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Two Philly cheesesteak sandwiches filled with sliced beef, melted cheese, mushrooms, and green peppers, served on parchment paper with potato chips.
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4.67 from 3 votes

Philly Cheesesteak Sandwiches

Thinly sliced ribeye steak, onions, mushroom, and green bell peppers stuffed into a soft hoagie roll with melted provolone on top.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 2 sandwiches
Author: Julie Chiou

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
    Sliced green bell peppers and onions in a cast iron skillet with a wooden spoon, surrounded by small bowls of salt and pepper.
  • Add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.
    6 ounce portobello mushrooms
    Sliced green bell peppers, onions, and portobello mushrooms in a cast iron skillet with a wooden spoon, surrounded by small bowls of salt and pepper.
  • In the same skillet, cook the steak until all is cooked through, about 5 minutes.
    3/4 pound thinly sliced ribeye steak
    Strips of beef cooking in a cast iron skillet with a wooden spoon, surrounded by small bowls of salt and pepper.
  • Add the onions and peppers back into the skillet and toss together (seasoning with salt and pepper, to taste).
    Salt and pepper
    A cast iron skillet filled with cooked beef strips, sliced mushrooms, green bell peppers, and onions, with a wooden spoon resting inside. Bowls of salt and pepper are nearby.
  • 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 shredded provolone cheese
    Two cheesesteak sandwiches in foil, topped with shredded cheese, sliced beef, and green peppers, with a bowl of extra shredded cheese nearby.
  • 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

Serving: 1 sandwich | Calories: 811 kcal | Carbohydrates: 45 g | Protein: 59 g | Fat: 44 g | Saturated Fat: 22 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 16 g | Trans Fat: 0.01 g | Cholesterol: 149 mg | Potassium: 1041 mg | Fiber: 4 g | Sugar: 11 g

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