This Best Philly Cheesesteak recipe is made with ribeye steak, bell peppers, onions, and mushrooms. Covered in melted cheese and served on a toasted hoagie roll.
If you are a cheesesteak fan like me, you’re going to love my best philly cheesesteak recipe. These cheesesteaks are made with thin sliced ribeye meat, onion, bell pepper, and mushrooms.
Topped with melted cheese, these cheesesteak sandwiches are served on a buttered and toasted hoagie roll.
Pan fried in a single pan, this meal couldn’t be easier. Plus, it’s absolutely filled with flavor.
If I got to choose my last meal – this would be it.
Authentic Philly Cheesesteak
Authentic Philly CheesesteakIs this an authentic Philly cheesesteak? Well, no. Probably not. However, I can tell you that this is an amazing, flavorful, and delicious cheesesteak sandwich. Authentic or not, I think you’ll enjoy it.
What makes a Philly cheesesteak authentic? First of all, it probably needs to be made in Philadelphia – hence the name. Second, traditional cheesesteak is made with thin sliced ribeye steak and cheese, served on a hoagie roll.
Depending on where you buy your cheesesteak, it may be topped with American cheese, provolone cheese, or cheese whiz. I prefer white American cheese on mine – but you’re welcome to try your favorite type of cheese.
You may also see additional toppings being offered – the most common being onions. Sometimes you’ll also see hot peppers, bell peppers, and mushrooms available as cheesesteak toppings.
If you’d like to learn more about the history of the cheesesteak, check out Wikipedia: Cheesesteak
How to Make The Best Philly Cheesesteak
First, gather your ingredients.
For this recipe, you’ll need cheese (white american is shown here), hoagie rolls (I like to buy mine fresh from the Publix bakery), an onion, butter, worcestershire sauce, salt, pepper, ribeye steaks, bell pepper, and button mushrooms.
I highly suggest grabbing the freshest hoagie rolls you can find, preferably made at a bakery. Anything in the bread aisle at the grocery store simply can’t compare. Here is exactly what I purchase at my local Publix – and no, they aren’t paying me to say that.
They’re just that good!
First, thinly slice your ribeye steak against the grain. I highly suggest freezing your steaks for 30 minutes before slicing. This makes them much easier to slice thinly.
Next, slice all of your toppings – onion, bell pepper, and mushrooms.
Last, slice those fresh hoagie rolls about 3/4 of the way through, leaving one side intact (if possible). I use a serrated knife for easy bread slicing.
Butter the inside of each hoagie roll. Over medium heat, warm your saute pan, then place each hoagie roll buttered side down and toast.
Cooking your Ribeye Meat
Cooking your Ribeye MeatNext, add a tablespoon of butter to your saute pan and brown your vegetables. Remove from the pan for now and set aside.
Season your ribeye steak with salt and pepper, then brown in your saute pan. Last, add your vegetables back to the pan with the worcestershire sauce and stir to combine.
Lastly, separate your cheesesteak filling into two piles, and cover each sandwich with two slices of cheese.
Remove your pan from the heat and allow the cheese to melt, about 2 minutes.
Your Philly cheesesteak sandwiches are ready to serve! Bring back those freshly toasted hoagie rolls and load each one up with cheesesteak filling.
This meal will be messy, but it’s so worth it. Trust me.
Best Cheese for Philly Cheesesteak
Best Cheese for Philly CheesesteakWhat is the best cheese for a Philly cheesesteak? Honestly, I think this comes down to personal preference. I love using white American cheese on my philly cheesesteak sandwiches.
Other traditional options are provolone cheese or a cheese whiz sauce. I prefer a sliced cheese over a cheese sauce, however you’re welcome to give cheese whiz a try!
Cheesesteak Toppings
Traditional cheesesteak toppings are as simple as adding grilled onions to your ribeye meat. I like to add sliced bell peppers and mushrooms to my cheesesteak.
You could also make a “cheesesteak hoagie,” which is a combination of a hot cheesesteak and a cold hoagie. For this version, you’d add mayonnaise, shredded lettuce, and sliced tomatoes.
In my opinion, there is not one ideal cheesesteak recipe for everyone. Top your cheesesteak sandwich with your own favorite toppings and enjoy!
Cheesesteak Style Recipes
Check out some of my other cheesesteak style recipes:
Best Ever Philly Cheesesteak
Ingredients
- 2 hoagie rolls sliced
- 3 tablespoons unsalted butter
- 1/2 green bell pepper sliced
- 1/2 onion sliced
- 3-4 button mushrooms sliced
- 1 pound ribeye steaks thinly sliced against the grain
- salt and pepper to taste
- 2 teaspoons worcestershire sauce
- 4 slices white american cheese
Instructions
- Preheat skillet over medium heat. Butter insides of hoagie rolls with 1 tablespoon of butter. Place hoagie rolls face down (one at a time) onto skillet until lightly browned and toasty. Set aside.
- Add 1 tablespoon of butter to skillet and melt. Add bell pepper, onions, and mushrooms to skillet. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
- Add 1 tablespoon of butter to skillet and melt. While butter is melting, salt and pepper your sliced ribeye steak. Add ribeye to skillet and cook for 2-4 minutes, stirring occasionally. Add worchestershire sauce to skillet and stir to combine.
- Reduce heat to low. Return veggies to skillet and stir to combine. Split your steak mixture in half on either side of the skillet. Lay two pieces of cheese onto each half and allow to melt, about 1 minute.
- Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.
This looks so tasty! I wish my husband would let me use mushrooms. 🙁 I have never had a problem melting provolone though – a lot of places have really thin sliced cheese if you ever want to try it again. I always wondered about the cheese whiz. I’ve never actually seen anyone use it.
The thin sliced provolone is a great idea!
This is our new favorite way to make cheesesteaks. SO good!
Glad you enjoyed them, Rod!