The Philly cheesesteak is a masterpiece of simplicity. Thinly sliced beef. Melted cheese. Soft, crusty roll. Onions if you want. This version stays true to the original. One skillet. 20 minutes. No airplane ticket required.
Step-by-Step Instructions
Cook Onions (and Peppers)
Heat 1 tbsp oil in a large skillet over medium-high heat. Add onion and bell pepper (if using). Cook 5-7 minutes until softened and lightly charred. Remove and set aside.
Cook Beef
Season sliced beef with salt and pepper. Add remaining oil to the same skillet over high heat.
Add beef in a single layer (work in batches if needed). Cook 1-2 minutes without stirring, then flip and cook 1 more minute until browned and cooked through.
Combine
Return onions (and peppers) to the skillet. Mix with beef.
Lay cheese slices over the beef mixture. Cover for 1 minute until melted.
Assemble
Pile cheesy beef mixture into toasted hoagie rolls. Serve immediately.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 4 sandwiches | Difficulty: Easy
Storage Notes
Don’t assemble ahead. Soggy rolls are cheesesteak crime. Store beef mixture in fridge for 3 days. Reheat in skillet and assemble fresh on toasted rolls. Never microwave assembled sandwich.
