Homemade Philly Cheesesteak Recipe

There's nothing quite like the taste of a Philly cheesesteak filled to the brim with sliced steak. But unless you live in Philadelphia, getting a truly drool-worthy sandwich may be easier said than done. That doesn't mean you can't enjoy those flavors from the comfort of your own home. In fact, this easy recipe for Philly cheesesteaks makes two full-sized hoagies in less than 15 minutes. Admittedly, they're not the most authentic versions of the regional favorite, but hey, they're still delicious and make the perfect meal when you want a hearty entrée but don't want to spend much time whipping something up. 

"I love cheesesteaks because they are so flavorful and filling," says recipe developer Susan Olayinka of The Flexible Fridge. "I usually serve [them] with a side of fries and a drink. It makes a great lunch or dinner, but is also perfect for a quick snack." Just keep one thing in mind if you're hoping for the type of sandwich that will truly tantalize your tastebuds. "I do think that the key to a good cheesesteak is in the quality of the meat, so I would recommend using a good quality flank steak," Olayinka suggests. Other than that, making cheesesteaks is pretty simple — read on to learn how.

You don't need that much to make Philly cheesesteak sandwiches. Simply gather the flank steak, a yellow onion, red and yellow bell peppers, salt, vegetable oil, provolone cheese, and hoagie rolls. 

There's some room to make substitutions or to get creative, if you want. "If you want to experiment with different seasonings, I would recommend trying different herbs and spices. You could also try substituting the cheese for a different type of cheese. I think cheddar would be a great substitute," Olayinka adds. Provolone is one of two classic cheesesteak cheeses, the other being (heavily processed) Cheez Whiz. Hey, we don't judge!

Of course, if you don't eat red meat, you could also opt for a chicken cheesesteak. 

There's just a little bit of prep work to do before your sandwich fixings hit the grill. Go ahead and preheat your skillet on the stove over medium-high heat. As that's heating up, slice the flank steak into thin strips. Traditionally, the meat in a cheesesteak is shaved; here, we opt for slightly larger pieces so it can develop a bit of a crust without becoming too tough. While you have your knife out, you should also make sure your onions and peppers are diced into small pieces. 

Add the vegetable oil to the skillet, followed by the diced onions and peppers. Sauté the veggies for 3 to 4 minutes, stirring them regularly, until they're somewhat softened. Move the veggies to one side of the pan and add the meat. Season with salt and cook the meat until it's fully browned, about 5 minutes. 

Once the meat is nicely browned, mix the beef with the peppers and onions until they're well-combined. Then, separate the mixture into two even servings on opposite sides of the skillet. Place a slice of provolone cheese on top of each serving until the cheese begins to melt. 

When the cheese has started to melt, use a spatula to transfer each cheesesteak serving into an open hoagie roll. Of course, whether you toast your roll is up to you. "I think that the hoagie would be fine toasted or heated, but I prefer it cold," says Olayinka. 

And if you don't plan on sharing your cheesesteaks with anyone, Olayinka says you should hold off on making the second sandwich until you're ready to eat it. "The meat and peppers will keep for leftovers, but the made sandwiches will not. If you have leftovers, you can reheat the meat and peppers and make new sandwiches," she explains.