Easy Classic Philly Cheesesteak: A Beginner’s Guide to Sandwich Heaven
This Easy Classic Philly Cheesesteak recipe delivers authentic Philly flavor at home. Thinly sliced steak, melted provolone, and caramelized onions on a toasted hoagie roll – it’s a classic for a reason!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: Sautéing, Searing, Grilling (rolls)
- Cuisine: American
Ingredients
Scale
- 2 lbs top sirloin or ribeye
- 2 tbsp vegetable oil
- 8 slices provolone cheese
- 4 tbsp butter
- 4 tbsp mayonnaise
- 4 hoagie rolls
- 4 oz sliced mushrooms (optional)
- 1 large yellow onion
- 1 green bell pepper
- 1 red bell pepper
- ½ tsp minced garlic
- 2 tsp kosher salt
- ½ tsp black pepper
Instructions
- Prepare the Steak (The Key to Tenderness): Place the steak in the freezer for 30 minutes to firm it up. This makes it much easier to slice thinly. Trimming any excess fat from the steak will also improve the texture and flavor of the finished cheesesteak. Season the steak generously with coarse kosher salt and freshly ground black pepper. Set aside while you prepare the other ingredients.
- Prepare the Onions and Peppers (The Flavor Base): Slice the onions and bell peppers into thin strips. Slicing them thinly will help them to caramelize quickly and evenly. Set aside.
- Prepare the Garlic Butter and Rolls (The Finishing Touch): In a small bowl, mix the softened butter and minced garlic together until well combined. Slice the hoagie rolls lengthwise about ¾ of the way through, being careful not to cut all the way through. Spread the garlic butter evenly on the cut sides of the rolls. Toast the rolls on a griddle or skillet over medium heat until they are lightly golden brown and slightly crispy. Toasting the rolls will prevent them from becoming soggy when you add the filling. Set aside.
- Sauté the Onions and Peppers (The Sweet and Savory): Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium heat. Add the sliced onions and bell peppers and sauté for 8-10 minutes, stirring occasionally, until they are softened, slightly caramelized, and sweet-smelling. Don’t overcrowd the pan, as this will cause the vegetables to steam instead of sauté. If necessary, sauté the vegetables in batches. Transfer the cooked onions and peppers to a bowl and set aside.
- Sear the Steak (The Flavor and Texture): Increase the heat in the skillet or griddle to medium-high. Add the remaining 1 tablespoon of vegetable oil to the pan. Once the oil is hot and shimmering, add the thinly sliced steak to the pan in a single layer, making sure not to overcrowd it. Sear the steak for 2-3 minutes per side, without moving it too much, to develop a nice crust and lock in the juices. Flipping the steak only once during searing will ensure a good sear. Flip the steak and cook the other side for another 1-2 minutes. Add the sautéed onions and peppers back to the pan and stir everything together.
- Assemble the Cheesesteaks (The Grand Finale): Use a spatula to divide the steak, onions, and peppers into 4 equal portions in the pan. Top each portion with 2 slices of provolone cheese. Turn off the heat and let the residual heat melt the cheese. Spread a thin layer of mayonnaise (or your preferred spread) on the cut sides of the toasted hoagie rolls. Place a roll over each portion of the meat, onions, peppers, and melted cheese. Use a spatula to flip the meat mixture onto the roll, completing your Philly cheesesteak.
- Serve (The Delicious Reward): Serve the Philly cheesesteaks promptly while the cheese is melted and gooey, and the rolls are warm and crispy. These sandwiches are best enjoyed fresh off the griddle!
Notes
- High-quality ingredients matter.
- Caramelized onions are key.
- Melted cheese is a must