Philly Cheesesteak Recipe
This Philly Cheesesteak Recipe made with flavorful bites of ribeye steak and caramelized veggies topped with a layer of cheese and served on a fluffy, toasted roll is incredibly delicious!
How to Make Philly Cheesesteaks
This Philly Cheesesteaks recipe is always a hit with my family when I make it. Consisting of perfectly cooked bite-sized pieces of ribeye steak, caramelized veggies and a mix of mozzarella and provolone cheeses, this sandwich, inspired by the classic Philly Cheesesteak, does not disappoint! To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Ribeye Steaks
- Onion
- Green Bell Pepper
- Red Bell Pepper
- Mozzarella Cheese
- Provolone Cheese
- Worcestershire Sauce
- Hoagie Rolls
- Unsalted Butter
- Mayonnaise
- Garlic Clove
- Avocado or Preferred Oil
- Seasonings (Salt, Black Pepper, Garlic Powder)
(See recipe card below for the ingredients measurements.)
Preparation
- Toast Rolls – slice hoagie rolls 3/4 of the way through so that both sides of the rolls are still attached. Spread the softened butter over both sides of the rolls. Heat a large pan over medium heat. Place the rolls buttered side down into the pan, gently press down and toast until golden brown, about 1 minute or less. Set toasted rolls aside.
- Cook Veggies – heat 1 tablespoon oil in a large pan or skillet over medium high heat. Add in the veggies and season with salt and black pepper. Cook the veggies, stirring intermittently, until mostly cooked but not fork tender, about 4-5 minutes. Transfer veggies to a plate and set aside.
- Cook Steak – in the same pan used to cook the veggies, heat up 1 tablespoon of oil. Add in the steak and season with salt, black pepper, garlic powder and Worcestershire sauce. Cook steak, stirring intermittently, until it is no longer pink, fully browned and all released liquids have been cooked out, about 5 to 6 minutes or longer as needed. Add the veggies and mozzarella cheese into the pan with the steak and mix to combine. Reduce heat to medium low. Divide the mixture into (2) portions that is the length of the rolls. Layer (2) slices of provolone cheese over each portion and cover the pan with a lid to melt the cheese.
- Prepare Rolls – in a small dish, mix together the mayonnaise and grated garlic. Spread a thin layer of the garlic mayo on both sides of the rolls.
- Make Sandwiches – use a spatula to scoop and add the divided steak and veggies portions into each roll.
- Serve – Philly cheesesteaks while still hot on its own or with a side of heated cheese sauce and fries (optional).
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Philly Cheesesteak Recipe
This Philly Cheesesteak Recipe made with flavorful bites of ribeye steak and caramelized veggies topped with a layer of cheese and served on a fluffy, toasted roll is incredibly delicious!
Servings: 2
Ingredients
- 1 pound ribeye steak, fat trimmed and cut into thin bite-sized pieces (see notes)
- 2 tablespoons avocado or preferred oil, divided
- 1/2 medium white or yellow onion, thinly sliced
- 1/2 medium green bell pepper, thinly sliced
- 1/2 medium red bell pepper, thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, divided, adjust to taste
- 1 teaspoon black pepper, divided, adjust to taste
- 1/2 teaspoon garlic powder
- 1/2 cup mozzarella cheese, shredded
- 4 slices provolone cheese
- 2 hoagie rolls
- 2 tablespoons unsalted butter, softened
- 2 tablespoons mayonnaise
- 1 garlic clove, grated
- preferred cheese sauce, heated to pourable consistency, optional, for serving
Instructions
- Slice hoagie rolls 3/4 of the way through so that both sides of the rolls are still attached. Spread the softened butter over both sides of the rolls. Heat a large pan over medium heat. Place the rolls buttered side down into the pan, gently press down and toast until golden brown, about 1 minute or less. Set toasted rolls aside.
- Heat 1 tablespoon oil in a large pan or skillet over medium high heat. Add in the onions and bell peppers and season with 1/2 teaspoon each of salt and black pepper, adjust to taste. Cook the veggies, stirring intermittently, until mostly cooked but not fork tender, about 4-5 minutes. Transfer veggies to a plate and set aside. (If veggies start to dry out during cooking process, add in a few splashed of water, as needed.)
- In the same pan used to cook the veggies, heat up the remaining 1 tablespoon of oil. Add in the steak, Worcestershire sauce, garlic powder, and the remaining salt and black pepper (adjust to taste). Cook steak, stirring intermittently, until it is no longer pink, fully browned and all released liquid is cooked out, 5 to 6 minutes or longer as needed. (If steak renders off a lot of fat during cooking process, use a paper towel to soak up any excess oil.)
- Add the veggies and mozzarella cheese into the pan with the cooked steak and mix in to combine. Reduce heat to medium low. Divide the mixture into (2) portions that is the length of the rolls. Layer (2) slices of provolone cheese over each portion and cover the pan with a lid to melt the cheese.
- In a small dish, mix together the mayonnaise and grated garlic. Spread a thin layer of the garlic mayo on both sides of the rolls.
- Use a spatula to scoop and add the divided portions into each roll.
- Serve Philly cheesesteaks while still hot on its own or with a side of heated cheese sauce and fries (optional). Enjoy!
Notes
- Placing the steaks in the freezer for 30 to 60 minutes prior to using will make it easier to cut into thin slices. One the steak is cut into thin slices, into bite sized pieces.
