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Whip up the ultimate Philly Cheesesteak in just 30 minutes in your home kitchen! These toasted hoagie rolls stuffed to the brim with tender sirloin steak, caramelized onions, and melted provolone cheese will rival any of your favorite sandwich shops.
My recipe for homemade Philly cheesesteak sandwiches captures the authentic taste of South Philly right in your own kitchen. Juicy, thinly sliced steak is seared to perfection for tender, melt-in-your-mouth strips. The seared steak is then combined with sweet caramelized onions and bell peppers, topped with cheese, and piled high on toasted hoagie buns.
Whether you’re a Philadelphia native or just a fan of this iconic sandwich, my easy Philly cheesesteak recipe delivers the delicious, hearty flavors that make the cheesesteak a timeless favorite. For more tasty sandwich recipes, try my Spicy Chicken Sandwich, Monte Cristo, or Air Fryer Grilled Cheese.
What Is A Philly Cheesesteak?
A Philly Cheesesteak is a beloved sandwich that originated in Philadelphia, Pennsylvania. Traditionally, it is made with thinly shaved steak cooked on the griddle, often accompanied with sautéed onions and peppers. The sandwich is classically served on a hoagie bun and topped with melted cheese–provolone cheese, American cheese, or Cheez Whiz being the most popular options.
Recipe Ingredients
Sirloin Steak — this cut of beef turns melt-in-your-mouth tender and flavorful when sliced thin and pan-fried. However, you can also use sliced rib eye steak or flank steak.
Sweet Onion — look for firm and unblemished onions. Walla Walla or Vidalia onions are my pick for sweet onions, or you can use a regular yellow onion if you can’t find sweet onions.
Bell Peppers — a combination of red and green bell pepper is typically used, but you can use a whole pepper of either color or a yellow or orange bell pepper.
Seasonings — garlic powder, ground black pepper, and salt enhance the flavors of the steak and vegetables.
Hoagie Rolls — these soft and sturdy rolls hold up well when toasted and soak up the flavors of the juicy steak and veggie mixture.
Provolone Cheese — a mild, melty cheese that pairs well with the steak-veggie filling.
Vegetable Oil — neutral-tasting cooking oil that helps sauté the steak and veggies. Swap in canola oil if needed, or use a cooking olive oil for a richer flavor.
Tips For How To Thinly Slice Beef
- Freeze before slicing. Place the steak in the freezer for about 30 minutes before slicing. This slight freeze firms up the meat, making it much easier to achieve those perfect thin slices for your cheesesteak.
- Use a sharp knife. A good, sharp knife is crucial for slicing the steak thin. A dull blade can tear the meat.
- Slice against the grain. Always slice the steak across the muscle fibers, which creates more tender bites. Look for the direction of the lines in the meat and slice perpendicular to them.
How To Make Philly Cheesesteaks
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced onions, bell peppers, ½ teaspoon each of garlic powder and salt, and ¼ teaspoon of pepper. Cook, stirring occasionally, for about 10 minutes, until the vegetables are brown and caramelized. Remove the skillet from the heat and place the vegetables on a plate.
2. In a medium bowl, season the sliced steak with the remaining 1 teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss it to coat evenly with the seasoning.
3. Add the remaining tablespoon of oil to the empty skillet and heat it over high heat. Add the steak and spread it into an even layer. Cook undisturbed until the steak is browned, for about 1-2 minutes. Flip the pieces and cook until they are cooked through, for about one more minute. Stir in vegetables, then remove the skillet from the heat.
4. While the peppers and steak cook, open the hoagie rolls and place them cut side up on a baking sheet. Bake them at 400°F until they are lightly toasted, for about 8 minutes. Then, remove them from the oven.
5. Divide the steak and vegetable mixture into four piles in the pan. Top each pile with a slice of cheese. Cover the skillet with a lid and let the cheese melt for 2-3 minutes. Return the heat to low if necessary.
6. Place one section of meat and melted cheese onto each toasted roll. Serve immediately.
What To Serve With A Philly Cheesesteak
A classic pairing to complement Philly cheesesteaks is French fries or onion rings. They also pair well with fried pickles, a bag of your favorite chips, make homemade potato chips.
Can I Prepare The Steak Mixture And Freeze It For Later?
