Philly Cheesesteak Classic Sandwich (Print)

Tender beef, onions, and cheese melted in a fresh roll—a timeless Philly sandwich experience.

# Ingredients:

→ Meats

01 - 1 pound ribeye steak, thinly sliced

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)
04 - 1 tablespoon olive oil

→ Bread

05 - 4 hoagie rolls or sub rolls

→ Cheese

06 - 8 slices provolone cheese

→ Seasonings

07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

# Directions:

01 - Place ribeye steak in the freezer for 30 minutes to firm, making slicing easier. Using a sharp knife, thinly slice the steak against the grain.
02 - Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and optional bell peppers. Sauté for 4 to 5 minutes until vegetables are softened and lightly browned. Transfer vegetables to a plate and set aside.
03 - In the same skillet, add sliced ribeye. Season with salt and black pepper. Cook, stirring frequently, for 2 to 3 minutes until steak is just cooked through.
04 - Return cooked onions and bell peppers to the skillet with the steak. Mix thoroughly and cook for an additional minute to heat through.
05 - Arrange steak mixture into four portions in the skillet. Top each portion with two slices of provolone cheese. Cover the skillet and let cheese melt for one minute.
06 - Using a sharp knife, slice each hoagie roll lengthwise, keeping one side intact. Toast the rolls lightly if preferred.
07 - Using a spatula, transfer a portion of the cheesy steak mixture to each roll. Serve immediately while hot.

# Expert Tips:

01 -
  • Quick weeknight meal that comes together in thirty minutes
  • Authentic taste without any complicated techniques
  • Customizable cheese and vegetables for every palate
  • Perfect for a crowd or a cozy lunch at home
02 -
  • High in protein and filling enough for a satisfying meal
  • Easy to adapt for crowds or quick dinners
  • Works well on the stovetop or a flat-top griddle
03 -
  • Use a metal spatula to press down and scrape up every last cheesy bit when transferring to the rolls
  • Start with a super-hot skillet for the meat so it caramelizes quickly without overcooking
  • If using Cheez Whiz warm it gently in a saucepan before drizzling over the steak and onions for true Philly flair

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