped onions and sauté for 8-10 minutes until they become slightly caramelized. Transfer onions to a bowl and set aside.
  5. Cook steak and vegetables: Increase heat to medium-high and add the remaining tablespoon of oil to the pan. When hot, evenly spread the thinly sliced steak across the pan. Allow it to cook undisturbed for 2-3 minutes to create a sear, then flip to cook the other side. Add the sautéed onions back into the pan, along with the sliced bell peppers and mushrooms, stirring to combine and cook through.
  6. Add cheese and assemble portions: Use a spatula to divide the meat and vegetable mixture into 4 equal portions in the pan. Top each portion with 2 slices of provolone cheese and then turn off the heat, allowing the cheese to melt.
  7. Finish and serve: Spread a thin layer of mayonnaise on the cut sides of the toasted hoagie rolls. Place each hoagie roll over a portion of the meat, onions, and melted cheese. Using the spatula, flip the sandwich filling onto the roll, creating the completed Philly cheesesteak. Serve immediately.

Notes

  • Freezing the steak before slicing ensures very thin, even slices, which is key to an authentic Philly cheesesteak texture.
  • You can add bell peppers and mushrooms to the sauté for extra flavor and texture, though traditional recipes sometimes omit them.
  • Use a good quality hoagie roll with a sturdy crust to hold all the fillings without becoming soggy.
  • Adjust seasoning to taste, but be cautious with salt as the cheese and rolls also contribute sodium.
  • If you prefer, substitute provolone with American cheese for a creamier melt.

Keywords: Philly Cheesesteak, Classic Cheesesteak, Steak Sandwich, Provolone Cheese Sandwich, American Sandwich, Hoagie Roll, Sautéed Onions

Find it online: https://nataliereeve.com/classic-philly-cheesesteak-recipe/