Philly cheesesteaks with tender ribeye steak, gooey melted provolone cheese, and sauteed peppers, onions, and mushrooms in between a toasted garlic butter hoagie roll. How much more can you ask for?! This is the ultimate street food favorite and classic game-day meal! Little does everyone know, this is super easy to make at home!
For this cheesesteak, I recommend using ribeye as the steak of choice for a cheesesteak. It’s well-marbled and tender when cooked. Another steak you can use is flank, which is very lean but very tender when cut against the grain. If you use flank steak, you’ll need a little extra oil. The most popular cheese is provolone, but you can use American. I would recommend using mozzarella and adding a little marinara sauce!
How to make Philly Cheesesteak
If you can’t easily pick up a cheesesteak, then your next best shot is to make it at home! It’ll taste just as good, I assure you. The typical cheesesteak is either just steak or steak with onions. I personally love adding bell peppers and mushrooms for a more fully loaded cheesesteak. This is a 30-minute meal, which makes it all the better! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Thinly Sliced Ribeye Steak: This is the #1 choice for a cheesesteak. The next best is flank steak. You want it thinly sliced; try to slice it as thin as deli meat if you can’t find it presliced.
- Mushrooms: I used cremini, but you can use white or baby bella.
- Green Bell Peppers: Substitute for red bell peppers if you want a sweeter pepper!
- Yellow Onion: Thinly sliced or diced!
- Garlic & Butter: Smearing the bread with this and toasting it was the best idea I could’ve thought of.
- Hoagie Rolls
- Extra Virgin Olive Oil
- Salt & Pepper
- Provolone Slices: You can also use American cheese if you prefer. I would try mozzarella too with a bit of marinara sauce!
- Mayonnaise: Smear this on top of the garlic butter! Omit if you wish.
Place the steak into the freezer for about 30 minutes if you are slicing it yourself. Slice the hoagie rolls in half. Spread the garlic butter onto the rolls. Heat a griddle or large skillet over medium heat. Toast the hoagie rolls, butter side down, for 3 minutes or until it’s toasted to your liking. Set this aside. On that griddle, add some oil and cook the peppers, onions, and mushrooms until charred and the onions become soft and translucent. Remove from the griddle and set aside. Add some more oil and cook the steak slices. Cook, undisturbed, for 2 minutes, depending on the thickness. Flip the steak and season with salt and pepper. Cook until the steak is completely cooked through. Stir in the pepper mixture. Divide the steak mix into 4 portions. Top each portion with 2 slices of provolone and turn off the heat. Allow the cheese to melt. Spread the mayonnaise onto the hoagie rolls. Using a spatula, place each portion on each hoagie. Serve with fries!
Tips & FAQs
- Storage: Wrap in foil and place in the fridge for up to 3 days.
- I would not recommend freezing this.
- Reheat: Place the cheesesteak in a preheated 375F oven. Heat for 20-30 minutes until the inside is hot and the cheese is gooey. If you use the microwave, the sandwich will be soggy.
- Can I use any other steak cut besides ribeye and flank? You want a steak that’s well-marbled and really tender. As a thin steak cooks, the fat melts a bit and makes each piece of steak very tender. That’s why ribeye and flank are the perfect contenders for cheesesteaks. Top round is another classic option. I would not recommend using brisket, since it’s tougher meat.
- Why do I need to freeze the steak if I’m cutting it myself? This will make it easier to slice. Freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes. Neat little kitchen tip!
- Variations:
- Make it a pizza cheesesteak with marinara and mozzarella!
- Use sliced chicken instead of steak; make it a buffalo chicken cheesesteak!
- Forget the bread and use portabello mushrooms instead!
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Philly Cheesesteak
Ingredients
- 1 lb thinly sliced ribeye steak
- 1 garlic clove, grated or pressed
- 2 tbsp butter, softened
- 2 tbsp extra virgin olive oil
- 5 oz cremini mushrooms, sliced
- 2 green bell peppers, sliced thin
- 1 yellow onion, sliced
- 8 slices provolone cheese
- 4 tbsp mayonnaise
- 4 hoagie rolls
Instructions
- Slice the hoagie rolls about 3/4 of the way through, not cutting it completely in half.
- In a small bowl, stir together the butter and garlic. Spread the garlic butter on the cut sides of the hoagie rolls. Using a skillet or griddle, toast the buns until it’s toasted how you like them.
- Using that same griddle, add 1 tbsp oil. Cook the peppers, onions, and mushrooms until the peppers are charred and the onions are soft and slightly browned, about 5 minutes. Remove them from the griddle and set aside.
- Add the remaining oil to the griddle and cook the steak, spreading it out evenly. Cook, undisturbed, for about 2 minutes. Flip and season with salt and pepper. Cook the steak until completely cooked through, about 3 minutes more. Stir in the pepper mixture.
- Divide into 4 equal portions on the griddle. Top each portion with 2 slices of cheese and turn off the heat. This will let the cheese melt without overcooking the meat.
- Spread a thin layer of mayonnaise on one side of each toasted roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesesteak into the bun as you flip it over.
Notes
Storage: Wrap in foil and place in the fridge for up to 3 days.
- I would not recommend freezing this.
- Reheat: Place the cheesesteak in a preheated 375F oven. Heat for 20-30 minutes until the inside is hot and the cheese is gooey. If you use the microwave, the sandwich will be soggy.
Can I use any other steak cut besides ribeye and flank? You want a steak that’s well-marbled and really tender. As a thin steak cooks, the fat melts a bit and makes each piece of steak very tender. That’s why ribeye and flank are the perfect contenders for cheesesteaks. Top round is another classic option. I would not recommend using brisket, since it’s tougher meat.
Why do I need to freeze the steak if I’m cutting it myself? This will make it easier to slice. Freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes. Neat little kitchen tip!
Variations:
- Make it a pizza cheesesteak with marinara and mozzarella!
- Use sliced chicken instead of steak; make it a buffalo chicken cheesesteak!
- Forget the bread and use portabello mushrooms instead!
Nutrition Facts
Calories
780.93Fat (grams)
51.6Sat. Fat (grams)
19.91Carbs (grams)
40.52Fiber (grams)
2.76Net carbs
37.74Sugar (grams)
7.83Protein (grams)
39.89Sodium (milligrams)
766.31Cholesterol (grams)
116.45The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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