Print

Classic Philly Cheesesteak Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This classic Philly Cheesesteak recipe features tender shaved beef cooked to perfection with sautéed onions and colorful bell peppers, all smothered with melted provolone cheese or optional Cheese Whiz, served in warm, toasted hoagie rolls. A quick, satisfying sandwich that captures the authentic flavors of Philadelphia’s iconic street food.

Ingredients

Meat and Cheese

  • 2 lb. Shaved Beef
  • 12-18 Slices of Provolone Cheese
  • 1 Jar of Cheese Whiz (optional)

Vegetables

  • 1 Onion, Sliced
  • 1 Green Pepper, Sliced
  • 1 Red Pepper, Sliced

Seasonings and Oils

  • 1 Teaspoon Garlic Powder
  • Salt & Fresh Ground Black Pepper to Taste
  • 3 Tablespoons Red Wine Vinegar (or apple cider vinegar)
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil

Bread

  • 6 Hoagie Rolls

Instructions

  1. Preheat the griddle: Heat the griddle to medium-high heat and add 1 tablespoon each of butter and olive oil to one side.
  2. Cook the vegetables: Add the sliced onions, green peppers, and red peppers to the butter and oil. Season with salt, pepper, vinegar, and 1/2 teaspoon garlic powder. Toss to coat evenly and sauté until softened.
  3. Prepare the beef: On the other side of the griddle, add the remaining 1 tablespoon of butter and olive oil. Add the shaved beef, seasoning with salt, pepper, and the remaining garlic powder. Use a metal spatula to break up any long pieces as the beef cooks until no longer pink.
  4. Combine and portion: Separate the cooked beef into six even piles and reduce heat to low. Optionally, top each pile with 2-3 tablespoons of Cheese Whiz.
  5. Add vegetables and cheese: Divide the sautéed onions and peppers evenly over the beef piles. Then place 2-3 slices of provolone cheese on each. Cover with a lid to melt the cheese thoroughly.
  6. Toast the rolls: While the cheese melts, split each hoagie roll and place the inside down on the griddle. Toast until lightly golden brown.
  7. Assemble the sandwiches: Once cheese has melted, place each toasted roll inside down onto a pile of beef and vegetables, then use a long, thin metal spatula to scoop the filling into the roll. Serve immediately.

Notes

  • Cheese Whiz adds extra creaminess but can be omitted for a more traditional provolone-only sandwich.
  • Use a metal spatula to chop and separate the beef as it cooks for even cooking and easier serving.
  • Adjust seasoning to taste, especially salt and pepper, to suit your preference.
  • For a milder version, remove the red and green peppers or substitute with milder vegetables.
  • Serve hot immediately for best texture and flavor.

Find it online: https://cookedbysarah.com/classic-philly-cheesesteak-sandwich-recipe/