Name: Easy Classic Philly Cheesesteak
Prep time: PT-488364H4M23S
Cook time: PT-488364H4M23S
Total time: 30 min
Cuisine: American
Ingredients: 1 lb thinly sliced ribeye steak (or top sirloin for budget-friendly option); 1 medium sweet onion, thinly sliced; 1 bell pepper, thinly sliced (optional); 4–6 slices provolone cheese, American cheese, or ½ cup Cheez Whiz; 4 hoagie or sub rolls; 2 tablespoons butter or oil (plus more for toasting rolls); Salt and black pepper, to taste; Optional: mayonnaise or garlic butter for toasting rolls

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I recently made this classic Philly cheesesteak recipe, and I think it’s one of the best quick comfort meals for a busy day. It’s packed with tender beef, melty cheese, and perfectly toasted rolls.

Easy Classic Philly Cheesesteak

Why You’ll Love This Recipe

I love how fast and easy this sandwich is to prepare. It only takes a few ingredients, yet it tastes like something straight from a Philly sandwich shop. I enjoy customizing the cheese based on what I have—provolone for a mild melt, American for a creamy finish, or Cheez Whiz for that classic Philly taste. It’s hearty, flavorful, and perfect for lunch, dinner, or game day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

thinly sliced ribeye steak (or top sirloin for a budget-friendly option)
sweet onion, thinly sliced
bell peppers, thinly sliced (optional)
provolone cheese slices, American cheese, or Cheez Whiz
hoagie or sub‑style rolls
butter or oil for sautéing
salt and black pepper
optional mayonnaise or garlic butter for toasting rolls

Directions

If the steak isn’t already sliced, I place it in the freezer for about 30 minutes to make it easier to cut thinly. I then slice it against the grain.
I heat butter or oil in a skillet, sauté the onions (and peppers if I’m using them) over medium heat until they’re soft and caramelized, then set them aside.
I turn the heat up to medium‑high, add the beef, season with salt and pepper, and cook until browned, breaking it into small pieces as it cooks.
I return the onions (and peppers) to the pan, mix them with the beef, and divide into portions. I top each portion with cheese and let it melt.
I spread butter, mayo, or garlic butter on the rolls and toast them in the skillet until golden.
I scoop the beef mixture into the rolls and serve immediately.

Servings and timing

This recipe makes about 4 servings and takes roughly 30 minutes from start to finish—around 10 to 15 minutes for prep and 15 to 20 minutes for cooking.

Variations

I sometimes use chicken instead of beef for a lighter twist.
I like adding mushrooms or hot peppers for extra flavor.
I mix cheeses, such as provolone and Cheez Whiz, for a richer taste.
I use garlic‑butter‑toasted rolls for a flavorful upgrade.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the filling in a skillet or oven until hot, then add it to fresh toasted rolls so it doesn’t get soggy.

FAQs

What’s the best cut of beef to use?

I prefer ribeye because it’s tender and juicy, but top sirloin works well too.

Can I skip the onions or peppers?

Yes, I sometimes leave them out for a simpler sandwich, but I usually include onions for their flavor.

Should I toast the rolls?

I always do because it adds crunch and keeps the bread from getting soggy.

Which cheese works best?

I like provolone for mild flavor, American for creaminess, or Cheez Whiz for a true Philly vibe.

Can I make this ahead?

Yes, I prepare the vegetables and slice the beef in advance. When I’m ready to serve, I just cook the beef, melt the cheese, and assemble.

Conclusion

I love how this Philly cheesesteak packs so much flavor into such a quick meal. With tender beef, caramelized vegetables, and melty cheese tucked into a toasted roll, it’s always a hit at my table. Once I learned the basic method, it became one of my go‑to sandwiches.