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Easy Classic Philly Cheesesteak Recipe

Easy Classic Philly Cheesesteak Recipe
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★★★★★

4.7 from 83 reviews

Dig into a true Philadelphia classic with this easy, flavorful Philly cheesesteak recipe. Tender, thin-sliced steak is perfectly seared, combined with sautéed onions, peppers, and mushrooms, then topped with melted provolone cheese and served on toasted garlic butter hoagie rolls with a slather of creamy mayo. This sandwich makes an incredibly satisfying main course that comes together in under an hour—perfect for a quick weeknight dinner or laid-back weekend lunch.

Ingredients

Scale

For the Steak

  • 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)

Vegetables

  • 1 large yellow onion, chopped
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 4 oz sliced mushrooms
  • 1/2 teaspoon minced garlic

For the Rolls

  • 4 tablespoons butter (softened)
  • 4 hoagie rolls, sliced through

For Cooking

  • 2 tablespoons vegetable oil, divided

For Assembly

  • 8 slices mild provolone cheese
  • 4 tablespoons mayonnaise

Instructions

  1. Prepare and Freeze Steak: Place the steak in the freezer for 30 minutes until firm, which makes it easier to slice thin strips. Trim excess fat, season with salt and pepper, and set aside.
  2. Prep Vegetables and Rolls: Slice the onions, peppers, and mushrooms. Use a serrated knife to carefully split the hoagie rolls lengthwise about ¾ of the way through so they remain hinged.
  3. Make Garlic Butter & Toast Rolls: Combine softened butter with minced garlic. Spread on the cut sides of each hoagie roll. Toast the rolls, cut side down, on a griddle or skillet over medium heat until golden brown, then set aside.
  4. Saute Onions (and Vegetables): Heat 1 tablespoon of oil in a large skillet or on a griddle over medium heat. Sauté onions, peppers, and mushrooms for 8-10 minutes, stirring occasionally, until softened and beginning to caramelize. Transfer to a bowl and set aside.
  5. Cook Steak: Increase heat to medium-high and add the remaining tablespoon of oil. Add the sliced steak in an even layer and cook undisturbed for 2-3 minutes to sear. Flip and cook the opposite side briefly, then return the sautéed vegetables to the pan and stir together.
  6. Assemble the Portions: Use a spatula to divide the steak and vegetable mixture into four even mounds in the pan. Top each mound with two slices of provolone cheese and turn off the heat to let the cheese melt.
  7. Finish Sandwiches and Serve: Spread a thin layer of mayonnaise on the toasted sides of each roll. Place a roll over each cheesy steak mound, then use a spatula to flip the entire portion into the roll. Serve hot and enjoy immediately.

Notes

  • Chill steak briefly in the freezer for easier and cleaner slicing.
  • Customize with extra mushrooms, peppers, or different cheeses if preferred.
  • For a crispier roll, toast them right before assembling the sandwiches.
  • Leftovers can be stored, but best enjoyed fresh when the cheese is still gooey.

Nutrition

Keywords: Philly cheesesteak, classic, easy, steak sandwich, provolone, peppers, mushrooms, dinner, American

Find it online: https://www.sanacooks.com/easy-classic-philly-cheesesteak-recipe/