Philly Cheese Steak Recipe

philly cheesesteak sandwich


Serves 2

  • 4 tablespoons olive oil, divided
  • 1 onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 green pepper, seeds, stem and ribs removed and thinly sliced
  • 3 garlic cloves, minced
  • 1/2 pound thinly sliced deli roast beef, cut into strips
  • 4 thin slices Provolone cheese
  • 2 hoagie style rolls


  1. In a large sauté pan, heat 2 tablespoons of the olive oil over medium-low heat until hot.
  2. Add the onions and salt. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
  3. Remove the onions from the pan and set aside.
  4. Turn the heat to medium-high. Add the remaining 2 tablespoons of the olive oil and the green peppers and cook, stirring occasionally, until peppers are soft, about 3 minutes.
  5. Add the roast beef to the pan and cook until it warms through, about 2 minutes.
  6. Add the garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
  7. Return the onions to the pan and cook, stirring constantly, until everything is just heated through.
  8. Split the onions, peppers, and meat into two piles and top each with slices of Provolone cheese. Allow to rest on the griddle until the cheese melts, about 1 minute more.
  9. Spoon the filling into the rolls and serve immediately.


You can vary the sandwich in several ways.

  • Try making it on a baguette by cutting off the top of the baguette and hollowing it slightly. Then, cut into individual servings.
  • Make it in a tortilla or wrap instead for easier eating.
  • For a lower carb version, consider tossing the meat and cheese on a bed of lettuce for a Philly cheese steak salad.
  • Use the peppers, onions, and meats as a pizza topping and top with Provolone cheese.
Philly Cheese Steak Recipe