Philly Cheesesteak Recipe: Easy & Delicious
Okay, here we go! Let’s get REAL about Philly Cheesesteaks, shall we? This isn’t some fancy restaurant version. This is the kind of cheesesteak that makes you wanna lick the plate, nap on the couch, and not feel bad about it. It’s messy, it’s cheesy, it’s perfect. Seriously, you need this in your life. Philly Cheesesteak Recipe: Easy & Delicious
My husband, Mark, he’s a simple man. Give him a good steak, some melted cheese, and a soft roll, and he’s basically putty in my hands. I swear, the first time I made this, he ate TWO of them back-to-back and then tried to convince me to make them again the next night. The kids love it too, though I have to cut theirs up into bite-sized pieces because, well, kids. This recipe has saved us from takeout night more times than I can count, and honestly? It’s way better than anything you’d get delivered. It’s become a weekly staple, and I’m not even mad about it.
Why You’ll Love This Philly Cheesesteak Recipe: Easy & Delicious
- It’s ready faster than you can say “wit or witout.”
- Cheese. Lots and lots of glorious, melty cheese. Need I say more?
- It’s so satisfying. Like, really satisfying. You’ll be full for hours (or until your next midnight snack).
- It’s totally customizable. Wanna add peppers? Go for it! Mushrooms? Knock yourself out! It’s your cheesesteak, baby.
How to Make It
Okay, so first things first, get your steak sliced REAL thin. I usually throw mine in the freezer for like, 20 minutes beforehand – makes it way easier to slice. Then, heat up a big ol’ skillet or griddle with some oil (or butter, if you’re feeling fancy). Throw the steak on there and let it cook until it’s nice and brown, breaking it up with your spatula as you go. Don’t overcrowd the pan or it’ll steam instead of sear, and nobody wants that.
Next, add your onions and peppers (if you’re using them). Cook them down until they’re soft and sweet. Now, this is the important part: make little wells in the steak and veggie mixture and pile your cheese in there. Let it melt until it’s all gooey and delicious. Oh man, I’m getting hungry just thinking about it.
Finally, scoop that cheesy, meaty goodness onto your rolls. I like to toast mine a bit first so they don’t get soggy, but that’s just me. And that’s it! You’ve got yourself a legit Philly Cheesesteak. Now go to town! Just don’t blame me if you need a nap afterward.
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Ingredient Notes
- Thinly Sliced Steak (Ribeye or Sirloin): Seriously, thin is key here. If you can’t slice it thin enough yourself, ask your butcher to do it. Worth. Every. Penny.
- Onions: Yellow or white, whatever you got. I like mine caramelized, so I cook ’em low and slow. Sometimes I forget about them and they get a little too caramelized… whoops!
- Green Bell Pepper (optional): I like the flavor, but sometimes I skip it if I’m feeling lazy. It’s your cheesesteak, do what you want!
- Provolone Cheese: The classic choice, but feel free to experiment. I’ve used mozzarella in a pinch, and it was still pretty darn good. Cheez Whiz is an acceptable, if controversial, option. (Don’t tell my husband I said that.)
- Hoagie Rolls: Gotta have the right roll! Soft but sturdy enough to hold all that filling. If they aren’t perfect, the whole operation falls apart.
- Oil or Butter: For cooking the steak and veggies. I usually use oil, but a little butter adds a nice richness. Don’t skip this step, unless you like scraping burnt steak off your pan.
Recipe Steps:
- Slice the steak thinly and freeze for 20 minutes.
- Heat oil in a skillet or griddle.
- Cook the steak until browned, breaking it apart.
- Add onions and peppers; cook until softened.
- Make wells in the mixture.
- Pile cheese into the wells.
- Melt the cheese until gooey.
- Scoop the mixture onto hoagie rolls.
- Serve immediately.
What to Serve It With
Fries are a classic, duh. Onion rings are pretty awesome too. Honestly, sometimes I just grab a bag of chips and call it a day. A side salad if you’re trying to be healthy (but let’s be real, you’re eating a cheesesteak). And don’t forget the napkins – you’re gonna need ’em!
Tips & Mistakes
- Don’t overcook the steak! It’ll get tough and chewy, and nobody wants that.
- Use a good quality cheese. It makes a HUGE difference.
- Toast the rolls! Trust me on this one. Soggy rolls are the enemy.
- Don’t be afraid to get messy! Cheesesteaks are meant to be enjoyed, not admired from afar.
- I once tried to make these with ground beef because I was out of steak. Don’t do that. Just… don’t.
Storage Tips
If you have leftovers (which is rare in my house), wrap them tightly in foil or plastic wrap and store them in the fridge. They’ll keep for a couple of days. Reheating them in the microwave is okay, but they’re way better reheated in a skillet. And honestly? Cold cheesesteak for breakfast is surprisingly delicious. Don’t judge until you’ve tried it.
Variations and Substitutions
Okay, so like I said before, this recipe is super customizable.
- Cheese: Experiment with different cheeses! Pepper jack, American, even a sprinkle of parmesan if you’re feeling wild.
- Veggies: Mushrooms, banana peppers, even a little spinach if you want to sneak in some greens.
- Meat: I’ve seen people use chicken instead of steak. I’m not judging, but… steak is the way to go.
- Sauce: Some people like to add a little mayo or ketchup. I’m not a huge fan, but you do you. I once tried adding hot sauce and it was amazing. Also, I have subbed Worcestershire sauce for soy sauce in a pinch.
Frequently Asked Questions
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Philly Cheesesteak Recipe: Easy & Delicious
Ingredients
Main Ingredients
- 1 lb ribeye steak thinly sliced
- 1 large onion thinly sliced
- 1 tbsp vegetable oil
- 4 hoagie rolls split
- 8 slices provolone cheese
- 1 tbsp Worcestershire sauce
- 0.5 tsp salt
- 0.5 tsp black pepper freshly ground
Instructions
Preparation Steps
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the sliced onion to the skillet and sauté until soft and translucent, about 5 minutes.
- Push the onions to one side of the skillet and add the sliced steak.
- Cook the steak, stirring occasionally, until browned, about 5 minutes.
- Stir in the Worcestershire sauce, salt, and pepper.
- Place slices of cheese over the steak and onions, allowing them to melt.
- Spoon the steak and cheese onto the hoagie rolls.
- Serve hot and enjoy your Philly cheesesteak!
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
