Name: Philly Cheesesteak Subs
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 1 lb ribeye steak, thinly sliced; 1 tbsp olive oil; 1 tbsp butter; 1 large onion, thinly sliced; 1 green bell pepper, thinly sliced (optional); 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 4 hoagie rolls; 8 slices provolone cheese; 1/2 cup beef broth (optional, for extra juiciness); Tools Needed:; Large skillet or griddle; Sharp knife; Tongs; Baking sheet (for toasting rolls)

Philly Cheesesteak Subs

The combination of thinly sliced beef, caramelized onions, melty cheese, and a perfectly toasted hoagie roll is pure magic. It’s that comfort food you crave after a long day, the one that fills the house with mouthwatering aromas and guarantees smiles all around.

I remember the first time I made these at home. We were all craving something indulgent, but takeout wasn’t an option. So, I decided to try my hand at homemade Philly cheesesteaks, and let me tell you—it was a game-changer. The sizzling steak, the sweet-savory onions, and the gooey cheese all wrapped up in a crispy roll made every bite absolute perfection. My husband raved about it for days, and the kids, who can be a little picky, devoured every last bite. Now, this recipe is a staple in our home, especially for busy weeknights when I need something satisfying but quick.

What I love most about this recipe is how simple yet flavorful it is. You don’t need fancy ingredients or complicated techniques—just good-quality steak, a few pantry staples, and a hot skillet. And if you’re looking for a meal that’s as fun to make as it is to eat, you’ve found it! Trust me, once you try these Philly Cheesesteak Subs, you won’t need to order takeout again.

Questions I Often Get Asked About This Recipe

Can I use a different cut of beef?
Yes! While ribeye is the traditional choice, sirloin or flank steak work well too. Just slice the meat as thinly as possible for the best texture.

What type of cheese is best?
Provolone is the go-to, but some people love using white American cheese or even Cheez Whiz for an authentic Philly experience.

Can I make this ahead of time?
Yes! You can cook the meat and onions in advance, then just reheat and assemble when you’re ready to eat.

What’s the best bread to use?
A hoagie roll or any crusty sub roll works best. You want something sturdy enough to hold all that juicy goodness.

Can I make this recipe vegetarian?
Absolutely! Swap the beef for sautéed mushrooms, bell peppers, and zucchini for a delicious veggie version.

What You Need to Make Philly Cheesesteak Subs

Ingredients:

1 lb ribeye steak, thinly sliced

1 tbsp olive oil

1 tbsp butter

1 large onion, thinly sliced

1 green bell pepper, thinly sliced (optional)

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

4 hoagie rolls

8 slices provolone cheese

1/2 cup beef broth (optional, for extra juiciness)

Tools Needed:

Large skillet or griddle

Sharp knife

Tongs

Baking sheet (for toasting rolls)

How to Make Philly Cheesesteak Subs

Prepare the Meat: If your steak isn’t pre-sliced, pop it in the freezer for 20 minutes—this makes it easier to slice super thin.

Cook the Veggies: Heat olive oil and butter in a large skillet over medium heat. Add onions (and bell peppers, if using) and cook until caramelized, about 10 minutes. Add garlic and cook for another minute.

Cook the Steak: Push the onions to the side of the pan and add the thinly sliced steak. Season with salt and black pepper. Cook for 3-4 minutes until browned, stirring occasionally.

Melt the Cheese: Mix the steak and onions together, then lay the provolone slices over the top. Let it melt slightly before mixing it all together.

Toast the Rolls: Lightly toast the hoagie rolls on a baking sheet under the broiler for 1-2 minutes.

Assemble: Pile the steak and cheese mixture onto the toasted rolls and serve immediately.

Tips for Making the Best Philly Cheesesteak Subs

Slice the steak thin: The thinner, the better! If needed, ask your butcher to slice it for you.

Use high heat: This ensures a nice sear on the steak without overcooking it.

Don’t skimp on the onions: They add so much flavor and sweetness to balance the savory beef.

Customize it: Add mushrooms, jalapeños, or even a drizzle of garlic aioli for extra flavor.

Reader Reviews

⭐⭐⭐⭐⭐ “This was SO much better than takeout! My husband already asked when we’re making it again!” – Lisa M.

⭐⭐⭐⭐⭐ “Loved how simple this was! I used flank steak, and it turned out great.” – Jake R.

⭐⭐⭐⭐ “Next time, I might try adding mushrooms, but the base recipe is amazing!” – Hannah T.

⭐⭐⭐⭐⭐ “Perfect for a quick dinner. My kids ate every bite!” – Emily S.

⭐⭐⭐⭐ “I went with Cheez Whiz instead of provolone, and it tasted just like the ones I had in Philly!” – Mark P.

Printable Recipe

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