A Philly cheese steak sandwich with mushrooms is a mouthwatering twist on the classic, featuring thinly sliced beef, sautéed mushrooms, onions, and melted cheese on a toasted hoagie roll. This hearty, flavorful sandwich is perfect for lunch, dinner, or game day.
Why You’ll Love This Recipe
- Loaded with flavor – Juicy beef, caramelized onions, mushrooms, and gooey cheese
- Quick and easy – Ready in under 30 minutes
- Customizable – Use different cheeses or add extra toppings
- Better than takeout – Fresh, homemade, and satisfying
- Perfect for any occasion – Great for family dinners or casual gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ribeye steak or flank steak, thinly sliced
- Olive oil or butter
- Onion, thinly sliced
- Mushrooms (button, cremini, or portobello), sliced
- Provolone cheese (or cheese of choice)
- Hoagie rolls or sub rolls
- Salt and pepper
- Garlic powder (optional)
- Worcestershire sauce (for extra flavor)
Directions
- Prepare the steak – Freeze the steak for about 15 minutes to make slicing easier. Then, thinly slice it against the grain.
- Sauté the onions and mushrooms – Heat olive oil in a skillet over medium heat. Cook onions and mushrooms until softened and caramelized, about 5–7 minutes. Remove from the pan and set aside.
- Cook the steak – In the same pan, add more oil if needed and cook the sliced steak. Season with salt, pepper, and garlic powder. Cook for 3–4 minutes until browned. Add Worcestershire sauce for extra flavor.
- Melt the cheese – Reduce heat to low, place cheese slices over the cooked steak, and let it melt. Stir to mix the cheese with the meat.
- Assemble the sandwich – Toast the hoagie rolls, then fill them with the steak, mushroom, and onion mixture. Serve hot.
Servings and Timing
- Servings: 2–3 sandwiches
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Cheese Options: Use provolone, American, Cheez Whiz, or mozzarella.
- Extra Toppings: Add bell peppers, jalapeños, or banana peppers.
- Bread Choice: Use ciabatta, French bread, or whole wheat rolls.
- Sauce Additions: Spread mayo, garlic aioli, or mustard on the bread for extra flavor.
- Spicy Version: Add red pepper flakes or hot sauce.
Storage/Reheating
- Refrigeration: Store leftover filling in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over low heat or microwave in short intervals.
- Freezing: Not recommended, as the texture of the steak and mushrooms may change.
FAQs
What’s the best steak for a Philly cheese steak?
Ribeye is the best choice, but flank steak or sirloin also work well.
Can I use pre-sliced beef?
Yes, pre-sliced beef from the deli can be used for convenience.
How do I get thin slices of steak?
Freezing the steak for 15–20 minutes before slicing makes it easier to cut thinly.
What type of mushrooms work best?
Cremini, button, or portobello mushrooms add great flavor and texture.
Can I use a different cheese?
Yes, provolone is traditional, but Cheez Whiz, mozzarella, or American cheese also work well.
Should I toast the hoagie rolls?
Yes, toasting adds a slight crunch and helps prevent sogginess.
Can I make this sandwich ahead of time?
You can prep the filling in advance and reheat before assembling the sandwich.
Is this sandwich good without mushrooms?
Yes, you can skip the mushrooms if you prefer a more classic Philly cheese steak.
Can I make this sandwich healthier?
Use whole wheat rolls, leaner steak, and a lighter cheese option.
What’s the best way to reheat leftovers?
Reheat in a skillet over low heat to maintain texture and flavor.
Conclusion
A Philly cheese steak sandwich with mushrooms is a delicious and satisfying meal that’s easy to make at home. With tender steak, caramelized onions, sautéed mushrooms, and melted cheese on a toasted roll, this sandwich is packed with flavor. Customize it to your liking and enjoy a homemade version of this classic favorite!
Print
Philly Cheese Steak Sandwich with Mushrooms
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Experience the classic flavors of a Philly Cheese Steak with the added richness of sautéed mushrooms. This hearty sandwich combines tender ribeye steak, caramelized onions, bell peppers, and mushrooms, all smothered in melted provolone cheese and nestled in a toasted hoagie roll.
Ingredients
- 1.5 pounds (680 grams) ribeye steak, thinly sliced
- 2 tablespoons olive oil, divided
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces (225 grams) mushrooms (such as cremini or button), sliced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon Worcestershire sauce
- 8 slices provolone cheese
- 4 hoagie rolls
- 2 tablespoons butter, softened
Instructions
- Prepare the Steak: Place the ribeye steak in the freezer for about 30 minutes to firm up, making it easier to slice thinly. Once firm, slice the steak thinly against the grain.
- Toast the Rolls: Preheat your oven to 375°F (190°C). Slice the hoagie rolls lengthwise, keeping them attached on one side. Spread the softened butter on the cut sides of the rolls. Place them on a baking sheet, cut side up, and toast in the oven until lightly golden. Remove and set aside.
- Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onions and bell peppers. Sauté until softened and caramelized, about 5-7 minutes. Add the sliced mushrooms and continue to cook until they release their moisture and become golden brown, approximately 5 more minutes. Season with salt and pepper to taste. Remove the vegetables from the skillet and set aside.
- Cook the Steak: In the same skillet, add the remaining 1 tablespoon of olive oil. Increase the heat to high and add the thinly sliced steak in a single layer. Cook, without moving, for about 2 minutes to develop a sear. Stir and continue to cook until the steak is browned but still tender, about 2 more minutes. Add the Worcestershire sauce and stir to combine. Season with additional salt and pepper if needed.
- Combine and Melt Cheese: Reduce the heat to low. Return the sautéed vegetables to the skillet with the steak. Toss to combine evenly. Place the provolone cheese slices over the mixture, covering as much surface area as possible. Cover the skillet with a lid and allow the cheese to melt, about 2 minutes.
- Assemble the Sandwiches: Divide the steak and vegetable mixture evenly among the toasted hoagie rolls. Serve immediately.
Notes
- Meat Selection: Ribeye steak is preferred for its tenderness and flavor, but sirloin can be used as a substitute.
- Cheese Options: Provolone is traditional, but feel free to substitute with American cheese or cheese whiz for a different flavor profile.
- Vegetable Variations: Red bell peppers can be used for a sweeter flavor, and additional vegetables like jalapeños can add a spicy kick.