Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb thinly sliced ribeye or top round steak
- 2 large yellow onions, thinly sliced
- 2 bell peppers (1 green, 1 red), thinly sliced
- 3 tbsp unsalted butter, divided
- 2 tbsp neutral oil (canola or vegetable), divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce (optional)
- 4 soft hoagie rolls (8-inch), split
- 8 slices provolone cheese or 3/4 cup Cheez Whiz
Do This
- 1. Partially freeze steak 30 minutes for easier slicing, then slice very thinly against the grain if not pre-sliced.
- 2. Caramelize onions in 2 tbsp butter and 1 tbsp oil over medium-low heat for 25–30 minutes until deep golden; season lightly with salt.
- 3. Add peppers and a pinch of salt; cook 8–10 minutes until softened and slightly charred. Transfer onions and peppers to a bowl.
- 4. Heat remaining oil and butter on high; season steak with salt, pepper, and garlic powder, then cook in a single layer 3–4 minutes, chopping and tossing until just cooked.
- 5. Stir onions and peppers back in with steak; add Worcestershire if using. Split mixture into 4 piles and top each with 2 provolone slices or Cheez Whiz to melt.
- 6. Warm hoagie rolls in a 350°F oven for 3–5 minutes, then scoop cheesy steak and veggie mixture into rolls and serve immediately.
Why You’ll Love This Recipe
- Classic Philly flavor at home: thinly sliced steak, soft hoagie rolls, and plenty of melty cheese.
- Deeply caramelized onions and sweet peppers add rich, layered flavor without extra fuss.
- Flexible cheese options: go with provolone for a mellow, stretchy melt or Cheez Whiz for classic street-vendor style.
- Cooked on a griddle or in a big skillet, this is fast enough for weeknights but impressive enough for guests.
Grocery List
- Produce: 2 large yellow onions, 1 green bell pepper, 1 red bell pepper, 2 garlic cloves (optional but nice for extra flavor).
- Dairy: Unsalted butter, 8 slices provolone cheese (or a jar of Cheez Whiz), optional grated Parmesan for garnish.
- Pantry: 1 1/2 lb ribeye or top round steak, 4 soft hoagie rolls (8-inch), neutral cooking oil, kosher salt, black pepper, garlic powder, Worcestershire sauce (optional).
Full Ingredients
For the Steak
- 1 1/2 lb ribeye or top round steak, very thinly sliced against the grain
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce (optional, for extra savory depth)
- 1 tbsp neutral oil (canola or vegetable)
- 1 tbsp unsalted butter
For the Caramelized Onions and Peppers
- 2 tbsp unsalted butter
- 1 tbsp neutral oil
- 2 large yellow onions, halved and thinly sliced (about 4 cups)
- 1 large green bell pepper, thinly sliced into strips
- 1 large red bell pepper, thinly sliced into strips
- 1/2 tsp kosher salt (plus more to taste)
For Assembly
- 4 soft hoagie rolls (8-inch), split but not cut all the way through
- 8 slices provolone cheese, deli-style, medium thickness
- or 3/4 cup Cheez Whiz, gently warmed
- Optional: 1–2 tbsp melted butter for brushing rolls
- Optional: Crushed red pepper flakes or hot cherry peppers for serving
Step-by-Step Instructions
Step 1: Prep and Slice the Steak
If your steak is not already thinly sliced, place it in the freezer for 25–30 minutes until very firm but not frozen solid. This makes it much easier to slice. Using a sharp chef’s knife, slice the steak as thinly as you can against the grain. Trim away large pieces of fat if you like, but leave some for flavor.
Place the sliced steak in a bowl and season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Toss to coat evenly. If using Worcestershire sauce, drizzle 1 tbsp over the steak and toss again. Set aside at room temperature while you prep the vegetables.
Step 2: Slice Onions, Peppers, and Prep Rolls
Halve the onions from root to tip, peel, then slice into thin half-moons. Core the bell peppers, remove seeds and white ribs, then cut into thin strips about 1/4-inch wide. Set vegetables aside in separate piles.
Split the hoagie rolls lengthwise, keeping one long side attached like a hinge so the filling stays inside. If you like a lightly toasted roll, preheat your oven to 350°F (175°C). Arrange the rolls on a baking sheet, cut side up, ready to warm later.
Step 3: Slowly Caramelize the Onions
Heat 2 tbsp butter and 1 tbsp oil in a large flat-top griddle or a wide, heavy skillet (cast iron works great) over medium-low heat. Add the sliced onions and sprinkle with 1/4 tsp of the kosher salt. Stir to coat the onions in the fat, then spread them into an even layer.
Cook, stirring every few minutes, until the onions are soft, jammy, and a deep golden brown, 25–30 minutes. Adjust the heat as needed so they brown slowly without burning. If browned bits start to stick, add 1–2 tsp of water and scrape them up. Taste and add a pinch more salt if needed. Slide the onions to one side of the griddle or transfer them to a bowl.
