Name: Philly Cheesesteak Sandwiches with Mushrooms, Peppers, and Provolone Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz. baby bella mushrooms, sliced; 1 green bell pepper, sliced; 1 yellow onion, sliced; 12-14 oz. shaved beef steak; 6 slices provolone cheese; 4 Tbsp butter (divided); 2 Tbsp cooking oil (divided); ¾ tsp salt; ½ tsp garlic powder; ½ tsp black pepper; 2 tsp Worcestershire sauce; 5 hoagie rolls

Jump to Recipe· 3.9 from 9 reviews

I am absolutely thrilled to share with you my favorite comfort food that never fails to satisfy — Philly Cheesesteak Sandwiches with Mushrooms, Peppers, and Provolone Recipe. This recipe combines tender, savory shaved beef with sweet sautéed vegetables and melty provolone cheese, all nestled inside perfectly toasted hoagie rolls. Whenever I make these sandwiches, the aroma alone fills the kitchen with excitement, and the flavors come together so beautifully that it instantly feels like a special occasion, even on a busy weeknight.

Why You’ll Love This Philly Cheesesteak Sandwiches with Mushrooms, Peppers, and Provolone Recipe

What I adore about this Philly Cheesesteak Sandwiches with Mushrooms, Peppers, and Provolone Recipe is its incredibly rich and balanced flavor profile. The combination of juicy, properly seasoned shaved beef and the natural sweetness of sautéed peppers and onions creates an irresistible harmony for your taste buds. Adding mushrooms gives it an earthy depth, while the provolone cheese melts just right to hold everything together with its creamy texture. Every bite is packed with layers of savory goodness and a slight tang from the Worcestershire sauce that really elevates the whole experience.

I’m also a big fan of how straightforward this recipe is to prepare. It comes together in about thirty minutes without any complicated steps or fancy equipment. The ease of sautéing the vegetables and quick cooking of thinly sliced steak means I can whip this up even when I’m short on time but craving something hearty and delicious. Plus, it’s perfect for a variety of occasions—from family dinners to casual hangouts with friends. Honestly, this is the kind of sandwich recipe I recommend keeping in your back pocket because it’s just that reliable and crowd-pleasing.

Ingredients You’ll Need

A light brown wooden cutting board sits on a white marbled surface. On the board, three distinct piles of thinly sliced vegetables are arranged: bright green strips of bell peppers stacked on the bottom left, white semi-translucent onion rings piled in the top center, and light brown sliced mushrooms placed on the right side. Each vegetable group is neat, showing clear texture and color contrast among the slices. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple, fresh ingredients that come together to deliver maximum flavor and satisfying textures. Each item plays an essential role, whether it’s building layers of taste or adding vibrant colors to the sandwich.

Baby bella mushrooms, 8 oz: These add a tender, earthy element that complements the meat so well.
Green bell pepper, 1: Provides a little crunch and a sweet, fresh flavor to balance the savory steak.
Yellow onion, 1: Adds subtle sweetness and depth when caramelized with the peppers.
Butter, 4 Tbsp: Essential for richness and ensuring the veggies and rolls toast nicely.
Cooking oil, 2 Tbsp: Helps achieve that perfect sear on both the mushrooms and steak.
Shaved beef steak, 12-14 oz: Thinly sliced for quick cooking and tender, juicy bites.
Salt, ¾ tsp: Seasoning is key to bringing out all the flavors.
Garlic powder, ½ tsp: Adds a subtle punch of savory goodness.
Black pepper, ½ tsp: Provides a mild heat that complements the beef perfectly.
Worcestershire sauce, 2 tsp: A secret umami bomb that deepens the flavor profile.
Hoagie rolls, 5: The sturdy, soft rolls hold all those delicious ingredients snugly.
Provolone cheese, 6 slices: Melts beautifully over the steak and veggies, binding everything together.

Directions

Step 1: Start by prepping your vegetables—slice the green bell pepper, yellow onion, and baby bella mushrooms into thin, even pieces that will cook quickly and blend seamlessly in the sandwich.

Step 2: Heat a large skillet over medium heat and melt 1 tablespoon of butter along with 1 tablespoon of cooking oil. Once the fat is hot, add the mushrooms and stir occasionally. Cook them for 2 to 3 minutes until they begin to soften and release their juices.

Step 3: Add the sliced onions and bell peppers to the skillet with the mushrooms. Continue to sauté everything for another 3 minutes or until the vegetables are tender but still have a little bite to them. Remove this flavorful veggie mixture to a separate plate and set aside.

Step 4: In the same skillet, add the remaining tablespoon of butter and cooking oil. Toss in your shaved beef steak, spreading it out in an even layer. Allow it to cook undisturbed for a minute or two to get some nice browning, then stir and cook until all the meat is browned and cooked through—about 4 to 5 minutes.

Step 5: Return the cooked vegetables back into the skillet with the beef. Sprinkle in the salt, garlic powder, black pepper, and drizzle the Worcestershire sauce over everything. Stir the mixture well and cook for an additional 1 to 2 minutes so all the flavors meld and the veggies warm back up.

Step 6: Layer the provolone cheese slices on top of the meat and vegetable mixture in the skillet. Turn off the heat and cover the skillet with a lid or foil to let the residual heat gently melt the cheese, which should take about 2 minutes.

Step 7: While the cheese is melting, preheat your oven to 350°F. Spread the remaining 2 tablespoons of softened butter inside your hoagie rolls and place them on a baking sheet cut side up. Toast the rolls in the oven for a few minutes, watching closely so they get golden brown but not burnt.

