This Philly Cheesesteak is loaded with tender beef, perfectly cooked veggies, and melty provolone cheese then piled on a lightly toasted hoagie bun. This classic sandwich only takes 30 minutes!
Trevor and I can’t get enough of these philly cheesesteaks. Perfectly seasoned beef, tender-crisp veggies, and loads of beautifully gooey melted provolone . . . what’s not to love?!
What is philly cheesesteak
A Philly cheesesteak is a classic American sub sandwich that originated in Philadelphia, Pennsylvania—hence the word “Philly” in the name. 😉
The classic version is made up of thin slices of steak, melted provolone cheese, and caramelized onion all served on a hoagie roll.
For this recipe, we’re essentially making the classic version of the sandwich but with a little twist by adding bell pepper and baby bella mushrooms . . . and trust me, the extra ingredients are totally worth it.
This simple ingredient list makes a flavor bomb sandwich!
- Beef Sirloin Tip Steak – a bit leaner and tougher than other cuts of steak, but also more affordable.
- Extra Virgin Olive Oil, Apple Cider Vinegar, Garlic, Salt, and Pepper – a simple but flavorful marinade for both the meat and veggies. The acidity in the ACV really helps to break down the steak making it moist, tender, and delicious.
- Yellow Onion, Green Bell Pepper, and Baby Bella Mushrooms – a classic veggie blend that adds so much flavor and texture to the sandwich.
- Provolone Cheese – melted perfectly over the sandwich filling for a creamy flavor and ultra gooey texture.
- Hoagie Rolls – other bread will work as well but hoagie rolls are a classic!
How to make philly
Once the steak and veggies are sliced, this sandwich comes together in a snap!
- In a medium bowl, whisk oil, vinegar, garlic, salt, and pepper.
- Place thinly sliced steak into a gallon-sized ziplock baggie and pour half the marinade over the steak. Let it marinate for 30 minutes-8 hours.
- Toss veggies with the rest of the marinade in a large bowl.
- Place the meat/marinade into a pan and sauté until the steak is cooked through. Remove the steak and drain the liquid.
- In the same pan, cook the veggies until tender. Stir the cooked meat back into the pan with the veggie mixture.
- Top with cheese slices then cover and let the cheese melt. Serve on hoagie rolls and enjoy!
What cut of beef to use
Traditionally, Philly cheesesteak sandwiches are made using ribeye steak. However, ribeye tends to be a little bit pricier than any alternatives.
For a more affordable option, I used sirloin tip steak. Although this cut is a little tougher than ribeye, the apple cider vinegar in the marinade does a really good job of breaking it down so it can really absorb the moisture and become tender and delicious!
What bread to use
A classic Philly cheesesteak is served on a lightly buttered and toasted hoagie roll.
If hoagie rolls aren’t your thing, feel free to use another type of bread. French baguettes or brioche buns would also be delicious!
What kind of cheese to use
Provolone cheese is the most commonly used cheese for Philly cheesesteak sandwiches.
However, people have also used white American cheese, Swiss cheese, cheese whiz, or even pepper jack cheese for a little kick.
How to thinly slice beef
Place beef onto a plastic cutting board, then use a very sharp knife to cut the beef into 1/4th inch strips against the grain of the meat.
If you’re having trouble, you can actually freeze the steak first for 30-40 minutes before cutting it. If it’s just a little bit frozen, it’ll hold its shape better as you slice. Once it’s cold, follow the steps listed above.
How to make keto philly cheesesteak
The only part of this recipe that isn’t keto is the bun. So if you’re following a keto diet, just skip it! Instead, serve the filling on it’s own, over greens, or use it as a stuffing for a portabella mushroom or bell pepper!
The filling is so flavorful you may just forget about the bread. 😉
What to serve with a philly cheesesteak sandwich
I like to keep it simple and serve my cheesesteak up with a handful of cruncny potato chips! Here are some dishes that would also be super yummy alongside this classic sandwich:
How to store
Store any leftover filling (meat/veggie mixture) in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
When you’re ready to enjoy again, let the mixture thaw in the refrigerator (if frozen), then heat either in the microwave or on the stove. After it’s fully heated, assemble your sandwiches as directed!
Equipment for this recipe
- 1 pound boneless beef sirloin tip steak thinly sliced (about 1/4 inch thick)
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 cloves garlic minced or pressed
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 yellow onion halved and sliced (about 1/4 inch thick)
- 1 green bell pepper sliced (about 1/4 inch thick)
- 1 (8 oz) container sliced baby bella mushrooms
- 8 slices provolone cheese
- 4 hoagie rolls toasted and buttered
- Place sliced steak into a gallon sized ziplock baggie. Set aside.
- In a medium sized bowl, whisk together oil, vinegar, garlic, salt, and pepper.
- Pour half over steak and allow to marinate in the fridge for 30 minutes - 8 hours (I shoot for at least a few hours).
- Place onion, pepper, and mushrooms in a large bowl and toss with the reserved marinade. Set aside and allow to marinate for up to 30 minutes.
- Heat a large sauté pan over medium-high/high heat.
- Carefully place the contents of the ziplock baggie (meat + marinade) in the hot pan and cook for 3-5 minutes, or until the steak is cooked to your liking.
- Remove and drain liquid (reserve for dipping, if desired). Set aside.
- In the same hot pan, cook veggies until tender, about 3-5 minutes.
- Turn off the heat, then stir the meat back into the pan. Taste and re-season, if necessary.
- Top meat and veggie mixture with cheese slices.
- Cover, and allow the cheese to melt, about 3-5 minutes.
- Serve on hoagie rolls and enjoy!
*Note: Nutrition information is estimated and varies based on products used.