This is my weeknight-friendly take on a classic philly cheese steak recipe, built for people who love the earthy, savory combo of sautéed mushrooms and Swiss. You still get that essential cheesesteak vibe: thin steak, onions cooked until sweet, a hot griddle-style sear, and melty cheese that clings to every bite. The tiny twist is a quick garlicky mayo spread (totally optional) that acts like a simple philly cheesesteak sauce-just enough to make the hoagie roll taste like it came from a legit sandwich shop without turning the whole thing into a mayo bomb.
Slice the steak: If you have time, place the ribeye in the freezer for 20 minutes so it firms up. Slice it as thin as you can across the grain (think shaving-thin). If the slices are long, cut them into bite-size ribbons so the sandwich eats cleanly instead of pulling out in one giant strip.
Season the steak: In a bowl, toss the sliced steak with Worcestershire sauce, kosher salt, and black pepper. Set it aside while you prep the vegetables. This quick rest helps the seasoning cling and gives you that classic cheesesteak savoriness without a long marinade.
Slice the veg: Thinly slice the onion and mushrooms. If using bell pepper, slice it into thin strips similar in size to the onion so everything cooks evenly and piles nicely into the roll.
Make the spread (optional): In a small bowl, stir together mayonnaise, dijon mustard, garlic, lemon juice, black pepper, and salt. Taste and adjust. You want it punchy because it will get diluted once it hits hot steak and bread. Refrigerate until needed.
Cook the onions and mushrooms
Heat the skillet: Set a large cast iron skillet over medium-high heat for 2 minutes. Add 1 tablespoon oil and 1 tablespoon butter and swirl to coat.
Sauté the onions (and peppers if using): Add the sliced onion (and bell pepper, if using). Cook, stirring occasionally, until softened and lightly browned, about 7 minutes. You're aiming for sweet and flexible, not jammy-caramelized.
Brown the mushrooms: Push the onions to one side of the skillet. Add the remaining 1 tablespoon oil and the mushrooms to the empty side. Spread them out and let them sit for 2 minutes before stirring; that first contact time is how you get browning instead of watery steaming. Stir, then cook until most of the moisture cooks off and the mushrooms look glossy and browned, about 5 minutes.
Season the vegetables: Sprinkle garlic powder and smoked paprika (if using) over the mushrooms and onions. Toss everything together and cook 30 seconds to bloom the spices. Transfer the vegetable mixture to a plate.
Sear the steak and melt the Swiss
Crank the heat: Return the skillet to high heat for 1 minute. Add the remaining 1 tablespoon butter. When it foams, add the steak in an even layer. If your pan is smaller, do this in two batches; crowded steak steams and turns gray, and nobody wants that in an easy philly cheese steak.
Sear fast: Let the steak sit untouched for 60 seconds to develop browning. Then use tongs to toss and stir quickly until the steak is mostly cooked through but still juicy, about 2 minutes. Thin steak finishes fast; the goal is browned edges, not dryness.
Bring back the veg: Add the onion-mushroom mixture back into the skillet and toss for 1 minute so everything gets hot and cohesive. Taste and add a pinch more salt or pepper if needed.
Melt the cheese the right way: Turn the heat to medium. Divide the steak-and-veg mixture into 4 piles in the skillet. Drape 2 slices Swiss over each pile. Add 2 tablespoons water to the side of the pan, then immediately cover with a lid (or a sheet pan). Steam-melt for 1 minute, until the cheese is fully melted and hugging the meat.
Toast the hoagie rolls and assemble
Toast the rolls: Split the hoagie rolls, keeping a hinge if possible. Spread the cut sides with 1 tablespoon butter total. Toast cut-side up on a sheet pan in a 425°F oven for 4 minutes, or toast cut-side down in a dry skillet until golden.
Assemble: If using the garlicky spread, swipe a thin layer on the inside of each toasted roll. Use a spatula to scoop each cheesy pile into a roll. Serve immediately while the Swiss is still stretchy and the mushrooms are hot.
Tiny pro tip: If you like a saucier sandwich, spoon 1 to 2 tablespoons of hot pan juices into the roll before adding the meat. It reads like a simple philly cheesesteak sauce moment without turning the bread soggy.
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This mushroom and Swiss version loves something crisp on the side. Go with kettle chips, a sharp dill pickle, or a vinegar-forward coleslaw that cuts through the butter and cheese. If you want a full steak hoagies recipe situation for a crowd, add oven fries or roasted potato wedges dusted with garlic powder and black pepper.
Sauces and Extras
If you skipped the garlicky spread, a little hot sauce is excellent here because it wakes up the mushrooms. For a more classic cheesesteak shop feel, add sautéed philly cheese steak peppers (green bell pepper is the usual suspect) or a few rings of pickled hot cherry peppers.
Drinks
Beer: a cold lager, pilsner, or pale ale keeps things clean and refreshing. Wine: try a light-bodied red like gamay or pinot noir, or a dry rosé. Non-alcoholic: iced tea with lemon or a sparkling water with lime works great.
Make It a Meal
Serve with a simple salad: romaine, shaved red onion, and a punchy vinaigrette. The acidity makes the Swiss taste even nuttier and keeps the sandwich from feeling heavy.
FAQs
What cut of beef is best for this philly cheese steak recipe?
Ribeye is the gold standard because it's well-marbled and stays juicy when cooked fast. Use boneless ribeye and slice it very thin across the grain. If you want leaner, sirloin works, but watch the cook time closely so it doesn't dry out.
Can I use chicken breast or chicken thigh instead of steak?
Yes. Use boneless, skinless chicken thigh for the juiciest result (it behaves a lot like ribeye in a hot skillet). Chicken breast works too, but slice it thin and cook just until done. Keep the mushrooms, onions, and Swiss exactly the same.
I only have ground beef-can I still make this?
You can, and it becomes a different (still tasty) sandwich: think philly cheese steak with ground beef. Brown 1 1/4 pound ground beef over high heat, season with Worcestershire, salt, and pepper, then mix in the sautéed onions and mushrooms and melt the Swiss on top. The texture is looser, so pick sturdier hoagie rolls and toast them well.
Do I have to use bell peppers?
Nope. Classic shops vary, and mushrooms plus onions already bring plenty of flavor. But if you love philly cheese steak peppers, sauté thinly sliced green bell pepper with the onion until tender-crisp and lightly browned.
How do I keep the steak tender and not chewy?
Three things: slice very thin across the grain, get the skillet hot enough to brown quickly, and don't overcook. Thin steak should take only a couple minutes once it hits the pan. Also, avoid crowding the skillet-steam is the enemy of that tender, seared cheesesteak bite.
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