Description
These Weeknight Philly Cheesesteak Sandwiches are a quick and delicious way to enjoy a classic Philly treat at home. With tender steak, melted cheese, and sautéed peppers and onions, all tucked inside a soft hoagie roll, this recipe is perfect for a satisfying meal in under 30 minutes.
Ingredients
1 1/2 pounds boneless ribeye or sirloin steak
2 (12-inch) soft sub or hoagie rolls
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil, divided
1 large yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
4 slices American cheese (preferably white)
4 slices provolone cheese
Instructions
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Prepare the Steak: Freeze the steak for 2-3 hours until firm. Slice against the grain into 1/8-inch thick strips. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Sauté Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the onion and bell peppers, cooking for about 15 minutes until softened and browned. Transfer to a plate and cover to keep warm.
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Cook the Steak: In the same skillet, heat the remaining 1 tablespoon of oil. Add the steak and cook for 1 minute undisturbed. Stir and cook for another 5-7 minutes until browned. Season with the remaining salt and pepper.
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Melt the Cheese: Add the sautéed vegetables back to the skillet, then place cheese slices over the steak and vegetables. Cover the pan to melt the cheese evenly.
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Assemble the Sandwiches: Slice the hoagie rolls lengthwise and scoop the cheesesteak mixture into the rolls. Serve hot!
Notes
Vegetarian Option: Replace the steak with mushrooms or plant-based alternatives for a vegetarian Philly cheesesteak.
Cheese Variations: Use cheddar, gouda, or mozzarella for a different flavor.
Spicy Version: Add jalapeños or a drizzle of hot sauce for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
