Philly Cheesesteak Sandwich with Peppers and Mushrooms

Philly Cheesesteak Sandwich

Thin browned steak, sautéed onion, red and green peppers, and mushrooms fill these toasted hoagie rolls. Provolone melts over the hot filling before it goes into the rolls, so the cheese stays draped across the beef and vegetables.

Chill the steak briefly to make it easier to slice thinly. Cook the vegetables first, then sear the beef in uncrowded batches; a hot pan and enough space help it brown instead of steam.

Ingredients for Philly Cheesesteak Sandwiches

• 1 lb ribeye or sirloin steak (450g)
• 1 tablespoon neutral oil, plus more if needed
• 1 medium yellow onion, thinly sliced (150g)
• 1 medium green bell pepper, thinly sliced (120g)
• 1 medium red bell pepper, thinly sliced (120g)
• 8 oz cremini or white mushrooms, sliced (225g)
• About 3/4 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon black pepper, or to taste
• 8 slices provolone cheese (160g)
• 4 hoagie rolls (320g)

Optional: Cherry peppers or Italian long hots for serving; mayonnaise for spreading inside the rolls.

How to Make Philly Cheesesteak Sandwiches

1. Chill and slice the steak: Place the steak in the freezer for 10–20 minutes, until firm but not frozen solid. Slice it very thinly across the grain with a sharp knife. Pat the slices dry and season with some of the salt and pepper.
2. Cook the vegetables: Heat a large 12-inch skillet over medium-high heat, then add the oil. Add the onion, bell peppers, and mushrooms, and season with some of the remaining salt and pepper. Cook uncovered for 6–8 minutes, stirring occasionally, until tender with lightly browned edges. Transfer to a plate, leaving any excess liquid in the skillet.
3. Sear the steak: Let any liquid in the skillet evaporate and raise the heat to high, or keep it at medium-high if the pan is already hot. Add a little oil if the pan is dry. Spread the steak in a loose single layer, working in batches. Let it brown briefly before turning or tossing; start checking after about 1 minute per side. Cook until browned with no raw-looking spots, then transfer to the plate and repeat. Thin slices cook quickly, and the timing depends on their thickness and the pan’s heat.
4. Melt the cheese: Return the steak and vegetables to the skillet and toss until hot. Lay the provolone over the filling, reduce the heat to medium-low to medium, and cover for 2–3 minutes, until the cheese is glossy and melted.
5. Toast the rolls: Split the hoagie rolls lengthwise, leaving them hinged if possible. Toast the cut sides in a clean skillet over medium heat for 1–2 minutes, or briefly under a broiler. They should be golden in spots but still pliable.
6. Fill and serve: Divide the hot filling among the rolls, keeping the melted cheese, peppers, and mushrooms visible along the open side. Add mayonnaise or hot peppers if desired, and serve immediately.

How to Slice the Steak Thinly

A short freezer chill firms the steak so it is easier to cut into narrow slices. Slice across the visible muscle grain for beef that is easier to bite through. If slicing it at home is difficult, a butcher can slice it thinly.

How to Keep the Steak from Steaming

Use a well-heated skillet and leave room between the steak slices. Crowding the pan traps moisture and can turn the beef gray instead of browned. A smaller skillet may need more batches; if the beef is not browning, let the pan heat up before adding the next batch.

Cheese and Roll Choices

Provolone gives this version its pale melted-cheese layer. American cheese or cheese whiz can be used instead. Toast the hoagie rolls just until lightly golden: an overly crisp roll is harder to bite through and fill.

How to Store and Reheat Leftovers

Refrigerate leftover filling promptly in a covered container for up to 3 days. Keep the rolls separate so they do not become soggy.

To reheat, wrap the filling tightly in foil and warm it in a 300°F (150°C) to 325°F (165°C) oven for about 15 minutes, checking that it is hot throughout. Fill fresh rolls just before serving.

Nutrition

Approximate nutrition per sandwich, based on sirloin and 4 servings: 600 calories, 43g protein, 24g fat, and 53g carbohydrates. Per 100g: about 175 calories, 12g protein, 7g fat, and 15g carbohydrates. Values vary with the steak, rolls, and cheese used.