Easy Philly Cheesesteak Sandwiches
Thin-sliced steak, onions, and peppers pile into toasted hoagie rolls with melty provolone. Weeknight fast, takeout good.
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Servings:
Ingredients
Main Ingredients
- 1 lb thinly sliced ribeye steak
- 1.25 cup thinly sliced yellow onion about 1 large
- 0.75 cup thinly sliced green bell pepper
- 0.75 cup sliced cremini mushrooms optional
- 6 oz provolone cheese, sliced
- 12 oz hoagie rolls split
- 1.5 tbsp unsalted butter
- 1 tbsp olive oil
- 1.5 tsp minced garlic
- 1 tbsp Worcestershire sauce
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 0.25 cup mayonnaise optional for serving
Instructions
Preparation Steps
- Warm a large skillet over medium heat. Split the rolls and lightly toast with a dab of butter. Set aside.
- Add olive oil to the skillet. Cook onions and bell pepper until soft and golden, 6–8 minutes.
- Stir in mushrooms and a pinch of salt. Sauté until the mushrooms release liquid and brown, 3–4 minutes.
- Push vegetables to one side. Melt remaining butter in the open space.
- Add steak in an even layer. Season with salt and pepper. Sear, flipping once, until just cooked, 2–3 minutes.
- Stir in garlic and Worcestershire. Fold vegetables into the steak and mix to coat.
- Divide the mixture into 4 piles. Top each with provolone and let melt. Load into toasted rolls and spread mayo if using.
Notes
Swap provolone for white American or warm cheese sauce for a classic vibe. Add sliced hot cherry peppers for heat, or brush rolls with garlic butter before toasting for extra flavor. Leftovers reheat well in a skillet over medium heat for 2–3 minutes; assemble fresh into rolls.
This recipe is an original creation inspired by classic Easy Philly Cheesesteak Sandwiches flavors. All ingredient ratios and instructions are independently developed.