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6-ingredients Philly Cheesesteak

There's nothing quite like a Philly cheesesteak. Thin slices of steak, melted cheese, and onions grilled to perfection on a fresh roll- it doesn't get much better than that. And while you can find variations of this sandwich all over the country, there's really nothing quite like the real thing from Philadelphia.
5 from 51 votes
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Course: Dinner, Lunch
Cuisine: American

Ingredients

  • 14 oz shaved steak
  • 1 sweet onion sliced
  • 8 oz baby bella mushroom sliced
  • 8 slices Provolone cheese
  • Mayonnaise
  • 6 hoagie rolls
  • Salt
  • Pepper
  • Oil

Instructions

  • In a large skillet, heat olive oil with onions. You want to saute them on medium-low heat until they become soft and translucent. I choose to do sliced onion, but you can totally dice them up as well!
  • Once the onions have sauteed, add in the mushrooms. Be sure to season both the onions and mushrooms with salt. This helps to bring the moisture out of them and make them soft. Not to mention, they need the flavor.
  • Once the mushrooms have broken down and are soft (they will turn a darker color), add in the shaved steak along with 2-3 tablespoons of your favorite steak seasoning.
  • Cook the steak until it's cooked through, about 8-10 minutes. Then, make sure to toss the steak around in the onions and mushrooms.
  • Grab your hoagie buns and place mayo on both sides of the bread. Put as much or as little on as you'd like. Jay likes his with light mayo, while I prefer mine to have mayo on both sides of the bread. It's totally your call.
  • Place steak on top of the bottom roll and the provolone cheese on top. Place in an air fryer on 350° (or the oven) to toast the bread and melt the cheese. In the air fryer, it's about 1-2 minutes and for the oven, expect 5-8 minutes.
  • Serve with homemade french fries, chips, or if on a keto or low carb diet, I serve mine over a bed of lettuce!