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philly cheesesteak sandwich with melted cheese, onions, and sesame hoagie roll

Philly Cheesesteak Sandwich

Thin-sliced seared beef, caramelized onions, peppers, and a molten layer of provolone and American cheese — all loaded into soft, warm sesame hoagie rolls made from scratch. The real-deal Philly experience, done right at home.
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Prep Time 25 minutes
Cook Time 20 minutes
resting time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 890
Ingredients Method Notes

Ingredients
  

HOMEMADE SESAME HOAGIE ROLLS
  • 120 ml whole milk 95°F
  • 4 g active dry yeast
  • 17 g granulated sugar
  • 225 g all-purpose flour
  • 1.5 g fine sea salt
  • 1 item whole egg
  •  29 g unsalted butter softened
  • item untoasted sesame seeds for topping
SANDWICH FILLING
  • 450 g ribeye or roast beef sliced ¼" (6 mm) thick
  • item vegetable oil for cooking
  •  0.5 item sweet onion diced
  •  0.5 item green bell pepper cut into 1-inch pieces
  • 2 tbsp Worcestershire sauce
  • item salt to taste
  • item black pepper to taste
  • 4 slices provolone cheese
  • 4 slices white American cheese
  • 60 g mayonnaise
  • 60 g ketchup
  • item hot sauce for serving

Method
 

Make the Hoagie Rolls
    Activate the Yeast
    1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Whisk warm milk, yeast, and sugar together. Let sit for 5 minutes until foamy.
    Mix the Dough
    1.  Add flour and salt to a stand mixer bowl and combine. Attach the dough hook, then pour in the yeast mixture and egg. Mix 3 minutes until a moderately smooth dough forms.
    Incorporate the Butter
    1.  Add softened butter and continue mixing 2–3 minutes until the dough is smooth and cohesive. Cover the bowl with plastic wrap.
    First Rise
    1.  Let the dough rise at room temperature for 1 hour, or until doubled in size.
    Shape the Rolls
    1.  Punch down the dough. Divide into 2 equal pieces and shape each into a loose ball. Cover with a damp towel and rest 10 minutes.
    Form Hoagie Logs
    1.  Roll each ball into a 7-inch (18 cm) log. Place onto the baking sheet, lightly mist with water, sprinkle sesame seeds, and (optional) score lengthwise.
    Bake
    1.  Bake for 15–17 minutes, or until puffed and lightly golden. Cool fully on a wire rack before slicing.
    Make the Philly Cheesesteaks
      Prep the Beef
      1. Freeze the steak for 30 minutes until firm — this makes thin slicing easier. Slice against the grain into thin ¼" (6 mm) strips.
      Prep the Rolls
      1. Slice each hoagie lengthwise, keeping the back attached. Spread mayo and ketchup on both sides. (Toast lightly if rolls aren’t fresh.)
      Cook the Vegetables
      1.  Heat oil in a cast-iron skillet over medium. Add onions and peppers, season with salt, and add Worcestershire sauce. Cook until softened and browned on the edges.
      Sear the Beef
      1.  Move vegetables to the side of the pan. Add a bit more oil and sear the beef in batches if needed — 2 minutes per side until browned. Break it up with a spatula and combine with the vegetables.
      Melt the Cheese
      1.  Gather half of the meat mixture into a mound shaped like your roll. Top with 2 slices American cheese + 2 slices provolone. Melt with a kitchen torch, or place under the broiler for 30–45 seconds.
      Assemble
      1.  Use a spatula to lift the cheesy beef mound directly into the hoagie roll. Add hot sauce if desired. Repeat for the second sandwich and serve immediately.

      Notes

      • Freezing the steak briefly is the secret to getting ultra-thin slices.
      • Don’t overcrowd the skillet — overcrowding steams the meat instead of browning it.
      • For a more “authentic Philly,” use all American cheese (White American melts the best).
      • Add mushrooms if you like — slice thin and sauté with the onions.