Family Philly Cheesesteaks Recipe

These, sweet, sautéed bell peppers, and golden onions tucked into crisp-edged Po’ boy buns. Butter and olive oil give the bread a rich, lightly toasted finish, while melted provolone, or whatever mild white cheese is on hand, pulls everything together. The secret is simple: use excellent beef and cook it only briefly, so every bite remains juicy and tender.

Our family has made these sandwiches for years, and they continue to hold fond memories, as we gather around these simple, but rich meals. They are quick enough for an ordinary evening, yet generous and filling enough to feel like a real treat. The smell of onions and peppers softening in the skillet, followed by beef sizzling for just a moment, has become such a welcoming smell in our home over the years. And all of it is part of the comfort we associate with this enticing meal.

As time has gone by, the recipe has changed, but it has never really changed. We may use tenderloin one time and another very good cut of beef the next; we may reach for traditional provolone or use white cheddar, Monterey Jack, mozzarella, Havarti, or Swiss because it is already in the refrigerator. The peppers may vary in color, and the buns may toast a little darker, but the heart of the sandwich, the tender beef, buttery bread, melted cheese, and family gathered close, remains exactly the same, year in and year out.

Serve these cheesesteaks with crispy French fries, tater tots, onion rings, potato chips, coleslaw, seasoned potato wedges, potato salad, or an inviting green salad. Pickles and a small dish of warm au jus are the perfect accompaniments. For a lighter summer meal, fresh fruit, or cucumber and tomato salad are just right.

I like these Philly Cheesesteaks with Coca Cola and my ever-fizzy Topo Chico mineral water. Other family love them with a beer, lemonade, or a light rosé.

These cheesesteaks are indelible in our lives because they prove that a beloved family staple does not need to be complicated. It can be practical, adaptable, and made from what is available while still carrying years of memories, and every bit of deliciousness to the last drop. Every time we prepare them, the recipe is familiar and fresh: a quick sandwich that is delicious and filling, and a lovely tradition that continues to nourish our family in more ways than one. This is to Philly with love, thanks for the memories!

Family Philly Cheesesteaks Recipe

Description: With luscious, tender beef, sautéed peppers and onions on buttery po’ boy buns, this decadent treat literally melts in your mouth! It’s not just the ingredients, it’s the memories that this sandwich creates for you, your friends and family that makes it worth someone lifting it to their lips for a quick nip when you’re turned away, so beware of Po’boy thieves!

Ingredients:

• 2 pounds beef tenderloin, sirloin, ribeye, or another high-quality tender cut, chilled for easier slicing

• 2 large bell peppers, thinly sliced (use green, red, yellow, or a combination)

• 2 large onions, thinly sliced

• 3 tablespoons olive oil, divided, plus a little more for the buns

• 4 tablespoons butter, divided, plus more as needed for the buns

• 1 teaspoon kosher salt, divided, or to taste

• ½ teaspoon freshly ground black pepper, or to taste

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Soy sauce

• 12 slices provolone cheese, or 8 to 12 ounces any mild white cheese on hand

• 6 large Po’ boy buns or sturdy sandwich rolls, split lengthwise

Directions:  

1. Slice the beef. Trim away any silver skin, then slice beef very thinly against the grain. Pat dry and season lightly with about half of the salt and the black pepper.

2. Sauté the vegetables. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the peppers, onions, and remaining salt. Cook 7 to 9 minutes, stirring often, until tender and lightly browned. Transfer to a plate and keep warm.

3. Prepare the buns. Lightly slather the cut sides of the Po’ boy buns with softened butter and drizzle or brush with olive oil. Toast them cut side down in a skillet or on a griddle for 1 to 2 minutes, until golden around the edges. Set aside.

4. Quickly sear the beef. Return the large skillet to high heat. Add the remaining olive oil and butter. Working in two or three batches so the pan stays hot, spread the beef in a single layer and cook for about 45 to 60 seconds. Turn or toss and cook only 30 to 60 seconds longer, just until browned but still juicy. Remove each batch promptly; do not overcook.

5. Combine and melt the cheese. Return all the beef and the cooked peppers and onions to the skillet. Toss gently, divide the mixture into six portions, and lay 2 slices of provolone or another white cheese over each portion. Reduce the heat to low and cover for 1 minute, just until the cheese melts.

6. Assemble and serve. Lift each cheesy portion into a warm toasted bun. Serve immediately while the beef is tender, the cheese is melted, and the bread is still crisp at the edges.

Cook’s Notes

• For the thinnest slices, place the beef in the freezer for 20 to 30 minutes before slicing. It should be firm, not frozen solid.

• Do not crowd the skillet. Small batches brown quickly; an overcrowded pan steams the meat and makes it more likely to overcook.

• Provolone is traditional, but a mild, good-melting white cheese is perfectly at home in this adaptable family recipe.

Serving Suggestions and Pairings

Serve these cheesesteaks with crispy French fries, seasoned potato wedges, tater tots, onion rings, potato chips, coleslaw, potato salad, or a simple green salad. Pickle spears and a small dish of warm au jus are the perfect accompaniments. For a lighter summer meal, fresh fruit, or cucumber and tomato salad are just right.

Beverages

We serve with iced tea, cola, root beer, lemonade, or sparkling water. Adults might like Prosecco, lager, ale, light-bodied red wine, or rosé alongside rich beef and melted cheese.

Prep time: 10 minutes 

Cook time: 20 minutes 

Total time: 30 minutes 

Serving size: 6 generous cheesesteaks