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Irresistible Delicious Philly Cheesesteak with Mushrooms

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This irresistible Philly cheesesteak with mushrooms features tender slices of beef, melty provolone cheese, and sautéed onions, peppers, and mushrooms all piled into a toasted hoagie roll for the ultimate hearty sandwich experience.

Ingredients

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

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers; cook until softened and caramelized, about 5–7 minutes.
  2. Add mushrooms and cook another 4–5 minutes until tender and lightly browned. Remove vegetables from the skillet and set aside.
  3. Add remaining olive oil to the skillet and cook the thinly sliced beef, seasoning with salt and pepper, until browned and cooked through.
  4. Return the sautéed vegetables to the skillet and stir with the beef. Let the mixture cook for 1–2 minutes for flavors to meld.
  5. Divide the mixture into four portions in the skillet and top each with a slice of provolone cheese. Allow the cheese to melt over the beef and vegetables.
  6. Slice and lightly toast the hoagie rolls. Fill each roll with one portion of the cheesy beef mixture.
  7. Serve warm with fries or pickles on the side for a classic Philly experience.

Notes

Use flank or skirt steak if ribeye isn’t available, slicing thinly against the grain.

For extra flavor, add garlic or Worcestershire sauce when cooking the beef.

Substitute provolone with American, mozzarella, or white cheddar for a different taste.

Add jalapeños or hot sauce for a spicy version.

For a vegetarian option, replace the beef with more mushrooms and peppers.

Nutrition

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