Philly Cheesesteak Sandwich Melt

Section: Satisfying Main Dishes for Every Occasion

Discover how tender strips of ribeye mingle with golden onions and sautéed bell peppers, all enveloped in melted provolone. The savory filling is scooped onto warm, garlic-buttered hoagie rolls for that authentic Philly experience. Quick to prepare, each bite showcases juicy steak, flavorful vegetables, and gooey cheese bundled together. With a few smart kitchen tips—like toasting the bread just right and keeping cheese extra melty—this satisfying sandwich shines as a lunch or dinner star. Separate the filling from the bread for leftovers to keep hoagies fresh!

A woman wearing a chef's hat and apron.
Recipe Author Maria
Updated as of Wed, 14 May 2025 22:49:02 GMT
A sandwich with meat and cheese. Bookmark
A sandwich with meat and cheese. | foodbymary.com

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.
A close up of a Philly Cheesesteak sandwich. Bookmark
A close up of a Philly Cheesesteak sandwich. | foodbymary.com

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.

Two sandwiches with meat and cheese on a plate. Bookmark
Two sandwiches with meat and cheese on a plate. | foodbymary.com

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.

Philly Cheesesteak Sandwich Melt

Juicy ribeye with onions, peppers, and melted provolone piled on toasted hoagies. Pure comfort in every bite.

Prep Time
10 minutes
Cooking Time
15 minutes
Overall Time
25 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Beginner-Friendly

Cuisine: American

Serves: 4 Serving Size (4 sandwiches)

Dietary Options: ~

What You’ll Need to Cook

→ For the Garlic Butter Hoagie Rolls

Ingredient 01 4 tablespoons unsalted butter, melted
Ingredient 02 1 clove garlic, minced
Ingredient 03 4 hoagie rolls, sliced almost through

→ For the Filling

Ingredient 04 2 tablespoons olive oil, divided
Ingredient 05 450 grams ribeye steak, thinly sliced
Ingredient 06 0.25 teaspoon salt, or to taste
Ingredient 07 0.5 teaspoon black pepper, or to taste
Ingredient 08 1 medium bell pepper, sliced
Ingredient 09 1 large onion, sliced
Ingredient 10 8 slices provolone cheese

Steps to Prepare

Step 01

In a small bowl, combine melted butter and minced garlic. Spread the mixture evenly on the cut sides of each hoagie roll. Arrange rolls, cut side up, on a baking sheet and broil until golden and toasted, about 2 minutes per side. Flip and toast reverse sides if desired.

Step 02

Heat 1 tablespoon olive oil in a 30-cm cast iron skillet over medium heat. Add sliced onions and bell peppers, season with salt and black pepper, and sauté for 5–7 minutes until onions are translucent and beginning to caramelize. Transfer to a plate and reserve.

Step 03

Add the remaining tablespoon of olive oil to the skillet and increase heat to medium-high. Add thinly sliced ribeye steak. Season with additional salt and pepper. Sear for 2–4 minutes until browned and cooked through. Return the sautéed vegetables to the skillet and combine thoroughly. Reduce heat to low.

Step 04

Divide the steak and vegetable mixture into 4 equal portions within the skillet. Place 2 slices of provolone cheese on each portion. Cover the skillet with a lid and allow the cheese to melt, approximately 1 minute.

Step 05

Using a spatula, transfer each cheesy steak mixture into a toasted hoagie roll. Serve immediately while warm.

Extra Cooking Tips

  1. Monitor the broiler closely, as rolls can burn rapidly during toasting.
  2. Selecting high-quality ribeye steak and provolone cheese enhances flavor and authenticity.
  3. Applying garlic butter to the rolls prevents them from becoming dry.
  4. For optimal texture in leftovers, store steak mixture and bread separately to avoid sogginess.

Must-Have Tools

  • Large baking sheet
  • 30-cm cast iron skillet

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains wheat (gluten) and dairy (butter, cheese)

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 559
  • Fats: 45 grams
  • Carbs: 7 grams
  • Proteins: 33 grams