Description
This easy classic Philly cheesesteak is loaded with thin-sliced beef, gooey provolone, sautéed peppers and onions—all stuffed into a buttery hoagie roll. A fast, satisfying dinner you’ll want to make again and again.
Ingredients
2 pounds Top sirloin steak or Ribeye, trimmed and sliced very thin
2 tablespoons vegetable oil, divided
8 slices mild provolone cheese
4 tablespoons butter, softened
4 tablespoons mayonnaise
4 hoagie rolls, sliced through
4 oz sliced mushrooms
1 large yellow onion, chopped
1 green bell pepper
1 red bell pepper
1/2 teaspoon minced garlic
2 teaspoons coarse Kosher salt, or to taste
½ teaspoon black pepper, or to taste
Instructions
1. Freeze steak for 30 minutes, then slice it very thin across the grain.
2. Heat 1 tablespoon of oil in a skillet over medium-high heat. Sauté sliced beef in batches. Season with salt, pepper, and garlic.
3. In a second pan, add remaining oil and sauté onions, peppers, and mushrooms until soft and slightly golden.
4. Spread butter on hoagie rolls and toast them until golden brown.
5. Spread mayo on the toasted rolls (optional), add hot beef and veggies, top with provolone, and let the cheese melt before serving.
Notes
Toast the rolls to prevent sogginess.
Use a cast-iron skillet for best browning.
You can prep the veggies and beef ahead for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg