Philly Cheesesteak Recipe
This Philly Cheesesteak Recipe features tender-sliced steak, caramelized onions and peppers, and melted provolone, piled onto toasted sourdough ciabatta. Made with simple ingredients and easy steps, it’s a cozy, homemade take on a classic sandwich that is perfect for weeknight dinners or casual gatherings.
Ingredients
- 3 sourdough ciabatta rolls (see note 1)
- 14 oz shaved Philly cheese steak meat (or 14 oz top sirloin steak, see note 2)
- 2 tbs oilive oil
- 1 yellow onion, thinly sliced
- 1 green pepper, thinly sliced
- 1/2 tsp salt
- 3 tbs avocado oil mayo (see note 3)
- 6 slices provolone cheese (or 3/4 cup shredded provolone)
- marinara sauce, for serving (optional)
Instructions
- Cook the Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 4–5 minutes, stirring occasionally, until softened and just beginning to turn translucent.
- Add the Bell Peppers: Add the sliced bell peppers to the skillet with the onions and cook for another 3–4 minutes, until tender but still slightly crisp. Transfer the onions and peppers to a plate and set aside.
- Cook the Steak: Using the same skillet, add the thinly sliced steak in an even layer. Sprinkle lightly with salt and cook over medium-high heat for 2–3 minutes, stirring just until the meat is cooked through. Be careful not to overcook.
- Combine: Return the cooked onions and peppers to the skillet with the steak and stir to combine everything evenly. Remove from heat.
- Toast the Ciabatta: Slice the sourdough ciabatta rolls open and spread avocado oil mayo on one cut side of each roll. Top each roll with two slices of provolone cheese (or about 3/4 cup shredded cheese total), then place under the broiler for 2–3 minutes, watching closely, until the cheese is melted and bubbly.
- Assemble & Serve: Remove the rolls from the oven and evenly divide the steak mixture among the three ciabatta rolls. Serve warm, with marinara sauce on the side if desired.
Notes
- These sandwiches are delicious on homemade sourdough ciabatta.
- This recipe uses 14 oz pre-sliced Philly cheesesteak meat for convenience.
If you can't find that, use a 14-oz sirloin steak. Place it in the freezer for 15–20 minutes to firm up, then slice very thin against the grain. - These sandwiches are especially good topped with our avocado oil mayo, but you can use any mayo you prefer.