philly cheese steak recipe
The Best philly cheese steak recipe
I love that it’s simple enough for everyday eating but still feels special. The ingredients are straightforward—good quality beef, fresh rolls, and a few basic toppings—but when they come together, it’s magic. Plus, it’s a great way to get some protein and veggies into the family without a fuss. I usually add sautéed peppers and onions, which add fiber and vitamins, and the whole thing comes together in under 30 minutes. It’s comfort food with a little nutritional boost, and that’s a win in my book.
Classic Philly Cheese Steak
A mouthwatering sandwich featuring thinly sliced beef, melted provolone cheese, and sautéed onions and peppers, all piled high on a soft hoagie roll. This iconic Philadelphia dish is quick to make and packed with flavor.
🥘Ingredients
- 1 lb ribeye steak, thinly sliced
- 2 tbsp olive oil, divided
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 4 hoagie rolls, split and lightly toasted
- 8 slices provolone cheese
- Optional: 1/4 cup mayonnaise or cheese whiz
👨🍳Directions
-
1
Slice the ribeye steak as thinly as possible against the grain. Set aside. -
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Cook for 5-7 minutes until softened and slightly caramelized. Remove from skillet and set aside. -
3
In the same skillet, add the remaining 1 tbsp olive oil. Increase heat to high and add the sliced steak in a single layer. Season with salt, black pepper, and garlic powder. Cook for 2-3 minutes, stirring occasionally, until browned but not fully cooked. -
4
Return the onions and peppers to the skillet. Add Worcestershire sauce and stir to combine. Cook for an additional 1-2 minutes until the steak is fully cooked. -
5
Divide the steak and vegetable mixture evenly among the hoagie rolls. Top each with 2 slices of provolone cheese. If using, spread mayonnaise or cheese whiz on the rolls before adding the filling. -
6
Place the sandwiches under a broiler for 1-2 minutes until the cheese is melted and bubbly. Serve immediately.
🔧Equipment
- Large skillet or griddle
- Tongs
- Chef’s knife
- Cutting board
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Philly Cheese Steak Works
❓ Frequently Asked Questions About Philly Cheese Steak
1. What type of bread is best for a Philly Cheesesteak?
The best bread for a Philly Cheesesteak is a long, soft, and slightly chewy roll, often called a “hoagie roll” or “sub roll.” Authentic versions use Amoroso rolls, which have a crisp crust and a light, airy interior. If you can’t find Amoroso rolls, look for a fresh Italian or French bread roll that isn’t too dense.
2. What cut of beef should I use for a Philly Cheesesteak?
The traditional cut for a Philly Cheesesteak is ribeye steak because it’s tender, flavorful, and has just the right amount of fat. You can also use sirloin or flank steak, but ribeye is preferred for its marbling and juiciness. Slice the beef thinly against the grain for the best texture.
3. What kind of cheese is used in a Philly Cheesesteak?
The most common cheeses used are provolone, Cheez Whiz, or American cheese. Provolone is the classic choice, offering a mild, slightly smoky flavor. Cheez Whiz is popular for its creamy, gooey texture, while American cheese melts smoothly and adds a mild, buttery taste. Some recipes combine two cheeses for extra richness.
4. How do I get the beef thinly sliced for a Philly Cheesesteak?
For thinly sliced beef, partially freeze the steak for about 30 minutes to firm it up—this makes slicing easier. Use a sharp knife to cut the beef against the grain into very thin slices (about 1/8-inch thick). Alternatively, ask your butcher to slice it for you, specifying “Philly Cheesesteak slices.”
5. Can I make a Philly Cheesesteak without a griddle or cast-iron skillet?
Yes! While a griddle or cast-iron skillet is ideal for even cooking, you can use a large nonstick or stainless-steel skillet. Heat the pan over medium-high heat and cook the beef in batches to avoid overcrowding, which can cause steaming instead of searing. A broiler can also work for melting the cheese if you prefer.
