Philly Cheesesteak
A classic sandwich from Philadelphia filled with juicy steak, melted Provolone cheese, and fresh vegetables, perfect for any sandwich lover.
Ingredients
For the filling
- 2 pounds ribeye or sirloin steak (thinly sliced) Use high-quality steak for the best flavor.
- 2 tablespoons extra-virgin olive oil (divided)
- 2 large bell peppers (thinly sliced)
- 1 large yellow onion (sliced)
- 8 ounces cremini mushrooms (sliced)
- Kosher salt and freshly ground black pepper (to taste)
- 8 slices Provolone cheese Can substitute with mozzarella, American cheese, or cheddar.
Instructions
Preparation
- Place the steak in the freezer while cooking the vegetables to make it easier to slice thinly.
Cooking Vegetables
- In a large skillet over medium-high heat, heat 1 tablespoon of olive oil.
- Add the bell peppers, onions, and mushrooms. Season with salt and pepper.
- Cook, stirring often, until softened and caramelized, about 12 to 15 minutes.
- Remove the veggies from the skillet and set aside.
Cooking Steak
- In the same skillet, add the remaining oil and thinly sliced steak pieces.
- Cook for 3-4 minutes until browned, seasoning with salt and pepper to taste.
Combining Filling
- Return the cooked veggies to the skillet and toss to combine with the steak.
- Layer everything with Provolone cheese and cover.
- Turn off the heat and let the cheese melt for 2-3 minutes.
Serving
- Divide the mixture between toasted hoagie rolls and serve with chips, pretzels, and a cold beer.
Notes
For the best flavor, choose high-quality steak. Don't rush the cooking of the veggies; caramelizing them adds a lot of flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.