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Create your own delicious cheese steak sandwich when you aren’t close enough to Philadelphia to get a real Philly Cheese Steak!
Why You’ll Love This Recipe!
If you love a good Philly Cheesesteak Sandwich, but don’t have a place to pick one up near you, you are going to love this Philly cheesesteak recipe you can make at home!
Years ago we took our boys on an American History trip and as part of it we stopped in Philadelphia and while there I was able to eat an authentic Philly Cheese Steak Sandwich. So good! I have tried them several places since but none of them measured up to the one I had in Philadelphia! I found much more success when I decided to try and make it at home. Maybe not exactly the same but still delicious!
Ingredients Needed
Ribeye Steak
White Onion
Bell Peppers, red and yellow. You can also use green bell peppers if you prefer
Olive Oil
Sandwich Rolls
Provolone Cheese
Butter
Salt, Pepper, and Granulated Garlic
How to Make a Philly Cheese Steak
Sprinkle steak with salt, pepper and granulated garlic. Â
Cook steak in a hot cast iron skillet. Brown the steak on both sides until well browned and reduce heat to medium and cook until desired doneness. I cooked mine until about medium or about 135-140 degrees F. It will sit for a bit too and continue to cook so be sure and not over cook the meat.
Cover the meat with foil and allow to sit while you cook the peppers and onions.
Slice the steak into thin slices going against the grain.
Butter the buns and then toast them. I do this under my broiler.
Divide the meat into four portions.
Arrange a single serving of meat in the cast iron skillet (or you could do this in a frying pan to or on electric griddle) and then add onions and peppers on top.
Cover with a piece of cheese and allow the cheese to melt. I placed my cast iron skillet in the oven under the broiler to get the cheese to melt quicker.
After cheese has melted use a spatula to place meat, peppers, onions and cheese on toasted Hoagie rolls and enjoy a little taste of Philadelphia at home!
Tips from leigh Anne
One of the tricks to a good Philly cheesesteak is to use a decent cut of meat. You want the meat to be tender and since the meat isn’t marinated. My favorite is always ribeye but you can also use sirloin, flat iron, flank steak and round steak
Cook your bell peppers until they’re soft but still vibrant. A mix of green, red, and yellow peppers adds sweetness and color contrast. Want extra depth? Add some caramelized onions too.
Don’t overcrowd your pan when cooking your peppers and onions. Overcrowding causes steaming instead of searing, you don’t get as much flavor. Do them in batches if your pan isn’t big enough.
Use a soft hoagie roll. Lightly toast the inside for flavor and texture.
This made for a delicious and easy weeknight dinner and brought back lots of great memories of our fun trip.
What are some of your bucket list foods?? Which have you eaten and which are still on the list?
Frequently Asked Questions
What other kind of cheese can I use for a Philly cheesesteak sandwich?
American cheese is a great melty alternative. Mozzarella or even pepper jack can add a unique twist. Choose a cheese that melts easily.
Can I make this sandwich ahead of time?
If needed, I recommend prepping the meat, peppers, and cheese ahead of time. Store it in the fridge, then reheat and assemble fresh when you’re ready to eat. The sandwich is best served hot.
What can I use besides bell peppers?
If you don’t care for bell peppers you can leave them off and just use onions. You can also add in some sauteed mushrooms if you like. Serving it with just the meat and the bun is also delicoius!
Heat 1 Tbsp olive oil in cast iron skillet under high heat.
Season both sides of steak with salt, pepper and granulated garlic.
Turn heat down to medium and cook steak on both sides until well browned and cooked to desired doneness (I did medium) Allow to rest
Cook sliced onion and peppers in 1 Tbsp olive oil until soft, about 10 minutes. Remove to bowl.
Butter and toast sandwich rolls in frying pan.
Slice meat into thin slices going against the grain.
Divide meat into serving size portion and place in a pile in cast iron skillet. Add peppers and onions on top and then a piece of cheese.
Allow to cheese to melt
Use a spatula to place meat/peppers onto a toasted bun.
Enjoy!
Tips & Notes:
One of the tricks to a good Philly cheesesteak is to use a decent cut of meat. You want the meat to be tender and since the meat isn’t marinated. My favorite is always ribeye but you can also use sirloin, flat iron, flank steak and round steak
Cook your bell peppers until they’re soft but still vibrant. A mix of green, red, and yellow peppers adds sweetness and color contrast. Want extra depth? Add some caramelized onions too.
Don’t overcrowd your pan when cooking your peppers and onions. Overcrowding causes steaming instead of searing, you don’t get as much flavor. Do them in batches if your pan isn’t big enough.
Use a soft hoagie roll. Lightly toast the inside for flavor and texture.
Jenny says
I made these and my boys loved them!
Ali says
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