Philly Cheesesteak Recipe
Make a restaurant-style Philly Cheesesteak with thinly sliced steak, rich melted cheese, sweet onions, and buttery toasted hoagie rolls.
Equipment
- Large skillet, cast-iron skillet, or flat-top griddle
- Sharp chef’s knife
- Cutting board
- Mixing bowl (optional, for prepping ingredients)
- Spatula or tongs
- Wooden spoon or silicone spatula
- Measuring spoons
- Measuring cups (if needed)
- Small knife for slicing cheese or vegetables
- Baking sheet (optional, for toasting the hoagie rolls)
- Aluminum foil (optional, to keep sandwiches warm)
- Serving plates
Ingredients
- For the Philly Cheesesteaks
- 1½ pounds 680 g ribeye steak, thinly sliced (or sirloin if preferred)
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 large yellow onion thinly sliced
- 1 green bell pepper thinly sliced (optional)
- 8 ounces 225 g mushrooms, sliced (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika optional
- Salt to taste
- Black pepper to taste
- 8 slices provolone cheese or American cheese, or Cheez Whiz for a traditional variation
- 4 hoagie rolls or Italian sandwich rolls
- 1 tablespoon butter softened (for toasting the rolls)
- Optional Toppings
- Sliced jalapeños
- Banana peppers
- Hot sauce
- Mayonnaise
- Ketchup
- Mustard