Easy Philly Cheesesteak Sandwiches

5 from 5 votes

Easy Philly Cheesesteak Sandwiches

These easy Philly cheesesteak sandwiches are made with thinly sliced ribeye, caramelized onions, and melted provolone on toasted hoagie rolls. Everything cooks quickly in one pan, making this a simple, satisfying dinner that’s ready in about 30 minutes.

Prep Time15

Cook Time12

Total Time27

Course: Lunch, Main Dish

Cuisine: American

Servings: people

Calories: 725kcal

Author: Sally Humeniuk

Equipment

1 sharp knife for slicing the meat thin
1 Baking sheet
1 Large skillet
1 small bowl

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 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

Prep the steak
Place the ribeye in the freezer for about 30 minutes to firm up. Slice very thin (about ⅛-inch or thinner) and season with 1 teaspoon salt and black pepper.
2 lb Ribeye steak*, 2 tsps kosher salt, 1 tsp black pepper
Prep the rolls and onion
Slice the hoagie rolls ¾ of the way through and butter the inside. Chop the onion.
4 hoagie rolls, 4 Tbsp butter, 1 large onion
Make the garlic aioli
In a small bowl, stir together mayonnaise, garlic, lemon juice, salt, and pepper. Set aside.
¼ cup mayonnaise, 2 cloves garlic, 1 Tbsp lemon juice, salt and pepper
Toast the rolls
Place rolls on a baking sheet and broil for 1–2 minutes until golden.
Cook the onions
Heat 1 tablespoon oil in a large skillet over medium heat. Add onions with a pinch of salt and cook until soft and lightly browned, about 8 minutes. Remove from skillet.
1 large onion
Cook the steak
Add remaining oil and increase heat to medium-high. Spread steak in an even layer and cook 2–3 minutes without stirring to sear. Flip and cook briefly, then stir in onions.
2 lb Ribeye steak*
Melt the cheese
Divide the mixture into 4 portions and top each with provolone. Turn off heat and let the cheese melt.
8 slices provolone cheese
Assemble
Spread aioli on toasted rolls, then fill with the steak and onion mixture. Serve immediately.

Notes

Notes & Tips

Slice the steak as thin as possible
Slightly freezing the ribeye makes it much easier to get those thin, tender slices that cook quickly.
Use a hot pan for the best sear
Let the steak cook undisturbed for a couple minutes before flipping to develop flavor.
Don’t overcook the steak
A little pink is fine—it will continue cooking once the cheese is added.
Toast the rolls
This adds flavor and helps prevent the bread from getting soggy.
Customize to your taste
Add sautéed peppers or mushrooms, or skip the aioli for a more classic version.

Nutrition