Philly Cheesesteak Classic Sandwich (Printable version)

Tender sliced beef with sautéed onions and melted cheese served on a soft hoagie roll.

# What You’ll Need:

→ Beef

01 - 1 pound ribeye steak, thinly sliced (partially frozen for easier slicing)

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)

→ Cheese

04 - 8 slices provolone cheese or American cheese or Cheese Whiz

→ Bread

05 - 4 hoagie rolls or long sandwich rolls, split

→ Condiments & Cooking

06 - 2 tablespoons vegetable oil
07 - Salt and black pepper to taste

# Directions:

01 - Place ribeye steak in freezer for 30 to 45 minutes until firm, then slice as thinly as possible against the grain.
02 - Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add sliced onions and optional bell peppers; cook, stirring occasionally, until soft and lightly browned, about 5 to 7 minutes. Remove from skillet onto a plate.
03 - Add remaining tablespoon of oil to the skillet and increase heat to medium-high. Spread sliced beef in a single layer; season with salt and pepper. Cook, stirring occasionally, until beef is just browned, about 2 to 3 minutes.
04 - Return cooked onions and peppers to the skillet with beef; stir to combine evenly.
05 - Divide mixture into four portions within the skillet. Place two slices of cheese atop each portion and allow to melt for about one minute.
06 - Split hoagie rolls lengthwise, leaving one side intact. Toast lightly if desired.
07 - Using a spatula, lift each cheesy beef portion and place into prepared rolls. Serve immediately.

# Expert Tips:

01 -
  • Ready in 30 minutes flat, which means dinner doesn't feel like a production.
  • Uses ingredients you probably already have, and tastes like you've been perfecting it for years.
  • Four sandwiches means you can feed friends without cooking in shifts.
02 -
  • Slicing the beef while it's partially frozen is the difference between tender strips and a tough, stringy mess—this step is non-negotiable.
  • Don't overcrowd the skillet when you sear the beef; you want it to brown, not steam, so work in a single layer.
  • The cheese needs direct contact with the hot beef to melt properly, so don't bury it under other ingredients.
03 -
  • Ask your butcher to slice the ribeye for you if slicing it yourself feels intimidating—most butchers are happy to help, and it saves you the freezer step.
  • If your hoagie rolls are from the grocery store bakery, give them a quick toast; it makes all the difference in how they hold up against the hot, wet filling.
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