When I think of comfort food, I instantly think of a Philly cheesesteak sandwich. Loaded with tender slices of steak, peppers, onions, and mushrooms and topped with melty Provolone cheese, there’s nothing better! This hearty and filling Philly cheesesteak recipe is a family favorite, and I make it all year long. It’s great for a family meal, or I like to cut them in thirds for a game day snack!
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Nothing beats a good cheesesteak with peppers onions and mushrooms, and making them at home is super quick! Everything happens in one pan, so there’s so little to clean up. Just sauté the veggies, sear the steak, melt the cheese, and you’re done! This Philly cheesesteak recipe couldn’t be easier!
What’s in This Philly Cheesesteak Recipe?
- Steak: I have found that ribeye or sirloin is best to use in these sandwiches. It’s flavorful, juicy, and tender. I like to use fairly thick steaks so that they are easy to cut into thin strips that cook quickly.
- Oil: I like extra-virgin olive oil for the flavor it adds.
- Bell Peppers: Add a delightful crunch and a sweet and earthy flavor to the sandwiches.
- Onion: Adds an earthy sweetness to the sandwiches. I like yellow onions, but sweet or Vidalia also work well. I do not recommend red onion here, as it’s too strong.
- Mushrooms: Cremini mushrooms add a great umami flavor that enhances the flavor of the steak.
- Salt + Pepper: Enhance the overall flavor of the dish.
- Cheese: Provolone cheese has a mild and buttery flavor and melts beautifully into these sandwiches. White American cheese also works well in a pinch.
- Bread: Hoagie or French rolls hold up best to this saucy sandwich.
Tips for Success
- Freeze the steak for 15 to 20 minutes before slicing it. Cold steaks will be much easier to slice than raw.
- Don’t rush cooking the veggies. They should be nice and soft and the caramelization will add a lot of flavor.
- Lightly toast the hoagie rolls before adding the filling. This will protect them from getting soggy quickly and will give you a nice crunch.
How to Store and Reheat
These Philly cheesesteaks are best served as soon as you’ve made them so that the cheese is nice and melted and the bread doesn’t get soggy. You can cook up the veggies and steak ahead of time and keep them in the fridge for 3-4 days, then quickly reheat that mixture, melt the cheese on top, and serve.
Serving Suggestions
Philly cheesesteaks are pretty filling on their own, but they are great paired with baked sweet potato chips or French fries, and, of course, a cold beer!
Philly Cheesesteak Recipe
Ingredients
- 2 pounds ribeye or sirloin steak thinly sliced
- 2 tablespoons extra-virgin olive oil divided
- 2 large bell peppers thinly sliced
- 1 large yellow onion sliced
- 8 ounces cremini mushrooms sliced
- Kosher salt and freshly ground black pepper to taste
- 8 slices Provolone cheese
- 4 hoagie or French rolls
Instructions
- Place steaks in the freezer while cooking the vegetables. Chilling the meat makes it easier to slice thinly.2 pounds ribeye or sirloin steak
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add peppers, onions, and mushrooms, seasoning to taste with salt and pepper. Cook, stirring often, until softened and caramelized, 12 to 15 minutes.2 tablespoons extra-virgin olive oil, 2 large bell peppers, 1 large yellow onion, Kosher salt and freshly ground black pepper, 8 ounces cremini mushrooms
- Remove veggies from the skillet and set aside. Add remaining oil and thinly sliced steak pieces, cooking 3-4 minutes until it is browned. Season with salt and pepper to taste.2 pounds ribeye or sirloin steak, Kosher salt and freshly ground black pepper
- Return veggies to skillet and toss to combine with steak.
- Layer everything with provolone and cover. Turn off the heat and allow the cheese to melt for 2-3 minutes.8 slices Provolone cheese
- Divide between toasted hoagie rolls and serve with chips, pretzels, and a cold beer.4 hoagie or French rolls
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Philly Cheesesteak Step by Step
Cook the Veggies: Place 2 pounds of ribeye or sirloin steak in the freezer while cooking the vegetables. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add 2 large thinly sliced peppers, 1 large sliced yellow onion, and 8 ounces of sliced cremini mushrooms, seasoning to taste with salt and pepper. Cook, stirring often, until softened and caramelized, 12-15 minutes.
Cook the Steak: Remove the veggies from the skillet and set aside. Add the remaining 1 tablespoon of olive oil and thinly sliced steak pieces, cooking 3-4 minutes until it is browned. Season with salt and pepper to taste.
Combine the Filling: Return the veggies to the skillet and toss to combine with the steak.
Melt the Cheese: Layer everything with 8 slices of Provolone cheese and cover. Turn off the heat and allow the cheese to melt for 2-3 minutes.
Assemble the Sandwiches: Divide the filling between 4 toasted hoagie or French rolls and serve with chips, pretzels, and a cold beer.
Don’t pay attention to Eric, he is a food snob and a crybaby, and he’s wrong.
Other than the lack of mayo and maybe a splash of worchester this recipe is fine. Inspiring too, so I’m gonna hit the store today and gather all the ingredients. Also, I prefer toasted whole wheat buns.
Hope you enjoy the recipe!
This is nothing like a Philly cheesesteak! Don’t use the name” Philly” unless you are making a Philly cheesesteak! So wrong in so many ways.
I am sorry to hear you do not like the recipe name.
Could you please explain, what exactly is a Philly cheesesteak if this recipe isn’t?