Philly Cheesesteak Recipe

4.89 from 9 votes

These delicious Philly Cheese Steak Sandwiches have the perfect combination of thin juicy beef, sautéed onions, and melty cheese on a delicious toasted hoagie roll. It's an iconic American comfort food that is perfect for weeknight dinners and game nights!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

2 pounds ribeye steak trimmed and thinly sliced into 2-inch strips
2 teaspoons coarse Kosher salt or to taste
1/2 teaspoon black pepper or to taste
1 large yellow onion chopped
1 medium green bell pepper thinly sliced (optional according to some)
2 Tablespoons vegetable oil or canola oil divided
4-8 slices mild provolone cheese (or white American cheese or melted Cheez Whiz depending on your preference)
4 hoagie rolls sliced lengthwise about 3/4 way through
4 Tablespoons salted butter softened
1 garlic clove finely minced
2-4 Tablespoons mayonnaise

Instructions

Freeze steak for 30 minutes so it is firm enough to be sliced into very thin strips using a sharp knife. Trim away any excess fat before slicing and be sure to slice as thin as you possibly can. Season with salt and pepper. Set aside.
2 pounds ribeye steak, 2 teaspoons coarse Kosher salt, 1/2 teaspoon black pepper
Chop onions and set aside. Carefully split the hoagie rolls lengthwise approximately 3/4 of the way through with a serrated knife.
1 large yellow onion, 4 hoagie rolls
Combine softened butter and minced garlic in a bowl, mixing well. Spread the cut sides of the hoagie rolls with the garlic butter and toast on a griddle or skillet over medium heat until toasty and golden brown. Set aside.
4 Tablespoons salted butter, 1 garlic clove
Heat 1 tablespoon of oil in a large skillet or griddle over medium heat. Sauté onions for 8-10 minutes until they begin to caramelize slightly. Transfer sautéed onions to a bowl and set aside.
2 Tablespoons vegetable oil or canola oil
Increase the heat to medium-high and add remaining tablespoon of oil to the same pan. Once hot, add the thinly sliced steak in an even layer. Cook for 2-3 minutes without moving or touching the meat in the pan to get a nice sear. Then turn the steak slices over with a large spatula to cook on the other side until done. Add the sautéed onions back to the pan with the meat and stir together.
Use the spatula to separate the meat and onions into 4 portions in the pan. Cover each portion with 2 slices of provolone cheese and turn off the heat.
4-8 slices mild provolone cheese
Spread a thin layer of mayo on the cut sides of the toasted hoagie rolls, then place one roll over a portion of the meat, onions, and cheese. Use a spatula to help flip the meat onto the roll to finish your Philly cheesesteak. Serve immediately.
2-4 Tablespoons mayonnaise

Notes

Adding peppers: While not included in the original Philly cheesesteak, you can add 1 sliced green bell pepper and sauté it with the onions until softened.
Spices: I chose to keep the spices simple, but I have also seen them with 1/2 teaspoon each of paprika, chili powder, onion powder, garlic powder, dried thyme, dried marjoram, and dried basil and using this to season the steak along with the salt and pepper.

Nutrition

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