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Philly Cheesesteak

5 Easy Steps to Make Philly Cheesesteak with Cheese & Peppers

Print Recipe
Make a simple Philly cheesesteak at home with soft bread, juicy beef, sautéed onions, peppers, and melted cheese. A warm and tasty comfort meal!
Course Main Course, sandwich
Cuisine American
Keyword beef sandwich, cheesesteak sandwich, easy sandwich recipe, homemade cheesesteak, how to make cheesesteak, philadelphia cheesesteak, philly cheesesteak recipe
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Servings 2 cheesesteaks
Calories 650

Equipment

  • Large skillet or griddle
  • Sharp knife for slicing
  • Cutting board
  • Two plates
  • Tongs or spatula
  • Foil or wax paper (for wrapping)
  • Optional: oven for toasting bread

Ingredients

For The Cheesesteaks:

  • 500 g thin-sliced beef ribeye or chuck, sliced thin
  • 2 hoagie or sub rolls fresh
  • 2 large bell peppers thinly sliced
  • 1 large onion thinly sliced
  • 150-200 g Cheez Whiz or sliced provolone cheese
  • 3 tbsp butter or oil divided
  • Salt and black pepper to taste
  • ½ tsp garlic powder optional
  • Pinch of Italian seasoning optional

Optional Toppings:

  • Mayonnaise
  • Hot sauce
  • Mushrooms sautéed with peppers
  • Jalapeños
  • Bacon
  • Tomato slices

Instructions

1. Slice Your Vegetables:

  • Cut bell peppers into thin strips. Thinly slice your onion. Have them ready. Everything cooks fast so you need ingredients ready to go.

2. Cook Peppers And Onions First:

  • Heat 1 tablespoon of butter or oil in a large skillet over medium-high heat. Once hot, add peppers and onions. Cook about 8 to 10 minutes, stirring occasionally. You want them soft with some color but still textured. Not mushy. Season with salt, pepper, and optional garlic powder. Transfer to a plate.

3. Cook Your Beef Properly:

  • Add another tablespoon of butter or oil to skillet. Get it really hot. Medium-high, almost smoking. Add all your thin-sliced beef at once. Let it sit undisturbed for 30 seconds to 1 minute for color. Then break it up and cook 3 to 4 minutes more. Total time about 4 to 5 minutes. Beef should be cooked through but tender. Season with salt and pepper.

4. Combine Meat And Vegetables:

  • Push cooked beef to the side of skillet. Add cooked peppers and onions back. Mix together. Keep heat on medium-high.

5. Melt Your Cheese:

  • Lower heat to medium. If using Cheez Whiz, dollop it on top and let residual heat melt it. Stir so it coats everything. If using provolone slices, lay them on top and let them melt. Takes about 2 to 3 minutes. The cheese should coat and bind everything together.

6. Toast Your Bread:

  • While cheese melts, warm your hoagie rolls. Oven at 375°F for 2 to 3 minutes or skillet for 1 to 2 minutes per side. Just warm and lightly golden.

7. Assemble Your Cheesesteak:

  • Open warm rolls. Pile cheese-coated meat and vegetable mixture generously inside each roll. Be generous. Overstuff. This is the point.

8. Add Optional Toppings:

  • Add mayo, hot sauce, mushrooms, whatever you want.

9. Wrap And Serve:

  • Wrap in foil or wax paper. Keeps it warm and easy to eat. Serve immediately while hot.

Notes

Storage:
  • Keep components separate for up to 3 to 4 days in fridge
  • Meat and vegetables freeze up to 2 months
  • Don't freeze assembled sandwiches
  • Reheat components separately then reassemble
Nutritional Information (Per Cheesesteak - approximate):
  • Calories: 650 to 750
  • Protein: 40 to 45g
  • Fat: 35 to 40g
  • Carbs: 45 to 50g
  • Fiber: 2g
Note: Calories vary based on exact ingredients and cheese amount.