Recipe at a Glance
- Dish: Thinly sliced steak sandwiches with peppers, onions, and provolone
- Flavor Profile: Savory beef balanced by sweet peppers, onions, and creamy melted cheese
- Key Ingredient: Strip steak delivers excellent flavor and tender texture with minimal fat
- Method: Peppers and onions are cooked separately, then combined with quickly seared steak and melted provolone
- Servings: 4
- Total Time: 40 minutes
- Effort Level: Moderate
Not Every Philly Cheesesteak Is Made the Same Way
Growing up in the Philadelphia area, the cheesesteaks I knew weren’t the Cheez Whiz-topped sandwiches that often get the spotlight. The neighborhood pizza and sandwich shop my family frequented made theirs with shaved steak, provolone cheese, and optional peppers and onions, all cooked on a flat-top grill and piled into toasted hoagie rolls.
This homemade version takes inspiration from those sandwiches while adapting the preparation for the home kitchen. Instead of shaved steak cooked on a griddle, we use thinly sliced strip steak or ribeye, roast the peppers separately for better flavor and texture, and melt the provolone into the filling so every bite is coated with creamy cheese. The result is a hearty sandwich that stays true to the flavors I remember while using simple techniques that work well at home.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Steak: While ribeye is often considered the classic cheesesteak choice, we prefer strip steak for home cooking. It has plenty of flavor, slices easily, and produces less rendered fat, eliminating the need to drain the pan during cooking. For best results, chill the steak in the freezer for 20 to 30 minutes before slicing.
- Sweet Onion: Sweet onions add mellow flavor and caramelize nicely without becoming sharp. Yellow onions can be substituted, but they may need a few extra minutes of cooking time to develop the same sweetness.
- Bell peppers: We like a combination of red and green bell peppers for balance. Red peppers add sweetness, while green peppers contribute a slightly savory, earthy flavor. You can use all of one color if preferred.
- Provolone cheese: Provolone delivers the classic flavor we associate with the cheesesteaks served in many Philadelphia-area sandwich shops. For a milder, creamier sandwich, substitute American cheese.
- Hoagie rolls: Soft Italian-style hoagie or torpedo rolls are ideal because they’re sturdy enough to hold the filling without sogging, but still absorb some of the delicious pan juices. If possible, avoid overly crusty rolls, which can make the sandwiches harder to eat.
A Quick Look at Preparation
How to Make Philly Cheesesteaks with Peppers and Onions
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
Start by slicing the steak as thinly as possible and tossing it with a simple mixture of olive oil, garlic, and balsamic vinegar. While the steak rests, roast the bell peppers and sauté the onions separately. Cooking the vegetables on their own allows each to develop its best flavor and texture instead of steaming together in the pan.
Once the vegetables are ready, quickly cook the steak in a hot skillet. Thinly sliced steak cooks fast, so don’t leave it on the heat too long. Return the peppers and onions to the pan, then top everything with provolone cheese and let it melt before gently mixing it into the filling. This extra step helps distribute the cheese throughout the sandwich instead of leaving it concentrated in one spot.
Pile the steak mixture into soft hoagie rolls and serve right away. If you like a little extra texture, lightly toast the rolls before filling them. Serve with steak fries or potato chips.
Tested Tips
- Prep ahead for easier assembly: The peppers and onions can be cooked earlier in the day and refrigerated separately. Rewarm them before cooking the steak so the meat doesn’t overcook while everything heats through.
- Partially freeze the steak before slicing: Chilling the meat in the freezer for 20 to 30 minutes firms it up and makes it much easier to slice thinly and evenly.
- Use a large skillet and cook the steak in a single layer: Overcrowding the pan can cause the meat to steam rather than sear, resulting in less flavor and a softer texture.
More Beef Sandwiches To Try
If you’re in the mood for more hearty beef sandwiches, these recipes offer a few different takes on the combination of tender beef, melted cheese, and flavorful toppings. Try our Ribeye Steak Sandwich with Blue Cheese, featuring grilled ribeye, mushrooms, spinach, and tangy blue cheese; Roast Beef Panini with Two Cheeses, layered with deli roast beef, fontina, roasted red peppers, and blue cheese mayo; or Shortcut French Dip Sandwiches, made with deli roast beef, caramelized onions, mushrooms, Muenster cheese, and a simple au jus for dipping.
Philly Cheesesteak Sandwiches with Peppers and Onions
Ingredients
- 1 lb strip steak or boneless rib eye
- 1 clove garlic, minced
- 4 tablespoons olive oil, divided
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 medium red bell pepper, cored and sliced into thin strips
- 1 medium green bell pepper, cored and sliced into thin strips
- 1 medium sweet onion, halved lengthwise and thinly sliced
- 6 slices provolone cheese
- 4 Italian style hoagie or torpedo rolls, (6 to 7 inches)
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper. Slice the rolls and set them aside.
- Trim any excess fat from the steak and slice it thinly across the grain (see notes).
- In a medium bowl, whisk together 1-1/2 tablespoons of the olive oil, the balsamic vinegar, and garlic. Add the steak, season with 1/2 teaspoon salt and a few grinds of black pepper, and toss to coat.
- Arrange the bell peppers on the prepared baking sheet in a single layer. Season lightly with salt and pepper and roast until tender and lightly caramelized, 10 to 12 minutes.
- While the peppers roast, heat 1-1/2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and cook until softened and golden, 6 to 7 minutes, stirring often. Transfer to a plate.
- Once the peppers are done, add the remaining tablespoon of olive oil to the skillet and increase the heat to medium-high. Add the steak in a single layer and cook, stirring frequently, until browned and just cooked through, about 2 to 3 minutes.
- Reduce the heat to medium-low. Return the onions to the skillet along with the roasted peppers and stir to combine. Taste and adjust the seasoning if needed.
- Arrange the slices of provolone cheese over the steak mixture. Cover the pan, remove it from the heat, and let the cheese melt, 1 to 2 minutes. Gently stir to distribute the cheese throughout the mixture.
- Lightly toast the rolls if desired. Divide the steak mixture among them and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I estimated the measurement/amounts to make just one sandwich for just one me. It was SPECTACULAR. Definately now my go-to recipe for a Philly. (Only prob was- took me WAY longer to prep and cook than was described. But I’m sure my kitchen is nowhere near as clean and organized.)
BTW-Running across this recipe is the reason I joined- I wanted to save it or at least be able to find it again. I’m seeing other great looking dishes now that I can’t wait to try! 🤟😘🤟
Thanks so much for your kind words – we’re glad you loved the Philly Cheesesteak! We appreciate the note about the timing, too. It’s helpful to hear how things go in other kitchens so we can review and update if needed. And, welcome to our mailing list! We’re so glad you joined. If you ever have a question about a recipe (or just want to swap a kitchen story), we’re always here to help.
I am a really happy to read your blog. Thanks for your post.
Love your recipes. Look at my web site. I’ll send you samples and recipes if you wish. Address? Instantgourmet on twitter.
Phil