Step 4: Cook the Peppers Until Soft and Sweet
On the same griddle or in the same pan over medium heat, add the sliced green and red bell peppers and another pinch of salt (about 1/4 tsp). If the pan looks dry, drizzle in an additional 1 tsp oil. Cook, stirring occasionally, until the peppers are softened with some golden edges and light char spots, about 8–10 minutes.
Once the peppers are tender, mix them together with the caramelized onions on the cooler side of the griddle or in a bowl. Keep warm while you cook the steak.
Step 5: Sear and Chop the Steak
Increase the griddle or skillet heat to medium-high or high. Add 1 tbsp oil and 1 tbsp butter. When the fat is shimmering and just starting to smoke, add the seasoned steak in an even layer. Do not overcrowd; if your pan is smaller, cook in two batches.
Let the steak sear for 1 minute without stirring to develop good browning, then use a spatula to flip, toss, and roughly chop the meat as it cooks (a metal spatula or flat edge works nicely to break it up). Cook 2–3 more minutes, just until the meat is no longer pink but still juicy. Avoid overcooking; thin steak cooks quickly.
Step 6: Combine with Onions and Peppers, Then Melt the Cheese
Add the warm onion and pepper mixture back to the griddle with the steak. Toss everything together so the flavors mingle, about 1–2 minutes. Taste and adjust seasoning with a bit more salt and pepper if needed. If using Worcestershire and you have not already, drizzle it over now and toss once more.
Divide the steak and veggie mixture into 4 even, hoagie-length piles on the griddle. Top each pile with 2 slices of provolone. Reduce the heat to medium-low and cover the piles with a large lid, aluminum pan, or tent loosely with foil. Cook 1–2 minutes, just until the cheese is fully melted and drapes over the meat and vegetables.
If you are using Cheez Whiz instead of provolone, keep the steak mixture in 4 piles but do not top them with cheese. Gently warm the Cheez Whiz in a small saucepan or microwave-safe bowl until pourable, then reserve it for drizzling directly into the rolls or over the filling.
Step 7: Warm the Rolls and Build the Sandwiches
While the cheese is melting, place the split hoagie rolls in the preheated 350°F (175°C) oven for 3–5 minutes until warmed through and lightly toasted at the edges. For extra richness, you can lightly brush the cut sides with melted butter before toasting.
To assemble with provolone: using a sturdy spatula, scoop each cheesy pile of steak, onions, and peppers directly into a warm hoagie roll, letting the melted cheese stay on top. For a Cheez Whiz version: pile the hot steak, onion, and pepper mixture into the rolls, then drizzle 2–3 tbsp warm Cheez Whiz over each sandwich.
Serve immediately while piping hot, with optional hot cherry peppers or crushed red pepper flakes on the side.
Pro Tips
- Go thin on the steak: The thinner the slices, the more tender the sandwich. Ask your butcher to shave the steak for cheesesteaks, or partially freeze and slice it yourself.
- Do not rush the onions: True caramelization takes at least 25 minutes. Low and slow heat brings out sweetness and deep flavor that really defines the sandwich.
- Use high heat for the steak: A screaming-hot griddle or cast iron pan gives you those flavorful browned bits without drying out the meat.
- Do not overstuff the pan: If your steak pile is too thick, it will steam instead of sear. Cook in batches if needed for best texture.
- Serve immediately: Cheesesteaks are at their best right off the griddle, when the cheese is still molten and the roll is warm and soft.
Variations
- Classic Whiz Style: Skip the provolone and generously drizzle warmed Cheez Whiz over each sandwich for a more traditional, street-cart-style Philly cheesesteak.
- Mushroom Cheesesteak: Sauté 8 oz sliced cremini or button mushrooms in butter until browned, then mix them into the onion and pepper mixture before combining with the steak.
- Spicy Version: Add sliced hot cherry peppers or pickled jalapeños to the filling, and finish with a sprinkle of crushed red pepper flakes for extra heat.
Storage & Make-Ahead
Cheesesteaks are best eaten fresh, but the components can be prepared ahead. You can caramelize the onions and cook the peppers up to 3 days in advance; store them in an airtight container in the refrigerator and reheat gently in a skillet. The cooked steak and veggie mixture will keep in the fridge for up to 3 days as well. Reheat in a hot skillet with a splash of water or beef broth, then add the cheese and assemble in fresh, warmed hoagie rolls. Fully assembled sandwiches do not store well, as the bread will soften, so avoid building them until just before serving. For longer storage, you can freeze the cooked steak, onions, and peppers for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate values per sandwich (with provolone, not including optional toppings): about 920 calories; 54 g protein; 55 g fat; 21 g saturated fat; 50 g carbohydrates; 3 g fiber; 8 g sugar; 1,700 mg sodium. Values will vary based on the exact cuts of beef, brand and size of hoagie rolls, and type and amount of cheese used.
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