Homemade Cheese Steak Subs
Looking to recreate the delicious, iconic Philly cheesesteak at home? These Homemade Cheese Steak Subs are packed with thinly sliced ribeye steak, caramelized onions, sautéed bell peppers, mushrooms, and melted provolone cheese—all nestled in a soft hoagie roll. Perfect for a filling lunch or a satisfying dinner, this easy-to-follow recipe is sure to bring big, bold flavors to your table.
Why You’ll Love These Cheese Steak Subs
- Authentic Flavors: With juicy ribeye steak and classic provolone cheese, these subs taste just like they came from a Philly deli.
- Quick and Simple Preparation: The recipe is easy to follow, making it perfect for both experienced cooks and beginners.
- Versatile and Crowd-Pleasing: Customize the toppings to your liking, and enjoy a restaurant-quality sub that everyone will love!
Homemade Cheese Steak Subs Recipe
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Servings: Makes 4 subs
Equipment Needed: Large nonstick skillet, oven
Ingredients
- 3 tbsp butter
- 1 large yellow onion (thinly sliced)
- 1 small green bell pepper (thinly sliced)
- Salt and freshly ground black pepper (to taste)
- 8 ounces baby bella mushrooms (chopped)
- 20 ounces ribeye steak (thinly sliced)
- 8 slices provolone cheese (1 ounce each)
- 4 hoagie rolls (sliced in half, but not all the way through)
Step-by-Step Instructions
1. Sauté the VegetablesTips for the Perfect Cheese Steak Subs
- In a large nonstick skillet, melt the butter over medium heat.
- Add the sliced onions, bell pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Cook, stirring occasionally, for 15-20 minutes, until the vegetables are soft and caramelized. Transfer to a bowl.
2. Cook the Mushrooms
- In the same skillet, turn the heat up to medium-high and add the chopped mushrooms.
- Cook for about 5 minutes, until browned. Transfer to the bowl with the onions and peppers.
3. Cook the Steak
- Increase the skillet to high heat. Add half of the ribeye slices, cooking for 30-60 seconds per side, just until cooked through.
- Transfer to the bowl with the vegetables, and repeat with the remaining steak.
4. Assemble the Subs in the Skillet
- Return all cooked ingredients (onions, peppers, mushrooms, and steak) to the skillet.
- Divide the mixture into four portions in the skillet, and top each with two slices of provolone cheese. Cover for 1-2 minutes to let the cheese melt.
5. Prepare Subs for Baking
- Preheat your oven to 350°F (175°C).
- Carefully spoon each portion of the steak and veggie mixture into a hoagie roll.
- Wrap each sub tightly in aluminum foil and place on a sheet pan.
6. Bake the Subs
- Bake the wrapped subs for 15 minutes in the preheated oven to heat everything through and let the flavors meld.
7. Serve and Enjoy
- Remove the subs from the oven, unwrap carefully, and serve hot and gooey. Pair with a side of fries or a crisp salad for a complete, satisfying meal.
Tips for the Perfect Cheese Steak Subs
- Use Thinly Sliced Ribeye Steak: For the best texture and flavor, ask your butcher to thinly slice ribeye steak. If slicing at home, freeze the steak for about 30 minutes first; it makes slicing much easier.
- Customize Your Cheese Choice: Provolone is traditional, but if you prefer a cheesier melt, consider using mozzarella or a cheese sauce.
- Add a Crunchy Topping: Garnish with banana peppers or pickled jalapeños for extra flavor and crunch.
Frequently Asked Questions
1. Can I substitute another cut of meat for ribeye?
- Yes! Ribeye is recommended for its tenderness and rich flavor, but you can use sirloin or flank steak as an alternative. Just be sure to slice thinly against the grain.
2. What type of bread is best for cheese steak subs?
- Soft, crusty hoagie rolls work best because they can hold up to the juicy filling without getting soggy. Look for rolls labeled as hoagie, sub, or Italian rolls.
3. How do I keep the steak tender?
- Thin slicing and quick cooking over high heat help keep the steak tender. Avoid overcooking to maintain juiciness.
4. Can I add other toppings?
- Absolutely! Many people like adding banana peppers, pickled jalapeños, or even a drizzle of hot sauce. Customize your sub to your taste.
