Philly Cheesesteak Sandwich (30-Minute Skillet)
Crackling edges on thinly sliced steak, sweet ribboned onions, and gooey provolone tucked into crisp-toasted rolls create a satisfying mix of textures and bold, beef-forward flavor. A hot skillet and quick caramelization give the steak a savory crust while keeping the interior tender, and the melted cheese pulls everything together.
Swap ribeye for flank or skirt steak if you prefer leaner cuts, and use American or Cheez Whiz for the classic Philadelphia diner style. Cook onions low-and-slow for deeper sweetness, or speed things up with a higher heat and a splash of balsamic. For a lighter sandwich, serve on whole-grain rolls and add a few slices of roasted red pepper or crisp lettuce.
Serve these sandwiches at game nights, weeknight dinners, or casual gatherings — they’re easy to scale up for crowds. Pair with crisp dill pickles, potato chips, or oven fries and offer hot sauce or pickled peppers on the side. Store leftover cooked steak and onions in an airtight container in the fridge for up to 3 days and reheat briefly in a skillet for best texture.
How to Make It
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1
Freeze the steak for 20–30 minutes to firm it, then slice across the grain into very thin strips; if using pre-sliced steak, separate any clumps.
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2
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
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3
Add the sliced onion and bell pepper, season with a pinch of salt, and cook, stirring often, until soft and beginning to brown, 8–10 minutes; reduce heat if edges darken too quickly.
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4
Push the vegetables to the side, add the remaining 1 tbsp oil and 1 tbsp butter to the skillet, then add half the steak in a single layer. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
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5
Sear the steak without stirring for 30–45 seconds to develop a crust, then flip and cook another 30–45 seconds. Break the meat into bite-sized pieces with a spatula and repeat with the remaining steak.
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6
Return all steak to the skillet with the vegetables, add Worcestershire sauce and optional minced garlic, and stir to combine. Cook for 1–2 minutes until the mixture is hot and any extra liquid has mostly evaporated.
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7
Divide the meat and vegetable mixture into four portions in the skillet, top each portion with two slices of provolone, cover the skillet for 1–2 minutes to melt the cheese.
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8
Meanwhile, split the hoagie rolls and toast cut sides in a separate pan or under a broiler until lightly golden.
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9
Spoon each cheesy steak portion into a toasted roll and serve immediately with pickles, chips, or fries.
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