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Servings: 4
Calories: 569kcal
Equipment
Ingredients
- 1 pound ribeye steak thinly sliced against the grain
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon garlic powder
For the onions and peppers:
- 1 large onion thinly sliced
- 1 small green bell pepper thinly sliced
- 1 tablespoon butter
For the hoagie:
- 4 slices provolone cheese
- 4 hoagie rolls
- 1 tablespoon butter
Instructions
- In a large skillet over medium heat, melt 1 tablespoon butter.1 tablespoon butter
- Add the sliced onion and bell pepper. Cook for 5–7 minutes, stirring occasionally, until soft and lightly caramelized. Transfer to a plate and set aside.1 large onion, 1 small green bell pepper
- In the same skillet, heat 1 tablespoon olive oil over high heat.1 tablespoon olive oil
- Add the thinly sliced ribeye, then season with salt, pepper, and garlic powder. Cook for 2–3 minutes, stirring occasionally, until browned and slightly crispy on the edges.1 pound ribeye steak, Salt and pepper, ½ teaspoon garlic powder
- Return the onions and peppers to the skillet. Stir to combine. Lower the heat to medium-low, lay the provolone slices over the mixture, and cover the pan.4 slices provolone cheese
- Let the cheese melt for 30 seconds, then stir everything together until the cheese is evenly distributed.
- Butter the hoagie rolls and toast them in a separate pan until golden and crisp.4 hoagie rolls, 1 tablespoon butter
- Fill each hoagie roll generously with the hot, cheesy steak mixture. Serve immediately and enjoy!
Video
[adthrive-in-post-video-player video-id="JbQxPTUo" upload-date="2025-09-25T09:06:39+00:00" name="Juicy Philly Cheesesteak Sandwich Recipe" description="Classic Philly cheesesteak loaded with beef, onions, and cheese." player-type="default" override-embed="default"]
Notes
- Best cut of beef: Ribeye is my go-to for tenderness and flavor, but sirloin or flank works if you want a leaner option. You can even use leftover roast beef in a pinch.
- Slice it thin: Partially freezing the steak for 30 minutes makes it easier to slice super thin.
- Cheese choices: I usually use provolone, but Cheez Whiz or American cheese are classic options too—go with what you love.
- Roll: Use soft hoagie rolls or sub rolls that can handle a juicy filling without falling apart.
- Peppers: If you’re not a fan of green peppers, red, yellow, or even a mix of bell peppers all add great flavor—go with what you have.
- Add mushrooms: If you like, toss in a handful of sliced mushrooms with the onions and peppers for extra savory flavor.
- Double it up: Feeding a crowd? This recipe doubles easily—just use a large griddle or cook in batches.
- Watch the heat: Too high and your steak dries out, too low and you miss those crispy bits. Medium-high is the sweet spot.
- Make ahead: You can prep the filling in advance, but I recommend assembling and toasting the rolls just before serving so everything stays fresh and crisp.
Storage and Reheating Instructions
- Fridge: If you have leftovers, store the cheesy steak and veggie mixture separately from the hoagie rolls. Pop the filling into an airtight container and keep it in the fridge for up to 3 days.
- Reheat: When you’re ready to eat, just reheat it in a skillet over medium heat until warmed through, then toast a fresh roll and pile it high again. The flavor holds up well, and it’s just as satisfying the next day.
Nutrition
Calories: 569kcal | Carbohydrates: 35g | Protein: 34g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 554mg | Potassium: 490mg | Fiber: 2g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 26mg | Calcium: 217mg | Iron: 4mg
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