Philly Cheesesteak Hoagie with Onions and Peppers

Why You’ll Love This Recipe

• Authentic flavor: thin-sliced griddled beef, deeply caramelized onions and peppers, and melty provolone or classic Cheez Whiz.
• Home-cook friendly: clear steps, everyday equipment, and precise times and temperatures.
• Flexible cheese options: go old-school “wiz” or choose provolone for a clean, melty blanket.
• Restaurant-level texture: seared beef, soft-on-the-inside rolls, and gooey cheese in every bite.

Grocery List

• Produce: 1 large yellow onion, 2 bell peppers (any color), optional mushrooms or hot cherry peppers
• Dairy: Provolone slices, unsalted butter, optional Cheez Whiz
• Pantry: Thin-sliced ribeye or top sirloin, 4 hoagie rolls, neutral oil, kosher salt, black pepper, garlic powder, Worcestershire sauce

Full Ingredients

Steak and Seasoning

• 1.5 lb (680 g) ribeye or top sirloin, very thinly sliced across the grain
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 2 tsp Worcestershire sauce (optional but recommended)

Onions and Peppers

• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 tbsp unsalted butter
• 1 large yellow onion (about 12 oz/340 g), thinly sliced
• 2 medium bell peppers (red, green, or a mix), thinly sliced
• 1/4 tsp kosher salt

Assembly

• 4 hoagie rolls (8-inch), soft but crusty exterior
• 1 tbsp unsalted butter, softened (optional, for toasting rolls)
• 8 slices provolone (about 6 oz/170 g) or 1 cup (240 g) Cheez Whiz, gently warmed
• 2 tbsp water (for steaming/melting cheese on the griddle)
• Optional toppers: banana pepper rings, hot pickled cherry peppers, mild giardiniera

Step-by-Step Instructions

Step 1: Prep your station

Preheat the oven to 375°F (190°C) for warming/toasting the rolls. Set a large cast-iron skillet or flat griddle over medium heat to begin warming (2–3 minutes). Thinly slice the onion and peppers. If you need to slice your own steak, a 20-minute partial freeze makes paper-thin slicing much easier. Keep the steak chilled until cooking.

Step 2: Caramelize the onions and peppers

Add 1 tbsp oil and 1 tbsp butter to the hot pan. Add the onions and 1/4 tsp salt. Cook over medium heat, stirring occasionally, until the onions are soft and deeply golden in spots, 12–15 minutes. Add the sliced peppers and cook, stirring, until tender and lightly blistered, 6–8 minutes more. Slide the mixture to one side of the griddle or transfer to a warm plate.

Step 3: Toast the rolls

Split the hoagie rolls lengthwise, keeping one long side hinged if possible. Lightly butter the cut sides (optional). Toast on the griddle, cut-side down, until the edges are golden, 1–2 minutes, or place on a tray and warm in the oven for 3–5 minutes. Keep warm.

Step 4: Sear the steak

Increase the heat to medium-high. Add the remaining 1 tbsp oil and 1 tbsp butter. Spread the steak in a thin, even layer; cook in two batches if necessary to avoid steaming. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Sear, stirring and chopping with a spatula, until just cooked through with caramelized edges, 2–3 minutes total. Splash in the Worcestershire, if using, and toss. Fold in a portion of the onions and peppers to distribute their sweetness through the meat.

Step 5: Melt the cheese

Form the steak mixture into 4 tidy, roll-length mounds. For provolone, top each mound with 2 slices. Splash about 2 tbsp water around the mounds (not on the cheese) and cover with a lid or an inverted metal bowl to trap steam; melt for 30–60 seconds until the cheese blankets the meat. For Cheez Whiz, warm it gently in a small saucepan over low heat (3–4 minutes), stirring, then skip the steam step and spoon the warm Whiz directly onto the meat or into the roll when assembling.

Step 6: Build and serve

Nestle each cheesy mound into a warm hoagie roll. If using Cheez Whiz, spoon 2–3 tbsp per sandwich. Add extra onions and peppers if you saved some, and finish with optional pickled peppers for brightness. Serve immediately while hot and melty.

Pro Tips

• Ask the butcher to thin-slice the steak, or partially freeze at home for easier, paper-thin cuts.
• Cook steak in a single layer in batches to get true griddle sear and avoid steaming.
• Use the “steam dome” trick (a splash of water and an inverted bowl) for perfectly melted provolone.
• Hollow out a little bread from the roll to better cradle the filling and keep the ratio just right.
• Do not overcook the steak—pull it as soon as the pink just fades to keep it tender and juicy.

Variations

• Wit Wiz: Go classic—no provolone, just warm Cheez Whiz spooned over the meat in the roll.
• Mushroom Cheesesteak: Add 8 oz (225 g) sliced cremini mushrooms to the onions after 5 minutes and cook until browned before adding peppers.
• Pizza Steak: Add 1/2 cup warm marinara and swap provolone for sliced mozzarella; melt as directed.

Storage & Make-Ahead

Caramelize onions and peppers up to 3 days ahead; store refrigerated in an airtight container. Thin-sliced raw steak can be portioned and refrigerated for 24 hours or frozen up to 2 months (thaw overnight). Cooked steak-and-pepper filling keeps 3 days in the fridge; reheat gently on a skillet over medium heat with a splash of water until hot. Assemble hoagies to order so the rolls stay crisp and the cheese stays gooey.

Nutrition (per serving)

Approx. 920 calories; 52 g fat; 62 g carbohydrates; 48 g protein; 2 g fiber; 1,250 mg sodium. Calculated with provolone option and buttered rolls; Cheez Whiz will vary.