This post may contain affiliate links. Please read our disclosure policy.
Thinly sliced ribeye steak, onions, mushroom, and green bell peppers stuffed into a soft hoagie roll with melted provolone on top. This Philly cheesesteak sandwich is the perfect sandwich to quell any cravings if you can’t make it to Philly.
No Need To Travel to Philly for Cheesesteak Sandwiches
Alright, for all you die-hard Philly cheesesteak sandwich folks, please don’t come after me. Of course I know this “isn’t the real thing”. It’s homemade and it’s great for what it is because not everyone lives in Philadelphia, ok?!
Anyway, now that I have that disclaimer out of the way. Let’s get on with my random cravings.
A couple months ago, I got a sudden craving for cheesesteaks. There’s this deli by my office (RIP though thanks to the pandemic) and they made a really killer rueben-style cheesesteak. It was one of the best sandwiches and I miss it so much. When it was open, I would go there for lunch on numerous occasions and inhale the entire sandwich as soon as I got back to my desk. Unfortunately, when the craving for a cheesesteak hit me, the deli wasn’t open anymore and I’m full time remote. So what does a girl have to do to satisfy her Philly cheesesteak sandwich cravings? Obviously I had to make one myself! I guess I could’ve made this Philly cheesesteak casserole in its place, but I was wanting more of a handheld option.
The Secret Hack to Philly Cheesesteak Sandwiches
After assembling your sandwiches, wrap them tightly in foil and pop them in the oven for 10-15 minutes. It softens up the bread and lets everything meld together. It works so well and everything is soft, melty, and perfectly warm throughout.
How to Make Philly Cheesesteak Sandwiches
- Set oven to 375 degrees Fahrenheit and slice two hoagie rolls in half (but not all the way through) and place each roll on a sheet of aluminum foil.
- In a skillet, saute onions with green peppers for 3-4 minutes then add the mushrooms and cook until softened.
- Remove the vegetables and set aside on a plate or in a bowl. Add the thinly sliced ribeye steak to the skillet and cook until all is cooked through.
- Add the vegetables back into the skillet with the steak and toss to incorporate. Season with salt and pepper, to taste.
- Assemble the cheesesteaks by evenly dividing the filling into each hoagie roll then top with provolone cheese.
- Tightly wrap the sandwiches in foil and place into the oven onto the rack directly for 15 minutes. Carefully remove and enjoy!
Variations
I’d like to think these sandwiches are perfect as they are but if you would like to load these up with more vegetables, please feel free. Sliced roasted red bell peppers would be a great addition and/or even a splash of worcestershire sauce when cooking the steak and vegetables! Some people also like to add a generous spread of mayo on the inside of the roll so if that’s you, go for it.
These Sandwiches Go Well With…
Pair these cheesesteak sandwiches with crispy garlic fries, Cajun fries, or potato chips.
Storage and Reheating Instructions
If you’ve assembled the cheesesteak sandwiches, I recommend you eat them immediately. You don’t want to bread to get soggy from the ingredients. If you plan on having leftovers, do not assemble the sandwiches in advance and keep the filling store separately. Gently reheat the filling on the stovetop in a skillet or a microwave-safe bowl and then assemble the sandwiches as instructed below.
Philly Cheesesteak Sandwiches
Equipment
Ingredients
- 2 hoagie rolls, sliced in half (but not all the way through)
- 1 medium onion, sliced into strips
- 1 medium green pepper, sliced into strips
- 6 ounce (170 g) portobello mushrooms, sliced
- ¾ pound (340 g) thinly sliced ribeye steak, or shaved beef
- Salt and pepper, to taste
- 1 cup (132 g) shredded provolone cheese
Instructions
- Preheat oven to 375 °F (191 °C). Place the two sliced sub rolls on a two pieces of aluminum foil. Set aside.2 hoagie rolls
- In a large skillet, saute onions and green peppers for about 3-4 minutes.1 medium onion, 1 medium green pepper
- Add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.6 ounce (170 g) portobello mushrooms
- In the same skillet, cook the steak until all is cooked through, about 5 minutes.3/4 pound (340 g) thinly sliced ribeye steak
- Add the onions and peppers back into the skillet and toss together (seasoning with salt and pepper, to taste).Salt and pepper
- To assemble the cheesesteaks: open one sub roll and add in half of the meat filling then top with half the provolone cheese. Repeat for the second sub roll.1 cup (132 g) shredded provolone cheese
- Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
- After 15 minutes, remove from oven and your cheesesteak sandwich is ready for you to unwrap (carefully) and enjoy!
Nutrition
Photographs by Meg McKeehan Photography
Hi! I came here looking for a recipe for cheesesteak, but had to make a comment after reading the post. I know this is years later, but definitely remember the VMAs that year. I tuned in specifically for the *NSYNC reunion. Also a 90s baby and to answer your question, definitely *NSYNC over BSB. And because of this post, I am going to listen to them now. AND adding this recipe to next weeks menu! Looks delicious! Thank you for the two best decisions I’ve made today!
Absolutely delicious. I had some deli roast beef left and some red and green peppers and onions, sauted them all together in a pan, layered provolone slices, hoagie buns, the meat mixture, wrapped them in foil and popped them in the oven for about 10 minutes. OMG we were in heaven. I think the secret is the oven, it makes the bread warm and soft. Thank you for the great recipe.