
Philly cheesesteak is pure sandwich comfort loaded with juicy steak, caramelized onions, tender bell peppers, and melty provolone cheese nestled in a buttery toasted hoagie roll. It is quick enough for a weeknight and tastes like you grabbed it right from a street vendor in Philly. Nothing beats that blend of savor and gooey cheese all wrapped up in a crispy roll.
I made these for a busy game-day lunch once and everyone raved about them. It has since become my go-to quick dinner for steak lovers when I want minimal fuss and maximum flavor.
Ingredients
- Butter melted: brings rich flavor and keeps rolls from drying out. Always use unsalted for control over seasoning
- Garlic: adds aroma and depth. Fresh garlic is more flavorful than pre-minced
- Hoagie rolls: soft inside and sturdy outside to hold fillings. Look for fresh rolls with a nice crust
- Olive oil: for sautéing. Choose extra virgin for better flavor
- Rib eye steak: classic for cheesesteak due to its tenderness and marbling. Ask the butcher to slice it thin or freeze then slice at home
- Salt and black pepper: essential seasoning to brighten every component
- Bell pepper: adds sweet crunch and color. Choose a firm pepper with smooth skin
- Onion: caramelizes for sweetness and depth. Yellow onions become golden and mellow
- Provolone cheese: melts beautifully providing creamy texture. Try to find deli slices for best melt
Step-by-Step Instructions
- Prep the Garlic Rolls:
- Spread melted butter mixed with minced garlic on both cut sides of the hoagie rolls. Lay them open on a baking sheet and broil until toasted and lightly golden about two minutes per side. Watching them closely is key since they can go from perfect to burnt quickly.
- Sauté the Vegetables:
- Heat half the olive oil in a large skillet over medium heat. Add sliced onion and bell pepper and sprinkle with a pinch of salt and pepper. Stir occasionally for five to seven minutes letting the onions become translucent and the peppers soften. When the onions start to brown remove veggies to a plate.
- Cook the Steak:
- Add the remaining olive oil to the same skillet with heat still on medium. Spread the ribeye strips in a single layer and season with more salt and pepper. Cook for two to four minutes stirring only once or twice until the steak is cooked through but still juicy.
- Combine the Filling:
- Return the sautéed onions and peppers to the skillet with the steak. Toss together and reduce the heat to low so nothing scorches.
- Melt the Cheese:
- Divide the meat and veggie mixture into four even portions right in the skillet. Lay two slices of provolone cheese over each section. Cover the pan with a lid for one minute letting the cheese melt into oozy perfection.
- Assemble and Serve:
- With a spatula transfer a mound of cheesy steak and veggies to each toasted hoagie roll. Serve warm while the cheese is still stretchy.

Ribeye has always been my favorite for cheesesteaks because of its marble and flavor. The first time my family and I made this together we laughed the whole time because we kept sneaking little bites of the crispy onions.
Storage Tips
If you have leftovers it is best to keep the steak mixture and rolls separate. Place the cooled steak mixture in an airtight container in the fridge where it will keep for up to four days. Hoagie rolls can be wrapped in foil or stored in a bread box at room temperature. Reheat the filling gently in a skillet then toast the roll again for best texture before assembling.
Ingredient Substitutions
Provolone is classic but you can use American cheese for extra melt or even sharp Cheddar for a bolder taste. Bell peppers are optional if you like a more traditional sandwich. Swap out ribeye for top sirloin as a more affordable tender cut. For a garlic-free version skip the garlic butter and brush with plain butter instead.
Serving Suggestions
Philly cheesesteak shines with simple sides like kettle chips or a crunchy coleslaw. For a bistro feel add a dill pickle spear and a handful of fries. If you like spice you can serve with sliced cherry peppers or your favorite hot sauce.

Cultural Context
The Philly cheesesteak has roots in Philadelphia where it was first made in the 1930s by combining sliced beef and onions in a long roll. Cheese was added a bit later and now the sandwich is an American classic enjoyed everywhere. Local pride is strong and everyone has an opinion on the best cheese to use.
Frequently Asked Questions
- → What’s the best cut of steak for Philly Cheesesteak?
Thinly sliced ribeye is preferred due to its marbling and tenderness, delivering juicy, flavorful bites.
- → Can I use a different type of cheese?
Provolone is traditional, but options like mozzarella or Cheez Whiz also work for a classic touch or personal twist.
- → How do I get the hoagie rolls perfectly toasted?
Brush with garlic butter and broil both sides until golden, watching closely to prevent burning.
- → Are bell peppers required?
Bell peppers add flavor and color but can be omitted for a more classic style if preferred.
- → What’s the best way to serve Philly Cheesesteak?
Serve warm, straight from skillet to toasted hoagies for maximum cheesiness and texture.
- → How can I store leftovers?
Keep steak and vegetables separate from rolls in the fridge, assembling just before serving to avoid sogginess.