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
your pictures make me want this and this is coming from a non-beef eater.
Oh my gahh, I’m obsessed with cheesesteaks. I’m legit making this tonight.
You just made me crave a cheese steak.. that looks delicious..now i have to find the thinly sliced ribeye in my area..
I think ALL of America is talking about Miley this morning but thats probably what she wanted. She has lost it!!!
This cheesesteak looks so good and I loved that tip that the other Julie gave a while back too.
I don’t eat beef, but these look delicious, Julie! Would I be able to replicate the recipe using chicken? Would you recommend using chicken thigh and cooking it the same method?
You were in my neck of the woods this weekend. I can’t wait to hear all about your trip to SF. I hope you enjoyed the City.
Oh man this sounds good! I love cheesesteak sandwiches.
There’s so much to discuss in this post. First, I love cheesesteaks with all that ooey gooey cheese magic, so I would like to eat these as soon as possible! Pinning! Can’t wait!
First, *NSYNC for life. I watched the performance and my 14 year old self came alive last night! I saw them in concert too many times to safely admit when I was younger so it made me smile. *NSYNC4Life as we used to say. ;)
Oh help! Need to try all this goodness!
Love the Smith family’s reactions and love this ooey, gooey, melty sandwich!! :)
That photo of the Smiths’ reaction is my FAVE. And so appropriate. I mean for real, Miley, just sit down.
Also, these cheesesteaks? I want to eat approximately five of them in one sitting, they look so amazing. OK, six.