Philly Cheesesteak
A Philly Cheesesteak is a sandwich that is made with thinly sliced good quality beef, caramelized onions & peppers and cheese. That’s how we like them, loaded with all of the good stuff. Served on a lightly toasted hoagie roll and they are perfectly delicious. I like to buy pre-sliced ribeye for extra convenience. If you have an Asian supermarket near you, this is something that is regular stock for them. If not, you can absolutely just partially freeze a ribeye, then slice it as thinly as you possibly can.
The Philly Cheesesteak originated in Philadelphia Pennsylvania of course, but it has become and iconic fast food sandwich that just happens to be super easy for you to make at home. An authentic Philly Cheesesteak is made with good quality beef like ribeye or sirloin that has been thinly sliced, like shaved almost. Super thin so it cooks super fast. Then topped with caramelized onions and traditionally Cheez Whiz. If you are a fan of cheese whiz then by all means go ahead and use it. We prefer provolone, but you can certainly add any melting cheese that you like. Swiss cheese would add a big pop of flavor, but it may overpower the beef.
However you decide to make your Philly Cheesesteak, they are easy and delicious and a must try. If you happen to have a flat top grill then I recommend using that. Everything cooks fast, so make sure you have everything you need prepped and ready to go before you actually start cooking.
I have a Blackstone grill so if the weather is nice (as in not mid Winter!) I use my grill but I have also made them inside on my stove top. If you want to make them that way, you absolutely can.
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Making Philly cheesesteak Stovetop in a Pan:
If you don’t have a grill or flat top don’t be discouraged from making these iconic sandwiches. They absolutely can be done on your stovetop in a pan. You will have to make one or two at a time when it comes to browning/toasting the buns, but that’s about the only thing you will have to alter.
- In a large skillet over medium-high heat, add 1 tablespoon butter then add the onions and bell peppers; season with salt, pepper and seasoning salt (if desired). Cook, stirring often, until caramelized, 12 to 15 minutes. Transfer bell peppers and onion to a plate or tray while you cook the beef.
- In the same skillet over medium-high heat, add the remaining 1 tablespoon butter and the steak, turning occasionally, until desired degree of doneness, about 5 minutes; season with salt, pepper and seasoning salt.
- Return veggies to skillet along side the cooked beef to warm them up again Once heated top the beef with some of the onions and peppers then top with 2 slices of provolone (or whatever cheese you use). Cover until cheese is melted, about 1-2 minutes more. You may have to do this in batches if your skillet isn’t big enough for all of the fillings. *Note if you are using Cheez Whiz then I recommend just adding it directly to the hoagie roll, heating/melting it is not necessary and will likely melt through everything anyway.
- Toast your hoagie rolls in a separate pan or toaster oven. When they are toasted, load them up with the toppings makings sure to divide your filling equally between the 4 rolls. Enjoy
Philly Cheesesteak Sandwiches
Equipment
- 1 grill pan25
Ingredients
- 500 grams thinly sliced beef ribeye (freeze for 20-30 min for easier slicing) *any tender cut of beef will work (sirloin works well)
- 2 large bell peppers, any color, sliced into strips
- 1 large sweet onion, sliced thin into strips
- 8 slices provolone cheese
- Salt and pepper
- Seasoning salt
- 4 Hoagie Rolls
- 2 Tbsp butter
Instructions
- Heat a flat top grill or griddle (you can use a large pan on your stovetop, you will have to make the cheesesteaks in batches)
- Put a little butter down on one side of the grill and place your 4 open hoagie rolls on it to start toasting.
- Starting with the onions and peppers, place a tbsp butter on the opposite side of your hot grill and then put the onions and peppers on top to start cooking, season with salt and pepper (and seasoning salt if you like)
- Once the onions and peppers are caramelized, put a little cooking oil or butter on the grill then put your thinly sliced ribeye on and season it with salt, pepper and seasoning salt.
- Let the beef cook a bit then flip it with your spatula, letting it brown and cook through. You can chop it up with your offset spatula if you like smaller ribbons of beef.
- Once the beef is cooked,divide it into 4 servings, then top each pile with some of the onions and peppers, then 2 slices of provolone cheese. Cover to melt if desired.
- Take one toasted hoagie roll and place it over the top of one pile of meat etc. and press it down lightly (to get the cheese to stick), then using your spatula slide under the pile and lift everything up, closing the bun as you do. Set the Philly Cheesesteak on a plate or tray and repeat with the remaining 3 rolls.
- If you are not comfortable flipping everything onto the roll, just set the roll on the plate or tray and place one pile of everything on top. Serve and enjoy