Philly Cheesesteak Classic Sandwich (Printable Version)

Tender beef, melted cheese, and sautéed onions served in a soft hoagie roll.

# What You Need:

→ Beef

01 - 1 lb ribeye steak, thinly sliced (partially frozen for easier slicing)

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)

→ Cheese

04 - 8 slices provolone cheese (or American cheese or Cheese Whiz as preferred)

→ Bread

05 - 4 hoagie rolls or long sandwich rolls, split

→ Condiments & Cooking

06 - 2 tbsp vegetable oil
07 - Salt, to taste
08 - Black pepper, to taste

# Step-by-Step Guide:

01 - Place ribeye steak in the freezer for 30 to 45 minutes to firm up, then slice as thinly as possible against the grain.
02 - Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add sliced onions and bell peppers if using; cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes. Remove from skillet and set aside.
03 - Add remaining oil to the skillet and increase heat to medium-high. Place sliced beef in a single layer, season with salt and black pepper, and cook, stirring occasionally, until just browned, approximately 2 to 3 minutes.
04 - Return sautéed onions and peppers to the skillet with beef. Stir to combine evenly.
05 - Divide mixture into four portions within the skillet. Lay 2 slices of cheese over each portion and allow to melt for about 1 minute.
06 - Split hoagie rolls lengthwise, leaving one side attached. Optionally toast lightly for added texture.
07 - Using a spatula, transfer each cheesy beef portion into a prepared roll. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, perfect for when you want something restaurant-quality without the delivery wait.
  • The technique teaches you how to handle beef on high heat, a skill that carries into so many other dishes.
  • Once you make it at home, the frozen versions will taste like cardboard, and you'll never go back.
02 -
  • Freezing the meat isn't just a trick—it's the difference between tender slices and tough shreds, so don't skip this step even if you're in a rush.
  • High heat is your friend here; cook fast and confidently so the beef browns instead of releasing water and steaming itself pale.
03 -
  • Keep a sharp knife and a cutting board dedicated to this task—the faster and cleaner your knife work, the better your results.
  • Don't let the skillet cool between steps; medium-high heat is your baseline for getting the beef properly browned.
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