By Becky Hardin
Updated Dec 2, 2024
When I think of comfort food, I instantly think of a Philly cheesesteak sandwich. Loaded with tender slices of steak, peppers, onions, and mushrooms and topped with melty Provolone cheese, there’s nothing better! This hearty and filling Philly cheesesteak recipe is a family favorite, and I make it all year long. It’s great for a family meal, or I like to cut them in thirds for a game day snack!
Nothing beats a good cheesesteak with peppers onions and mushrooms, and making them at home is super quick! Everything happens in one pan, so there’s so little to clean up. Just sauté the veggies, sear the steak, melt the cheese, and you’re done! This Philly cheesesteak recipe couldn’t be easier!
What’s in This Philly Cheesesteak Recipe?
- Steak: I have found that ribeye or sirloin is best to use in these sandwiches. It’s flavorful, juicy, and tender. I like to use fairly thick steaks so that they are easy to cut into thin strips that cook quickly.
- Oil : I like extra-virgin olive oil for the flavor it adds.
- Bell Peppers: Add a delightful crunch and a sweet and earthy flavor to the sandwiches.
- Onion : Adds an earthy sweetness to the sandwiches. I like yellow onions, but sweet or Vidalia also work well. I do not recommend red onion here, as it’s too strong.
- Mushrooms: Cremini mushrooms add a great umami flavor that enhances the flavor of the steak.
- Salt + Pepper: Enhance the overall flavor of the dish.
- Cheese: Provolone cheese has a mild and buttery flavor and melts beautifully into these sandwiches. White American cheese also works well in a pinch.
- Bread: Hoagie or French rolls hold up best to this saucy sandwich.
Tips for Success
- Freeze the steak for 15 to 20 minutes before slicing it. Cold steaks will be much easier to slice than raw.
- Don’t rush cooking the veggies. They should be nice and soft and the caramelization will add a lot of flavor.
- Lightly toast the hoagie rolls before adding the filling. This will protect them from getting soggy quickly and will give you a nice crunch.
How to Store and Reheat
These Philly cheesesteaks are best served as soon as you’ve made them so that the cheese is nice and melted and the bread doesn’t get soggy. You can cook up the veggies and steak ahead of time and keep them in the fridge for 3-4 days, then quickly reheat that mixture, melt the cheese on top, and serve.
Serving Suggestions
Philly cheesesteaks are pretty filling on their own, but they are great paired with baked sweet potato chips or French fries , and, of course, a cold beer!
Ingredients1x2x3x
- ▢ 2 pounds ribeye or sirloin steak thinly sliced
- ▢ 2 tablespoons extra-virgin olive oil divided
- ▢ 2 large bell peppers thinly sliced
- ▢ 1 large yellow onion sliced
- ▢ 8 ounces cremini mushrooms sliced
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 8 slices Provolone cheese
- ▢ 4 hoagie or French rolls
Video
Instructions
- Place steaks in the freezer while cooking the vegetables. Chilling the meat makes it easier to slice thinly. 2 pounds ribeye or sirloin steak
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add peppers, onions, and mushrooms, seasoning to taste with salt and pepper. Cook, stirring often, until softened and caramelized, 12 to 15 minutes. 2 tablespoons extra-virgin olive oil, 2 large bell peppers, 1 large yellow onion, Kosher salt and freshly ground black pepper, 8 ounces cremini mushrooms
- Remove veggies from the skillet and set aside. Add remaining oil and thinly sliced steak pieces, cooking 3-4 minutes until it is browned. Season with salt and pepper to taste. 2 pounds ribeye or sirloin steak, Kosher salt and freshly ground black pepper
- Return veggies to skillet and toss to combine with steak.
- Layer everything with provolone and cover. Turn off the heat and allow the cheese to melt for 2-3 minutes. 8 slices Provolone cheese
- Divide between toasted hoagie rolls and serve with chips, pretzels, and a cold beer. 4 hoagie or French rolls
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Philly Cheesesteak Step by Step
Cook the Veggies: Place 2 pounds of ribeye or sirloin steak in the freezer while cooking the vegetables. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add 2 large thinly sliced peppers, 1 large sliced yellow onion, and 8 ounces of sliced cremini mushrooms, seasoning to taste with salt and pepper. Cook, stirring often, until softened and caramelized, 12-15 minutes.
Cook the Steak: Remove the veggies from the skillet and set aside. Add the remaining 1 tablespoon of olive oil and thinly sliced steak pieces, cooking 3-4 minutes until it is browned. Season with salt and pepper to taste.
Combine the Filling: Return the veggies to the skillet and toss to combine with the steak.
Melt the Cheese: Layer everything with 8 slices of Provolone cheese and cover. Turn off the heat and allow the cheese to melt for 2-3 minutes.
Assemble the Sandwiches: Divide the filling between 4 toasted hoagie or French rolls and serve with chips, pretzels, and a cold beer.
More Beef Sandwich Recipes to Try!
Slow Cooker Italian Beef Sandwiches (Leftover Roast Recipe Idea)
French Dip Sandwich
Open Faced Roast Beef Sandwich
Copycat Maid Rite Sandwiches
Philly Cheesesteak Recipe
Ingredients
- 2 pounds ribeye or sirloin steak thinly sliced
- 2 tablespoons extra-virgin olive oil divided
- 2 large bell peppers thinly sliced
- 1 large yellow onion sliced
- 8 ounces cremini mushrooms sliced
- Kosher salt and freshly ground black pepper to taste
- 8 slices Provolone cheese
- 4 hoagie or French rolls
Instructions
- Place steaks in the freezer while cooking the vegetables. Chilling the meat makes it easier to slice thinly. 2 pounds ribeye or sirloin steak
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add peppers, onions, and mushrooms, seasoning to taste with salt and pepper. Cook, stirring often, until softened and caramelized, 12 to 15 minutes. 2 tablespoons extra-virgin olive oil, 2 large bell peppers, 1 large yellow onion, Kosher salt and freshly ground black pepper, 8 ounces cremini mushrooms
- Remove veggies from the skillet and set aside. Add remaining oil and thinly sliced steak pieces, cooking 3-4 minutes until it is browned. Season with salt and pepper to taste. 2 pounds ribeye or sirloin steak, Kosher salt and freshly ground black pepper
- Return veggies to skillet and toss to combine with steak.
- Layer everything with provolone and cover. Turn off the heat and allow the cheese to melt for 2-3 minutes. 8 slices Provolone cheese
- Divide between toasted hoagie rolls and serve with chips, pretzels, and a cold beer. 4 hoagie or French rolls
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
