philly sandwich recipe
The Best philly sandwich recipe
What I love most about this recipe is how balanced it is. You get protein from the steak, fiber from the veggies, and even a little calcium from the cheese. It’s filling without being heavy, and it’s a great way to get a solid meal on the table in under 30 minutes. My husband always says it’s his favorite sandwich, and I have to agree—it’s simple, satisfying, and always hits the spot. Whether you’re feeding a hungry family or just looking for a no-fuss lunch, this Philly sandwich is a winner.
Classic Philly Cheesesteak Sandwich
A mouthwatering Philly cheesesteak sandwich featuring tender sliced beef, melted provolone cheese, and sautéed onions and peppers, all piled high on a soft hoagie roll. This iconic sandwich is a must-try for any meat lover.
🥘Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 4 hoagie rolls or sub buns, split lengthwise
- 8 slices provolone cheese
- 2 tbsp butter, softened (optional for toasting)
👨🍳Directions
-
1
Slice the ribeye steak as thinly as possible against the grain. Set aside. -
2
Heat 1 tbsp olive oil in a large skillet or griddle over medium-high heat. Add the sliced onions and bell peppers, cooking until softened and slightly caramelized, about 8-10 minutes. Remove from skillet and set aside. -
3
In the same skillet, add the remaining 1 tbsp olive oil. Add the sliced steak in a single layer and cook for 2-3 minutes, stirring occasionally, until browned but not fully cooked through. -
4
Season the steak with salt, black pepper, garlic powder, and Worcestershire sauce. Stir to combine. -
5
Return the cooked onions and peppers to the skillet, mixing them with the steak. Cook for an additional 1-2 minutes until everything is heated through. -
6
Divide the steak and vegetable mixture evenly among the hoagie rolls, placing it on the bottom half of each roll. -
7
Top each sandwich with 2 slices of provolone cheese. If desired, lightly butter the outside of the rolls and toast them in the skillet for 1-2 minutes until golden and crispy. -
8
Cover the skillet for 1 minute to allow the cheese to melt. Serve immediately while hot.
🔧Equipment
- Large skillet or griddle
- Tongs
- Chef’s knife
- Cutting board
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Philly Cheesesteak Sandwich Works
❓ Frequently Asked Questions About Philly Cheesesteak Sandwich
1. What type of bread is best for an authentic Philly cheesesteak sandwich?
The best bread for a Philly cheesesteak is a long, soft hoagie roll with a slightly crispy crust. Look for Amoroso or Sarcone’s rolls if you want the most authentic experience. Avoid overly dense or sweet bread, as it can overpower the flavors.
2. Should I use ribeye or sirloin for the Philly cheesesteak?
Ribeye is the traditional and preferred cut for a Philly cheesesteak because of its rich marbling and tender texture. Sirloin can work in a pinch, but it’s leaner and may dry out more easily. For the best results, thinly slice the ribeye against the grain.
3. What’s the difference between Cheez Whiz, provolone, and American cheese in a Philly cheesesteak?
Cheez Whiz is the classic choice, offering a creamy, tangy melt that blends perfectly with the meat. Provolone adds a sharper, slightly smoky flavor, while American cheese provides a mild, ultra-melty option. Many Philly purists swear by Whiz, but all three work well.
4. Do I need to cook the onions and peppers separately from the steak?
For the best texture, cook the onions (and peppers, if using) separately until caramelized before adding them to the steak. This prevents the vegetables from steaming in the meat juices and keeps them tender-crisp. Some recipes mix them together at the end, but pre-cooking ensures better flavor.
5. How do I prevent my Philly cheesesteak from getting soggy?
To avoid a soggy sandwich, toast the hoagie roll lightly before assembling. Drain excess grease from the steak and onions, and layer the cheese directly on the meat to create a barrier. Serve immediately to keep the bread from absorbing too much moisture.