I share a simple stovetop twist on Philly Steak And Cheese Sandwiches featuring one unexpected ingredient that makes dinner planning more interesting.

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I throw together this Easy Philly Cheese Steak when I want something bold and fast for dinner. I love how thinly sliced ribeye or sirloin steak and a sweet yellow onion, thinly sliced, sing together in a hot pan.

You might think you need fancy gear but nope, it’s simple stovetop stuff that tastes way better than it should. I keep this in my bookmarks under Dinner Recipes Philly Cheese Steak and Philly Cheesesteak Recipes Easy because it never lets me down.

It gets messy, sometimes I overcook the onion, but that little char somehow makes it even better.

Ingredients

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Steak: big protein boost, iron rich, keeps ya full but can be high in fat.
Onion: adds sweet savory depth, some fiber and vitamin C, makes sandwiches juicier.
Bell pepper: crunchy, adds vitamin C and color, slightly sweet not too strong.
Mushrooms: earthiness and umami, low calorie, some B vitamins and fiber, cooks fast.
Provolone: melty, creamy protein and calcium, adds saltiness, watch the sodium though.
Rolls: soft carbs for heft, give energy but are usually refined not whole grain.
Worcestershire: tiny umami kick, tangy salty notes, use sparingly it packs flavor fast.

Ingredient Quantities

1 lb (450 g) ribeye or sirloin steak, very thinly sliced

1 large yellow onion, thinly sliced

1 green bell pepper, thinly sliced (optional)

8 oz (225 g) cremini or button mushrooms, sliced (optional)

2 tbsp vegetable oil or canola oil

1 tbsp butter

1 tsp Worcestershire sauce

1/2 tsp garlic powder

salt and freshly ground black pepper, to taste

4 hoagie rolls or Amoroso style rolls

8 slices provolone cheese (about 8 oz) or use Cheez Whiz or American, your call

1/4 cup beef broth or water (optional)

How to Make this

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1. Put the steak in the freezer for 20 to 30 minutes so it firms up, that makes it way easier to slice very thin with a sharp knife; if you dont want to do that ask the butcher for very thin slices. Meanwhile slice the onion, bell pepper if using, and mushrooms if using.

2. Heat 1 tablespoon of the oil and the tablespoon of butter in a large skillet over medium high heat, add the onions, peppers and mushrooms and cook until soft and starting to brown, about 6 to 8 minutes; season with salt and pepper. Remove veggies to a bowl.

3. Add the remaining tablespoon of oil to the hot skillet and crank the heat to high. Spread the steak out in a single layer if you can, season with garlic powder, the teaspoon of Worcestershire sauce, and more salt and pepper.

4. Cook the steak fast, stirring and scraping, until browned but still juicy, about 1 to 3 minutes depending on slice thickness. Dont overcook it or it gets tough.

5. If the pan looks dry or theres sticky browned bits, pour in up to 1/4 cup beef broth or water and scrape the brown bits off the bottom to get that flavor into the meat.

6. Return the cooked veggies to the skillet, toss everything together just to heat through and let flavors marry for a minute.

7. Split the hoagie rolls and toast the cut sides in a hot skillet or under the broiler for a minute or two until golden; this keeps them from getting soggy.

8. Pile the meat and veggie mixture into the toasted rolls, top each sandwich with two slices of provolone (or spoon Cheez Whiz or a slice of American if you prefer).

9. Cover the pan with a lid briefly or pop the filled sandwiches under the broiler for 30 to 60 seconds until the cheese melts. Serve hot, eat right away. Quick tips: dont crowd the pan, work in batches if needed, and partial freezing before slicing is the easiest hack for paper thin steak.

Equipment Needed

1. Very sharp chef’s or carving knife (for paper thin slices)
2. Cutting board
3. Large heavy skillet (12 inch, cast iron or stainless)
4. Metal spatula or wooden spoon for stirring and scraping
5. Tongs for tossing the meat and assembling sandwiches
6. Mixing bowl or plate to hold the cooked veggies
7. Measuring spoons and a 1/4 cup measuring cup
8. Broiler pan or baking sheet (to toast roll halves under the broiler)
9. Lid or oven safe cover to help melt the cheese quickly

FAQ

Can I use a different cut of beef if I don't have ribeye or sirloin?

Yes. Skirt or flank steak, top round or thinly sliced top sirloin all work. For easy thin slices, pop the meat in the freezer for 20 to 30 minutes so it's firmer, then slice against the grain. If you can't slice it thin, ask your butcher to do it.

How do I get the steak really thin without shredding it?

Use a very sharp knife and slice across the grain while the steak is slightly frozen. Keep the slices thin so they cook fast. Small, steady strokes, not sawing, makes a big difference.

Should I cook the onions, peppers and mushrooms together or separate?

Cook onions first over medium heat until soft and beginning to brown, that brings out sweetness. Mushrooms give off water so cook them higher heat alone to brown, then join them with the onions. Peppers are optional and can be added with the onions.

My steak always turns out soggy, what am I doing wrong?