5. How do I store leftovers?
- Wrap any leftover subs in foil and store in the refrigerator for up to 2 days. To reheat, place in a 350°F oven for 10-12 minutes.
6. Can I make these subs ahead of time?
- Yes! Prepare the filling ahead and store it in the fridge. When ready to serve, assemble in the hoagie rolls and bake. This saves time and makes it easy for entertaining.
7. Is there a vegetarian version of this recipe?
- For a vegetarian option, substitute the steak with extra mushrooms or sautéed portobello slices. Add extra vegetables like bell peppers, onions, and zucchini for a flavorful veggie version.
8. What’s the best cheese for Philly cheesesteaks?
- Provolone is traditional for Philly cheesesteaks, but Cheez Whiz or American cheese are also popular options. Try a few to see which one you like best!
Final Thoughts
These Homemade Cheese Steak Subs are a delicious way to enjoy the flavors of a classic Philly cheesesteak at home. Packed with tender steak, melty provolone cheese, and caramelized veggies, each bite is full of rich, savory goodness. Whether you’re making these for a weeknight dinner or a game-day feast, these cheesesteak subs are guaranteed to satisfy.
Homemade Cheese Steak Subs
Homemade Cheese Steak Subs are a mouthwatering, hearty sandwich made with tender, thinly sliced steak, melted cheese, and sautéed peppers and onions on a toasted roll. This classic American sub is perfect for a quick and delicious meal that brings all the flavors of your favorite steakhouse to your kitchen. With simple ingredients and easy preparation, these cheese steak subs are a go-to for busy weeknights or casual gatherings.
Equipment
- Large skillet or griddle
- Sharp knife
- Cutting Board
- Spatula or tongs
- Baking sheet (optional for toasting rolls)
Ingredients
- 1 lb ribeye steak thinly sliced (or substitute with sirloin or flank steak)
- 2 tbsp olive oil
- 1 medium onion thinly sliced
- 1 bell pepper thinly sliced (green, red, or yellow)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 8 slices provolone cheese or substitute with American cheese
- 4 hoagie rolls or sub rolls split
- Optional: mayonnaise for spreading on rolls
Instructions
- Step 1: Prep the Ingredients
- Slice the ribeye steak thinly against the grain. You can freeze the steak for about 15 minutes before slicing to make it easier.
- Slice the onions and bell peppers thinly.
- Step 2: Sauté the Vegetables
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the onions and bell peppers to the skillet, seasoning with a pinch of salt and pepper.
- Sauté for 5-6 minutes, or until the vegetables are softened and slightly caramelized. Remove from skillet and set aside.
- Step 3: Cook the Steak
- In the same skillet, add the remaining 1 tbsp of olive oil over medium-high heat.
- Add the thinly sliced steak to the skillet, spreading it out in a single layer.
- Season with salt, pepper, and garlic powder, and cook for about 3-4 minutes, stirring occasionally, until the steak is browned and cooked through.
- Step 4: Add the Cheese
- Reduce the heat to low. Return the sautéed onions and peppers to the skillet with the steak.
- Divide the mixture into four portions in the skillet, placing two slices of cheese on top of each portion.
- Cover the skillet briefly to let the cheese melt over the steak and veggies.
- Step 5: Toast the Rolls
- While the cheese is melting, place the split hoagie rolls on a baking sheet and toast them in a preheated oven at 350°F for 3-4 minutes, or until they are slightly crispy.
- Optional: Spread a thin layer of mayonnaise on the toasted rolls for added flavor.
- Step 6: Assemble the Subs
- Place each portion of the cheesy steak and veggie mixture onto the toasted rolls.
- Serve the subs warm and enjoy!
Video
Notes
- Choose the Right Steak: Ribeye is ideal for this recipe because of its marbling and tenderness, but you can also use sirloin or flank steak.
- Add Mushrooms: For an extra layer of flavor, add sliced mushrooms to the onions and peppers while sautéing.
- Cheese Variations: Traditional provolone works well, but American cheese, mozzarella, or even Swiss can be used for different flavor profiles.
- Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat on the stovetop for best results.
