Philly Cheesesteak Sandwich Classic (Print View)

Tender ribeye, sautéed onions, melted cheese, and soft hoagie rolls combine for a satisfying sandwich.

# What You’ll Need:

→ 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 or long sandwich rolls, split

→ Condiments & Cooking

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

# How To Make It:

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

# Expert Suggestions:

01 -
  • Ready in 30 minutes flat, which means dinner between your work ending and hunger winning.
  • Feels restaurant-quality but uses basic ingredients you probably already have hiding in your fridge.
  • Each bite is perfectly balanced—the soft cheese acts like a cushion between the beef and the bread.
02 -
  • Slicing the beef while still partially frozen is non-negotiable—room-temperature meat just shreds into stringy mess.
  • Don't skip seasoning the beef while it cooks; add salt and pepper as the meat hits the pan, not after everything's already combined.
  • Melting the cheese in separate portions keeps it even; if you dump all the cheese on at once, some bites are cheesy heaven and others are just bread.
03 -
  • If the beef sticks to the pan, it's developing flavor—give it 30 seconds before stirring, not constant attention.
  • Toast your hoagie rolls lightly on the inside, which adds stability and a subtle crunch that complements the soft filling.
  • Serve immediately with pickles or peppers on the side; the contrast of something tangy against the richness of the cheese is what keeps people coming back.
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