🥖 Homemade Philly Cheesesteak Sandwich

Ingredients (2 large sandwiches)

For the Steak

• 250–300 g ribeye steak (traditional) or sirloin

• 1 tbsp butter or oil

• Salt & black pepper

• ½ onion, thinly sliced

• ½ green bell pepper, thinly sliced (optional — not in every Philly shop but delicious)

• 1 cup mushrooms, sliced (optional)

Cheese Options (choose 1)

• Provolone (melty and classic)

• White American

• Cheese Whiz (traditional in many Philly shops)

Bread

• 2 hoagie rolls or long soft sandwich rolls

• Lightly toasted

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Instructions

1. Prepare the Steak

The traditional way:

1. Freeze the steak for 30–40 minutes until firm.

2. Slice extremely thin — almost shaved.
   (This is the secret to real Philly cheesesteak texture!)

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2. Cook the Vegetables

1. Heat a little butter or oil in a large skillet over medium-high.

2. Add onions (and peppers/mushrooms if using).

3. Cook 5–7 minutes, stirring, until soft and lightly browned.

4. Push veggies to one side of the pan.

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3. Cook the Steak

1. Add a bit more butter/oil to the empty side of the pan.

2. Add the thinly sliced steak.

3. Season with salt and pepper.

4. Cook quickly — 2–3 minutes — breaking it up and mixing with the vegetables.

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4. Add the Cheese

If using provolone or American cheese:

• Lay slices over the beef.

• Cover the pan for 30 seconds to melt.

If using Cheese Whiz:

• Heat it separately and spoon over the steak when assembling.

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5. Build the Sandwich

1. Split hoagie rolls and toast lightly.

2. Scoop the cheesy steak mixture into the rolls.

3. Press gently so everything melts together.

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🔥 Tips for an Authentic Cheesesteak

• Ribeye is the #1 traditional cut (fat = flavor).

• Cook everything fast and hot.

• Keep fillings simple: steak, onion, cheese.

• Use soft rolls, not crusty baguettes.

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Optional Add-Ons

• Jalapeños

• Garlic butter on the bread

• Extra mushrooms

• Hot cherry peppers (Philly favorite)