I love this Philly Cheese Steak Sandwich that brings together tender marinated chuck roast, caramelized onions, and vibrant bell peppers. The aroma of olive oil, garlic powder, and Worcestershire sauce infuses every layer, while toasted hoagie rolls cradle provolone cheese in a way that feels refreshingly inventive and undeniably satisfying.
I’ve been experimenting with different ways to crank up a classic favorite and my latest Philly Cheesesteak recipe is something you have to try. I start with 1 1/2 lbs of thinly sliced chuck roast marinated in 2 tbsp Worcestershire sauce, 1 tbsp olive oil and a pinch of garlic powder, salt and pepper.
The meat is sliced so thin, it cooks up super tender every time. I pair it with two medium onions that I caramelize until they’re almost melt-in-your-mouth, along with a mix of green and red bell peppers for a pop of color.
Once I toss everything onto toasted hoagie rolls and layer it with provolone cheese, I broil it until the cheese is perfectly melted. I know some folks might call it a Steak Sandwich or even a Philly Cheese Steak Sandwich, but this one always gets rave reviews for its intense flavor and that soft, melt-in-your-mouth steak slice texture.
Enjoy experimenting with it!
Why I Like this Recipe
1. I love how the marinated chuck roast turns super tender and packed with flavor every time I make it.
2. I really appreciate the sweet, caramelized onions and peppers that give the sandwich a unique twist.
3. I enjoy how the melted provolone cheese ties everything together into a perfect bite every time.
I can’t get enough of this Philly cheesesteak becuz it’s so comforting and flavorful. I start with tender marinated chuck roast that’s seared just right and mix it with sweet, caramelized onions and peppers. Then i pile it all on a lightly toasted hoagie roll and melt provolone cheese all over, makin it one of the softest steak sandwiches i’ve ever had. Its messy, it’s delicious, and i just love how every bite packs a punch.
Ingredients
- Chuck Roast: Rich in protein, becomes tender when marinated and forms the steak’s flavor base.
- Worcestershire sauce: Tangy, savory, adds depth, slight sweetness, and boosts the beef’s bold taste.
- Provolone cheese: Melts nicely, offers creamy texture, and contributes calcium and protein benefits.
- Onions: Caramelized to enhance sweetness, provide fiber; their natural sugars improve flavor.
- Hoagie rolls: Hearty, carbohydrate-rich bread, holds meat and cheese perfectly, giving a crunchy texture.
- Olive oil and garlic powder: Aromatic marinade ingredients that tenderize meat and add mild heat.
- Bell peppers: Add vibrant color, crunch, vitamins, and a mildly sweet taste that balances the savory flavors.
Ingredient Quantities
- 1 1/2 lbs chuck roast, thinly sliced (for marinating)
- 2 tbsp Worcestershire sauce (for the marinade)
- 1 tbsp olive oil (for the marinade)
- 1 tsp garlic powder (for the marinade)
- Salt and pepper to taste (for the marinade and meat)
- 2 medium onions, thinly sliced (to caramelize)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced (optional but adds a nice color)
- 4 hoagie rolls (toasted before adding the steak and cheese)
- 4 slices provolone cheese
How to Make this
1. Start by placing the thinly sliced chuck roast in a bowl and tossing with 2 tbsp Worcestershire sauce, 1 tbsp olive oil, 1 tsp garlic powder, and a pinch of salt and pepper. Let it marinate for about 20-30 minutes.
2. Preheat your oven broiler on high while you move onto the veggies.
3. In a large skillet over medium heat, add the two thinly sliced onions and a little extra salt; cook them slowly until they’re soft and nicely caramelized, which should take about 10 minutes.
4. Add the sliced green bell pepper and red bell pepper (if you’re using the red for extra color) into the skillet. Cook them with the onions for about another 5 minutes until they are tender.
5. In another pan over medium-high heat, quickly sear the marinated chuck roast slices for 2-3 minutes per side until they’re browned but still remain tender.
6. Mix the seared steak into the onion and pepper mixture, then transfer everything into a broiler-safe dish.
7. Lay one slice of provolone cheese evenly over the meat and veggies and then place the dish under your preheated broiler for around 2-3 minutes, just until the cheese melts and gets a bit bubbly.
8. While the cheese is melting, toast your 4 hoagie rolls until they’re lightly golden. You can do this in a toaster oven or on a griddle.
9. Once the cheese is melted, use a spatula to scoop out the steak, onions, and peppers, and pile it high into each toasted roll.
