Classic Philly Cheesesteak Sandwich (Print Version)

Tender ribeye, sautéed onions, melted cheese in soft hoagie rolls for a classic Philly sandwich experience.

# Needed Ingredients:

→ Beef

01 - 1 lb ribeye steak, thinly sliced (partially frozen for easier slicing)

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)

→ Cheese

04 - 8 slices provolone cheese (or American cheese or Cheese Whiz, per preference)

→ Bread

05 - 4 hoagie rolls, split lengthwise

→ Condiments & Cooking

06 - 2 tablespoons vegetable oil
07 - Salt and black pepper, to taste

# How-To Steps:

01 - Place ribeye steak in the freezer for 30 to 45 minutes, then slice as thinly as possible against the grain.
02 - Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add onions and bell peppers (if using) and sauté until softened and lightly browned, about 5 to 7 minutes. Transfer to a plate.
03 - Add remaining 1 tablespoon of oil to the skillet and increase heat to medium-high. Add sliced beef in a single layer, season with salt and pepper, and cook stirring occasionally until browned, about 2 to 3 minutes.
04 - Return cooked onions and bell peppers to the skillet and stir to combine evenly with the beef.
05 - Divide mixture into four portions in the skillet. Place 2 slices of cheese on each portion and cook until melted, about 1 minute.
06 - Split hoagie rolls lengthwise, keeping one side attached. Toast lightly if desired.
07 - Using a spatula, lift each cheesy beef portion and place it into a prepared roll. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes but tastes like you've been cooking all day.
  • The beef gets tender and almost caramelized while staying impossibly juicy.
  • That moment when the cheese hits the hot beef and just melts into everything is pure kitchen magic.
02 -
  • If your cheese doesn't melt into one unified layer, your heat probably isn't high enough or you're not letting it sit long enough—patience here makes the difference between good and unforgettable.
  • The beef needs to be sliced thin enough that you can almost see through it; thick slices turn tough and chewy no matter how much you cook them.
03 -
  • Toast your hoagie rolls lightly—it keeps them from getting soggy and adds a subtle textural contrast that makes the whole sandwich better.
  • Don't skip the step of moving the cheese into the pan; letting it melt directly with the beef and onions makes it coat everything instead of just sitting on top.
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