Description
Classic Philly Cheesesteak sandwich with thinly sliced beef, melted cheese, and optional sautéed onions, all served on a crusty roll.
Ingredients
Scale
- 1 pound thinly sliced beef (ribeye or sirloin)
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced (optional)
- 1 green bell pepper, thinly sliced (optional)
- 1/2 cup sliced mushrooms (optional)
- Salt and black pepper to taste
- 4–6 slices provolone cheese or cheese whiz
- 4 hoagie rolls or sub rolls
Instructions
- Heat vegetable oil in a large skillet or griddle over medium-high heat.
- If using, add sliced onions, bell pepper, and mushrooms to the skillet and sauté until softened, about 5-7 minutes. Remove from skillet and set aside.
- Add the thinly sliced beef to the same skillet. Season with salt and pepper. Cook, stirring and breaking up the meat with a spatula, until browned and cooked through, about 3-5 minutes.
- If you sautéed vegetables, return them to the skillet with the beef and mix well.
- Divide the beef and vegetable mixture into portions equal to the number of rolls you have. Place cheese slices over each portion of meat and let it melt for about 30 seconds to 1 minute, or until gooey.
- While the cheese is melting, lightly toast the hoagie rolls.
- Using a spatula, scoop a portion of the cheesy beef mixture directly into each toasted roll.
- Serve immediately.
Notes
- For an authentic touch, use Cheez Whiz instead of provolone.
- For extra flavor, you can marinate the beef in a little soy sauce and Worcestershire sauce for 30 minutes before cooking.
- Warm the rolls slightly before filling for a better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500-700
- Sugar: 5-10g
- Sodium: 800-1200mg
- Fat: 25-40g
- Saturated Fat: 10-15g
- Unsaturated Fat: 10-20g
- Trans Fat: 0.5-1g
- Carbohydrates: 40-60g
- Fiber: 2-4g
- Protein: 30-40g
- Cholesterol: 80-120mg