10. Serve your Philly Cheesesteak immediately while it’s hot and enjoy every bite!
Equipment Needed
1. Mixing bowl – to toss the meat with the marinade ingredients like Worcestershire sauce, olive oil, garlic powder, salt, and pepper
2. Measuring spoons – for accurate amounts of the marinade
3. Oven with broiler – preheated to high for melting the cheese on the assembled steak
4. Large skillet – for slowly caramelizing the onions and cooking the bell peppers
5. Second pan – to quickly sear the marinated chuck roast slices
6. Broiler-safe dish – to combine the seared meat with the veggies and heat under the broiler
7. Spatula – to mix the meat and veggies and then transfer them into the hoagie rolls
8. Toaster oven or griddle – to toast the hoagie rolls until lightly golden
9. Knife and cutting board – if the meat, onions, or peppers need slicing before cooking
FAQ
Philly Cheesesteak Recipe Substitutions and Variations
- If you dont have chuck roast, you can use ribeye or sirloin steak too. Just be sure to slice it super thin.
- If Worcestershire sauce is too sour or you dont have it, try using soy sauce and add a splash of vinegar.
- Instead of olive oil in the marinade, you can use canola oil as a substitute.
- If provolone cheese isnt available, American or mozzarella cheese will work just fine.
Pro Tips
1. Let the meat really soak up all those flavors – its key to a tender and tasty bite, so don’t rush the marination even if youre in a hurry.
2. When you’re caramelizing the onions, keep your heat low and stir often. They can burn real quick if you’re not careful and that bitter taste ruins the dish.
3. Make sure to sear your steak properly; get a nice brown crust without cooking it too long. Overdoing it will make the meat chewy and lose all that juicy flavour.
4. Keep a close eye on the cheese under the broiler. It melts fast and can burn if you leave it unattended, so be ready to pull it out the moment it turns bubbly.
Philly Cheesesteak Recipe
My favorite Philly Cheesesteak Recipe
Equipment Needed:
1. Mixing bowl – to toss the meat with the marinade ingredients like Worcestershire sauce, olive oil, garlic powder, salt, and pepper
2. Measuring spoons – for accurate amounts of the marinade
3. Oven with broiler – preheated to high for melting the cheese on the assembled steak
4. Large skillet – for slowly caramelizing the onions and cooking the bell peppers
5. Second pan – to quickly sear the marinated chuck roast slices
6. Broiler-safe dish – to combine the seared meat with the veggies and heat under the broiler
7. Spatula – to mix the meat and veggies and then transfer them into the hoagie rolls
8. Toaster oven or griddle – to toast the hoagie rolls until lightly golden
9. Knife and cutting board – if the meat, onions, or peppers need slicing before cooking
Ingredients:
- 1 1/2 lbs chuck roast, thinly sliced (for marinating)
- 2 tbsp Worcestershire sauce (for the marinade)
- 1 tbsp olive oil (for the marinade)
- 1 tsp garlic powder (for the marinade)
- Salt and pepper to taste (for the marinade and meat)
- 2 medium onions, thinly sliced (to caramelize)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced (optional but adds a nice color)
- 4 hoagie rolls (toasted before adding the steak and cheese)
- 4 slices provolone cheese
Instructions:
1. Start by placing the thinly sliced chuck roast in a bowl and tossing with 2 tbsp Worcestershire sauce, 1 tbsp olive oil, 1 tsp garlic powder, and a pinch of salt and pepper. Let it marinate for about 20-30 minutes.
2. Preheat your oven broiler on high while you move onto the veggies.
3. In a large skillet over medium heat, add the two thinly sliced onions and a little extra salt; cook them slowly until they’re soft and nicely caramelized, which should take about 10 minutes.
4. Add the sliced green bell pepper and red bell pepper (if you’re using the red for extra color) into the skillet. Cook them with the onions for about another 5 minutes until they are tender.
5. In another pan over medium-high heat, quickly sear the marinated chuck roast slices for 2-3 minutes per side until they’re browned but still remain tender.
6. Mix the seared steak into the onion and pepper mixture, then transfer everything into a broiler-safe dish.
7. Lay one slice of provolone cheese evenly over the meat and veggies and then place the dish under your preheated broiler for around 2-3 minutes, just until the cheese melts and gets a bit bubbly.
8. While the cheese is melting, toast your 4 hoagie rolls until they’re lightly golden. You can do this in a toaster oven or on a griddle.
9. Once the cheese is melted, use a spatula to scoop out the steak, onions, and peppers, and pile it high into each toasted roll.
10. Serve your Philly Cheesesteak immediately while it’s hot and enjoy every bite!
