Philly Cheesesteak with Cherry Pepper Mayo
A Philly cheesesteak is one of those sandwiches that hits all the right notes—juicy, flavorful beef, gooey melted cheese, and perfectly toasted bread. It’s simple but satisfying, and when done right, it's hard to beat. Whether you’re whipping these up for a game day or just craving some comfort food, this sandwich delivers every time.
Servings: 4 people
Ingredients
- 4 hoagie rolls split ¾ of the way through
- 4 tablespoon butter at room temperature
- 1.5 pounds ribeye steak excess fat trimmed and thinly sliced (* freeze the steak for about 45 minutes so you can slice the steak super thin)
- 1 clove garlic grated
- 1.5 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tbsp olive oil
- 1 large yellow onion thinly sliced
- 8 sliced provolone cheese
For the Cherry Pepper Mayo
- ¼ cup jarred hot cherry peppers chopped
- 1 teaspoon brine from the cherry pepper jar
- ½ clove garlic grated
- ½ cup mayonnaise
Instructions
- For the cherry pepper mayonnaise: Combine all ingredients in a small bowl and stir to combine. It will keep in the refrigerator for a week.
- Preheat the oven to 425°F. Line a baking sheet with foil and set aside. Slather the hoagie rolls with butter and place them open-faced, buttered side up, on the baking sheet until ready to toast.
- In a bowl, toss the sliced steak with garlic, salt, and pepper.
- Heat the oil in a large non-stick skillet over high heat. Once the pan is hot, add the beef in a single layer. This will need to be done in batches to avoid steaming the meat—you want it to brown. Cook the beef for about 2 minutes, then toss and continue cooking for an additional 2 minutes. Remove the beef from the pan to a plate and repeat with the remaining beef, adding more oil if needed.
- Once the beef is cooked, reduce the heat to medium-high and add the onions to the pan. Cook, stirring and scraping up any browned bits from the steak, until the onions are lightly browned and soft, about 5-7 minutes. Season with salt and pepper.
- Pop the hoagie rolls into the preheated oven and bake until toasted, about 5 minutes. Remove from the oven and set aside to cool slightly. Spread the cherry pepper mayonnaise on the toasted rolls.
- Once the onions are cooked, add the beef back to the pan and stir to combine. Flatten the mixture in the pan, place the provolone over the beef, cover with a lid, and turn off the heat to let the cheese melt.
- When ready to serve, scoop the cheesesteak mixture into the toasted rolls and serve hot.
Nutrition
Calories: 851kcal | Carbohydrates: 26g | Protein: 40g | Fat: 66g | Saturated Fat: 23g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1636mg | Potassium: 568mg | Fiber: 2g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 5mg