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5 from 1 vote

Philly Cheesesteaks

Toasted Hoagie with tender ribeye steak, green peppers, onions and Provolone cheese.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 654kcal
Author: Julie Evink


  • 2 Tablespoon olive oil divided
  • 1 pound Ribeye steak trimmed and thinly sliced
  • 1/2 teaspoon seasoned salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 sweet onion thinly sliced
  • 1 green pepper thinly sliced
  • 6 slices provolone cheese mild (not aged provolone)
  • 4 Hoagie Rolls sliced 3/4 through
  • 2 Tablespoon butter softened


  • Before making the recipe put the meat in the freezer for 20-30 minutes then slice. The colder meat will slice easier.
  • In a large skillet add olive oil over medium low heat. Then add onion and bell peppers when oil is hot. Cook, stirring occasionally, until very tender. If your vegetables start to brown, turn the skillet down a little.
  • While vegetables are cooking, slice meat thinly by removing it from the refrigerator, placing it on a cutting board and using a sharp knife to trim off excess fat and slice as thinly as possible against the grain. Then chop the steak into very small pieces, about ¼’’ pieces.
  • When the vegetables are tender, transfer to a dish and return the skillet to heat. Add the tablespoon of olive oil to the skillet and turn heat to medium-high. Add steak and cook, stirring frequently for about 4-5 minutes. Season with salt and pepper while cooking. Remove meat from pan with a slotted spoon and add to vegetable mixture.
  • Turn on the oven to high broil.
  • Split open the hoagies, but do not separate them. Spread them with softened butter on each side inside the bun. Place on a baking pan and transfer to the oven with the oven rack being on the highest slot. Broil for 1-2 minutes keeping a close eye on them as they will burn quickly. Remove from the oven.
  • Drain off all juices from the skillet that the meat was cooked in. Add the steak and vegetables back into the pan. Place the provolone slices over the top of the mixture and cover the pan. Cook on medium until the cheese melts about 4-5 minutes. Stir and then transfer to prepared hoagies buns with tongs.



What is the best cheese for a Philly cheesesteaks?
There are a lot of opinions about this but Philly cheesesteaks are usually topped with provolone cheese or Cheez Whiz. I have also seen versions with sliced American cheese. The nice thing about making them yourself is you can use any melty cheese that you like!
What beef is best to use?
Cheesesteaks are usually made with ribeye steak or top round.
Can you add condiments?
A traditional Philly cheesesteak doesn’t have other condiments – it’s just steak, peppers, onions, and melted cheese, but you can add the ones you like! Hot sauce, mayonnaise, and ketchup are just a few ideas.
What else can you add?
I love it with just the peppers and onions, but you can also sauté mushrooms to go on top, too.


Calories: 654kcal | Carbohydrates: 41g | Protein: 37g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 950mg | Potassium: 499mg | Fiber: 2g | Sugar: 9g | Vitamin A: 555IU | Vitamin C: 28mg | Calcium: 252mg | Iron: 13mg