Irresistible Delicious Philly Cheesesteak with Mushrooms

This irresistible Philly cheesesteak with mushrooms is a savory, mouthwatering sandwich packed with tender beef, melty provolone cheese, and perfectly sautéed vegetables. I love how the mushrooms add a deep, earthy flavor that complements the juicy steak so well. Each bite is hearty, cheesy, and full of that classic Philly comfort that makes this sandwich an all-time favorite.

Why You’ll Love This Recipe

I love this recipe because it’s quick, satisfying, and feels like something straight from a Philly street corner. The combination of seared beef, caramelized onions, mushrooms, and melted provolone cheese creates layers of flavor that make every bite incredible. It’s simple to prepare, ideal for weeknight dinners, and always a hit with family and friends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb thinly sliced ribeye or sirloin beef
1 cup fresh cremini or button mushrooms, sliced
1 medium sweet onion, sliced
1 medium bell pepper, sliced (red or green)
6 slices provolone cheese
4 hoagie rolls
2 tbsp olive oil (divided)
Salt and pepper to taste

Directions

1. I start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, I add the sliced onions and bell peppers, cooking until they begin to soften and caramelize, about 5–7 minutes.
2. I add the mushrooms and cook for another 4–5 minutes until they’re tender and lightly browned. I remove the vegetables from the pan and set them aside.
3. I drizzle the remaining olive oil into the same skillet and add the thinly sliced beef. I season with salt and pepper and cook, stirring frequently, until the meat is browned and cooked through.
4. I return the sautéed vegetables to the skillet, mixing them well with the beef to let all the flavors meld together for a couple of minutes.
5. I divide the mixture into four portions in the skillet and place slices of provolone cheese over each one. I let the cheese melt over the hot mixture for about a minute.
6. I slice the hoagie rolls and lightly toast them, either in the oven or on a pan. Then I scoop each cheesy beef portion into the rolls.
7. I serve the sandwiches warm, and I love to enjoy them with crispy fries or a side of pickles for a classic touch.

Servings and Timing

This recipe makes 4 sandwiches.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: about 30 minutes

Variations

I sometimes swap provolone for American or mozzarella cheese for a different flavor. When I want a spicy kick, I add sliced jalapeños or a drizzle of hot sauce. For a creamier version, I spread a bit of mayonnaise or garlic aioli on the rolls before filling them. Occasionally, I also use chicken or turkey for a lighter twist that still tastes amazing.

Storage/Reheating

I store leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the mixture in a skillet over medium heat until hot, then add fresh cheese before serving. I avoid microwaving the whole sandwich because it can make the bread soggy, but I sometimes reheat the filling separately and assemble it fresh.

FAQs

Can I use a different cut of beef?

Yes, I can use flank steak or skirt steak, but I make sure to slice it thinly against the grain for tenderness.

Can I make this recipe ahead of time?

I can cook the filling ahead of time and store it in the fridge, then reheat and assemble the sandwiches right before serving.

What kind of cheese works best besides provolone?

I like trying American, mozzarella, or even white cheddar for a different melt and flavor profile.

Can I skip the mushrooms?

Of course, but I find that mushrooms add a great umami flavor that deepens the taste of the sandwich.

How do I get the meat sliced thin enough?

I partially freeze the beef for about 30 minutes before slicing — it makes it much easier to cut thin, even strips.

Can I make this sandwich vegetarian?

Yes, I replace the beef with extra mushrooms, onions, and bell peppers for a veggie version that’s still delicious.

What type of roll is best?

I prefer soft hoagie rolls with a slight crust — they hold the filling well without falling apart.

Can I melt the cheese differently?

Sometimes I cover the skillet with a lid after placing the cheese on top to help it melt evenly.

Can I add extra toppings?

Definitely, I’ve added sautéed jalapeños, banana peppers, or a touch of garlic butter for extra flavor.

How do I serve this for a crowd?

I prepare the filling in advance, keep it warm in a slow cooker, and let everyone build their own sandwiches fresh.

Conclusion

This Philly cheesesteak with mushrooms is one of my favorite comfort meals because it’s quick to make, full of flavor, and always satisfying. I love the combination of tender beef, melty cheese, and sautéed vegetables all nestled in a warm roll. It’s a timeless classic that turns any night into a delicious, hearty feast.

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