Classic Philly Cheesesteak Sandwich (Printable)

Thinly sliced ribeye with sautéed onions and melted cheese on soft hoagie rolls.

# What You Need:

→ 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 and Cooking

06 - 2 tbsp vegetable oil
07 - Salt, to taste
08 - Black pepper, to taste

# Directions:

01 - Place ribeye steak in the freezer for 30–45 minutes to firm up for thin slicing. Slice as thinly as possible against the grain.
02 - Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced onions and, if using, bell peppers. Cook while stirring until soft and lightly browned, about 5 to 7 minutes. Remove vegetables to a plate.
03 - Add remaining oil to the skillet and increase heat to medium-high. Lay sliced beef in a single layer, season with salt and black pepper, and cook, stirring occasionally, until just browned, about 2 to 3 minutes.
04 - Return sautéed onions and bell peppers to the skillet and stir to evenly combine with beef.
05 - Divide the beef and vegetable mixture into four equal portions in the pan. Place two slices of cheese atop 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 transfer it into a hoagie roll. Serve immediately.

# Helpful Tips:

01 -
  • The way the cheese melts into every cranny of the beef and onions creates these incredible pockets of gooey goodness in every single bite
  • You can customize the cheese choice based on what your family actually loves, which means everyone gets exactly what they want
  • It comes together faster than delivery would arrive, and tastes infinitely better than anything from a takeout window
02 -
  • Dont overcrowd your pan when cooking the beef or you will end up steaming instead of searing, which completely changes the texture
  • Let the cheese melt naturally without rushing it with a lid, because that trapped steam makes the bread soggy later
  • Split the rolls but keep one side attached like a hinge, otherwise everything slides out onto your plate instead of staying inside
03 -
  • If you cannot find ribeye, sirloin works but slice it even thinner because it is naturally less tender
  • Get your onions started before you prep anything else since they take the longest and develop better flavor with patience
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