How to Cook Philly Cheesesteak


Philly Cheesesteak, just saying this word can bring fantastic feelings. You can almost taste the goodness that is present in this sandwich.

But what is the best way to make one?

How can one make it so great?


To make a typical Philly cheesesteak, thin slices of beef (usually rib eye or top round) are cut and cooked on a grill. Serve it with sautéed onions and peppers along with the meat. When it comes to cheese, it’s common to utilize Provolone or Cheez Whiz. Making it yourself can save you money, right? It’s OK whatsoever way you decide to go about it!


  • Vegetable oil divided into four teaspoons (or as needed)

  • One thinly sliced yellow sweet onion halved (2-inch slices)

  • 3 slices of finely cut red onion

  • A neatly sliced green bell pepper is all you need.

  • Petite sirloin, thinly cut, 212 to 3 pounds

  • One teaspoon of Seasoned Salt, or similar all-purpose salt, divided among the ingredients

  • 2 cloves of garlic, minced

  • 8 rolls of hoagie

  • When softened, add 6 tbsp.

  • The Provolone cheese is 7 ounces, sliced (7 1-ounce slices)



  • Place the meat in the freezer for 20-30 minutes before cooking. Slicing will be a breeze now.

  • Set the sauté pan over medium-low heat and add 2 tablespoons of vegetable oil. Mix in some onion and peppers. Stirring periodically, let simmer until fork-tender. Turn the heat down a notch if they’re starting to brown. When the vegetables simmer, prepare the steak and return to stir it from time to time.

  • Make room on your cutting board by defrosting the beef. Slice across the grain as thinly as possible with a sharp knife to remove any extra fat. Slice the steak thinly and finely. If you can’t chop anymore, keep chopping! You’re looking for around 14-inch-sized chunks. While you’re preparing the steak, keep an eye on the vegetables.

  • Transfer the vegetables to a serving dish, and return the pan to the stovetop. Add more oil and cook over MEDIUM-HIGH heat, stirring occasionally. It should take around 4 to 5 minutes for the steak to cook through without any pink remaining. While cooking, sprinkle 12 tsp. Seasoned salt and 12 tsp. Garlic pepper over the food. Remove the first batch of steak from the pan with a slotted spoon and transfer it to a serving plate with onions and peppers. Repeat with the remaining steak and spices, using more oil if necessary.

  • The oven should be preheated to 400°F.

  • Do not separate the hoagie rolls once they have been split apart. Place them on a baking sheet and brush them with the softened butter. For 3 to 5 minutes, bake the baking sheet in the oven at 350 degrees Fahrenheit.

  • Return the pan to the burner with the liquids drained out. Incorporate all beef, onion, and peppers back into the dish. Place seven slices of provolone cheese in a circle on top of the mixture. Using tongs, add the melted cheese to the toasted sandwich buns after 4 to 5 minutes of cooking on MEDIUM.

Enjoy Your Philly Cheesesteak

This was the most delectable recipe for Philly cheesesteak, as per my knowledge. If you know more tips and tricks for this recipe, do let us know in the comment section below.

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