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Philly Cheesesteak Sandwiches

These Philly cheesesteak sandwiches are so easy to make at home – the meat is super tender and, most importantly, they’re ultra cheesy!

Let’s talk about these AH-mazing Philly cheesesteak sandwiches, shall we?

I’ve been making these for years, and after putting an additional cheesy twist on them that took the sandwiches from great to spectacular, I had to finally share them with you! I first stumbled upon this recipe from The Little Kitchen and had it saved for what seemed like forever before making them, but once I did, we were totally hooked! Not only have I made them countless times since, but they were the very first meal that I cooked after Joseph was born (no matter that it was a whopping 7 weeks later – our family kept our freezer and kitchen well-stocked!). It was the perfect meal to get me back on my feet and into the kitchen.

These sandwiches are ultimate comfort food and I’m so excited to share the recipe with you today.

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So the first key to these sandwiches being so insanely delicious is that the vegetables and the meat are cooked in butter. No oil here, straight butter, which helps to make the filling so creamy and amazing.

Next, is CHEESE! These were great to begin with, but I happened to come across the Philly cheesesteak recipe on Recipe Girl awhile ago and noticed that the cheese was actually mixed into the meat and vegetable mixture before being loaded into the rolls. I took it one step further and did that, but then also topped the sandwiches with more cheese. I mean, it’s a CHEESEsteak sandwich, right?! That one tweak made this so crazy outstanding.

The combination of the butter, loads of cheese and popping them in the oven before serving to allow all of the amazing flavors to meld together are the trifecta of a perfect cheesesteak sandwich. I also love using the ribeye steaks as the cut of meat – amazingly tender. I’ve tried others, but haven’t been nearly as happy with the result as when I used ribeyes. They’re a little more expensive, but totally worth it for these sandwiches.

I really wanted to get a picture of how insanely melty cheesy these looked as I was piling the ingredients into the rolls, but Joseph woke up from his nap right as I was browning the meat and well, a toddler at my feet at the stove plus juggling a camera and hot food… I wasn’t going to tempt fate. These pictures totally don’t do cheesiness justice – you’ll just have to trust me!

These Philly cheesesteak sandwiches are perfect for an easy weeknight meal, game day food, having friends over for lunch… basically ANYTHING. They’re a huge favorite in our house and I hope you love them too!

One year ago: Sunday Dinners: How We Do It
Four years ago: DIY: Homemade Klondike Bars
Five years ago: Frozen Chocolate-Peanut Butter Pie
Six years ago: Peanut Butter Cup Rice Krispie Treats
Eight years ago: American Sandwich Bread

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Philly Cheesesteaks

Yield: 4 sandwiches

Prep:20 minutes

Cook:20 minutes

Total:40 minutes

These Philly cheesesteak sandwiches are so easy to make at home – the meat is super tender and, most importantly, they’re ultra cheesy!

Ingredients:

• 4 hoagie or sub rolls, sliced in half lengthwise
• 4 tablespoons salted butter, divided
• ½ green bell pepper, thinly sliced
• 1 white onion, peeled, halved and thinly sliced
• 1½ pounds ribeye steaks, thinly sliced, then roughly chopped
• Salt & pepper
• 12 slices provolone cheese

Directions:

1. Preheat oven to 350 degrees F. Place each hoagie roll on a large square of aluminum foil; set aside.
2. Place a large skillet over medium-high heat and melt 2 tablespoons of the butter. Add the pepper and onion to the pan, season with salt and pepper, and cook, stirring occasionally, until the vegetables are completely cooked down and starting to brown, 8 to 10 minutes. Remove to a plate and set aside.
3. Melt the remaining 2 tablespoons of butter in the now-empty skillet. Season the beef with salt and pepper and add to the skillet, stirring occasionally, until browned, about 5 minutes. Reduce the heat to medium, add back in the peppers and onions and stir to combine. Place 4 slices of the provolone cheese over the mixture and let sit for a minute or two until it starts to melt, then stir into the beef and vegetable mixture until completely combined. Turn off the heat.
4. Divide the meat mixture between the four hoagie rolls, topping each with 2 slices of the provolone cheese. Wrap and roll each one tightly in foil, place in the oven, and heat for 30 minutes. Serve warm.

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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe slightly adapted from The Little Kitchen)

All images and text ©Brown Eyed Baker, LLC.