Philly Cheesesteaks

Mark and I have been looking for a good Philly Cheesesteak recipe for some time now and he brought this recipe home from work the other day.  I would have to say, without a doubt, this is the best Philly Cheesesteak sandwich that I have ever eaten.  There are a few things noted at the bottom that I did different from the recipe.  I would recommend this sandwich to anyone.

By Chef Michael Symon


– 1 lb rib eye steak, thinly sliced
– Kosher salt and freshly ground pepper
– 4 Tbsp olive oil, divided
– 2 cups thinly sliced yellow onion (about 1 large onion)
– 2 cups thinly sliced button mushrooms (about 8 oz)
– 4 slices provolone cheese
– 4 hoagie or hero rolls, split and toasted


1. Set a large skillet over high heat. Season steak slices on both sides with salt and pepper. Add 3 Tbsp oil to preheated pan and then add steak. Cook until browned, about 30 seconds. Flip slices and cook another 30 seconds. Transfer to a plate.

2. Reduce heat to medium-high; add remaining 1 Tbsp oil and then onion, mushrooms, and a pinch of salt. Cook until vegetables soften and begin to caramelize, about 3 minutes.

3. Divide vegetables in skillet into 4 equal piles. Divide steak into 4 portions and top each veggie pile with 1 portion steak, then 1 slice provolone cheese.

4. Reduce heat to low, add 2 Tbsp water to pan, cover, and cook until cheese is fully melted, about 30 seconds. Pack 1 pile of veggies, meat, and cheese into each roll.


  • I used a sweet white onion instead of the yellow
  • I put our steak in the freezer for about an hour beforehand.  It makes for much easier slicing.
  • We used a sandwich roll that was much like the kind you would get at Subway.  You actually need a hard roll for this sandwich.  It will make for much easier eating.  It was good but the bread got soggy and started falling apart towards the end of the sandwich.



One Response to “Philly Cheesesteaks”

  1. JC Says:

    I made these tonight…very good, everyone liked them. Even the picky 14 year old (she did not want the onions and mushrooms…so my sandwich was double deep in them).

    I used an eye of round roast that I got cheap, thinly sliced and chopped up a little. Seasoned with salt, pepper and a light sprinkle of Maggi dry beef broth.

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