The Ultimate Weeknight Philly Cheese Steak Sandwich

Okay, so I’m obsessed with Philly cheesesteaks. But let’s be real, who has time to stand in line at a fancy cheesesteak place every time a craving hits? I definitely don’t. This recipe was born out of pure laziness and a deep love for all things cheesy and meaty.

What makes this recipe special? It’s quick, it’s easy, and it tastes like the real deal. I’ve tried a bunch of different methods – some way too complicated – and this one is my go-to for a delicious weeknight dinner. Plus, you can customize it however you want!

Honestly, it took me a few tries to get the steak-to-veggie ratio just right, but now I pretty much nail it every time. Pro tip: don’t overcrowd the pan when cooking the steak, or it’ll steam instead of getting that nice sear.

What You’ll Need

• 8 oz. baby bella mushrooms, sliced ($2.69)
• 1 green bell pepper ($0.89)
• 1 yellow onion ($0.42)
• 4 Tbsp butter, divided ($0.53)
• 2 Tbsp cooking oil, divided ($0.08)
• 12-14 oz. shaved beef steak ($6.00)
• 3/4 tsp salt ($0.03)
• 1/2 tsp garlic powder ($0.05)
• 1/2 tsp freshly cracked black pepper ($0.02)
• 2 tsp Worcestershire sauce ($0.10)
• 5 hoagie rolls ($3.82)
• 6 slices provolone ($1.64)

Steps

1. Start by prepping the vegetables. Slice the green bell pepper, onion, and mushrooms.
2. Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.
3. Next, add in the sliced onions and bell pepper to the skillet. Stir and cook for another 3 minutes or until the veggies have softened. Remove all the vegetables from the skillet to a separate plate and set aside.
4. In the same skillet, add 1 Tbsp butter and 1 Tbsp cooking oil. Add the shaved beef steak to the skillet and cook until browned and cooked through. Don’t overcrowd the pan!
5. Now add the sautéed peppers, onions, and mushrooms back to the skillet with the steak, then add in the salt, garlic powder, black pepper, and Worcestershire sauce. Stir and cook for 1-2 minutes to allow the vegetables to heat back up.
6. Spread the provolone cheese slices on top of the beef and vegetables in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.
7. While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set the rolls to the side.
8. Fill each hoagie roll evenly with the steak and cheese mixture. Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. Enjoy!

Substitutions That Actually Work

• No provolone? Honestly, cheddar or even American cheese works in a pinch.
• Out of hoagie rolls? Any crusty bread will do.

Making It Diabetes-Friendly

• Use low-carb hoagie rolls or skip the bread altogether and serve over a salad.
• Watch your portions! These are pretty filling, so half a sandwich might be enough.

Tips & Storage

• Leftovers are best within a day or two. Store them separately from the bread in an airtight container in the fridge.
• You can also freeze the steak and veggie mixture for later! Just thaw it out and reheat it in a skillet before adding the cheese and assembling the sandwiches.