The Philly Cheesesteak is an American classic. A hoagie bun piled with perfectly cooked meat and tons of melty cheese. Originally from Philly, obviously. What started as a simple local sandwich grew into a cult following. And, of course, the rest of the country put their own spin of the Philly Cheesesteak recipe by adding green peppers, onions, mushrooms and all different kinds of cheese.
The original Philly Cheesesteak recipe was just a hoagie roll, meat, and cheese. But as the popularity grew and people across the country caught on, they added their own spin on the traditional recipe with green peppers, onion, mushrooms, cheeses, and so many variations.
If you are in Philly, you need to order “cheesesteak wit or without” if you want cheez wiz on your sandwich.
My personal favorite cheese for this Philly Cheesesteak recipe is Provolone. I love the buttery and smooth flavor of Provolone matched with the saltiness of the meat.
You can really use any of your favorite cheeses for the Philly Cheesesteak, but other popular ones would be cheddar, colby jack, mozzarella, and of course, Cheese Wiz.
I stick to very simple seasoning for this Philly cheesesteak recipe. All I use is some salt, pepper, and paprika. You can also up the heat factor for the cheesesteak with more paprika.
Other seasoning options could be: chili powder, onion powder, garlic powder, oregano, thyme.
I like the seasoning to be simple, especially if I use a really great cut of meat for this sandwich.
Lots of options for the type and cut of meat to use for the Philly Cheesesteak. You can go very high end and spend a little bit more money or keep it super budget friendly and still have an incredibly delicious meal.
For my recipe, I used a Flat Iron cut of beef. I love this cut because it has great flavor, lots of marbling and slices thin very easily.
The ribeye is the most common cut of meat for the Philly sandwich because of the flavor and it stays super tender. I’ve also used flank steak and skirt steak for this sandwich and all are delicious!
A Philly Cheesesteak Sandwich is pretty simple to make with not many steps.
1. Cut the green pepper, onion, and mushrooms. Plus cut the met into thin slices and set aside.
2. In a skillet with butter, cook the veggies until soft.
3. While the veggies are cooking, mix up the seasoning of salt, pepper, and paprika.
4. Set the cooked veggies aside and add the strips of beef to the skillet. Cook until still slightly pink.
5. Add the veggies back into the skillet with the beef and mix all together.
6. Top with the slices of provolone, cover with a lid and let the cheese get nice and melty.
7. While the cheese is melting, toast the hoagie buns.
8. Pile up the hoagie buns with the met, veggie, and melty provolone mixture and enjoy!
I love the idea of taking a classic recipe everyone knows and loves and mixing it up with some other variations. Try these ideas below with the Philly Cheesesteak recipe:
Check out the easy Philly Cheesesteak recipe and video below and leave a comment to let me know what you think!
Also, take a look at these other easy and delicious sandwich recipes!
– BLT & A with tangy Sour Cream Sauce
A toasted hoagie bun filled with a mixture of green peppers, onions, mushrooms, and sliced meat all topped with melty cheese. An easy recipe for a delicious dinner.
1 lb beef (cut of choice: ribeye, flat iron, flank or skirt steak), thinly sliced
1 Tablespoon butter
1 green pepper, sliced thinly
1/2 onion, sliced thinly
1/2 lb mushrooms, roughly cut
Olive Oil
1 Tablespoon minced Garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon paprika
Provolone Cheese, 5-7 slices
3–4 hoagie rolls
mayo (optional)
1. Preheat the oven to 325 degrees. Cut green peppers and onions into thin slices. Roughly cut mushrooms into chunky pieces. Slice beef into thin slices, set aside.
2. In a small bowl, mix together salt, pepper, and paprika. Set aside.
2. In a large skillet on med/high heat, add the butter and then the green peppers, onions, and mushrooms. Cook for 5-7 minutes or until veggies are soft. Remove from skillet and set aside.
3. In the same skillet, drizzle a small amount of olive oil in to pan on med/high heat. Add the minced garlic. Add the thin slices of beef to the pan. Cook for a minute on one side, flip and continue to cook on the other. Still want some pink in the middle of the beef pieces.
4. Add the veggies back to the skillet with the meat, sprinkle half the seasoning mixture over top and mix everything together. Add the rest of the seasoning and stir again.
5. Cut the hoagie rolls in half about 3/4 the way through. Place face up on a baking sheet and place in the oven for about 5 minutes until lightly toasted.
6. Top the skillet mixture with the slices of provolone cheese. Place a lid over top the skillet and heat on low heat for a few minutes until the cheese is nice and melty.
7. Remove the hoagie buns from the oven then spread mayo on the toasted hoagie buns. (optional) Pile up the cheesy Philly Cheesesteak mix into the hoagies and then enjoy!
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