If you love a good Philly Cheesesteak than you are going to love these sandwiches! They are delicious and done in 10 minutes (or less)!
The Butcher Man carries the perfect Philly Cheesesteak Meat at his store. He sells the cheesesteak meat in a pack of 4 perfect portions (4 oz. each for a total of 1 pound meat). Each portion is perfect for one Philly Cheesesteak Sandwich. Because they are in 4 separate portions, you can cook one portion at a time and leave the rest in the freezer or cook them all at once (or try my Philly Cheesesteak Rollups). It is perfect for a fast and easy meal. (10 minutes fast)! These Philly Cheesesteak portions are thinly sliced meat that are in a patty-like portion that is frozen so the beef stays together until you place it in a hot skillet. As it cooks, you will see it slowly start to break apart and you are left with perfectly thinly sliced (almost shaved) beef! Perfect for a Philly cheesesteak sandwich.
If you can’t find anything like this at your local butcher shop or grocery store, you can use a ribeye steak, or sirloin beef and have your butcher slice it thin. You don’t have to freeze your meat if you are cooking it right away, just cook it up fresh! But I do love having these 4 oz. portions on hand in the freezer, and the 4 oz. portions are perfect for a Philly cheesesteak sandwich!
I cook my portions in a non-stick skillet, over medium heat with a little butter. I keep my portions separate just so it is easier to have the exact portion for each bun, but you can throw it all together and divide it up when putting in on the buns. After the meat has started to brown, I add the veggies. We always use yellow onion and green peppers. Cook the veggies to your liking. I prefer mine with a bit of crunch to them (crisp-tender). I love mushrooms, the Butcher Man does not, so you can use whatever you like. Season the meat and veggies with some season salt, or salt and pepper to your liking.
Now for the cheese. I love a good Cheese Sauce spread on my bun. But I also love to put a slice of Provolone or Pepper jack cheese right on my portioned meat and let it melt on top, then add it to the bun. So do as you choose. Spread some cheese on the bun, or add some cheese to the hot meat in the pan and let it melt on top.
When the meat and veggies are done to your liking, use a spatula and take the meat portion out of the skillet and put it in your bun. You can toast your bun before adding the cheese spread or filling, or not…totally up to you!
Fast and Easy Philly Cheesesteak Sandwiches
- 1 lb. Philly Cheesesteak Meat (ribeye or sirloin beef, thinly sliced), divided into 4-4 oz. portions see notes below
- 4 Hoagie Buns, toasted (optional on the toasting)
- 1 green pepper, diced
- 1 yellow onion, diced
- Cheese Sauce or cheese slices (provolone, pepperjack or swiss) Cheese Whiz works great or my cheese sauce (link below)
- 2 tbsp butter, divided
- season salt or salt and pepper to taste
- mushrooms (optional)
- In a non-stick skillet, on medium heat, add your meat and saute with 1 tbsp of butter. If your meat is in the 4 oz. portions, you can choose to cook the meat in the pre-portions or cook it all together in your pan and divide it on the buns after cooking.
- After your meat starts to brown, add your peppers and onions to each portion or to the entire pan if you are not cooking them in portions (If you are adding mushrooms, don’t add them until the very end because they cook fast). Add your other tbsp. of butter and mix it around. Season with your season salt or salt and pepper. Season to taste. Let the veggies cook until they are crisp-tender or to your liking. If you are adding mushrooms, add them to the pan once your other veggies are almost done to your liking.
- If you are choosing to use cheese slices, add the slices to each portion abd let it melt on top of the meat and veggies. If you are cooking it all together you can add the slices on top of the entire pan of meat and let it melt.
- Spread the Cheese Sauce or Cheez Whiz on your toasted buns (toasted buns are optional).
- Once the cheese has melted on the meat, place the portioned meat in each bun. If you cooked it all together, portion the meat into 4 equal portions and place it on your buns.