Table of Contents
why make this recipe
Philly cheesesteak is a beloved classic that brings together tender beef, rich cheese, and savory toppings all in a warm hoagie roll. This easy version allows you to replicate that iconic flavor at home without any fuss. It’s perfect for a quick weeknight dinner or a weekend gathering with friends. The combination of juicy steak, sautéed vegetables, and melted cheese makes for a mouthwatering meal that everyone will love.
how to make Easy Classic Philly Cheesesteak
Ingredients:
- 2 pounds Top sirloin steak or Ribeye (trimmed and sliced very thin)
- 2 Tablespoons vegetable oil divided
- 8 slices mild provolone cheese
- 4 tablespoons butter (softened)
- 4 tablespoons mayonnaise
- 4 hoagie rolls (sliced through)
- 4 oz sliced mushrooms
- 1 large yellow onion (chopped)
- 1 green bell pepper
- 1 red bell pepper
- 1/2 teaspoon minced garlic
- 2 teaspoons coarse Kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Directions:
- Begin by placing the steak in the freezer for 30 minutes to achieve a firm texture for slicing into thin strips. Trim excess fat, season with salt and pepper, and set aside.
- Slice onions and set them aside. Use a serrated knife to carefully split hoagie rolls lengthwise about ¾ of the way through.
- Mix softened butter and minced garlic, then spread the garlic butter on the cut sides of the hoagie rolls. Toast them on a griddle or skillet over medium heat until golden brown. Set aside.
- Heat 1 tablespoon of oil in a large skillet or griddle over medium heat. Sauté onions for 8-10 minutes until slightly caramelized. Transfer them to a bowl and set aside.
- Increase the heat to medium-high, add the remaining tablespoon of oil to the pan. Once hot, evenly lay the thinly sliced steak. Cook for 2-3 minutes without moving for a nice sear, then flip and cook the other side. Add sautéed onions back to the pan and stir together.
- Use a spatula to divide the meat and onions into 4 portions in the pan. Top each portion with 2 slices of provolone cheese, then turn off the heat.
- Spread a thin layer of mayo on the cut sides of the toasted hoagie rolls. Place a roll over a portion of the meat, onions, and cheese. Use a spatula to flip the meat onto the roll, completing your Philly cheesesteak. Serve promptly.
how to serve Easy Classic Philly Cheesesteak
To serve your Philly cheesesteak, simply place it on a plate while it’s still warm. You can add extra toppings like jalapeños or hot sauce if you like a bit of heat. It goes well with a side of fries or a simple salad to balance the meal.
how to store Easy Classic Philly Cheesesteak
If you have leftovers, store them in an airtight container in the refrigerator. They will keep for about 2-3 days. When you’re ready to eat them again, reheat in a skillet over medium heat for best results. You can also microwave, but the texture won’t be as nice.
tips to make Easy Classic Philly Cheesesteak
- Freezing the steak for 30 minutes helps make slicing easier and results in thinner pieces.
- Feel free to customize your sandwich by adding other vegetables like spinach or different kinds of cheese.
- If you like your peppers softer, sauté them together with the onions.
variation
You can make a vegetarian version of the Philly cheesesteak by substituting the steak with sautéed tempeh or mushrooms. Replace the provolone cheese with a plant-based cheese for a dairy-free option.
FAQs
Q: Can I use a different type of cheese?
A: Yes, you can use different cheeses like cheddar, mozzarella, or American cheese if you prefer.
Q: Is it necessary to use bell peppers?
A: No, you can leave them out or substitute with other vegetables such as zucchini or sautéed spinach.
Q: Can I prepare the filling ahead of time?
A: Yes, you can prepare the steak and veggies ahead of time and reheat them when you’re ready to serve.
Easy Classic Philly Cheesesteak
Ingredients
Method
- Place the steak in the freezer for 30 minutes to achieve a firm texture for slicing into thin strips. Trim excess fat, season with salt and pepper, and set aside.
- Slice onions and set them aside. Use a serrated knife to carefully split hoagie rolls lengthwise about ¾ of the way through.
- Mix softened butter and minced garlic, then spread the garlic butter on the cut sides of the hoagie rolls.
- Toast the hoagie rolls on a griddle or skillet over medium heat until golden brown. Set aside.
- Heat 1 tablespoon of oil in a large skillet or griddle over medium heat. Sauté onions for 8-10 minutes until slightly caramelized. Transfer them to a bowl and set aside.
- Increase the heat to medium-high, add the remaining tablespoon of oil to the pan. Once hot, evenly lay the thinly sliced steak.
- Cook for 2-3 minutes without moving for a nice sear, then flip and cook the other side. Add sautéed onions back to the pan and stir together.
- Use a spatula to divide the meat and onions into 4 portions in the pan. Top each portion with 2 slices of provolone cheese, then turn off the heat.
- Spread a thin layer of mayo on the cut sides of the toasted hoagie rolls. Place a roll over a portion of the meat, onions, and cheese.
- Use a spatula to flip the meat onto the roll, completing your Philly cheesesteak. Serve promptly.
