Easy Philly Cheesesteak

Name: Easy Philly Cheesesteak Sandwich
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs beef (ribeye recommended); 2 green bell peppers; 1 large yellow onion; 1 lb mushrooms; 1 lb provolone cheese slices; 2 tbsp oil; 1 tbsp salt; 1 tsp ground pepper; 6 Hoagie rolls

This Easy Philly Cheesesteak is a straightforward sandwich built on thinly sliced ribeye, caramelized peppers and onions, mushrooms, and melted provolone cheese nestled in a hoagie roll. The simplicity of the ingredients and technique makes it achievable for home cooks while delivering authentic flavor.

🌍American

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Momsdish

Ingredients

2 lbs beef (ribeye recommended)
2 green bell peppers

1 large yellow onion

1 lb mushrooms

1 lb provolone cheese slices

2 tbsp oil

1 tbsp salt

1 tsp ground pepper

6 Hoagie rolls

9 Ingredients

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Instructions

1
Slice ribeye into thin strips. Cut bell peppers into long strips, onion into half rings and mushrooms into bite-sized pieces.
2
Preheat an oiled skillet over high-heat. Add onions, bell peppers and mushrooms to the skillet. Sautee until all veggies are golden brown. Remove from the skillet and set aside.
3
Add sliced beef to the same skillet and season with salt and pepper. Sautee until the beef is fully cooked. Add vegetables back to the skillet and stir to combine. Top with cheese slices and let mixture sit for a minute to melt.
4
Stuff toasted or untoasted hoagie buns with the mixture. Serve immediately and enjoy!

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Tips & Notes

Pro tips

Slice the ribeye as thin as possible (partially freeze it for 30 minutes to make slicing easier) so it cooks quickly and evenly.
Cook the peppers, onions, and mushrooms separately from the beef, caramelizing them until soft and golden for deeper flavor.
Add cheese slices to the hot beef while still on the griddle and let them melt completely before transferring to the roll.
Toast the hoagie rolls lightly in butter to create a barrier that prevents the sandwich from becoming soggy.

Substitutions

Ribeye → Sirloin or flank steak (leaner cuts; slice thin and cook quickly)
Provolone → American cheese or Cheez Whiz (more traditional in some regions; melts faster)
Green bell peppers → Red or yellow bell peppers (sweeter flavor, same texture)
Fresh mushrooms → Omit entirely or use canned mushrooms (if using canned, drain well to avoid excess moisture)

Storage & make-ahead

Store leftover assembled sandwiches wrapped in foil in the refrigerator for up to 2 days; reheat gently in a skillet or oven at 350°F until warmed through. Cooked beef, peppers, and onions keep separately for up to 4 days and can be reassembled fresh.

Common Questions

What cut of beef is best for a Philly cheesesteak?

Ribeye is recommended because it has good marbling and stays tender when sliced thin and cooked quickly over high heat. Sirloin or flank steak are acceptable alternatives.

Can I use a different cheese?

Yes. Provolone is traditional, but American cheese, Cheez Whiz, or mozzarella will melt smoothly. Avoid hard cheeses that don't melt easily.

How thin should I slice the beef?

Slice it as thin as possible—about 1/8 inch or thinner. Partially freezing the ribeye for 30 minutes makes slicing easier.

Can I make this ahead or prep components in advance?

Slice and refrigerate the beef up to 8 hours ahead, and sauté the vegetables up to 4 hours ahead. Reheat vegetables gently and assemble fresh for best results.

What's the best way to toast the hoagie rolls?

Lightly butter the inside of the rolls and toast them face-down in a skillet or on a griddle until golden, about 1–2 minutes. This prevents sogginess.