Introduction

The classic Philly cheesesteak is a delicious sandwich loaded with tender sliced sirloin, sautéed peppers and onions, and melted provolone cheese. This recipe leads you through creating an authentic, flavorful hoagie that’s perfect for a satisfying meal any day of the week.

A sandwich featuring a golden-brown hoagie roll sliced open to reveal multiple layers: at the bottom, bright red roasted bell pepper slices rest against the soft bread; above them, tender cooked beef pieces mixed with sautéed white onions and green bell peppers create a textured middle layer; melted white cheese strands drape over the beef mixture, with small green parsley leaves sprinkled throughout for color contrast. The sandwich sits on a piece of brown parchment paper against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons vegetable oil, divided (or as needed)
1 sweet yellow onion, halved and thinly sliced (2-inch slices)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2½ to 3 pounds petite sirloin, thinly sliced
1 ½ teaspoons Lawry’s Seasoned Salt, or other all-purpose seasoning, divided
1 teaspoon garlic pepper, divided
8 hoagie rolls
6 tablespoons softened butter
7 ounces sliced Provolone cheese (7 1-ounce slices)

Instructions

Step 1: Place the beef in the freezer for 20 to 30 minutes to make thin slicing easier.
Step 2: Heat 2 tablespoons of vegetable oil in a large, deep 14-inch sauté pan over medium-low heat. Add the onion and bell peppers and cook, stirring occasionally, until very tender. Adjust heat if they start to brown.
Step 3: Remove the beef from the freezer and trim off any excess fat. Slice the steak as thinly as possible across the grain, then chop into small quarters-inch pieces. Keep the veggies cooking and stir occasionally.
Step 4: When the veggies are tender, transfer them to a dish. Increase the heat to medium-high and add more oil if needed. Cook half of the steak in the pan, stirring frequently, for 4 to 5 minutes until no pink remains. Season with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper. Remove the cooked steak and add it to the veggies. Repeat with the remaining steak and seasoning.
Step 5: Preheat the oven to 400°F (200°C). Split the hoagie rolls without separating, spread them with softened butter, and place on a baking sheet. Bake for 3 to 5 minutes until lightly golden and toasted.
Step 6: Drain the pan juices and return the pan to medium heat. Add all the cooked steak, onions, and peppers back into the pan. Arrange the provolone slices in a circle over the mixture and cover. Cook for 4 to 5 minutes until the cheese melts.
Step 7: Stir the mixture and use tongs to transfer the cheesy steak and veggies onto the toasted rolls. Serve immediately.

Tips & Variations

For an extra kick, add sliced jalapeños or use pepper jack cheese instead of provolone.
Pat the steak dry before cooking to get better browning and flavor.
Use a sharp knife or a meat slicer to get very thin slices of beef for the best texture.
Substitute hoagie rolls with sturdy sub or baguette rolls if preferred.

Storage

Store leftover cheesesteak filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Toast the rolls fresh before serving for the best texture. Avoid storing assembled sandwiches to prevent sogginess.

How to Serve

Two sandwiches sit on a wooden board lined with light brown paper. Each sandwich has three layers inside a golden brown, soft-looking bun: a bottom layer of sliced red and green bell peppers, a middle layer of cooked small brown meat chunks mixed with melted light cheese, and a top layer of green leafy herbs scattered inside. One sandwich is held by a woman's hand on the left, and another woman's hand holds a glass of dark foamy beverage in the top right. In the bottom right, two more golden brown sandwich buns rest on the white marbled surface, with some small green herb pieces scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef?

Yes, ribeye or top round can work well, but petite sirloin offers a good balance of tenderness and flavor when sliced thinly.

How do I prevent the peppers and onions from getting mushy?

Cook them on medium-low heat and stir occasionally until just tender. Avoid high heat or overcooking to maintain some texture and sweetness.