Philly Cheese Sandwich
Sink your teeth into the ultimate Philly Cheese Sandwich, a mouthwatering classic loaded with tender slices of ribeye steak, sautéed onions, green bell peppers, and earthy mushrooms, all smothered in ooey-gooey provolone cheese. This iconic sandwich, nestled in buttery, toasted hoagie rolls, balances savory flavors and melty comfort in every bite. Perfect for a quick yet hearty meal, this recipe uses simple ingredients and a few smart techniques—like freezing the ribeye briefly for razor-thin slicing—to deliver authentic, takeout-level results right at home. Whether paired with crispy fries or enjoyed solo, this crowd-pleaser is your go-to for satisfying cravings with its perfect blend of texture and flavor.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 1 medium Green bell pepper
- 1 cup White mushrooms
- 6 slices Provolone cheese
- 3 Sub or hoagie rolls
- 2 tablespoons Butter
Instructions
Freeze the ribeye steak for about 30-45 minutes until firm (but not completely frozen), which will make it easier to slice thinly.
While the steak is chilling, slice the onion, green bell pepper, and mushrooms thinly and set aside.
Once the steak is firm, use a sharp knife to slice it as thinly as possible against the grain. Season the slices with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions, green bell peppers, and mushrooms. Cook for 6-8 minutes, stirring frequently, until the vegetables are softened and slightly caramelized. Remove the vegetables from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Increase the heat to medium-high and add the thinly sliced steak. Cook for 2-4 minutes, stirring often, until the steak is browned and cooked through.
Reduce the heat to low and return the cooked vegetables to the skillet, mixing them with the beef. Lay the slices of provolone cheese over the mixture and allow it to melt for 1-2 minutes.
Meanwhile, slice the hoagie rolls in half lengthwise and lightly butter them with softened butter. Toast them on a separate skillet or in a toaster oven until golden brown.
Once the cheese has melted, divide the beef and vegetable mixture evenly among the toasted hoagie rolls.
Serve the Philly Cheese Sandwiches hot, optionally with a side of fries or pickles.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1733 mg | 75% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.4 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 472 mg | 36% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 825 mg | 18% | |
*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.
