Simply Perfect Philly Cheesesteak Subs

Good friends are just irreplaceable. Recently, I had a good friend suggest that I make these subs for dinner, and she sold me on the idea when she told me how easy it would be. I don’t know why, but in my mind, something this good should require more steps, or more ingredients, or more complexity. But nope. Not these. And that’s the kind of stuff good friends are made of. They make your life better (by suggesting a Philly Cheesesteak for dinner), and still keep it easy (by suggesting a Philly Cheesesteak for dinner). I hope ya’ll give this one a try, and see how simply delicious they are!!


4 steaks (sirloin or ribeye is what we prefer), not too thick and SLIGHTLY THAWED
2 medium onions, cut into thick slices
2 green bell peppers, chopped
8 Tbs butter, divided
Salt, Pepper, Garlic, and Chili Powder to taste
Lots of Cheese Slices (Provolone, Swiss, White Cheddar, Colby…you can’t go wrong here), cut in half to form triangles.  You’ll want to plan for 3-4 slices per sub (6-8 triangles)
2 packs of Sub Sandwich Bread


Meat Slicer, if possible
Sharp Knife
Cutting Board
Extra Large Skillet/Frying Pan
Griddle, if possible (otherwise, a separate skillet/frying pan)



1. You want your steaks to be frozen enough that they are still solid and pretty hard. This way, they are much easier to slice/cut.

2. If using a slicer, set it to a very thin setting (1-2), and slice your steaks so that they are the classic Philly Cheesesteak strips of meat. If you don’t have a slicer, use a very sharp knife and cut against the grain, slicing as thin of strips as you can. No worries if you can’t make them as thin as you’d like…in the end, it’s still steak grilled in butter, so it will be delicious!.

3. Slice your onions into thick strips and sautee them in about 3-4 Tbs of butter over low-medium heat. Salt them to taste.

4. While your onions are sauteeing, chop up your bell peppers.

5. When the onions are slightly caramelized, add the bell peppers and sliced meat to the skillet.



6. Add more butter if needed.  Add salt, pepper, garlic, and chili powder to taste.  Stir as needed to make sure all the meat is getting cooked.

7. While the meat and veggies are cooking, turn on your griddle or set your extra skillet over low heat.

8. Prepare your sub rolls by opening them up so that they lay flat. Butter each side of the inside of the roll, and then place them face down on the griddle/skillet.

9. Allow them to form a golden-brown, slightly crispy texture, and then remove them from the heat. Don’t stack them one on top of another because they will become soggy.

10. When all of the meat has cooked through, it’s time to assemble the subs, which is super easy:

11. To your open sub roll, add a hefty amount of your steak/veggie mixture. Top it with several slices of cheese. You probably won’t be able to really close the sub, but you can push on it enough that maybe it will stay closed-ish.

*If you like extra cheese, you can even have slices of cheese laid out on the bottom half of the sub roll, before any meat is added. This way, you have cheese-meat-cheese layers. HEAVEN.

And that’s it! Super simple, and super delicious! Ya’ll enjoy!


  1. Sounds delicious!

    Tammy says:

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