Classic Philly Cheesesteak – Easy Recipes with Ground Beef Twist
If you're anything like me, you've probably had a craving strike at 7 p.m. for something warm, cheesy, and beefy. This is where the Classic Philly Cheesesteak saves the day. We’re talking tender strips of beef, caramelized onions, and gooey provolone, all hugged by a golden, crusty hoagie roll. You hear that sizzle? That’s dinner calling.
I grew up thinking cheesesteaks were reserved for late-night food trucks or game day orders. But once I tried making them at home, there was no turning back. It’s ridiculously simple, and if you’ve got a skillet and 20 minutes, you’ve basically got dinner handled. There’s something satisfying about watching that cheese melt into the meat while your kitchen smells like pure joy.
This recipe is a go-to in our house when everyone’s hungry and patience is low. And it always delivers. It’s not fancy. It’s not complicated. It’s just really, really good. So, let’s grab some beef, get that pan hot, and make magic happen.
Servings: 4 sandwiches
Ingredients
- 1 lb ribeye steak or shaved beef, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- Salt and black pepper to taste
- 4 slices provolone cheese
- 4 hoagie rolls
Instructions
- In a large skillet over medium heat, add the butter and oil.
- Sauté the onions and green peppers until soft and golden, about 5–7 minutes.
- Push the veggies to one side of the pan, then add the beef. Season with salt and pepper.
- Cook the beef until browned and tender, about 4–5 minutes, stirring occasionally.
- Mix the onions and peppers back in with the beef.
- Top the mixture with provolone slices and let it melt over everything.
- Spoon the cheesy beef mixture into toasted hoagie rolls and serve hot.