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Philly Cheesesteak Sandwich With Mushrooms Recipe
Ben Carraoli

Philly Cheesesteak Sandwich With Mushrooms Recipe

I just finished making this Philly Cheesesteak Sandwich with Mushrooms, and I can honestly say it’s one of the most satisfying sandwiches I’ve made at home. From the sizzling steak to the creamy melted cheese, every step felt rewarding. I love how the mushrooms add depth and richness without overpowering the beef.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Ribeye steak – 1 pound thinly sliced (Partially freeze before slicing so you get thin, tender strips that cook evenly and stay juicy)
  • Olive oil – 1 tablespoon Helps sauté the vegetables evenly and adds a subtle richness
  • Medium onion – 1 sliced (Yellow onions caramelize best and add natural sweetness)
  • Bell pepper – 1 sliced (Adds freshness, color, and a slight crunch)
  • Mushrooms – 8 ounces sliced (Button or cremini mushrooms absorb flavor and add savory depth)
  • Garlic – 2 cloves minced (Fresh garlic enhances aroma and flavor better than powdered)
  • Salt – to taste Brings out the natural flavors of the steak and vegetables
  • Black pepper – to taste Adds mild heat and balances the richness
  • Hoagie rolls – 4 Soft yet sturdy rolls hold the filling without getting soggy
  • Provolone cheese – 8 ounces sliced (Melts smoothly and creates a creamy, classic texture)
  • Optional Worcestershire sauce – to taste Adds extra umami and deepens the beef flavor

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers, cooking until the onions become soft and slightly golden. This step builds a flavorful base for the sandwich.
  2. Stir in the sliced mushrooms and minced garlic. Cook until the mushrooms release their moisture and begin to brown. Season lightly with salt and pepper to enhance the natural flavors.
  3. Move the vegetables to one side of the skillet. Add the thinly sliced ribeye to the empty side and season well. Cook just until the steak is browned and tender, avoiding overcooking.
  4. Mix the steak with the sautéed vegetables. Stir gently so everything is evenly distributed and heated through.
  5. Slice the hoagie rolls lengthwise and generously fill them with the steak and mushroom mixture. Lay slices of provolone cheese over the top.
  6. Place the sandwiches on a baking sheet and broil for a few minutes until the cheese is fully melted and bubbly. Watch closely to prevent burning.

Notes

  • I partially freeze the steak before slicing for cleaner, thinner cuts.
  • I let the vegetables cook slowly to bring out their natural sweetness.
  • I lightly toast the rolls so they stay firm and don’t absorb too much moisture.
  • I add cheese only at the end so it melts smoothly without overcooking.
  • I serve the sandwiches immediately while everything is hot and juicy.