Philly Cheesesteak Sandwich (Printable)

Tender sliced beef with sautéed onions and melted cheese served on a soft hoagie roll.

# What You Need:

→ Beef

01 - 1 pound 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 tablespoons vegetable oil
07 - Salt, to taste
08 - Black pepper, to taste

# How-To:

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

# Expert Tips:

01 -
  • It's faster than you'd think, ready in 30 minutes with minimal fuss and maximum comfort.
  • Every element—the tender beef, soft cheese, sweet onions—comes together to create something that feels both humble and indulgent.
02 -
  • Slicing the steak partially frozen isn't optional—it's the difference between tender, delicate pieces and tough, uneven chunks that won't cook evenly.
  • Don't skip the caramelization of onions; that gentle browning is what separates this from just a steak sandwich.
03 -
  • Keep your pan hot enough that the beef browns in seconds, not sits there steaming—this preserves tenderness and develops real flavor.
  • Don't let the cheese sit longer than a minute; it should be melted and glossy, not overcooked and separated.
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