Easy Classic Philly Cheesesteak (Printable Version)
Tender steak, melty provolone, and sautéed peppers and onions piled in a toasted hoagie roll.
# What You'll Need:
→ Main Ingredients
01 -
900 grams top sirloin steak or ribeye, trimmed and sliced very thin
02 -
8 slices mild provolone cheese
03 -
4 hoagie rolls, sliced lengthwise
→ Vegetables
04 -
1 large yellow onion, chopped
05 -
1 green bell pepper, sliced
06 -
1 red bell pepper, sliced
07 -
115 grams sliced mushrooms
→ Condiments and Fats
08 -
2 tablespoons vegetable oil, divided
09 -
4 tablespoons butter, softened
10 -
4 tablespoons mayonnaise
→ Seasonings
11 -
0.5 teaspoon minced garlic
12 -
2 teaspoons coarse kosher salt, or to taste
13 -
0.5 teaspoon black pepper, or to taste
# Step-by-Step Guide:
01 -
Place steak in the freezer for 30 minutes to achieve a firm texture for easier thin slicing. Trim excess fat and season with kosher salt and black pepper. Set aside. Chop onion and slice both bell peppers. Prepare mushrooms.
02 -
Carefully slice hoagie rolls lengthwise, leaving the base intact. Mix softened butter with minced garlic and spread onto the cut sides of each roll. Toast on a skillet or griddle over medium heat until golden and crisp. Remove and set aside.
03 -
Heat 1 tablespoon of vegetable oil in a large nonstick pan over medium heat. Add chopped onion, sliced green and red bell peppers, and mushrooms. Cook for 8-10 minutes until vegetables are softened and slightly caramelized. Transfer to a bowl and set aside.
04 -
Increase heat to medium-high. Add the remaining tablespoon of vegetable oil to the pan. Arrange the sliced steak in an even layer, cooking undisturbed for 2-3 minutes to achieve a good sear. Flip and cook for an additional minute.
05 -
Return the sauteed vegetables to the pan with the steak. Gently mix to integrate all components evenly and allow flavours to meld.
06 -
Divide the steak and vegetable mixture into four portions directly in the pan. Top each with two slices of provolone cheese and remove from heat to allow cheese to melt.
07 -
Spread a thin layer of mayonnaise on the toasted sides of each roll. Place a roll over each cheesesteak portion in the pan, then use a spatula to invert the filling into the roll. Serve hot.
# Additional Notes:
01 -
Freezing the steak briefly allows for cleaner, thinner slices ideal for quick searing.
02 -
Provolone cheese offers a mild, creamy melt without overpowering the steak flavour.