Philly Cheesesteak Sandwiches – Juicy, Cheesy & Tastier than Takeout
Is there anything better than biting into a perfectly made cheesesteak sandwich while it’s still steaming hot with the bread crispy around the edges, melted cheese dripping off, and the meat being juicy enough to run down your fingers? Well, this might be one of those foods that tastes indulgent, yet, in reality, comes together in no time.
After craving some late-night Philly cheesesteaks and deciding that buying food isn’t the solution anymore, I started making my versions at home. The first time around, I overfilled the pan with meat and steamed the steak rather than searing it, yet it tasted good nonetheless. Now, whenever I prepare these sandwiches, I make sure the pan is hot enough beforehand.
In any case, the sandwiches I make at home are savory, cheesy, packed with caramelized peppers and onions, and loaded in toasted hoagie rolls that hold everything together perfectly. Here’s how to prepare the perfect cheesesteaks right at home!
Ingredients Needed
For Cheesesteak Stuffing
- 1/2 red bell pepper, sliced (75g)
- 1/2 green bell pepper, sliced (75g)
- 1/2 large sweet onion, sliced (100g)
- 2 tbsp vegetable oil (30ml), divided
- 1 tsp salt, divided (6g)
- 1.5 tsp garlic powder, divided (4g)
- 1/2 tsp black pepper, divided (1g)
- 1 lb sirloin steak, sliced thinly (450g)
Sirloin steak works perfectly for this recipe since it stays tender and gets a beautiful sear when cooked.
For Cheesesteak Sandwiches
- 4 hoagie rolls (240g)
- 4-8 slices of provolone cheese (120g – 240g)
The cheese that makes it perfectly creamy and slightly sharp is Provolone. If you’re a big fan of lots of cheese, then use two slices per sandwich.
Additional Ingredients
- Hot Sauce
- Mushrooms
- Cheese Whiz
- Jalapeños
Sometimes I put in a couple of pickled jalapeños to balance the richness of the filling.
Slice the Vegetables
Start by preheating the oven to 400ºF (200ºC).
Next, start slicing the bell peppers. Slice them thinly for better results.
Then, slice the sweet onion. The thinner they are, the faster they cook and turn caramelized.
Right after placing them on the cutting board, you’ll notice the onion’s strong scent, which means that it’s going to turn sweet later on. Personally, I use a super sharp knife since ragged cuts don’t work well.
Pro Tip:
When slicing vegetables, make them as even as possible to ensure consistent cooking.
Cooking Bell Peppers and Onions
Place a large skillet over medium-high heat. When the skillet is hot enough, add 1 tablespoon (15ml)of vegetable oil to it.
Next, add the vegetables to the pan, followed by:
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
As soon as the veggies hit the pan, you’ll hear them sizzling. Also, within one minute, the whole kitchen starts smelling like it was cooked with butter even without it.
Cook the mixture for around 10 minutes, stirring only occasionally, or until it turns soft and starts caramelizing around the edges. The onions should be lightly golden while the peppers appear glossy and soft.
The first time I made this recipe, I kept the veggies in the pan, stirring them every five seconds out of fear that they’d burn. In fact, I didn’t allow the ingredients to sear and gain their natural flavor because I was moving them around so much.
Pro Tip:
Be patient with the vegetables; they develop flavor slowly.
Once done cooking, remove the mixture from the pan and place it in a bowl. Set aside for a moment.
Preparing the Meat
While the veggies are cooking, slice the meat as thin as possible.
If your steak feels too soft and doesn’t seem to cut well, then place it in the freezer for around 20 minutes. Afterward, it’ll become easier to cut.
Next, place the sliced meat into a bowl and season it with:
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Toss the mixture until all slices are evenly coated with the spices. Right now, the meat should be fragrant, and the spices evenly spread across the slices.
Pro Tip:
Thin meat pieces cook very quickly, so make sure you’ve prepared all other ingredients beforehand.
Searing the Steak
Bring the skillet back to medium-high heat and add 1 tablespoon of oil. Turn the heat to high.
Once the skillet has heated, add the meat in a single even layer. Don’t pour the meat into a bunch, or you’ll have a hard time with searing.
Wait for about 90 seconds without moving the ingredients around. During this period, you should hear them sizzling aggressively. The meat should turn golden-brown, and crispy edges appear at the bottom of the meat.
Flip and sear the steak on the other side for a minute. Afterward, the meat should stay juicy, not dry. Since the pieces are thin, they cook incredibly quickly.
Once done, pour the veggies back in and toss the whole thing to combine the ingredients.
Now, the scent is amazing – beefy, sweet onions, roasted bell peppers, and garlic. It’s impossible not to smell it.
Toasting the Hoagie Rolls
Place the hoagie rolls onto a baking sheet with the sliced side up.
Bake them in the preheated oven for about 8 minutes until lightly golden on the outside.
That step makes the sandwiches hold their structure for a long time. Without toasting, the soft bread can easily fall apart once filled with juicy stuff.
The edges should become slightly crispy when touched, and the insides should still be soft.
Pro Tip:
Even when I’m rushing to prepare a meal, I still toast the rolls. Otherwise, the sandwich may fall apart easily during consumption.
Making the Philadelphia Cheesesteaks
Place the meat mixture evenly onto the hoagie rolls, topping each one with 1-2 slices of provolone cheese.
Cover with foil and wait for 1-2 minutes. Alternatively, place them into the preheated oven for 1 minute.
Once the cheese turns soft and shiny on top, close the sandwiches tightly and serve them hot.
Mistakes to Avoid
Overcrowding the Pan
Too many pieces of meat decrease the heat in the pan, thus causing the steak to steam, not sear. Cook the ingredients in small batches.
Not Slicing the Steak Thinnely Enough
Too-thick pieces stay chewy and won’t absorb any seasoning. Thin ones cook much quicker.
Avoid Toasting the Hoagie Rolls
Without toasting, the bread may turn soggy in less than 2 minutes after the filling is added. Toasting increases its structural integrity.
Stirring Constantly While Cooking Vegetables
Bell peppers and onions need to sit in the skillet for a while to caramelize. Stir only occasionally, not continuously.
Using Medium-Low Heat
A very hot skillet allows for caramelization on both vegetables and meat. With low heat, that won’t be achieved.
Alternatives
Adding Mushrooms
Cook sliced mushrooms along with peppers and onions in the skillet. I prefer cremini mushrooms since they turn meaty and delicious after cooking.
Using Another Kind of Cheese
Instead of provolone, you may also use white American cheese. Pepper Jack would also be great, especially for spicy dishes.
Spicing Up the Dish
Add sliced jalapeños or sprinkle it with crushed red pepper before serving. Heat balances the richness of the dish very well.
Storage and Serving Options
These Philly cheesesteaks are better when eaten freshly made. They should be stored at room temperature.
Leftover stuffing should be separated from the bread and stored in a sealed container for up to 4 days. Reheat it in a skillet over medium heat.
You may also freeze the stuffing for up to 2 months. Let it defrost overnight in the fridge before heating.
As for the hoagie rolls, you can keep them at room temperature or freeze them as well. Once ready to consume, let them thaw at room temperature.
As for me, personally, I eat the leftovers with crispy French fries, potato wedges, or even some kettle chips. They taste great, especially when the leftover meat is placed inside the roll and sprinkled with some more provolone.
These sandwiches are definitely one of those comfort foods that can satisfy your cravings at home. If you’ve never tried making them at home, you definitely should give them a try – they’re super easy and yummy. Hope that they’ll be one of those recipes that you’ll use often.
