Philly Cheesesteak Classic Sandwich (Print Version)

Tender sliced beef and sautéed onions layered with melted cheese in a soft hoagie roll.

# Ingredient List:

→ Beef

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

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)

→ Cheese

04 - 8 slices provolone cheese (alternatively American cheese or Cheese Whiz)

→ Bread

05 - 4 hoagie rolls, split lengthwise

→ Condiments & Cooking

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

# How to Make:

01 - Place ribeye steak in the freezer for 30 to 45 minutes to firm up, 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 green bell pepper if using; cook while stirring until soft and lightly browned, approximately 5 to 7 minutes. Remove from skillet and set aside.
03 - Add remaining 1 tablespoon of oil to the skillet. Increase heat to medium-high and add beef slices in a single layer. Season with salt and black pepper. Cook, stirring occasionally, until beef is just browned, about 2 to 3 minutes.
04 - Return sautéed onions and peppers to the skillet. Stir to combine thoroughly with the beef.
05 - Divide the beef and vegetable mixture into four portions directly in the skillet. Place 2 slices of cheese atop each portion and allow to melt for about 1 minute.
06 - Split hoagie rolls lengthwise, leaving one side connected. Toast lightly if desired.
07 - Use a spatula to lift each cheesy beef portion and transfer into individual hoagie rolls. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a proper sandwich shop version but takes less than half an hour from your own kitchen.
  • You'll discover that freezing the steak just right makes slicing easier and the whole process less stressful.
  • The cheese melts into the beef in a way that feels almost indulgent for something so casual.
02 -
  • Slicing the steak against the grain and keeping it thin is non-negotiable—it's the difference between something that feels luxurious and something that feels tough and chewy.
  • The cheese doesn't need to melt for long; just until it coats everything and turns glossy, because overheating can make the sandwich greasy rather than decadent.
03 -
  • Keep your skillet hot when cooking the beef so you get a quick sear and lock in flavor before the meat starts to toughen.
  • If your rolls start to fall apart, they weren't fresh enough; seek out a bakery where they're made daily for better structure.
Go Back