So, Let Me Tell You About My Take on Philly Cheesesteak
I first made this Philly cheesesteak recipe with peppers and onions after an Eagles game years ago (let’s not talk about how it ended). I was craving something honest—the kind of meal that feels like a warm hug after you’ve yelled at the TV for three hours. My little brother always hovered around the kitchen, swiping bits of steak when he thought I wasn’t looking. Spoiler: I was always looking. There’s just something about the smell of onions and peppers sizzlin’ away that makes everyone drift into the kitchen like moths to a porch light. And oh—if you ask me, cheese whiz is fine, but I’ll take provolone and mozzarella any day of the week.
Why I Keep Making This (And Why You Might Too)
I make this recipe when everyone’s starving and I probably should’ve done groceries yesterday. My family goes crazy for it because, honestly, it’s just so satisfyingly melty and savory (plus nobody complains about eating their veggies when they’re coated in cheese). I even managed to convert my dad, who swore real cheesesteaks don’t have peppers; he now asks for extra! (Sorry, Philly purists.) When I’m feeling a bit lazy, I’ll skip slicing the steak thin—sometimes that’s just how the cookie crumbles. It’s the sort of dinner that forgives you for not being perfect, which is good, ‘cause I definitely am not.
What You’ll Need (But Feel Free to Improvise)
- 500g (about 1lb) ribeye steak, or sirloin works if that’s what you’ve got (I use whatever was on sale, shh…)
- 1 large onion, thinly sliced—white, yellow, red, whatever’s sprouting in your pantry
- 2 bell peppers (I go for a mix of green and red), sliced; swap in poblano for a bit of a kick
- 4 hero rolls, or honest, any soft sub roll will do (my grandma only bought Amoroso, but we’re not in Philly, are we?)
- 6 slices provolone cheese—or mozzarella, or go wild and mix ’em. Cheese Whiz if you must (I don’t judge. Much.)
- 2 tbsp olive oil
- 2 cloves garlic, smashed—or a small spoonful of pre-minced from the jar if you don’t feel like chopping
- Salt and black pepper, to taste
- Optional: a splash of Worcestershire sauce (not classic, but sometimes I sneak it in for oomph)
How I Actually Cook It (No Judgment Zone)
- Freeze (or Don’t) and Slice: Pop the steak in the freezer for 20-30 minutes to firm it up—makes slicing easier, or at least that’s what they say. Sometimes I skip this though, and it works out fine if you’ve got a sharp knife. Slice it as thin as you can (paper-thin is the dream, but not reality in my kitchen).
- Sauté the Veggies: Heat a hefty splash of olive oil in your trusted skillet (I love my cast iron, but use whatever’s clean). Toss in the onions first; let them go until soft but not mush (5ish mins), then add peppers and garlic. Stir things around till edges get a bit golden. This is where I usually sneak a pepper strip—chef’s privilege!
- Steak Time: Push the veggies aside or pull ’em out to a bowl if your pan’s small. Crank up the heat, add a trickle more oil, and lay in your steak slices. Don’t panic if they clump and look ugly; they’ll relax. Season with salt, pepper, and Worcestershire if you’re using it. Cook quickly, stirring often, till it just loses pink—overcooked steak is a bummer in this sandwich.
- Marry It All Together: Return the peppers and onions, toss with steak. Taste for seasoning (this step always gets me—I tend to add more salt than I mean to. Oh well.)
- Get Cheesy: Lay cheese slices across the steak and veggie jumble. Cover the pan with a lid or even a big plate—wait a minute or two for the cheese to just melt. Resist urge to poke. Or don’t, if you’re impatient like me.
- Build Your Sandwich: Split the rolls (toasted or not—personal politics), fill with your gooey steak and veggies. Eat immediately, napkin at the ready. Or if you’re like my cousin, add hot sauce. No comment.
A Few Notes To Save You from My Mistakes
- Thin steak = happy sandwich. Too thick, and it feels chewy. Learned that the hard way.
- Sweet onions (like Vidalia) are ace, but any onion fits—don’t sweat it.
- Don’t crowd the pan or you’ll end up steaming everything. Been there. Steak stew is not what we want.
