Philadelphia Cheese Steak Sandwiches
Savor the bold, hearty flavors of classic Philadelphia Cheese Steak Sandwiches with this easy-to-follow recipe that brings a taste of Philly right into your kitchen! Featuring tender, thinly sliced ribeye steak seared to perfection, caramelized onions, sweet green bell peppers, and earthy mushrooms, this iconic sandwich is topped with melty provolone cheese and served on buttery, golden-toasted hoagie rolls. Perfect for weeknight dinners or game day gatherings, this recipe comes together in just 35 minutes and serves four generously. Whether you're a fan of traditional Philly flavors or simply craving a satisfying, cheesy sandwich, this recipe is sure to hit the spot. Pair it with crispy fries or potato chips to complete your meal! Keywords: Philadelphia cheese steak sandwich, ribeye steak sandwiches, classic Philly recipe, easy cheese steak recipe, hearty sandwiches.
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Recipe Information
Ingredients
- 1 lb Ribeye steak, thinly sliced
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 medium Yellow onion, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 cup Mushrooms, sliced
- 6 slices Provolone cheese
- 4 large Hoagie rolls
- 2 tbsp Unsalted butter, softened
Instructions
Place the ribeye steak in the freezer for 20-30 minutes to make slicing easier. Once firm, thinly slice it against the grain into small strips.
Season the sliced steak with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium heat. Add the sliced onion, green bell pepper, and mushrooms. Sauté for 5-7 minutes until softened and slightly caramelized. Remove the vegetables from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the sliced steak in batches, cooking for 1-2 minutes per side or until lightly browned and cooked through.
Return the sautéed vegetables to the skillet with the cooked steak. Stir everything together to combine.
Reduce the heat to low and arrange the provolone cheese slices evenly over the steak and vegetable mixture. Cover the skillet with a lid or a sheet of foil to allow the cheese to melt completely for 1-2 minutes.
While the cheese is melting, slice the hoagie rolls lengthwise and spread the softened butter on the cut sides. Toast the rolls in a separate skillet or under a broiler until golden brown.
Once the cheese has melted, divide the steak and vegetable mixture into four portions. Use a spatula to scoop each portion directly into a toasted hoagie roll.
Serve the sandwiches warm, optionally with a side of potato chips or fries, and enjoy!
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.3 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 353 mg | 27% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
