Best Philly Cheesesteak Sandwich
Make the best Philly cheesesteak with this easy, creamy recipe—juicy steak, melted cheese, and veggies ready in under 30 minutes.
Servings: 5 servings
Calories: 547kcal
Equipment
- Skillet
- Kitchen knife
- Chopping board
Ingredients
- 450 g ribeye steak , thinly sliced
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 1 red bell pepper , sliced
- 150 g mushrooms , sliced
- 1 onion , sliced
- 120 g Cream cheese
- ¾ cup mozzarella cheese , shredded
- 2 tablespoon olive oil
- 5 sandwich rolls
Instructions
Cook the Beef
- Heat half of the olive oil in a large skillet over high heat.Add the thinly sliced steak, salt, black pepper, and paprika.
- Sauté for 5–6 minutes, stirring occasionally, until the beef is browned and cooked through. Transfer the steak to a bowl and set aside.Tip: Do not overcook the steak—it should stay tender and juicy.
Cook the Vegetables
- Reduce the heat to medium and add the remaining olive oil to the same skillet.
- Add the onions, mushrooms, and bell peppers. Sauté for about 5 minutes, or until softened and slightly caramelized.
- Transfer the cooked vegetables to the bowl with the steak.
Add the Cheese
- While everything is still warm, add the cream cheese and shredded mozzarella to the bowl. Mix well until fully combined and the cheese melts.
Assemble the sandwich
- Slice the sandwich rolls lengthwise and fill each roll generously with the steak and vegetable mixture. Serve immediately while hot and melty.
Notes
Use soft rolls, not crusty ones—they absorb the juices and taste better.
Nutrition
Serving: 1serving | Calories: 547kcal | Carbohydrates: 37g | Protein: 30g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 1024mg | Potassium: 493mg | Fiber: 4g | Sugar: 4g | Vitamin A: 888IU | Vitamin C: 33mg | Calcium: 166mg | Iron: 4mg