When you hear the words Philly cheesesteak, the first thing that should come to mind are onions and sauteed sliced beef on a crusty roll oozing with melted cheese. Top it off with sweet peppers and ketchup and you have a hoagie that people travel far and wide to Philadelphia to find. The cheesesteak was created in 1930, in south Philadelphia when hot dog vendor, Pat Olivieri threw beef on his grill to make a sandwich. A taxi driver who was driving by asked if he could have one and before long word got around and others drivers were going to see Olivieri for a steak sandwich of their own. Olivieri eventually opened Pat’s King of Steak, and his manager, Joe Lorenza, added cheese to the sandwich.

Traditional Philly Cheesesteak Sandwich

Total Time: 1 hour and 15 minutes | Prep Time: 10 minutes | Serves: 2


  • 1 (12-ounce) boneless rib-eye steak, chilled in the freezer for 45 minutes
  • 2 tablespoons canola oil
  • 1 large Spanish onion, thinly sliced
  • 1 medium bell pepper, cored, seeded and thinly sliced 
  • 2 poblano peppers, thinly sliced
  • 8 ounces

    crimini or shiitake mushrooms kosher salt freshly ground black pepper 1/3 pound provolone cheese, thinly sliced
    2 soft hoagie rolls, or fresh Italian sandwich rolls, split lengthwise * ketchup (optional for topping)  


  1. Place meat in freezer for 45 minutes, so it will be easier to slice. Remove from the freezer and trim off any excess fat. Cut it against the grain in very thin slices. Set aside.

    2. Heat grill, cast-iron skillet or pan over medium heat. Once hot, add oil, onions, peppers and mushrooms until caramelized, about seven minutes. 

    3. Push all of the vegetables to one side of the pan, add the meat to the hot pan in a single layer and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, about three minutes. Reduce the heat to low.
      4. Mix in sauteed vegetables. Reduce heat to low and add cheese slices and melt. 

    5. Spoon cheesy mix into a roll and serve immediately.

Quick and Easy Lunch Philly Cheese Steak Sandwich

Total Time: 20 minutes | Prep Time: 5 minutes | Serves: 2


  • 2 tablespoons extra-virgin olive oil 
  • 1 large Spanish onion, thinly sliced
  • kosher salt 
  • freshly ground pepper 
  • 1 1/2 pounds lean beef tenderloin (ask the butcher to slice the meat very thin)
  • 1 teaspoon garlic powder
  • 8 slices provolone cheese (havarti or Asiago cheese work well, also.)
  • 2 soft hoagie rolls, or fresh Italian sandwich rolls, split lengthwise
  • pickled hot cherry peppers (optional)  
  • ketchup (optional for topping)  


  1. Heat a medium-sized saucepan over medium heat. When the pan is hot, add 1 tablespoon of olive oil. Add the onions and season with salt and pepper. Cook onions until they are soft and caramel in color, about seven minutes. 

  2. Meanwhile, heat a cast-iron skillet or heavy griddle over medium to high heat. Add the olive oil. Sear and cook the steak slices in single layers until they are no longer pink. Brown and crisp for about three minutes on each side. Season with salt, pepper and garlic powder. 

  3. Mix in the sauteed vegetables. Reduce heat to low, add cheese slices and melt.

  4. Spoon cheesy mix into a roll and serve immediately.


You can substitute a steak-blend seasoning for salt and pepper.

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About the Author

Cheryl S. Grant

Cheryl S. Grant has reported & written for Crain’s, Glamour, Reader's Digest, Cosmo, Brides, Latina, Yoga Journal, MSN, USA Today, Family Circle, Taste of Home, Spa Weekly, You Beauty, Spice Island, and Health Daily. She investigates trends and targets profiles subjects using a combination of deep background research (database, periodicals, preliminary interviews, social media), write and edit compelling stories in a variety of beats including beauty, health, travel, nutrition, diet, law, medicine, advocacy, and entertainment.