Mushroom and Swiss Philly Cheesesteak on a Hoagie Roll (with a Garlicky "Sauce" Spread)

Thin-sliced steak, caramelized onions, sautéed mushrooms, and melty Swiss piled into toasted hoagie rolls with an optional garlicky mayo spread.

Prep Time 20

Cook Time 20

Total Time 40

Course Main Dish

Cuisine American

Servings 4

large cast iron skillet 12-inch is ideal for browning steak without steaming; a heavy stainless skillet or flat-top griddle works too
Tongs helps you toss the steak quickly so it sears instead of simmering; two forks also work
Chef’s Knife a sharp knife makes thin slicing easier; a slicing knife is great if you have one
Cutting board use a sturdy board with a towel underneath so it doesn't slide; a large board keeps the onions and mushrooms from crowding
Mixing bowl for the optional garlicky spread; a measuring cup works in a pinch
Sheet pan for toasting the hoagie rolls; you can also toast directly in a dry skillet

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½ cup mayonnaise use regular or light; greek yogurt works but tastes tangier
1 teaspoon dijon mustard adds zip; swap with yellow mustard for a more classic deli vibe
1 clove garlic finely grated or minced; reduce to 1/2 clove if you want it mild
1 teaspoon lemon juice or use pickle brine for a salty-tangy twist
¼ teaspoon black pepper freshly ground if possible
¼ teaspoon kosher salt adjust to taste; skip if your mayo is very salty

1 ¼ pound ribeye steak boneless; partially freeze 20 minutes for easier thin slicing, or substitute sirloin for a leaner option
1 tablespoon worcestershire sauce adds savory depth; soy sauce works in a pinch
1 teaspoon kosher salt for seasoning the steak mixture; adjust if using soy sauce
½ teaspoon black pepper freshly ground if possible
2 tablespoon neutral oil like avocado or canola; olive oil is fine but can smoke at high heat
2 tablespoon unsalted butter for flavor and browning; use all oil if avoiding dairy
1 yellow onion thinly sliced; sweet onion also works
12 ounce cremini mushrooms thinly sliced; white button mushrooms work, and shiitakes are great if you like a deeper, woodsy flavor
1 teaspoon garlic powder easy and even seasoning; swap with 2 minced garlic cloves added at the end of sautéing the mushrooms
½ teaspoon smoked paprika optional, but it adds "griddle" warmth without heat
1 green bell pepper optional; for classic philly cheese steak peppers vibes, thinly slice and sauté with the onion
8 slice Swiss cheese or use provolone if you want a more traditional melt
4 hoagie roll soft but sturdy; look for 6- to 8-inch rolls with a tender interior
1 tablespoon butter for toasting the rolls; olive oil also works

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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.

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.

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 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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