- If you accidentally char the peppers, just call it “smoky flavor” and move on.
Variations (a.k.a. My Cheesesteak Experiments)
- Tried mushrooms in the mix once—delicious! Or jalapeños if you want to wake up your tastebuds.
- I once swapped the beef for thin pork chops (don’t recommend, a bit odd texturally).
- Italian seasoning: sometimes, on a whim, I stir in a little for a quirky twist. Not traditional, but my friend Carla loved it.
What You’ll Need (and What to Use If You Don’t Have It)
- Big ol’ skillet (cast iron is what I use, but regular nonstick gets it done too)
- Sharp knife – or, full disclosure, I’ve used kitchen scissors in a pinch, which works surprisingly well
- Cutting board (or just your cleanest countertop, if you’re brave—or clumsy like me)
- A lid to melt the cheese, or just improvise with a baking sheet if all your lids are lost like mine
How to Store It (But Don’t Expect Leftovers!)
You can stash leftover steak and veggies in a sealed container in the fridge for about two days. Reheat gently—microwave is fine in my book, though purists may faint. Though honestly, in my house this stuff never lasts more than a day; someone (usually me) raids the fridge by midnight for a snack. If you want to freeze it, I wouldn’t. The peppers go kinda soggy and it’s just not as satisfying.
This Is How I Like to Serve It
Honestly? With a pile of oven fries and homemade potato wedges on the side. My sister insists on a cold dill pickle—if you haven’t tried, it’s weirdly good! On the side, maybe a crunchy salad if I’m pretending to be healthy. Once, I chopped up jalapeños and threw ’em right on top—no regrets.
Lessons Learned (So You Don’t Have to Repeat My Goofs)
- Don’t rush the onions and peppers; if you do, they taste kinda raw and no one wants that. I once tried to do it all in one pan, super fast—bad idea.
- Taste as you go. Seasoning is such a small step, but making it bland is my top regret.
- Let that cheese melt before piling onto rolls—if you skip this, it sorta sticks in weird clumps. Trust me, it’s worth the wait.
FAQ—Real Questions I Get (Or Ask Myself)
- Can I use chicken instead of beef?
Sure can—I’ve done it, just slice it as thin as you can and don’t overcook. Philly might frown, but your taste buds won’t. - What cheese do you use, really?
Most days, whatever’s left in my cheese drawer—provolone, mozzarella, cheddar. Once I used pepper jack after a grocery mishap. Tastes great, gets a little messy. - Do you toast the rolls?
Sometimes I do, sometimes I forget. Actually, I find it works better if you do—it soaks up just enough juice and doesn’t get soggy. - Is Worcestershire sauce traditional?
Nope. But I like a splash for flavor. Some folks swear by it; others don’t. Your sandwich, your rules! - How thin is thin for the steak?
Best you can do (don’t stress it). I saw a tip here that freezing helps with slicing, but a sharp knife and slow hands do the trick too.
One last thing—if you find yourself eating leftovers cold, straight from the fridge, I won’t judge. Actually, sometimes it’s better that way (just don’t tell my family or they’ll eat mine!) If you want to geek out more on cheesesteaks, check the deep dive here—but honestly, make it your own. That’s my main advice.
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 4 hoagie rolls
- 8 slices provolone cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
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1Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and bell peppers. Sauté for about 6–8 minutes until softened and slightly caramelized. Remove from skillet and set aside.
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2Add the remaining olive oil to the skillet. Increase heat to medium-high. Add the thinly sliced ribeye steak and cook for 3–4 minutes, stirring frequently, until browned. Season with salt and black pepper.
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3Return the cooked peppers and onions to the skillet with the beef. Stir well to combine and cook for an additional 2 minutes.
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4Divide the beef, pepper, and onion mixture into four portions in the skillet. Top each with two slices of provolone cheese and allow to melt for about 1 minute.
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5Split and lightly toast the hoagie rolls. Using a spatula, transfer each cheesy beef and pepper mixture into a hoagie roll. Serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
620cal
Protein:
39 gg
Fat:
29 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
48 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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