You ever play that game where you ask someone what their death row meal or food would be? A tad bit morbid, I know, but stick with me. It’s your *top favorite* that you would choose to eat as your “last meal.”

Not that you asked me but one of my top indulgent eats that I’d like to have should all things come to an end is a philly cheesesteak. Let’s rewind that back a bit…a thicc, juicy, cheesy, and hot philly cheesesteak sandwich! Y’all, one of these sandwiches is just about the closest things to pure happiness, if you ask me.

A philly cheesesteak is a very popular sandwich comprised of super thinly sliced beef, gooey provolone cheese, and gets enveloped by a hoagie roll. This is an authentic philly cheesesteak. This famous sandwich gets its name from it being of Philadelphia, Pennsylvania roots and created by Pat and Harry Olivieri. As a matter of fact; in South Philly, you’ll find Pat’s King of Steaks and Geno’s as two huge philly cheesesteak rivals. Both of these joints are notably fun tourist spots to get your grub on and be the judge for yourself.


3 tablespoons butter

1 1/2 cups baby bella mushrooms

1 large onion, sliced into half-moons

1 green bell pepper, sliced into strips

1 lb ribeye steak, thinly sliced

1 teaspoon kosher salt

fresh cracked black pepper

1/2 teaspoon garlic powder

6–8 slices provolone cheese

hoagie rolls, for serving

optional: mayonnaise 


In a large skillet, melt butter over medium-high heat. Once butter is sizzling, sauté mushrooms until golden brown, about 5 minutes. Then transfer to a plate and set aside.

Add onions into same skillet and sauté until slightly caramelized, about 5-6 minutes.

Add peppers into skillet with onions and cook until peppers get soft, about 3-4 minutes. Then set onions/peppers aside with mushrooms.

Add steak into pan and cook until all meat is browned, about 5-6 minutes. Season steak with spices and add all veggies back into skillet. Stir to fully combine.

Using a spatula, section off each serving in your pan and place cheese slices directly over each serving. Take off heat and allow residual heat to melt cheese onto steak mixture. 

Lightly toast hoagie rolls and smear with a bit of mayo, if desired. Add more cheese to prepared rolls and fill each roll with cheesesteak mixture. Roll each sandwich in foil and allow to sit for at least 5 minutes, then enjoy!


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