Love easy, minimal ingredient dinners? We do! You have to try my Philly Cheesesteak Recipe, delicious, quick and absolutely addictive! One sandwich you will love.
I’m a sandwich snob. I love them, well I love nice juicy delicious sandwiches. But I’ll take just a ham and cheese sandwich if I have to, but give me a burger or a sub and I’m sold.
As much as love sandwiches, Philly Cheesesteaks have always been one of my absolute favorites of all time. It started many years ago and we just kept making them from there.
Now I wish that we could get a good authentic Philly around here, but we can’t. If we could then I would probably be eating them every single night of the week.
I did get the pleasure of visiting Philly a few years back where my husband and I stopped at 2 Cheesesteak places and did a taste test to see which one we loved better.
Luckily the one I chose was the one that won over-all in our taste test. There are people that will go back and fourth on who’s is the best and I’m sure we will never know because everyone has their own preference.
I personally love my homemade Philly Cheesesteak Recipe, it’s super simple which we love and we get to customize it, I love peppers, onions and mushrooms.
Some of my other favorite sandwiches we have on our site include The Best Homemade Sloppy Joes, Meatball Subs and The Best Grilled Cheese.
WHY THIS RECIPE WORKS:
- With only 7 main ingredients, this recipe whips up quickly.
- You can double this recipe to make ALLLLL the sandwiches.
- You can cater it to your liking, switching out veggies and cheese, etc.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Oil
Onions
Garlic
Bell peppers
Mushrooms
Rib-eye steak
Cheese
Buns
Salt and pepper
HOW TO MAKE PHILLY CHEESESTEAK, STEP BY STEP:
- Slice the steak into very thin stripes, set aside
- Heat up some oil over medium to high heat in a sauté pan.
- Add the onions, garlic, bell peppers and mushrooms and cook for 7-8 minutes until they reach prefered softness and are a bit brown. Stir occasionally, add salt and pepper to taste
- Remove the vegetables from the pan and set aside.
- Heat up more oil in the same pan and add the steak.
- Cook steak for 2-3 minutes until it’s just cooked through, season with salt and pepper.
- Reduce the heat to low, add the vegetables back into the pan, stir and top everything evenly with cheese slices.
- Let the cheese melt with a lid on and spoon the mixture into your sandwich buns.
- Serve immediately.
See how easy this Philly Cheesesteak Recipe is? It is such a breeze! This is one reason that we keep on making this sandwich over and over again.
It uses simple ingredients that are easily available at the grocer and you can customize it to your liking. Also it doesn’t take long at all to make, which is my favorite part.
Actually everything about this Philly recipe is my favorite thing, there is not one bad thing that I could say about Cheesesteaks ever.
WHAT KIND OF MEAT SHOULD I USE?
Ribeye is the meat of choice when it comes to making a Philly Cheesesteak. It has great marbling and comes out super tender when it is cooked.
Another option is to use a flank steak which is also lean and tender but needs more oil to cook to reach the point of tenderness that you would with a ribeye.
Just look at the melty cheese, meat and veggies. Don’t you just want to reach through your screen and grab one and devour it? I know I do!
These Philly Cheesesteaks are so stinking good and since there easy it makes it just that much better. I mean come on, easy recipe with a delicious outcome? How can you not!
WHAT KIND OF CHEESE SHOULD I USE?
Provolone is the most common type of cheese that is used across the US for these sandwiches, followed by White American. I actually really love the Cheez Whiz as well.
When we were in Philly we did get one with provolone and one with whiz and I loved mine with whiz, so that is an alternate that you can use as well along with mozzarella if you want.
HOW TO STORE:
You can store your meat, veggie and cheese mixture in an airtight container or tiptop bag in the refrigerator for 3-4 days, then reheat in skillet and assemble.
If you want to make your sandwiches ahead of time and freeze for later use you can do that as well. We like to do this to have something we can quickly grab and heat up.
Cook your meat and vegetables just like the recipe says, do not add the cheese and then let it cool completely. Place the meat and vegetables on your sub bun then top with split slices of cheese.
Wrap the sandwiches in foil tightly and place them in your freezer, they will be good for up too 3 months. To preheat place foil wrapped sandwich in a 350 degree F oven and bake for 20 minutes.
When we eat this Philly Cheesesteak Recipe it absolutely can be a stand alone meal. But we like to serve it with some other things as well such as chips, French fries, onion rings etc.
You can choose to serve whatever you like with this, or just have nothing but the sandwich itself! Which is fine by me because these are super filling anyways!
TIPS AND TRICKS:
- To make sure that your meat is tender, cut against the grain.
- You can easily double this recipe to serve more people.
- Ribeye is the steak we use but you can use flank if needed.
- These can be made and frozen ahead of time, see my tips above.
- You can use your favorite cheese but provolone is the staple in these.
- Cook your meat in batches, this reduces the amount of liquid in your pan and will help your sandwich from getting soggy.
- You can change up your vegetables for what you like, I love the works so its onions, mushrooms and peppers for me.
If you are looking for a deliciously easy sandwich that you will easily fall in love with then you have to make this Philly Cheesesteak Recipe, you won’t turn back!
If you like this recipe you might also like:
If you’ve tried this PHILLY CHEESESTEAK RECIPE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Philly Cheesesteak Recipe
Ingredients
- Oil
- 2 small onions sliced
- 1 garlic clove finely minced
- 2 bell peppers green and red, cut into stripes
- 4-5 large mushrooms around 8 ounces, sliced
- 1 1/2 lbs boneless rib-eye steak
- 8 slices provolone cheese
- 4 hoagie rolls
- Salt and pepper to taste
Instructions
- Slice the steak into very thin stripes, set aside
- Heat up some oil over medium to high heat in a sauté pan.
- Add the onions, garlic, bell peppers and mushrooms and cook for 7-8 minutes until they reach prefered softness and are a bit brown. Stir occasionally, add salt and pepper to taste
- Remove the vegetables from the pan and set aside.
- Heat up more oil in the same pan and add the steak.
- Cook steak for 2-3 minutes until it's just cooked through, season with salt and pepper.
- Reduce the heat to low, add the vegetables back into the pan, stir and top everything evenly with cheese slices.
- Let the cheese melt with a lid on and spoon the mixture into your sandwich buns.
- Serve immediately.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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