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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 recipe is great, but I recommend making a A-1 or Worcestershire and liquid smoke brush on sauce to put on the bread before adding the meat and veggies. It gives so much flavor. Just a thin layer is needed.
I’ve done these a lot of times and finally have it worked out where they don’t fall apart. First I use deli meat, usually london broil. I cut the sub roll and at the bottom I put 2 slices of provolone, do basically the same as above but I add dry steak seasoning and Lee&Perrins Bold Worchestershire (it’s thicker). As I take the steak, onions, shrooms and whatever else you added in the skillet, I use a slotted spoon and push another spoon over it to drain liquid, keep in mind too much liquid equals soggy subs. This is one of my favorite dinners! Soooooooooo easy!
this sounds like something my wife and I will enjoy. I love Cheedars
sandwich but she wont go there because there is always a line.
Just made this tonight and it’s amazing how quick and easy it is! Only thing I did differently was that I didn’t have shredded provolone cheese, instead I had slices. So I just laid two cheese slices side by side on the sub, and then topped it with the meat filling. Definitely going to keep this recipe around!
Super excited! Everything is in the oven now! Never thought how else this would be to enjoy cheesesteak subs at home would be .
They were just delicious! I didn’t get a pic though. But ohhhh soooooo goooood! Hubby enjoyed two of them and we have leftovers for lunch tomorrow. I made Au Jus to dip them in.
Awesome! Glad you all enjoyed :)
I’m making them now. I used a roll from the deli that might be smaller and it made 5 sandwiches. I will let you know how they turned out and maybe include a photo..
I made these with deli London broil and they were amazing. The foil is the trick to melted cheese and soft chewy rolls.
Delicious! I just used steak-umms but they were great. I’ll get steak the next time.
I couldn’t find the thinly sliced meat like you recommended but I did find sandwich cut beef sirloin. How would you suggest to cook the meat?
I would cook it the same way. Enjoy!