Classic Philly cheesestake sandwiches are incredibly simple and always right if you follow a few critical steps. Make this recipe for your next get together or just for a weekend favorite. The sandwiches get topped with melty Cache Valley® Creamery provolone slices. Tender, delicious, cheesy flavor in every bite.
The following post is sponsored by Cache Valley® Creamery. All the opinions and comments about Cache Valley Cheese are my own.
Philly Cheesesteak Sandwiches are a classic “perfect” sandwich and whether you’re a pro-cook or a beginner, this recipe is so easy and ready in less than 30 minutes, start to finish. It’s a good one to have ready for when guests pop in or just for that weeknight dinner when you need food on the table in a snap with little cleanup.
What ingredients are in a Philly Cheesesteak Sandwich?
- Ribeye steak is the quintessential meat for that classic and tender bite for a Philly Cheesesteak. You can use any steak you like if you don’t care about whether it’s “classic”, just make sure whatever cut of steak you use, slicing it very thin is the key. For the perfect trick to easily do this, put your steak in the freezer for 30 minutes before slicing. This helps the meat hold together and the knife will go through cleanly.
- Onions are in this particular recipe but you may leave them out, or you could also add green peppers in the initial saute. Fresh green bell pepper slices added just before serving gives a completely different experience that’s also fabulous.
- Butter, garlic, mayonnaise- Die hard traditionalists will say that mayo doesn’t belong on a Philly Cheesesteak so take note. However, I love to make a simple garlic aioli using mayonnaise, minced garlic, lemon juice plus salt and pepper. Butter gets slathered on the rolls before browning.
- Hoagie rolls- Make sure you get good quality hoagie rolls for the perfect bite and texture in the sandwich. If you want to go bread less, Philly Cheesesteak is wonderful over mashed potatoes or alone with a nice tossed salad.
- Provolone cheese– Provolone is the classic cheese used in a Philly Cheesesteak but again, if you don’t care about tradition, use whatever you want. Swiss, pepper jack, sharp cheddar are all great pairings to the ribeye in this recipe. But make sure your cheese is good quality. And if you can find Cache Valley® Creamery cheese in your area, your guaranteed wholesome ingredients, with a wealth of experience behind the company name (since 1937). Also, I love supporting our American Dairy Farmers who own 100% of the company.
How do you make a Philly Cheesesteak sandwich?
- Diced onions and super thin slices of Ribeye get sautéed to perfection in a large skillet. The meat is seared nicely on one side for only 2 or 3 minutes, then flipped for just another minute on the other side.
- The meat and onion mixture is then sectioned into 4 portions in the pan. The heat gets turned off and provolone cheese slices are placed on top of each section. The cheese will melt slowly and perfectly.
- Hoagie rolls that have been previously browned get slathered in some mayonnaise or garlic aioli. Then place one roll at a time, cut side down over a meat and cheese portion. Use a spatula to slide under the meat to help scoop it into the hoagie rolls.
That’s it! Within 30 minutes, you have a great, hearty, warm dinner, or lunch.
If you like this simple yet cheesy recipe, check out some of my other recipes featuring Cache Valley® Creamery cheese, like my Ultimate Grilled Cheese Sandwiches, or easy Sheet Pan Lasagna.
Philly Cheesesteak Sandwiches
Ingredients
- 2 lb Ribeye steak* trimmed and sliced very thin
- 2 tsps kosher salt divided
- 1 tsp black pepper or to taste
- 2 Tbsp vegetable, canola oil, or avocado oil divided
- 1 large onion sweet or yellow
- 8 slices Cache Valley® Creamery provolone cheese
- 4 hoagie rolls sliced ¾ way through
- 4 Tbsp butter softened
- ¼ cup mayonnaise
- 2 cloves garlic minced
- 1 Tbsp lemon juice
- salt and pepper to taste
Instructions
- *Freeze the steak for about 30 minutes so it’sfirm enough to slice very thin with a sharp knife.
- Slice the steak thinly, about ⅛-inch thin but thinner is even better. Season with 1 teaspoon salt and black pepper to taste.
- Chop the onion and set aside. Carefully split the hoagies ¾ of the way through. Butter each cut side of the hoagies.
- Make the garlic aioli- Place the mayonnaise in a small bowl, add the minced garlic and lemon juice. Add salt and pepper to your liking.
- Place the buttered hoagies on a baking sheet and set oven rack to middle position. Broil for just a couple minutes until the rolls are golden.
- In a large skillet over medium heat, heat 1 tablespoon oil and then add the chopped onions. Season the onions with a good dash of salt and cook until the onions are softened and slightly browned; about 8 minutes. Remove all the onions from the skillet onto a plate.
- Add another tablespoon of oil to the pan and increase heat to medium-high. Once hot, add the thinly sliced steak in an even layer. Cook for 2 or 3 minutes without moving the meat which will ensure a nice sear. Using a spatula, turn the steak slices over to cook the other side to your desired doneness. Leaving the meat a little pink is fine as it will continue to cook. Add the sautéed onions back to the pan with the meat and briefly stir together.
- Use the spatula to separate the meat in the pan into 4 portions. Cover each portion with 2 slices of provolone cheese and turn off the heat.
- Spread a thin layer of the garlic aioli on the cut sides of the toasted hoagies, then place one roll over a portion of the meat, onions, and cheese. Use the spatula to help scrape the cheesy meat into your bun as you flip it over. Serve warm.
Equipment
Notes
- To prep this recipe ahead of time, you can chop the onions, slice the meat, and make the garlic aioli up to a day before serving. Place the ingredients each in their own air-tight container in the fridge, then proceed with the recipe the following day.
- This recipe can also be made without the hoagies and is delicious served over mashed potatoes or alone on a plate with a green salad on the side.
- Calorie count does not include hoagie bun
jackie k says
Made these for dinner over the weekend. My son looooved them so much and has asked for them again already. Thank you for sharing this wonderful, delicious and easy dinner idea with us.
cindy says
These were perfection! ave to make them again tonight for some friends. Such a punch of flavor!
shay thompson says
Do you think I could use this recipe with chicken to make chicken cheesesteaks?
pam says
I made these for dinner last night and they were off the chain. Couldn’t be happier. Thanks for another great one!
Britt s says
what a delicious combination! I love the garlic aioli for these.
kelli s says
I can see these being a huge hit in our family! Cant wait to make!
betty says
Looks delicious! I love a good steak sandwich 🙂