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Creamy Provolone Cheesesteak Sandwiches Recipe

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4.2 from 15 reviews

This classic Philly Cheesesteak recipe delivers tender, thinly sliced rib-eye steak cooked with sweet onions and melted provolone cheese, all nestled inside a toasted hoagie roll brushed with garlic butter. Perfectly savory and satisfying, this homemade version captures the iconic taste of Philadelphia’s beloved sandwich.

  • Total Time: 1 hour
  • Yield: 2 to 4 sandwiches

Ingredients

Meat and Cheese

  • 1 pound rib-eye steak (well-marbled)
  • 8 thin slices provolone cheese (mild, divided)
  • 2 tablespoons grated Parmesan cheese (optional)

Vegetables and Bread

  • 1 small sweet onion (diced, about 1 cup)
  • 2 to 4 hoagie rolls (sliced most of the way through)

Fats and Seasonings

  • 1 to 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter (softened)
  • Garlic powder (to taste)
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Prep the Steak: Remove steak from packaging, trim any excess fat, and cut into roughly 3-inch-wide sections. Place on a plate and freeze until firm but not frozen solid, about 45 minutes to 1 hour. Using a very sharp knife, slice the steak as thin as possible against the grain. Then pile the meat on a cutting board and lightly chop by running your knife through it about 10 times.
  2. Prep the Rolls and Onion: Using a serrated knife, slice hoagie rolls most of the way through, keeping them attached. Dice the onion finely to prepare for cooking.
  3. Toast the Rolls: Spread softened butter on the cut sides of the hoagie rolls and sprinkle lightly with garlic powder. Toast on a 12-inch cast-iron skillet or flat cooktop over medium heat until the cut sides turn golden brown. Remove from heat and set aside.
  4. Cook the Beef and Onions: On the same cooktop, increase heat to medium-high and add 1 tablespoon of vegetable oil. Heat until just smoking; add more oil if needed. Add the diced onion and cook for 1 minute to slightly soften. Layer sliced steak evenly on top and cook without stirring until well browned on one side, about 4 to 5 minutes. Then stir and pull apart the meat, cooking an additional 2 to 4 minutes until beef and onions are browned and meat is no longer pink.
  5. Add the Cheese: Tear 4 slices of provolone into small pieces and stir into the beef and onion mixture along with Parmesan (if using), salt, and pepper to taste (about 1/4 to 1/2 teaspoon each). Continue cooking and stirring constantly for 1 to 2 minutes until cheese is melted and well combined. Turn off heat. Divide the mixture into 2 to 4 portions, matching the number of rolls, and place a whole slice of provolone (ripped in half for smaller rolls) on top of each portion. Cover the pan and let cheese melt for about 1 minute.
  6. Build the Sandwiches: Working one at a time, place a toasted roll over each cheesy beef portion. Use a spatula to scoop and flip the meat mixture into the roll. Close the sandwich and serve hot immediately, enjoying the classic flavors of a Philly Cheesesteak.

Notes

  • Freezing the steak before slicing makes it easier to cut very thin slices.
  • Adjust the amount of provolone cheese according to taste; mild provolone melts well and complements the beef without overpowering.
  • Toasting the rolls with garlic butter adds a rich, savory flavor and a satisfying crunch.
  • If you want a cheesier sandwich, feel free to add extra slices of cheese on top before serving.
  • Use a sharp serrated knife to slice the hoagie rolls without crushing them.
  • For added peppery flavor, freshly cracked black pepper is recommended.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-provolone-cheesesteak-sandwiches-recipe/