Classic Philly Cheesesteak

Ingredients

• 454 g (1 lb)ribeye steak (or top sirloin), sliced very thinly
• 30 ml (2 tablespoons)softened butter
• 5 ml (1 teaspoon)minced garlic
• 1.25 ml (¼ teaspoon)garlic powder
• 4hoagie rolls, sliced three-quarters of the way through
• 45 ml (3 tablespoons), dividedoil
• 1 largeyellow onion, sliced
• 113 g (4 oz)sliced mushrooms
• 1 mediumgreen pepper, sliced
• 5 ml (1 teaspoon), or more to tastesea salt
• 2.5 ml (½ teaspoon), or more to tasteblack pepper
• 8 slicesprovolone cheese
• Optional, to tastemayonnaise

Instructions

1. 1

   Chill and slice

   Put the steak in the freezer for 30–60 minutes to firm it up. With a sharp knife, shave it into very thin slices.

2. 2

   Toast the rolls

   Mix the softened butter with the minced garlic and garlic powder. Spread it inside the rolls and toast them on a griddle over medium heat until golden brown. Set aside.

3. 3

   Cook the onion

   Heat 15 ml (1 tablespoon) of oil in a large frying pan over medium-high heat. Cook the onion for 7–8 minutes until caramelised, then transfer it to a medium bowl.

4. 4

   Cook the vegetables

   Add another 15 ml (1 tablespoon) of oil to the pan, followed by the mushrooms and green pepper. Sauté for 6–7 minutes, until the mushrooms' moisture has evaporated. If there is still a lot of liquid, turn up the heat to boil it off. Transfer the vegetables to the bowl with the onion.

5. 5

   Sear the steak

   Add the last 15 ml (1 tablespoon) of oil to the pan. Add the steak and leave it undisturbed for 3–4 minutes to develop a sear. Turn it over and cook for another 2–3 minutes.

6. 6

   Add cheese

   Return the onion mixture to the pan and add the salt and black pepper. Stir to combine, then divide the mixture into four portions in the pan. Place two slices of provolone on each portion and turn off the heat.

7. 7

   Fill the rolls

   Spread mayonnaise inside each roll if using. Use a spatula to transfer the steak and melted cheese filling into the rolls.

What is a Philly cheesesteak?

A Philly cheesesteak is a hot sandwich associated with Philadelphia, made with thinly sliced beef and cheese in a long roll. The filling is cooked on a hot surface and served tucked into the bread.

This version includes onion, mushrooms and green pepper alongside the steak, with provolone for a smooth, savoury finish. Garlic butter on the rolls adds flavour and helps toast their cut sides.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 48g protein, 60g carbs, 53g fat.

The rolls provide most of the carbohydrates, while the steak and provolone contribute much of the protein. Ribeye, butter, oil and cheese account for much of the fat. Pair a sandwich with a generous salad or other vegetables for a more balanced plate.

Choosing and slicing the steak

Ribeye: its marbling helps keep the quickly cooked slices juicy. Top sirloin is the recipe's alternative if you prefer a leaner cut.

Thin slices: chilling the steak for 30–60 minutes firms it enough to make shaving it easier. Use a sharp knife and cut across the grain where you can.

Build flavour in stages

Onion first: give the slices 7–8 minutes over medium-high heat to caramelise before setting them aside. Cooking the vegetables in stages makes room in the pan for each ingredient.

Mushrooms and pepper: sauté them for 6–7 minutes, until the mushroom liquid has evaporated. If liquid remains, increase the heat so it boils away rather than leaving the vegetables watery.

Get a good sear

Hot pan: heat the oil before adding the steak, then leave the meat undisturbed for 3–4 minutes. This gives it time to brown against the pan.

Quick finish: turn the steak and cook for another 2–3 minutes, then mix in the vegetables. The recipe relies on thin slicing and a short cooking time, so avoid leaving the steak in the pan longer than needed.

Melt the provolone

Four portions: divide the steak and vegetable mixture into four piles while it is still in the pan. Put two slices of provolone over each one.

Residual heat: turn off the hob after adding the cheese. The heat left in the pan melts the provolone over the filling without needing a separate cooking step.

Toast and serve

Garlic butter: spread the butter mixture inside the rolls and toast them on a griddle over medium heat until golden. Keep an eye on them so the bread browns without burning.

Serve the sandwiches hot, while the rolls are crisp at the edges and the cheese is still melted. A simple green salad or crunchy slaw makes a fresh contrast to the rich filling.

Recipe notes & tips

• Chill the steak for the full 30–60 minutes to make very thin slicing easier.
• Slice the onion, mushrooms and pepper before heating the pan so they are ready to cook in sequence.
• Let the mushroom moisture evaporate before transferring the vegetables out of the pan.
• Leave the steak alone for its first 3–4 minutes in the pan to give it time to sear.
• Turn off the heat as soon as the provolone is on the portions so it melts over the filling.
• Toast the rolls cut-side down on the griddle until golden, then set them aside while you finish the filling.

Variations

• Use top sirloin: swap it for ribeye if you want a leaner steak option.
• Skip the mushrooms: leave them out and cook the onion and green pepper as directed.
• Leave out the green pepper: make the filling with steak, onion and mushrooms.
• Omit the mayonnaise: serve the rolls with just the garlic butter and cheesy filling.
• Change the cheese: use another sliced melting cheese in place of provolone.

Common mistakes to avoid

• Steak too thick: chill it for 30–60 minutes and shave it thinly with a sharp knife.
• Watery vegetables: keep sautéing until the mushroom liquid evaporates, raising the heat if needed.
• Steak that does not brown: let the pan heat with the oil and leave the meat undisturbed for 3–4 minutes.
• Overcooked steak: stick to the stated searing time, then combine it with the vegetables.
• Burnt rolls: toast them over medium heat and take them off once golden.

How to store

Refrigerate leftover filling in an airtight container for up to 3 days, separate from the rolls if possible. Reheat the filling in a frying pan until piping hot, then assemble it in freshly toasted rolls.

Frequently asked questions