Yes! The steak mixture can be cooked in advance and frozen in an airtight freezer-safe container for up to 3 months, making it great for meal prep. Just thaw in the refrigerator overnight and reheat in the skillet once you’re ready to assemble the sandwiches.
Storage And Reheating Instructions
Store leftover steak and veggies separately from the buns in an airtight container in the refrigerator for up to 3 days. Reheat the mixture in a skillet over low heat or the microwave until heated through before assembling your sandwiches.
Pro Tips For Making This Recipe
- Slice the steak very thin. This is essential for making a great Philly cheese steak sandwich because it allows the meat to cook quickly and evenly and be very tender. The tender texture is key to the sandwich’s appeal, so thick, chewy slices are not ideal.
- Avoid overcooking the steak. Cook it until just browned on each side for a moist, tender texture. Overcooking can make the meat tough, chewy, and dry.
- Caramelize the veggies. Cook the onion and bell pepper slowly over medium-high heat until soft and golden brown, taking care to properly brown them. This adds a sweet, rich flavor that complements the beef.
- Toast the hoagie buns. Toasted buns help create a sturdier base to hold up the juicy steak mixture and enhance the overall flavor and texture. For the best experience, toast the buns to serve, and only toast the number of buns needed if you don’t anticipate needing four sandwiches when making it fresh.
Frequently Asked Questions
This recipe uses sirloin steak because it strikes the perfect balance between flavor, tenderness, and affordability. Ribeye steak is commonly used for its tenderness and flavor, and you can also use flank steak as an alternative.
Absolutely! While provolone is a classic choice, you can also use American cheese for a creamier texture or top the cheesesteaks with Cheez Whiz for an old-school Philly flavor. You can also use sharp cheddar or smoked gouda for a unique flavor twist.
An authentic Philly cheesesteak sandwich typically includes thinly sliced steak, caramelized onion (sautéed peppers are optional), and melted provolone or Cheez Whiz served on a toasted roll.
If you’ve tried this Philly Cheesesteak recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Philly Cheesesteak Recipe
Ingredients
- 2 tablespoons vegetable oil divided
- ½ sweet onion thinly sliced (208g)
- ½ red bell pepper seeded and thinly sliced (91g)
- ½ green bell pepper seeded and thinly sliced (85g)
- 1½ teaspoons garlic powder divided
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 1 pound sirloin steak thinly sliced (454g)
- 4 hoagie rolls split lengthwise (284g)
- 4 (1-ounce) slices provolone cheese (113g)
Instructions
- Preheat the oven to 400°F.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the onion, bell peppers, ½ teaspoon each of garlic powder and salt, and ¼ teaspoon of pepper. Cook, stirring occasionally, for about 10 minutes, until the vegetables are brown and caramelized. Remove the skillet from the heat and place the vegetables on a plate.
- In a medium bowl, season the steak with the remaining 1 teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss it to coat evenly with the seasoning. .
- To the same skillet, add the remaining 1 tablespoon of oil and heat it over high heat. Add the steak and spread it into an even layer. Cook, undisturbed, until the steak is browned, about 1½ minutes. Flip the pieces and cook until they are cooked through, about 1 more minute. Stir in vegetables to rewarm. Remove the skillet from the heat.
- Meanwhile, open the rolls and place them cut side up on a baking sheet. Bake until they are lightly toasted, about 8 minutes. Remove them from the oven.
- Divide the steak and vegetable mixture into 4 piles in the pan. Top each one with a slice of cheese. Cover and let the cheese melt for 2 to 3 minutes. (Return to low heat if necessary).
- Place one section of meat and melted cheese into each of the rolls. Serve immediately.
Notes
- Slice the steak very thin. This is essential for making a great Philly cheese steak sandwich because it allows the meat to cook quickly and evenly and be very tender. The tender texture is key to the sandwich’s appeal, so thick, chewy slices are not ideal.
- Avoid overcooking the steak. Cook it until just browned on each side for a moist, tender texture. Overcooking can make the meat tough, chewy, and dry.
- Caramelize the veggies. Cook the onion and bell pepper slowly over medium-high heat until soft and golden brown, taking care to properly brown them. This adds a sweet, rich flavor that complements the beef.
- Toast the hoagie buns. Toasted buns help create a sturdier base to hold up the juicy steak mixture and enhance the overall flavor and texture. For the best experience, toast the buns to serve, and only toast the number of buns needed if you don’t anticipate needing four sandwiches when making it fresh.
Nutrition
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