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Philly Cheesesteak

missravenskitchen
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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Dishes, Sandwich
Cuisine American
Servings 4
Calories 781 kcal

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 portobello mushrooms instead!
Keyword Cheesesteak, Steak