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Ingredients You’ll Need
- 1 lb ribeye steak, thinly sliced (or substitute with sirloin)
- 4 hoagie rolls (or sub rolls)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 8 slices provolone cheese (or American cheese)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: sautéed mushrooms, pickled jalapeños
How to Make the Ultimate Philly Cheesesteak
Step 1: Prepare the Steak
Start by placing your ribeye steak in the freezer for about 15 minutes—this makes it easier to slice. Once it’s slightly firm, use a sharp knife to cut the steak into very thin slices. Season the sliced steak with salt and pepper and set aside.
Step 2: Sauté the Onions and Peppers
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions (and bell peppers if using) and cook until soft and caramelized, about 10-12 minutes. Stir occasionally to prevent burning, and season with a pinch of salt and pepper. Once they are golden and fragrant, remove them from the skillet and set aside.
Step 3: Cook the Steak
In the same skillet, add another tablespoon of olive oil and increase the heat to high. Add the thinly sliced steak in a single layer. Cook for about 2-3 minutes, stirring occasionally, until the steak is browned and cooked through. Avoid overcrowding the skillet—cook in batches if necessary. If you’re adding mushrooms, now is the time to sauté them with the steak.
Step 4: Melt the Cheese
Once the steak is cooked, reduce the heat to low. Spread the cooked onions and peppers over the steak, then lay slices of provolone or American cheese on top. Cover the skillet with a lid and let the cheese melt over the steak for 1-2 minutes.
Step 5: Toast the Rolls
While the cheese is melting, split the hoagie rolls and lightly toast them in the oven or on a griddle until they’re warm and slightly crisp.
Step 6: Assemble the Sandwich
Remove the skillet from the heat. Use tongs or a spatula to transfer the cheesy steak and onions to the toasted hoagie rolls. Press the sandwich slightly to ensure everything stays in place, and serve immediately.
Kitchen Equipment Needed
- Large skillet
- Sharp knife for slicing steak
- Cutting board
- Tongs or spatula
- Griddle or oven for toasting rolls
Tips and Recipe Variations
- Steak Selection: Ribeye is the traditional choice for a Philly cheesesteak because of its rich marbling, but you can also use sirloin or even flank steak if you prefer a leaner cut.
- Cheese Choices: Provolone and American cheese are both popular for cheesesteaks. If you like a cheesier sandwich, you can add cheese whiz for a more authentic Philly experience.
- Add Mushrooms and Peppers: If you’re a fan of veggies, sauté some mushrooms or bell peppers along with the onions for extra flavor.
- Rolls Matter: Use good-quality hoagie rolls or sub rolls for the best texture. They should be sturdy enough to hold the fillings but soft enough to bite into easily.
- Cook in Batches: If you’re making a large batch, cook the steak in smaller portions to avoid overcrowding the pan, which can cause the steak to steam instead of sear.
How to Store and Reheat Leftovers
Although Philly cheesesteaks are best enjoyed fresh, you can store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the steak mixture in a skillet over medium heat until warmed through, then assemble the sandwich with fresh rolls. You can also reheat in the microwave, but the texture of the steak may change slightly.
Pairing Suggestions
This hearty sandwich pairs well with a variety of sides and beverages. Serve it with classic fries, potato wedges, or a side salad to keep it simple. If you’re looking for a drink pairing, a cold beer or iced tea will balance the richness of the sandwich. For a non-alcoholic option, a crisp lemon soda or sparkling water would also complement the flavors nicely.
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