About This Super Easy Philly Cheesesteak Recipe

If you can’t get to Philadelphia for the iconic Philly cheesesteak, why not make it at home? It is a super easy sandwich made with sliced steak, onions, peppers, and melted provolone cheese, all packed into a bread roll and made in no more than 20 minutes!

If you are a cheesesteak lover, you will really love this recipe.

There’s no dearth of unique cheesesteak sandwiches, but the most famous one originated from Philadelphia.

In the early 20th century, when Pat Olivieri, a hot dog stand owner in Philadelphia, craved something other than hot dogs for his lunch, he grabbed some beef, grilled it, and threw it into a hot dog bun. The mouth-watering aromas of the grilled steak attracted a passing cab driver and he asked for a bun for himself.

And just like that, the Philly cheesesteak was born!

The classic Philly cheesesteak popular on the East Coast is made with only sliced steak, caramelized onions, and provolone cheese. On the West Coast, however, it has been slightly modified and includes bell peppers and mushrooms.

Both versions are equally delicious, but since it’s such a highly customizable sandwich, you can make it your own way with whatever toppings you like. My version includes sliced steak, onions, green bell peppers, and melted spicy provolone cheese enveloped in a ciabatta bread roll.

With every mouthful, you get tasty pieces of thinly sliced steak, a delicious crunch of slightly sweet onions and peppers, and a fantastic kick from the melted spicy provolone cheese.

A delicious recreation of the classic Philly cheesesteak, this sandwich is the perfect weekend meal!

What You Need for This Super Easy Philly Cheesesteak Recipe

Ingredient Notes

• Steak: Thinly sliced ribeye steak is perfect for this sandwich because the marbling keeps the meat tender when cooked.
• Cheese: I like to use spicy provolone cheese because it has a sharper bite.
• Bread: Ciabatta bread rolls have a moist texture inside and a slightly crispy crust, perfect for holding the meat.
• Green Bell Peppers and Onion: They work exceptionally well with the steak and melted cheese. The combination of flavors is super delicious.
• Extra Virgin Olive Oil: To sauté the veggies, I like to use a little bit of extra virgin olive oil.

Ingredient Substitutions

• Meat: The beef ribeye steak is perfect for this sandwich, but you may also substitute it with chicken if you want.
• Cheese: Spicy provolone has a nice sharper bite, but you can also use other cheeses like American cheese or even Cheez Whiz which is creamy, almost like nacho cheese.
• Bread: I like to use ciabatta rolls, but you may use any other hoagie rolls that you want.
• Veggies: The combination of steak, onion, peppers, and cheese is absolutely delicious, but you may also use mushrooms or skip the veggies entirely.

FAQs

What is the best cheese for this cheesesteak sandwich?

I think spicy provolone is the best, but any other melting cheese will also be good.

What kind of meat is the best for Philly cheesesteak?

Ribeye is the best because the marbling keeps it moist. You can also try a ground beef version of this sandwich if you want.

Print Recipe

Super Easy Philly Cheesesteak

Author: Ribana Hategan

Cooking Method: Sautéing

Cuisine: American

Courses: Main Course

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins

Description

Philly cheesesteak is a super delicious and easy-to-make sandwich loaded with a delicious mix of sliced steak, onion, peppers, and melted provolone cheese. A perfect quick meal!

Yield: 2 sandwiches

Ingredients

Servings

• 300 g / 10 ounces ribeye steak, sliced
• ½ onion
• ½ green bell pepper
• 2 ciabatta bread rolls
• 4 slices spicy provolone cheese
• 2 tablespoons of extra virgin olive oil
• a pinch of salt
• a pinch of black pepper

How To Make Super Easy Philly Cheesesteak Step By Step

1. Slice the onion and green bell pepper and sauté them in a pan with a drizzle of extra virgin olive oil until the veggies are tender.

   

2. Remove the veggies from the pan, add the thinly sliced steak, and another drizzle of extra virgin olive oil. Season with salt and black pepper and sauté for a couple of minutes.

   

3. Remove from the heat, add sautéed veggies back to the pan, and stir to combine. Add the cheese slices on top and let it melt naturally for a few minutes.

   

4. Cut the bread rolls and stuff them with the meat and veggies mixture. Serve immediately.

   

Note

• As the thinly sliced steak cooks very fast, make sure not to overcook it. If you overcook it, it will become tough.
• If you can’t find thinly sliced steak, you can cut it at home. I recommend placing the steak in the freezer for 10 to 15 minutes first and then shaving it carefully with a very sharp knife.
• When you cut the bread rolls, be careful to not cut all the way through. Leave one long side attached so that the filling won’t fall out.