Is there anything more delicious than a Philly Cheese Steak when you’re in the mood for a good hearty sub??

I remember attempting these for several years, and it just wasn’t as good as the restaurants.  And though I tried different variations of meat cuts and sub rolls, I just couldn’t seem to master the cooking of the meat without it being chewy or too dry.

Then it finally occurred to me that the cut of meat I was using wasn’t the best for a quicker cooked dish.  DO NOT USE TOP ROUND! The very best cut for this thinly sliced and tasty sandwich is a ribeye. We have grocery stores here where I live that actually have them pre-thinly sliced, but if you can’t find it thinly sliced, you can always buy the steak cut and slice it thinly yourself.  I’ve also used a nice strip loin and had equally good results. Either way, don’t skimp on the quality of the meat or you will be sacrificing the flavor that a delicious Philly should be.

Another tip that really makes a real difference is the pan or skillet you’re using.  I could spend hours telling you why I own several cast iron skillets, but if you own one yourself, then you know what I’m talking about.  Better control of the heat, and cast iron cooks more evenly.   Having that pan good and hot before adding the meat ensures quick cooking and more tender meat.

All that being said, let’s get down to this very simple yummy sandwich!


1 1/2-2 lbs of thinly sliced rib eye

1 yellow onion 

1 green pepper

Extra Virgin Olive Oil

Sliced Provolone Cheese 

Bakery fresh sub rolls 

Salt and pepper to taste 


Slice your ribeye long way, if it does not come thinly sliced.   Lightly season with salt and freshly ground pepper to taste.

Slice your onion and green pepper long way. Heat 2 tablespoons of olive oil in the same pan/skillet you will be cooking the meat in.  Saute the onions and pepper until they are soft, but not translucent. Slide them to the far side of the pan, and add 2 tablespoons of butter.  If your pan doesn’t allow enough room, the onion green pepper mixture can be set aside on a plate, but I find it really melds the flavors together well leaving them in the pan to the side.

Cook the meat until tender, about 3 minutes on each side.  Turn the heat down, and with tongs, begin to mix the onion, green pepper, and meat together.

Divide the mixture 4 ways, and add two slices of provolone and place each open sub roll over each portion, as if creating a teepee over them.

This traps in just enough heat to melt the cheese perfectly!!   Use a spatula to flip the filling right into the roll, and just like that, you have a beautiful, delicious, juicy Philly Cheese steak!