Philly Cheesesteak Recipe

Overhead view of a platter with three Philly cheesesteaks. A plate and napkin on the side.

This homemade Philly Cheesesteak recipe will rival your favorite deli! Made with tender sirloin steak, caramelized onions, and melty cheese on toasted hoagie rolls, it’s an easy and delicious take on a Philadelphia classic.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 478kcal

Author John Kanell

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