Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches


Makes 2 sandwiches

  •         2 fresh Italian sandwich rolls, split in half vertically

  •         1 tablespoon canola oil

  •         1 white onion, thinly sliced

  •         1/2 large green bell pepper, thinly sliced (optional)

  •         1 teaspoon minced garlic

  •         1/2 teaspoon salt

  •         1/4 teaspoon ground black pepper

  •         1/2 pound rib-eye steak, very thinly shaved or sliced

  •         1/3 pound thinly sliced white American cheese or Provolone OR 4 ounces melted

  •         Garnish: Italian pickled peppers

  •         Cheez Whiz


  1.         Preheat the oven to 200 degrees F. Place the rolls on a baking sheet, and warm them in the oven.

  2.         In the meantime, heat a cast-iron skillet or griddle over medium-high heat. Add oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

  3.         Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the sauteed vegetables.

  4.         If you’re using cheese slices, lay them on top of the meat and vegetable mixture, and melt. Spoon the cheesy meat mixture into the warm buns.

  5.         If you’re using Cheez Whiz, put the meat and vegetable mixture in the bun, dip a spatula in the Cheez Whiz, and wipe the spatula down the inside of the bread. Serve immediately.

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