Philly Cheesesteak Sandwiches
Thinly sliced steak seared with onions and peppers, covered with melted provolone and piled into toasted hoagie rolls.
A homemade cheesesteak is ready in about 30 minutes and tastes like the real thing. The key is very thin steak and a very hot pan, so the meat browns instead of steaming.
Buying pre-shaved beef saves the slicing. If you slice it yourself, freeze the steak for 20 minutes first so you can cut it paper-thin.
Philly Cheesesteak Sandwiches
Per serving, estimated: 750 calories · 49 g protein · about $5.02 How we estimate
Ingredients
Ingredients
- 1¼ lb (565 g) shaved beef steak, or ribeye or sirloin sliced paper-thin
- 2 tbsp vegetable oil, divided
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 8 slices provolone cheese
- 4 hoagie rolls, split
- 2 tbsp (28 g) butter, softened
Instructions
- Spread the butter on the cut sides of the rolls and toast them, cut side down, in a large skillet over medium heat for 1 to 2 minutes. Set aside.
- Heat 1 tablespoon oil in the skillet over medium-high heat. Cook the onion and pepper for 6 to 8 minutes, stirring often, until soft and lightly browned. Move them to a plate.
- Heat the remaining oil over high heat. Add the steak in a single layer, season with the salt and pepper, and cook for 2 to 3 minutes, breaking it apart, until browned and no longer pink.
- Return the onion and pepper to the pan, add the Worcestershire sauce and toss together.
- Divide the mixture into 4 piles in the pan. Lay 2 slices of provolone over each pile, turn off the heat, and cover for 1 minute until the cheese melts.
- Slide a spatula under each pile and scoop it into a toasted roll. Serve hot.
Tips for success
- Don't crowd the steak. Cook it in two batches if your pan is small, or it will steam and turn gray.
- American cheese or Cheez Whiz are also classic choices instead of provolone.
- Add sliced mushrooms with the onions for extra flavor.
Storing and reheating
Best eaten fresh. Store the filling separately in the fridge for up to 3 days and reheat in a skillet before adding fresh cheese and rolls.
Equipment you'll need
- Large cast-iron or heavy skillet
- Metal spatula
Questions
What's the best cut of beef?
Ribeye is the classic choice because its marbling keeps it tender. Sirloin is leaner and cheaper and also works well when sliced thin.
Can I make it without peppers?
Yes. Many Philadelphia cheesesteaks have only onions.
Calories, protein and cost are estimates calculated from the main ingredients and typical US supermarket prices. They will vary with the brands you buy, where you shop and your portion size. Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
