PHILLY CHEESE STEAK Recipe

Name: Taste of Italy 23s PHILLY CHEESE STEAK Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ribeye steak, thinly sliced (or top round / sirloin), partially frozen for easier slicing; 1 medium sweet onion, thinly sliced; 0.5 medium green bell pepper, thinly sliced (optional); 1 cup mushrooms, sliced (optional); 2 tbs vegetable oil or canola oil; 1 tbs unsalted butter; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp garlic powder; 4 pieces hoagie rolls or long sandwich rolls, lightly toasted; 8 slices provolone cheese; 4 slices American cheese (optional alternative); 4 tsp mayonnaise (optional spread); 1 tbs Worcestershire sauce; 1 tsp hot sauce (optional); 1 tbs fresh parsley, chopped (optional)

Inspired by Taste of Italy 23

Time35m

Serves4

Make Philly Cheese Steak Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Vegetables

1 lb ribeye steak, thinly sliced (or top round / sirloin), partially frozen for easier slicing

1 medium sweet onion, thinly sliced

1/2 medium green bell pepper, thinly sliced (optional)

1 cup mushrooms, sliced (optional)

2 tbs vegetable oil or canola oil

1 tbs Unsalted butter

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1/2 tsp Watkins garlic powder

Buns & Cheese

4 pieces hoagie rolls or long sandwich rolls, lightly toasted

8 slices Provolone cheese

4 slices American cheese (optional alternative)

4 tsp mayonnaise (optional spread)

Finishes & Garnish

1 tbs Original Worcestershire Sauce

1 tsp hot sauce (optional)

1 tbs fresh parsley, chopped (optional)

Method

Steak & Vegetables

Prepare the meat

If not already thinly sliced, freeze steak for 20–30 minutes until firm but not solid, then slice across the grain into very thin strips about 1/8" thick. Season the slices with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; toss to coat.

Preheat pan

Heat a large heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 1 tbs vegetable oil and swirl to coat.

Cook steak

Add half the steak in a single layer (don't overcrowd). Let it sear, undisturbed, 30–45 seconds, then stir and spread again. Cook 1–1.5 minutes total until just browned but still juicy. Remove to a plate and repeat with remaining 1 tbs oil and steak. Return all steak to pan.

Sauté vegetables

In a separate skillet, melt 1 tbs butter over medium-high heat. Add sliced onion and green pepper (if using) and a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 6–8 minutes. Add mushrooms in the last 3–4 minutes and cook until moisture evaporates and mushrooms are golden.

Combine and season

Add the cooked onions/peppers/mushrooms to the pan with steak. Add 1 tbs Worcestershire sauce and 1 tsp hot sauce (if using). Toss together over medium heat for 30–60 seconds to meld flavors and reheat. Taste and adjust seasoning with a little more salt or pepper if needed.

Buns & Cheese

Prep rolls

Split hoagie rolls lengthwise but not all the way through. Lightly toast cut sides under a broiler or on a hot skillet until golden, about 1–2 minutes, watching carefully.

Assemble with cheese

Divide the steak and vegetable mixture evenly among the 4 rolls, mounding it into each. Immediately top each mound with 2 slices provolone (or 1 slice provolone + 1 slice American if using).

Melt the cheese

Place filled sandwiches on a baking sheet and put under a broiler for 30–60 seconds, or cover the pan with a large lid on the stovetop over low heat for 1–2 minutes, until cheese is melted and slightly bubbling.

Optional: Spread mayonnaise on the top halves of the toasted rolls before placing cheese-topped steak to serve. Sprinkle chopped parsley over the filling if desired.

Serve

Remove sandwiches from heat, close, press gently, and serve immediately while hot.