Philly Cheesesteak Sandwich Recipe
An authentic recipe for Philly Cheesesteak Sandwich. Thinly sliced beef with mushrooms, onions and pepper topped with Provolone cheese in hoagie rolls.
- 3/4 lb beef steak
- 1/2 green pepper
- 1/2 onion
- 6 oz mushrooms
- 4 oz provolone cheese
- 2 garlic cloves, minced
- 1 Tbsp olive oil, for sauteing
- 1 Tbsp unsalted butter
- 2 hoagie rolls, sliced through
- 1 Tbsp mayo, optional
In a small bowl, combine the salt, pepper, and paprika for the seasoning.
Thinly slice the steak.
Thinly slice the onions, mushrooms and green peppers.
Heat butter in a large skillet over med/high heat. Add the vegetable and cook until tender (or desired doneness), stirring as needed. Remove from skillet and cover with foil to keep warm.
In the same skillet, add the oil over high heat. Once hot, add the steak and spread out evenly. Cok until the meat starts to brown but still has some pink in it.
Flip meat and season with half of the seasoning and add the garlic. Return the vegetables to the skillet and stir to combine. Season with remaining seasoning.
Top with cheese and close the lid on the skillet. Cook over low/med heat until cheese melts.
Slice the hoagies about 3/4 through and toast. Spread mayo over the hoagies.
Add half of the Philly cheesesteak mixture into each bun.
- ROLLS- Toasting the rolls is optional but adds crispiness to the bread.
- SEASON- Seasoning can be kept to just salt and pepper.
- REHEAT- Reheated the sandwich wrapped in foil in the oven.