Step 8: Once the rolls are toasted and the cheese is melted, assemble your sandwiches by evenly filling each roll with the cheesy beef and vegetable mixture. Add any extra toppings or spreads you like, and get ready to dive into one of the best sandwiches you’ll ever make.

Servings and Timing

This Philly Cheesesteak Sandwiches with Mushrooms, Peppers, and Provolone Recipe makes five hearty servings, perfect for a family dinner or a gathering with friends. Preparation time is around 10 minutes, mainly chopping and prepping the veggies. Cooking takes approximately 20 minutes from start to finish, including toasting the rolls, so you can expect this meal to be ready in about 30 minutes total. No resting or cooling time is needed, which means you can enjoy them hot and fresh just as soon as they’re assembled.

How to Serve This Philly Cheesesteak Sandwiches with Mushrooms, Peppers, and Provolone Recipe

A white round plate on a white marbled surface holds a sandwich and sides. On the right, a toasted long sandwich bun filled with layered cooked ground beef, light melted cheese, green bell pepper strips, and light cooked onions. On the left side of the plate, a pile of golden brown fries next to a small metal cup filled with red ketchup. Below the fries, a light green pickle spear rests at the bottom edge of the plate. A striped cloth napkin is partially visible on the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these sandwiches, I like to keep things casual and fun. They pair perfectly with classic sides like crispy fries, crunchy coleslaw, or even a simple green salad for a lighter touch. Crunchy pickles or pepperoncini on the side can provide that perfect salty tang to balance out the richness of the sandwich.

For presentation, I love to garnish with a little fresh parsley or sprinkle some crushed red pepper flakes for those who enjoy a little heat. Serving them on a sturdy platter with parchment paper underneath adds a rustic vibe that’s sure to impress guests or family members.

In terms of drinks, a cold craft beer or a smooth red wine like a Pinot Noir complements the flavors beautifully, but I also appreciate serving them with iced tea or a sparkling lemonade for a refreshing non-alcoholic option. These sandwiches are best served warm, right out of the oven, when the cheese is still gooey and the bread toasty. This makes them an ideal comfort food for weekend lunches, casual dinner parties, or even a fun, quick weeknight meal.

Variations

When I make this Philly Cheesesteak Sandwiches with Mushrooms, Peppers, and Provolone Recipe, I often like to switch things up depending on my mood or dietary needs. For instance, swapping out provolone for mozzarella or sharp cheddar can create a whole new flavor dynamic. If you want a little spice, adding sliced jalapeños or a drizzle of hot sauce really turns up the heat.

If you or your guests follow a gluten-free diet, choosing gluten-free hoagie rolls works wonderfully without compromising the spirit of the sandwich. For a vegan twist, I’ve experimented with plant-based steak alternatives and dairy-free cheese, sautéing mushrooms, peppers, and onions in olive oil instead of butter, which also tastes fantastic.

Another fun variation is to try different cooking methods for the beef: instead of pan-frying, grilling the steak adds a smoky note, which pairs brilliantly with the sautéed vegetables. I also love to try caramelizing the onions longer for a sweeter, more intense flavor that adds complexity to this already incredible sandwich.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I always store them in airtight containers to keep the flavors fresh and prevent the bread from getting soggy quickly. The sandwich components will stay good in the refrigerator for up to three days. I recommend storing the steak and vegetables separately from the hoagie rolls if you want to retain optimal texture.

Freezing

While I wouldn’t typically recommend freezing the entire sandwich assembled due to potential sogginess, you can freeze the cooked beef and vegetable mixture in freezer-safe containers or heavy-duty freezer bags for up to two months. Just thaw overnight in the fridge before reheating for a quick meal anytime you’re in a pinch.

Reheating

When it’s time to reheat, I prefer warming the meat and veggies gently in a skillet over low heat, stirring occasionally, which helps preserve the tender texture and flavors. Toasting the hoagie rolls separately in the oven or toaster ensures they stay crisp and fresh. Avoid microwaving the whole sandwich assembled, as that often results in a soggy bread and unevenly melted cheese.

FAQs

Can I use a different type of cheese instead of provolone?

Absolutely! Provolone melts beautifully with a mild, slightly smoky flavor, but mozzarella, cheddar, or even American cheese can be delicious substitutes depending on your taste preference. Each will give a slightly different texture and flavor, so feel free to experiment.

What cut of beef is best for this recipe?

The best choice is thinly shaved ribeye or sirloin steak because they’re tender and cook quickly. You can ask your butcher to shave the meat for you or buy pre-shaved steak at some grocery stores. Avoid thick cuts as they won’t cook evenly in this recipe.

Can I make these sandwiches ahead of time?

You can prepare the steak and vegetable mixture a few hours ahead and keep it warm or refrigerated. Toast the rolls and assemble just before serving to keep everything fresh and the bread from getting soggy.

Is there a vegetarian version of this sandwich?

Definitely! Use extra mushrooms or a plant-based steak substitute along with the peppers and onions. Melt your favorite vegetarian cheese or a vegan cheese alternative for a tasty meatless variation.

How spicy is this recipe?

This classic Philly Cheesesteak Sandwiches with Mushrooms, Peppers, and Provolone Recipe is mild and savory, with no built-in spice. If you want to add heat, consider topping with sliced jalapeños, hot sauce, or crushed red pepper flakes when serving.

Conclusion

I truly hope you enjoy making and eating this Philly Cheesesteak Sandwiches with Mushrooms, Peppers, and Provolone Recipe as much as I do. It’s a fantastic, flavorful sandwich that’s approachable, quick to make, and perfect for sharing with everyone you love. Once you taste the juicy beef, sweet veggies, and melty cheese stacked inside a buttery toasted roll, I guarantee it will become a go-to recipe in your kitchen. Happy cooking and even happier eating!