Philly Cheesesteak Sandwich Recipe

Prepare beef

If your beef is not already thinly sliced, partially freeze for 30–45 minutes to firm, then slice across the grain into very thin strips. Pat slices dry with paper towel.

Season the sliced beef evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add half the beef in a single layer and let sear without moving for 30–45 seconds to develop color, then stir and cook until just cooked through, about 1–2 minutes total. Transfer to a plate and repeat with remaining beef. Return all beef to the pan briefly to combine and keep warm. Remove from heat and set aside.

Thinly slice the yellow onion, green and red bell peppers into 1/4-inch strips. Mince the garlic.

In a separate large skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the sliced bell peppers and continue to cook until softened and slightly caramelized, 6–8 more minutes. Add the minced garlic in the last minute and cook until fragrant.

Season the cooked vegetables with 1/4 tsp salt and 1/4 tsp black pepper; stir to combine.

Quick oil & vinegar drizzle

While vegetables cook, whisk together 2 tablespoons red wine vinegar, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon sugar, and 1/4 teaspoon salt in a small bowl until sugar dissolves. Taste and adjust — it should be bright and slightly tangy. Set aside.

If you prefer the drizzle warmed, add it to the vegetables in the skillet for 30 seconds to meld flavors, then remove from heat.

Preheat oven to 350°F (175°C) if you want warmed rolls and melted cheese. Split the hoagie rolls and lightly toast cut sides in the oven for 3–5 minutes until lightly crisp.

Spread about 1.5 tablespoons mayonnaise on the bottom half of each roll (3 tbsp total across both).

Divide the cooked beef between the two rolls, placing it on top of the mayo. Top the beef with the sautéed peppers and onions, distributing evenly.

Place two slices of provolone over the filling on each sandwich. Return sandwiches to the oven for 1–2 minutes just until the cheese softens and begins to melt (or cover pan and let residual heat melt cheese).

Remove from oven. Drizzle about half of the oil & vinegar mixture over the fillings (about 1/2 tablespoon per sandwich), then add shredded lettuce on top.

Close sandwiches, slice in half if desired, and serve immediately.