Easy Philly Cheese Steak Sandwiches

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Make this easy Philly cheesesteak recipe for a quick weeknight dinner.

Although my husband was born outside of Cleveland, OH, he spent most of his life in the Philadelphia, PA area. It was there he grew to love the famous Philly Cheese Steak sandwich. These easy Philly cheese steak sandwiches are far from traditional, but delicious none the less.

Onions, peppers and mushrooms, Oh My! Sautéeing them for Philly Cheese steak sandwiches.

I like using top round steak because a cut my Mom used for a lot of recipes. It’s versatile and flavorful. To cook the onions, peppers and mushrooms, I use my cast iron skillet. No cast iron? No worries! Any larger skillet will work well. You don’t want the vegetables crowded so much they won’t cook evenly.

Stir frying the meat and vegetables separately assures both are done. Because the steak is so thinly sliced, it will cook quickly. The vegetables, on the other hand, will take longer, which is why you should start cooking them first.

Make this easy Philly cheesesteak recipe for a quick weeknight dinner.

While I used Provolone on these sandwiches, you can use whatever cheese you enjoy. Monterey Jack or Swiss would be delicious option.

Other sandwiches we regularly make include Parmesan chicken sandwiches, hot colby ham sandwiches, and easy French dip sandwiches

Helpful Hints for Cooking Beef

  • Always wash your hands before and after working with raw beef.
  • When stir-frying, partially freeze steaks for about 30 minutes for easier slicing.
  • Before cooking, pat steaks dry with paper towels for better browning.
  • Never use a fork to turn or work with beef. Use only tongs so you don’t lose any of the flavorful juices.

Easy Philly Cheese Steak Recipe

Enjoy this easy Philly cheese steak recipe for a weekend lunch or quick weeknight dinner.
5 from 1 vote
Prep Time17 minutes
Cook Time20 minutes
Total Time37 minutes
Course: Sandwiches and Sliders
Cuisine: American
Servings: 4 servings


  • 2 tablespoons butter
  • 1 onion chopped into large pieces
  • 1 green bell pepper chopped into large pieces
  • 12 baby portobello mushrooms sliced
  • 2 garlic cloves minced
  • Salt and freshly ground black pepper
  • 1 pound chilled top round steak
  • 8 slices provolone cheese
  • 4 sub or hoagie rolls


  • In a heavy skillet, melt 1 tablespoon of butter over medium heat.
  • Add the onion, green pepper, mushrooms and garlic.
  • Season with salt and ground pepper.
  • Cook the vegetables, stirring occasionally for about 15 minutes or until tender.
  • Meanwhile, cut the steak into paper thin slices.
  • In a separate heavy skillet, melt the remaining butter and cook steak over medium-high heat. Season with salt and a bit of pepper, stirring occasionally, for 3-5 minutes until browned.
  • Slice each sub or hoagie roll in half lengthwise, being careful not to slice completely through the roll. Line each roll with 2 slices of provolone cheese.
  • Add the vegetables and top with the steak.

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