Ultimate Homemade Philly Cheesesteak Sandwich (Montreal-Style Twist)
There’s something irresistible about a hot steak sandwich overflowing with thinly sliced beef, caramelized onions, peppers and melted cheese in a soft roll. This homemade Philly cheesesteak is inspired by my YouTube video, but I’ve adjusted the proportions, ingredients and techniques so it works perfectly in a home kitchen and gives you that classic juicy, cheesy result every time.
Ingrédients
Steak and vegetables
- 400 g 14 oz ribeye or sirloin, very thinly sliced
- 200 g 7 oz yellow onion, thinly sliced
- 120 g 4.2 oz green bell pepper, thinly sliced
- 30 ml 2 tbsp neutral oil
- 15 g 1 tbsp unsalted butter
- 3 g ½ tsp fine salt, plus more to taste
- 2 g ½ tsp black pepper
- 2 g ½ tsp garlic powder
- 5 ml 1 tsp Worcestershire sauce (optional)
Sandwiches
- 2 soft hoagie rolls 20–22cm / 8–9 inches
- 120 –150g 4–5 oz Provolone or American cheese, sliced
- 10 g 2 tsp softened butter, for the rolls
Instructions
- Freeze the steak for 20–30 minutes, then slice very thinly across the grain. Season with salt, pepper, garlic powder and 1 tbsp oil.
- In a large skillet, melt butter with 1 tbsp oil over medium heat. Add onions and cook 10–15 minutes until deeply caramelized.
- Add green pepper and a pinch of salt; cook 5–7 minutes more until tender. Transfer onions and peppers to a bowl.
- Increase heat to medium-high. Add the sliced steak in an even layer. Sear 1–2 minutes, then break up and toss until mostly cooked. Add Worcestershire if using.
- Return onions and peppers to the pan and mix with the steak. Taste and adjust seasoning.
- Form the mixture into two long piles in the pan. Lay cheese slices over each pile, add a splash of water, cover and let the cheese melt for 1–2 minutes.
- Split the hoagie rolls like a wallet, butter the inside lightly and toast under the broiler (grill) 1–2 minutes until just golden.
- Slide each cheesy steak pile into a toasted roll. Press gently to compact and serve immediately.
Vidéo
Notes
Substitutions and variations
- Beef:
- Use 400g (14 oz) thinly sliced flank steak instead of ribeye or sirloin.
- For a budget option, use 400g (14 oz) thinly sliced top round, but slice extra thin and cook quickly.
- Cheese:
- Provolone → American cheese slices, mozzarella, white cheddar or a mix.
- For a more French touch, try a mild raclette-style cheese as in my Savoyard three-cheese mac and cheese.
- Vegetables:
- Skip the green pepper if you want a more classic Philly-style sandwich with just onions.
- Add sliced mushrooms, sautéed with the onions, for extra umami.
- Bread:
- Use soft submarine rolls, hot dog buns or even leftover homemade brioche like my foolproof homemade brioche bread for an ultra-indulgent version.
Tips for the best Philly cheesesteak at home
- Freeze the meat briefly so it slices very thinly.
- Use a very hot pan for the steak to avoid steaming.
- Don’t overload the sandwich; if you prefer smaller portions, divide the mixture into 3 smaller rolls instead of 2 large ones.
- Always melt the cheese directly on the meat in the pan, not just on top of the bread.
- Choose soft rolls; very crusty bread will push the filling out and be hard to bite.
FAQ
Can I make this Philly cheesesteak ahead of time?It’s best eaten fresh. You can slice and season the steak and prep the vegetables a few hours ahead, but cook and assemble just before serving so the bread stays soft and the cheese stays perfectly melted. Can I use chicken instead of beef?
Yes. Use 400g (14 oz) thinly sliced chicken thighs and follow the same method. For other chicken comfort recipes, look at my creamy Tuscan chicken or easy creamy Cajun chicken thighs. What if I don’t have a broiler?
You can toast the buttered rolls in a dry skillet over medium heat, cut side down, until lightly golden. Can I make this recipe without green peppers?
Absolutely. Use only onions for a more classic cheesesteak flavor. You can also replace peppers with mushrooms. Is this an authentic Philly cheesesteak?
This recipe is inspired by the classic Philly cheesesteak but adapted with my technique and small Montréal-style touches. It uses traditional elements (thinly sliced beef, onions, soft roll, melting cheese) with slightly updated proportions and options.