Grilled Philly Cheesesteak Sandwich
A classic American grilled Philly cheesesteak sandwich with thinly sliced beef, sautéed onions, bell peppers, and melted provolone cheese on a toasted hoagie roll. Ready in under 30 minutes, it's perfect for a hearty lunch.
Ingredients
Check ingredients as you go.
- Main
- Bread
- Cheese
- Vegetables
- Cooking
- Seasoning
Let’s make it
Preparation
Preheat a grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
Preparation
In a bowl, toss the thinly sliced ribeye steak with 1 tablespoon olive oil, salt, and black pepper to taste.
Bread Preparation
Grill the hoagie roll cut side down until lightly toasted and grill marks appear, about 1-2 minutes. Remove from grill and set aside.
Vegetables
In a skillet over medium heat, add 1 tablespoon olive oil and sauté the sliced onion and green bell pepper until softened and lightly caramelized, about 5-7 minutes.
Meat Cooking
Grill the seasoned ribeye slices for 2-3 minutes per side until cooked through but still tender. Remove from heat.
Assembly
Place the grilled steak on the bottom half of the hoagie roll, top with the sautéed onions and bell peppers, then layer the provolone cheese slices over the top.
Finishing
Return the assembled sandwich to the grill or under a broiler for 1-2 minutes until the cheese melts.
Serving
Serve the sandwich immediately while hot and juicy.
Tips & notes
For best results, use high-quality ribeye steak and slice it very thinly to mimic authentic cheesesteak texture. You can also substitute provolone with American or mozzarella cheese if preferred.
Saving it for later
Store leftovers covered in the refrigerator for up to 2 days. The sandwich is best eaten fresh due to bread texture and melted cheese.
Reheating
Reheat in a grill pan or oven at 350°F (175°C) for 5-7 minutes until warmed through and cheese is melted again. Avoid microwave reheating to prevent sogginess.
