Philly Cheesesteak Recipe
This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!
Servings: 5 servings (1 sandwich each)
Calories: 535kcal
Equipment
- Large 12" skillet
- Baking Sheet
Ingredients
- 8 oz. baby bella mushrooms sliced, $2.37
- 1 green bell pepper $0.89*
- 1 yellow onion $0.70
- 4 Tbsp butter divided, $0.40
- 2 Tbsp cooking oil divided, $0.08
- 12-14 oz. ribeye shaved steak $6.94**
- ¾ tsp salt $0.03
- ½ tsp garlic powder $0.05
- ½ tsp black pepper freshly cracked, $0.02
- 2 tsp Worcestershire sauce $0.10
- 5 hoagie rolls $2.96***
- 6 slices provolone $0.98****
Instructions
- Start by prepping the vegetables. Slice the green bell pepper, onion, and mushrooms.
- Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.
- Next add in the sliced onions and bell pepper to the skillet. Stir and cook for another 3 minutes or until the veggies have softened. Remove all the vegetables from the skillet to a separate plate and set aside.
- In the same skillet add 1 Tbsp butter and 1 Tbsp cooking oil. Add the shaved beef steak to the skillet and cook until browned and cooked through.
- Now add the sautéed peppers, onions, and mushrooms back to the skillet with the steak, then add in the salt, garlic powder, black pepper, and worcestershire sauce. Stir and cook for 1-2 minute to allow the vegetables to heat back up.
- Spread the provolone cheese slices on top of the beef and vegetables in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.
- While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F / 180C / 160C fan or Gas Mark 4 . Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp (30g) of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set the rolls to the side.
- Fill each hoagie roll evenly with the steak and cheese mixture. Serve these sandwiches with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. Enjoy!
Optional: Slice Your Own Steak
- If using a whole ribeye steak (12-14 oz.), freeze it for 30 minutes until it’s very firm but not frozen solid. Slice it as thinly as possible against the grain with a sharp knife. Cutting across the grain shortens the muscle fibers, which helps keep the steak tender once it’s cooked. Continue with the recipe as above once sliced.
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Notes
*Green bell peppers have a sharper, more savory flavor that I think holds up well next to the beef, onions, and melted cheese. They’re also the most budget-friendly option! Red, yellow, and orange peppers are naturally sweeter because they’re more mature. The sweeter colors caramelize a little more as they cook and add a softer flavor. Use whichever you prefer, or combine them for more depth.
**I use thinly pre-shaved ribeye steak to keep things budget-friendly and save time. You can usually find it in the ground meat section of the grocery store, although the exact cut and fat content can vary by brand. Ribeye has more marbling, which helps the thin slices stay tender and flavorful as they cook. I tested a couple of different shaved beef options, and I much preferred the flavor of the ribeye shaved beef.
***Hoagie rolls are the best bread for Philly cheesesteaks (and the most traditional choice!). They’re soft enough to bite through easily but hold the filling without falling apart. I can usually find packaged hoagie rolls in the bread aisle, but if you want to splurge a little, try getting the fresh hoagies in the bakery section. Soft sub rolls, Italian rolls, or French sandwich rolls also work well. I’d avoid very crusty bread, which can make the sandwiches harder to eat
****Provolone cheese is my favorite with cheesesteaks, but you can substitute with white American or even Cheez Whiz if you’re really going for that classic cheesesteak taste!
Nutrition
Serving: 1sandwich | Calories: 535kcal | Carbohydrates: 39g | Protein: 29g | Fat: 30g | Sodium: 920mg | Fiber: 2g