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Ultimate Philly Cheesesteak Sandwiches Recipe

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4.1 from 43 reviews

This classic Philly Cheesesteak recipe features thinly sliced ribeye steak cooked to perfection with caramelized onions, optional sautéed mushrooms and bell peppers, all topped with melted smoked provolone cheese and served in warm, garlic butter-toasted hoagie buns. Rich, savory, and irresistibly cheesy, this sandwich is a beloved American favorite perfect for any occasion.

  • Total Time: 2 hours
  • Yield: 6 servings

Ingredients

Steak and Seasoning

  • 1 and 1/2 pounds ribeye steak (sliced VERY thin by the butcher)
  • 1 and 1/2 teaspoons kosher salt (for the steak; use 1 tsp if using table salt)

Onions

  • 2 large onions (chopped)
  • 2 teaspoons kosher salt (for the onions; use 1.5 tsp if using table salt)
  • Black pepper (to taste)
  • 2 tablespoons butter (for the onions)
  • 2 tablespoons vegetable oil (light olive oil preferred)

Mushrooms and Bell Pepper (Optional)

  • 16 ounces mushrooms (sliced)
  • 1 teaspoon kosher salt (for mushrooms; use 0.5 tsp if using table salt)
  • Black pepper (to taste)
  • 2 tablespoons butter
  • 1 green bell pepper (sliced and halved)
  • 1/2 teaspoon kosher salt (for bell pepper; use 0.25 tsp if using table salt)
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable oil (plus more as needed)

Cheese and Bread

  • 8 ounces smoked provolone cheese (about 8 slices)
  • 6 hoagie buns

Garlic Butter

  • 1/2 cup salted butter (very soft)
  • 1/2 teaspoon granulated garlic

Optional Condiments

  • Mayonnaise (optional)

Instructions

  1. Choose your steak: Find a high-quality ribeye steak, about 1.5 pounds, well marbled with fat for the best flavor and tenderness.
  2. Slice the steak very thin: Ask your butcher to slice the raw ribeye steak very thin against the grain or freeze the steak for 1 hour and then slice at home as thinly as possible with a sharp knife.
  3. Season the steak: Sprinkle the sliced steak with 1 and 1/2 teaspoons kosher salt (or 1 teaspoon table salt) and set aside to rest so the salt absorbs.
  4. Caramelize the onions: Heat 2 tablespoons light olive oil in a large skillet over medium heat, add chopped onions, 2 teaspoons kosher salt, black pepper to taste, and 2 tablespoons butter. Cook slowly for about 30 minutes, stirring occasionally, until golden and sweet. Remove onions and set aside.
  5. Prepare mushrooms and bell peppers (optional): Slice mushrooms and green bell pepper. In the same skillet, heat 1 tablespoon olive oil and sauté mushrooms with 1 teaspoon kosher salt, black pepper, and 2 tablespoons butter for about 4 minutes.
  6. Add bell peppers: Add sliced bell peppers to mushrooms, season with 1/2 teaspoon kosher salt, and cook another 6-8 minutes until mushrooms are browned and peppers are softened but still vibrant. Remove mixture and keep warm with onions.
  7. Preheat oven and prepare rolls: Preheat oven to 350°F. Prepare garlic butter by mixing 1/2 cup softened butter with 1/2 teaspoon granulated garlic. Slice hoagie buns almost through lengthwise and spread inside with garlic butter. Place buns butter side up on a sheet pan and bake for about 10 minutes until warm and edges slightly crisp.
  8. Cook the steak in batches: In the same skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add steak slices in batches (do not overcrowd) and sear for 1-2 minutes per side until browned. Remove cooked steak, let rest 3 minutes, then chop into bite-sized pieces if needed.
  9. Combine steak with vegetables: Return all chopped steak to the pan, set over low heat, add caramelized onions and mushroom-pepper mixture if using, and stir together.
  10. Melt cheese: Top the steak and vegetable mixture with 8 slices of smoked provolone cheese. Cover the pan and let it sit for 1-2 minutes until the cheese melts.
  11. Assemble sandwiches: Optionally spread mayonnaise on toasted hoagie buns. Scoop the hot steak, onion, vegetable, and melted cheese mixture into each bun. Serve immediately and enjoy.
  12. Storage: Store leftover meat mixture separately from buns. Reheat meat gently before serving, and add cheese after reheating. The meat mixture can also be frozen before adding cheese for up to 3-5 months.

Notes

  • For best results, use ribeye steak that is well marbled for maximum flavor and tenderness.
  • Ask your butcher to slice the steak very thin against the grain; this is key for authentic Philly cheesesteak texture.
  • If slicing at home, partially freeze the steak for about 1 hour to make slicing easier and thinner.
  • Caramelizing onions slowly is essential to develop their natural sweetness.
  • Mushrooms and bell peppers are optional but add wonderful flavor and texture.
  • Garlic butter toasted hoagie rolls enhance the sandwich with a buttery crispness.
  • Cook the steak in batches to ensure proper searing and browning, avoid overcrowding the pan.
  • Leftover steak mixture can be frozen before adding cheese; thaw and reheat gently to preserve texture.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/ultimate-philly-cheesesteak-sandwiches-recipe/