Description

Craving a classic, hearty sandwich packed with juicy beef, tender veggies, and gooey cheese, straight from the streets of Philadelphia? The Philly Cheesesteak recipe is your answer! This iconic dish features thinly sliced ribeye steak, sautéed onions, optional peppers and mushrooms, and a melty cheese sauce, all piled into crusty Italian rolls

Ingredients

To make Philly Cheesesteak for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this iconic sandwich:

Large Onion (1, sliced): Provides sweet, savory depth.
Fresh Mushrooms (½ lb, sliced, optional): Adds earthy flavor and texture.
Small Green Pepper (1, sliced, optional): Brings mild, crisp flavor.
Small Sweet Red Pepper (1, sliced, optional): Adds sweetness and color.
Canola Oil (6 tbsp, divided): Used for sautéing veggies and beef.
Beef Ribeye Steaks (1½ lb, thinly sliced): Tender, juicy protein that’s the star of the sandwich.
Crusty Italian Rolls (4, split): Sturdy base to hold the hearty filling.
Process Cheese Sauce (to taste): Melty, gooey topping for classic Philly flavor.
Ketchup (optional, to taste): Adds a tangy-sweet option for topping.

Substitutions and Variations:

Ribeye: Swap with sirloin, flank steak, or plant-based steak strips for a vegetarian option.
Onion/Peppers/Mushrooms: Use only onions for a classic Philly style or add jalapeños for spice.
Cheese Sauce: Replace with Cheez Whiz, provolone slices, American cheese, or a dairy-free cheese sauce.
Canola Oil: Substitute with olive oil or avocado oil.
Italian Rolls: Use hoagie rolls, ciabatta, or gluten-free buns.
Add-Ons: Include sautéed garlic, banana peppers, or a drizzle of hot sauce for extra flavor.

Why These Ingredients Matter: The ribeye provides rich, tender protein, while the onions (and optional peppers/mushrooms) add flavor and texture. The cheese sauce delivers the signature gooeyness, and the crusty rolls hold it all together, making this a hearty, balanced meal perfect for sandwich lovers.

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Instructions

Step 1: Sauté the Veggies

In a large skillet, heat 3 tbsp canola oil over medium-high heat.
Add 1 sliced large onion and, if using, ½ lb sliced mushrooms, 1 sliced green pepper, and 1 sliced sweet red pepper.
Sauté for 5–7 minutes, stirring occasionally, until tender.
Remove veggies to a plate and keep warm.

Tip: Slice veggies thinly for even cooking, and stir occasionally to prevent burning.

Step 2: Cook the Beef

In the same skillet, heat the remaining 3 tbsp canola oil over medium-high heat.
Add 1½ lb thinly sliced beef ribeye in batches, cooking for 45–60 seconds per batch until it reaches your desired doneness (medium-rare to medium is traditional).
Remove beef to the plate with the veggies, keeping warm.

Tip: Cook in batches to avoid overcrowding, ensuring a quick sear and juicy beef.

Step 3: Assemble the Sandwiches

Split 4 crusty Italian rolls and place them cut-side up.
On the bottom half of each roll, layer the cooked beef (about 6 oz per sandwich), followed by the sautéed veggie mixture.
Drizzle with process cheese sauce to taste (warm it slightly if needed for easier drizzling).
If desired, add a squirt of ketchup for extra tang.
Place the top halves of the rolls on the sandwiches.

Tip: Warm the cheese sauce in a microwave (10–15 seconds) or small saucepan for a smooth, pourable consistency.

Step 4: Serve

Serve the sandwiches immediately on plates or a platter, with extra cheese sauce or ketchup on the side if desired.

Tip: Serve hot to enjoy the melty cheese and warm beef at their best.