Most likely crowding the pan or too low heat. Cook in batches on high heat so the meat browns instead of steaming. Use oil with a little butter for flavor. If juices collect, spoon them off or finish with a splash of beef broth to deglaze but not drown the meat.

Which cheese should I use for the most authentic Philly vibe?

Provolone is classic and melts nicely over the hot meat. Cheez Whiz is the other old school choice if you want that creamy, saucy vibe. American works too and melts great. If using slices, lay them over the steak and cover the pan briefly so they melt.

Can I make this ahead or freeze it?

You can cook the meat and veggies ahead and store them separately in the fridge up to 3 days. Reheat in a skillet with a splash of broth so it doesn't dry out. I don't recommend freezing assembled sandwiches, but the cooked meat freezes fine for 2 months.

Easy Philly Cheese Steak Recipe Substitutions and Variations

Steak: swap in thin-sliced skirt or flank steak, leftover roast beef, or even thin chicken breast if you want it lighter (freeze slightly first so it slices real thin).
Cheese (provolone/Cheez Whiz/American): use mozzarella or Swiss for mild melty goodness, Pepper Jack if you want a kick, or a plant-based melt for dairy free.
Hoagie rolls: use a crusty baguette, kaiser roll, soft ciabatta, or even a warmed tortilla if you wanna make it a wrap.
Worcestershire sauce: replace with soy sauce plus a splash of vinegar, or balsamic with a pinch of sugar, or a few dashes of steak sauce like A1.

Pro Tips

1. Slice across the grain and aim for paper thin pieces — partially freezing helps a lot, or have the butcher do it. Thin slices cook fast and stay tender, thicker ones just get chewy.

2. Dont crowd the pan. Work in quick, hot batches so you get good browning; use a high smoke point oil plus a little butter for flavor, and crank the heat only when the pan is ready.

3. Use the pan fond. After searing, pour a splash of beef broth or even a little soy sauce and scrape the browned bits into the meat for instant flavor lift. A quick toss with the veggies right before you finish keeps them bright.

4. Keep the rolls from getting soggy and melt the cheese evenly. Toast the cut sides well, pile the meat so the cheese sits right on top, then cover briefly or broil just long enough to melt. If you need to hold sandwiches, wrap them in foil so they stay warm without getting soggy.

Easy Philly Cheese Steak Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I share a simple stovetop twist on Philly Steak And Cheese Sandwiches featuring one unexpected ingredient that makes dinner planning more interesting.

Servings

servings

Calories

846

kcal

Equipment: 1. Very sharp chef’s or carving knife (for paper thin slices)
2. Cutting board
3. Large heavy skillet (12 inch, cast iron or stainless)
4. Metal spatula or wooden spoon for stirring and scraping
5. Tongs for tossing the meat and assembling sandwiches
6. Mixing bowl or plate to hold the cooked veggies
7. Measuring spoons and a 1/4 cup measuring cup
8. Broiler pan or baking sheet (to toast roll halves under the broiler)
9. Lid or oven safe cover to help melt the cheese quickly

Ingredients

1 lb (450 g) ribeye or sirloin steak, very thinly sliced
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced (optional)
8 oz (225 g) cremini or button mushrooms, sliced (optional)
2 tbsp vegetable oil or canola oil
1 tbsp butter
1 tsp Worcestershire sauce
1/2 tsp garlic powder
salt and freshly ground black pepper, to taste
4 hoagie rolls or Amoroso style rolls
8 slices provolone cheese (about 8 oz) or use Cheez Whiz or American, your call
1/4 cup beef broth or water (optional)

Directions

Put the steak in the freezer for 20 to 30 minutes so it firms up, that makes it way easier to slice very thin with a sharp knife; if you dont want to do that ask the butcher for very thin slices. Meanwhile slice the onion, bell pepper if using, and mushrooms if using.
Heat 1 tablespoon of the oil and the tablespoon of butter in a large skillet over medium high heat, add the onions, peppers and mushrooms and cook until soft and starting to brown, about 6 to 8 minutes; season with salt and pepper. Remove veggies to a bowl.
Add the remaining tablespoon of oil to the hot skillet and crank the heat to high. Spread the steak out in a single layer if you can, season with garlic powder, the teaspoon of Worcestershire sauce, and more salt and pepper.
Cook the steak fast, stirring and scraping, until browned but still juicy, about 1 to 3 minutes depending on slice thickness. Dont overcook it or it gets tough.
If the pan looks dry or theres sticky browned bits, pour in up to 1/4 cup beef broth or water and scrape the brown bits off the bottom to get that flavor into the meat.
Return the cooked veggies to the skillet, toss everything together just to heat through and let flavors marry for a minute.
Split the hoagie rolls and toast the cut sides in a hot skillet or under the broiler for a minute or two until golden; this keeps them from getting soggy.
Pile the meat and veggie mixture into the toasted rolls, top each sandwich with two slices of provolone (or spoon Cheez Whiz or a slice of American if you prefer).
Cover the pan with a lid briefly or pop the filled sandwiches under the broiler for 30 to 60 seconds until the cheese melts. Serve hot, eat right away. Quick tips: dont crowd the pan, work in batches if needed, and partial freezing before slicing is the easiest hack for paper thin steak.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.