Classic Philly Cheesesteak Sandwich (Print Version)

Tender beef, sautéed onions, and melted cheese layered in a soft hoagie roll for a fulfilling meal.

# Ingredients List:

→ Beef

01 - 1 lb ribeye steak, thinly sliced (partially frozen for easier slicing)

→ 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 Cheese Whiz, per preference)

→ Bread

05 - 4 hoagie rolls or long sandwich rolls, split

→ Condiments & Cooking

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

# Directions:

01 - Place ribeye steak in the freezer for 30 to 45 minutes for easier slicing, then slice as thinly as possible against the grain.
02 - Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add sliced onions and bell peppers, if using, and cook while stirring until soft and lightly browned, about 5 to 7 minutes. Transfer to a plate.
03 - Add remaining oil to the skillet, increase heat to medium-high, then add sliced beef in a single layer. Season with salt and pepper and cook, stirring, until just browned, about 2 to 3 minutes.
04 - Return onions and peppers to the skillet and stir to combine with the beef.
05 - Divide the mixture evenly into four portions in the pan. Place 2 slices of cheese over each portion and allow to melt, approximately 1 minute.
06 - Split hoagie rolls lengthwise, keeping one side intact. Toast lightly if desired.
07 - Using a spatula, lift each cheesy beef portion and place it into a roll. Serve immediately.

# Expert Tips:

01 -
  • The freezer trick transforms even modest cuts into tender, melt in your mouth slices that rival any corner spot in Philadelphia
  • Cheese gets into everything creating those irresistible gooey pockets that make each bite better than the last
02 -
  • Trying to slice room temperature beef will result in thick, chewy pieces instead of that delicate texture that makes cheesesteaks special
  • Crowding the pan when searing the beef causes it to steam instead of brown, so work in batches if your skillet is not big enough
03 -
  • Letting the meat rest in the freezer longer than 45 minutes makes it too hard to slice cleanly, so set a timer
  • Toast your rolls cut side up under the broiler for 2 minutes before filling them to prevent sogginess
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