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Make Philly Cheesesteak sandwiches at home! Quick. Easy. And oh so tasty!
I have never been to Philly, but I love a good Philly Cheesesteak. Awhile ago I shared a Philly cheesesteak sloppy joe version that was pretty tasty. But this time I am going for the real thing! I am sure there are plenty of people from Philly out there who would disagree with me. But for something you can make at home, this comes pretty darn close! Plus you get to choose the quality of meat you use, so I am going to say that is even better.
I am surprised how quickly these came together. Plus, you can customize them however you want. I put mushrooms in mine, and green peppers in my husband’s. We both were happy, and not much extra work for me. These are really easy to scale down for just a couple people, or make a bunch for a crowd.
What a great thing to have for the Super Bowl. Have a station set up with all the veggies, meat, and cheese. People can make there own sandwich. Then you just have to wrap it in foil, and throw it in the oven to melt the cheese. Serve with Fat Free Potato Chips for a fun dinner.
I used some ribeye steaks I had in the freezer, but I think NY strip, filet, sirloin or even a flank steak would be good. I was a little skeptical that these Philly Cheesesteaks would taste like the local place I like, but it was very close.
My husband put hot pepper rings and Sriracha on his, because he loves his spice. But my 7 year old and I ate them as is, and were very happy. I hope you try these, because I think you too, will love them!
Philly Cheesesteaks
Ingredients
- 1 to 1 1/2 pounds ribeye steak, thinly sliced across the grain
- 1 Tablespoon olive oil
- 1 onion, thinly sliced
- salt and pepper
- 8 slices Provolone cheese
- 4 hoagie rolls
- 2 Tablespoon butter
Instructions
- Heat oil in a skillet over medium high heat. Sauté onions for about 10 minutes, stirring frequently until they are super soft. Place in a small bowl, set aside.1 Tablespoon olive oil, 1 onion
- Return the skillet to the heat, increase the heat to high. Add the steak to the pan spreading into a thin layer. Season well with salt and pepper (about 1/2 teaspoon salt, 1/4 teaspoon black pepper) Let is cook for 1-2 minutes without touching it, then flip and cook for another 1-2 minutes until it is fully cooked.1 to 1 1/2 pounds ribeye steak, salt and pepper
- Add the onions back to the pan and stir to combine. Place slices of cheese on top of each portion, cover and let cook for 2 minutes until the cheese is completely melted.8 slices Provolone cheese
- Cut the hoagie rolls in half lengthwise and spread butter on the inside. Lay them cut side down in a dry skillet to toast, or warm them in the oven or a toaster oven.2 Tablespoon butter, 4 hoagie rolls
- Fill the toasted buns with the cheesesteak mixture and serve immediately.
Notes
- Freeze the steak for 20–30 minutes before slicing for ultra-thin cuts.
- Provolone can be swapped for white American cheese or Cheez Whiz.
- Mushrooms and peppers are a common topping, just saute until soft and mix in with the cooked meat.
- Store the filling (without rolls) in the refrigerator for up to 3 days. Reheat in a skillet.
- This recipe scales easily — double it for a crowd.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a smart idea to set up a sandwich station for parties!
This sandwich is great except for the mushrooms . I left those out!