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Classic Philly Cheese Steak Sandwiches with Garlic Butter rolls

Classic Philly Cheese Steak Sandwiches with Garlic Butter Rolls

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 Sandwiches

Equipment

  • Cast iron skillet or heavy-bottomed pan Perfect for high-heat searing of the steak.
  • Chef’s Knife For slicing the steak thinly and chopping veggies.
  • Cutting board Preferably one for meat and another for veggies to avoid cross-contamination.
  • Small saucepan To melt and infuse the garlic butter.
  • Baking sheet Optional, for warming the rolls in the oven after brushing with garlic butter.
  • Tongs or spatula For stirring and flipping meat and vegetables.

Ingredients
  

For the Steak and Filling

  • 1 ½ pounds ribeye steak or sirloin, thinly sliced against the grain (freeze for 30 minutes beforehand for easier slicing)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion thinly sliced
  • 1 large green bell pepper thinly sliced
  • 1 large red bell pepper thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon philly cheese steak seasoning or a blend of Italian herbs, garlic powder, and paprika
  • 8 slices provolone cheese or American/cheez whiz, if you're aiming for a classic twist

For the Garlic Butter Rolls

  • 4 hoagie rolls or sub rolls soft inside, slightly crusty outside
  • 4 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh parsley
  • Pinch of salt

Instructions
 

Prepare the Steak

  1. Pop your ribeye steak in the freezer for about 30 minutes beforehand. This makes it firmer and easier to slice thin. Once semi-frozen, slice the steak thinly against the grain—this ensures tenderness in every bite.

Sauté the Vegetables

  1. Heat a tablespoon of olive oil in your skillet over medium heat. Add the onions and bell peppers with a pinch of salt. Sauté until soft and caramelized, about 8–10 minutes. Set aside.

Cook the Steak

  1. In the same skillet, add a tablespoon of butter and bring the heat to medium-high. Add the sliced steak, spreading it out in a single layer. Let it sear for 1–2 minutes before stirring. Once mostly cooked, sprinkle in garlic powder, onion powder, smoked paprika, black pepper, Worcestershire sauce, and philly cheese steak seasoning. Stir well and cook for another 2–3 minutes until just browned.

Combine Meat and Veggies

  1. Add the cooked onions and peppers back to the skillet. Mix everything together and taste for seasoning. If you’re into a cheesier blend, toss in a slice or two of cheese now and mix until melty.

Make the Garlic Butter

  1. In a small saucepan over low heat, melt the butter. Stir in the minced garlic, parsley, and a pinch of salt. Cook for 2 minutes, then remove from heat.

Toast the Rolls

  1. Split your hoagie rolls but don’t slice all the way through. Brush the insides generously with the garlic butter. Toast them cut-side up on a baking sheet in a 375°F oven for 5–7 minutes, or until golden and fragrant.

Assemble the Sandwiches

  1. Pile the hot steak and veggie mixture into each roll. Lay 2 slices of provolone over each sandwich and return to the oven for 2 minutes to melt the cheese.

Serve Hot

  1. Serve immediately while the cheese is still gooey and the garlic butter rolls are warm and toasty.