Cheesesteak Sandwiches

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These Cheesesteak Sandwiches are hearty, flavorful and melty. Three things I look for when it comes to a cheesesteak sub. They are wonderfully delicious!
Cheesesteak-Sandwiches1These Cheesesteak Sandwiches rank high up in Kale and my favorite sandwiches ever. It makes me happy that my hubby and I enjoy the same kinds of food. One more reason I love that guy. 😉 
This version of Cheesesteak Sandwiches is the best! In my humble opinion, anyway. It’s the only way I make them at home. They are hearty, flavorful and melty. Three things I look for when it comes to a cheesesteak sub. 😀 I can easily eat 2 in a row because they’re just that good.
When I make these delicious subs I usually go all out and use our French Bread Roll recipe for the bread. I just put two balls of the dough together to form subs. It makes them all the more amazing!

Cheesesteak-Sandwiches3

 

Cheesesteak Sandwiches
 
Prep time
Cook time
Total time
 
The most hearty, flavorful and amazing cheesesteak sandwiches!
Author:
Serves: 4
Ingredients
  • 1 pound of thinly sliced ribeye steak (For easy slicing: freeze steak for 30 minutes, then slice it)
  • 1 Tablespoon butter
  • 1 medium green pepper, sliced into strips
  • 1 medium yellow onion, sliced into strips
  • 2 cups shredded provolone cheese
  • Salt and pepper, to taste
  • 4 sub rolls, sliced in half (but not all the way through)
  • (Try using my French Bread Roll recipe for the subs. Recipe below this card)
Instructions
  1. Preheat oven to 375° F. Place the sliced sub rolls on pieces of aluminum foil. Set aside.
  2. In a large skillet, melt butter then saute onions and green peppers for 5 to 10 minutes until softened. Place on a plate and set aside.
  3. In the same skillet, cook the sliced steak, over medium-high heat, breaking it into smaller pieces until cooked through and no longer pink. Add the onions and peppers back into the skillet and toss together. Season with salt and pepper.
  4. To assemble the cheesesteaks: open one sub roll and add in one quarter of the meat filling then top with some provolone cheese. Repeat with all sub rolls.
  5. Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
  6. Carefully remove from oven (they will be hot!) and remove foil. Serve and enjoy!

 

French Bread Rolls Recipe

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Recipe adapted from: Food Network


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11 thoughts on “Cheesesteak Sandwiches

  1. Do you think I can make these the day before and wrap them in foil to bake the next day? Might have to increase the time I am guessing.

    1. Bridgett, you could definitely make the filling the day before! I just wouldn’t add it to the buns until you’re ready to eat because you don’t want them to get soggy. 🙂

  2. The meat is dead on. Light Olive Oil rather than butter which will burn. The peppers are a South Philly addition and are acceptable if you like it that way. The cheese should never be anything but sliced square white American applied to the top of the meat and onions and allowed to melt prior to assembling the sandwich. Plus, any Philly Cheesesteak worth its salt comes with Marinara Sauce slathered into the sandwich after it is assembled. Rolls from Amoroso’s Bakery in Philadelphia are preferred, but French Bread is a good substitute due to the crusty exterior.

      1. It is called a pizza steak in philly, and it’s great. The trick is to toast the roll and use not too much sauce. Typically the cheese is mozzarella when one does this.

    1. A red sauce with cheese steaks are a tradition just north of Philly in the Lehigh Valley. It’s not quite a marinara sauce, though. It’s closer to a tomato sauce used with a sausage sandwich (ours never had garlic or basil in it growing up). You can buy from a brand called Tallarico’s, which is pretty close to what you get in restaurants.

  3. Secret from someone that worked as a teen in a Philly cheese steak shop. You are missing the Philly italian spice mix most places use.

    salt, garlic, pepper, basil, oregano, rosemary, thyme and marjoram

    Be very generous with it while cooking the meat, and use some more some for garnish on the final sandwich.

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