Philly Cheesesteak Classic Sandwich (Printer-Friendly)

A flavorful hoagie with tender beef, sautéed onions, melted cheese, and soft sandwich rolls.

# What You Need:

→ Beef

01 - 1 lb ribeye steak, thinly sliced (partially frozen for ease of slicing)

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)

→ Cheese

04 - 8 slices provolone cheese (alternate options: American cheese or Cheese Whiz)

→ Bread

05 - 4 hoagie rolls, split lengthwise

→ Condiments & Cooking

06 - 2 tablespoons vegetable oil
07 - Salt, to taste
08 - Black pepper, to taste

# How-To Steps:

01 - Place ribeye steak in the freezer for 30 to 45 minutes to firm up. Remove and slice as thinly as possible against the grain.
02 - Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add onions and optional bell peppers; cook stirring occasionally until softened and lightly browned, about 5 to 7 minutes. Transfer to a plate.
03 - Add remaining 1 tablespoon oil to the skillet and increase heat to medium-high. Add sliced beef in a single layer, season with salt and black pepper, and cook while stirring until browned, approximately 2 to 3 minutes.
04 - Return sautéed onions and peppers to the skillet, mixing thoroughly with the beef.
05 - Divide the beef and vegetable mixture into four equal portions in the skillet. Place 2 slices of cheese over each portion and allow to melt for about one minute.
06 - Split hoagie rolls lengthwise, leaving one side intact. Toast lightly if desired.
07 - Using a spatula, lift each cheesy beef portion and place it inside the prepared rolls. Serve immediately.

# Helpful Hints:

01 -
  • It comes together in 30 minutes flat, which means you can satisfy a serious craving without planning ahead.
  • The technique is forgiving enough for beginners but rewards you with restaurant-quality results when you pay attention to the small details.
  • Four sandwiches means you can feed your whole crew, or have leftovers that somehow taste even better the next day.
02 -
  • The freezer trick for the beef is the difference between a chewy sandwich and a tender one—don't skip it or try to rush it by buying pre-sliced beef, which is usually too thick and dries out.
  • Those onions aren't a side note; they're doing the heavy lifting flavor-wise, so don't turn up the heat trying to speed them along or they'll burn and taste bitter instead of sweet.
03 -
  • Slice the beef against the grain—this is the single biggest secret to tenderness, and it's worth taking the extra thirty seconds to notice which direction the fibers run.
  • Let the onions take their time; they're building flavor that can't be rushed, and that caramelization is what separates a good sandwich from an ordinary one.
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