This mouthwatering Philly cheesesteak sandwich is loaded with tender, juicy beef, sautéed onions, and melted cheese, all stuffed into a toasted hoagie roll. It’s the ultimate comfort food and a fan favorite for anyone craving a hearty, flavorful sandwich.
Ingredients:
For the Sandwich:
- 1 lb ribeye steak (thinly sliced)
- 1 tbsp vegetable oil
- 1 large onion, diced
- 1 green bell pepper, diced (optional)
- 1/2 cup mushrooms, sliced (optional)
- 4 slices provolone cheese (or Cheez Whiz for a traditional twist)
- 4 hoagie rolls or Italian sub rolls
- Salt and pepper to taste
- Butter (for toasting the rolls)
Instructions:
- Prepare the Steak:
- Thinly slice the ribeye steak. You can freeze it for about 30 minutes before slicing to make it easier to cut into thin pieces.
- Sauté the Veggies:
- Heat a skillet over medium heat and add the vegetable oil.
- Add the diced onions (and bell peppers and mushrooms, if using) to the skillet. Cook until softened and caramelized, about 5-7 minutes. Remove from the skillet and set aside.
- Cook the Steak:
- In the same skillet, add the sliced ribeye steak. Season with salt and pepper, and cook for about 3-5 minutes until browned. Stir occasionally to break up the meat.
- Once the steak is cooked, return the sautéed onions (and other veggies) to the skillet, mixing them with the steak.
- Add the Cheese:
- Place slices of provolone cheese (or spoonfuls of Cheez Whiz) on top of the meat and veggies in the skillet. Allow the cheese to melt into the mixture.
- Toast the Rolls:
- Spread a small amount of butter on the inside of the hoagie rolls. Toast them in a separate pan or in the oven until golden brown.
- Assemble the Sandwich:
- Spoon the cheesy steak and veggie mixture into the toasted hoagie rolls.
Serve hot and enjoy your classic Philly cheesesteak sandwich!