Philly Cheesesteak Classic Sandwich (Printable)

Tender beef and melted cheese meld with sautéed onions inside a soft hoagie roll, perfect for any meal.

# Required Ingredients:

→ Beef

01 - 1 lb ribeye steak, thinly sliced (partially frozen for easier slicing)

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)

→ Cheese

04 - 8 slices provolone cheese (or American cheese or Cheese Whiz, per preference)

→ Bread

05 - 4 hoagie rolls, split lengthwise

→ Condiments and Cooking

06 - 2 tablespoons vegetable oil
07 - Salt, to taste
08 - Black pepper, to taste

# Directions:

01 - Freeze ribeye steak for 30 to 45 minutes to firm up. Slice as thinly as possible against the grain.
02 - Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add sliced onions and bell peppers if using; cook while stirring until softened and lightly browned, about 5 to 7 minutes. Remove from skillet and set aside.
03 - Add remaining oil to the skillet and increase heat to medium-high. Add sliced beef in a single layer, season with salt and black pepper, and cook while stirring until just browned, 2 to 3 minutes.
04 - Return sautéed onions and peppers to the skillet with the beef and stir to combine evenly.
05 - Divide the beef mixture into four portions within the skillet. Place two slices of cheese over each portion and allow to melt for approximately one minute.
06 - Split hoagie rolls lengthwise, keeping one side intact. Toast lightly if desired.
07 - Use a spatula to lift each cheesy beef portion and transfer into a hoagie roll. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, making weeknight dinners feel less like a chore and more like a treat.
  • The layers of savory beef, caramelized onions, and melted cheese create a symphony of flavors that tastes far more complicated than it actually is.
02 -
  • Never skip the step of slicing the beef thinly and against the grain—this one detail determines whether your cheesesteak is tender or tough, no question.
  • Don't be tempted to rush the onions; that sweet, golden color is what separates a decent sandwich from an unforgettable one.
03 -
  • Toast your rolls lightly—it keeps them from getting soggy and adds a subtle textural contrast that makes all the difference.
  • If you're making these for a crowd, you can prep everything in advance and just do the final assembly when you're ready to eat, so you're not standing over a hot skillet all evening.
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