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Philly Cheesesteak Sandwich

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Notes

Instructions:

Step 1: Prep Your Ingredients

  1. If your steak isn’t pre-sliced, place it in the freezer for 15-20 minutes to firm it up—this makes slicing thinly much easier.

Step 2: Sauté the Veggies

  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
  2. Add the onion, green bell pepper, and mushrooms (if using). Sauté for 5-7 minutes, stirring occasionally, until softened and slightly caramelized. Season with salt, pepper, and garlic powder. Remove from the skillet and set aside.

Step 3: Cook the Steak

  1. In the same skillet, heat the remaining tablespoon of oil over medium-high heat.
  2. Add the thinly sliced ribeye and cook for 3-4 minutes, stirring occasionally, until browned. Season with a pinch of salt and pepper.

Step 4: Assemble the Sandwiches

  1. Reduce the heat to low and pile the cooked steak and veggies into four portions in the skillet.
  2. Top each portion with 2 slices of provolone cheese, covering the skillet with a lid for 1-2 minutes to melt the cheese.

Step 5: Build and Serve

  1. Use a spatula to transfer each cheesy steak and veggie portion into a toasted hoagie roll.
  2. Serve hot with your favorite condiments, and enjoy!

Pro Tips:

  • For Maximum Flavor: Use ribeye steak for its marbling and rich flavor, but thinly sliced sirloin is a great alternative if you’re on a budget.
  • Cheese Options: Provolone is mild and melty, but American cheese or even mozzarella works beautifully. Want the classic Philly experience? Go for Cheez Whiz!
  • Toast Your Rolls: A quick trip under the broiler or on a skillet makes the hoagie rolls sturdier and gives them a satisfying crunch.

A Sandwich Full of History

Did you know that the Philly cheesesteak has been around since the 1930s? It originated in Philadelphia (hence the name!) when Pat Olivieri, a hot dog vendor, decided to grill up some thinly sliced beef with onions and serve it in a roll. The addition of cheese came later, but now it’s the key ingredient that makes this sandwich so legendary.
For Branden and me, this sandwich is all about nostalgia. Back in Washington, we’d grab cheesesteaks from a little food truck after hiking. It was messy, indulgent, and exactly what we needed after a long day outdoors. Now, we recreate those same flavors at home, but with our own Chicago-inspired twists (pro tip: adding giardiniera is chef’s kiss).
We love pairing these sandwiches with crispy fries or a simple salad, but honestly, they’re satisfying all on their own. The combination of tender steak, gooey cheese, and perfectly toasted bread is pretty hard to beat. Whether it’s game night, a lazy weekend, or just a Tuesday, this Philly cheesesteak is always a winner in our house.
Make this recipe your own and let us know what you think! Do you pile on the mushrooms or keep it simple? We’d love to hear your take—and trust us, once you’ve had these homemade, you’ll never look at a cheesesteak the same way again. 😊