Classic Philly Cheesesteak Sandwich (Print Version)

Tender sliced beef with sautéed onions and melted cheese on a toasted hoagie roll

# Ingredient List:

→ Beef

01 - 1 lb ribeye steak, thinly sliced against the grain

→ Vegetables

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

→ Cheese

04 - 8 slices provolone cheese (or American cheese or Cheez Whiz)

→ Bread

05 - 4 hoagie rolls or long sandwich rolls, split lengthwise

→ Cooking Essentials

06 - 2 tbsp vegetable oil
07 - Salt and black pepper to taste

# Steps:

01 - Place ribeye steak in freezer for 30-45 minutes until firm. Slice as thinly as possible against the grain for maximum tenderness.
02 - Heat 1 tbsp oil in large skillet over medium heat. Add sliced onions and bell peppers if using. Cook 5-7 minutes until soft and lightly browned. Transfer to plate and set aside.
03 - Add remaining oil to skillet. Increase heat to medium-high. Add sliced beef in single layer. Season with salt and pepper. Cook 2-3 minutes, stirring occasionally, until just browned.
04 - Return onions and peppers to skillet. Stir to combine with beef. Divide mixture into four portions. Place 2 cheese slices over each portion. Let melt approximately 1 minute.
05 - Split hoagie rolls lengthwise, keeping one side intact. Optionally toast lightly for added texture.
06 - Using spatula, lift each cheesy beef portion and transfer into prepared rolls. Serve immediately while hot.

# Expert Tips:

01 -
  • The ribeye gets so tender and juicy, you'll wonder how something this good comes together in under 30 minutes
  • That moment when the cheese melts into the beef and onions is pure kitchen magic
  • Everything cooks in one skillet, meaning less cleanup and more time enjoying dinner
02 -
  • Don't overcrowd your pan or the beef will steam instead of getting that nice sear
  • The cheese needs to melt directly on the meat mixture, not separately, to bind everything together
  • Work quickly once the beef hits the pan, overcooked ribeye loses that magical tenderness
03 -
  • If you can't find ribeye, a good sirloin will work but slice it even thinner
  • Add a splash of beef broth or Worcestershire while cooking for extra depth
Go Back