Description
Indulge in the classic flavors of Philadelphia with this delicious Philly Cheesesteak recipe. Tender ribeye steak, sautéed onions, peppers, and melted provolone cheese come together in a toasted hoagie roll for the ultimate comfort food experience.
Ingredients
Scale
Ribeye Steak:
- 1 pound ribeye steak, thinly sliced
Vegetable Oil:
- 2 tablespoons
Onion:
- 1 large onion, thinly sliced
Green Bell Pepper:
- 1 green bell pepper, thinly sliced
Mushrooms (optional):
- 8 ounces, sliced
Salt:
- 1/2 teaspoon
Black Pepper:
- 1/4 teaspoon
Hoagie Rolls:
- 4, split
Provolone Cheese:
- 8 slices (or Cheez Whiz for traditional style)
Instructions
- Prepare Steak: Place ribeye in the freezer for 30 minutes to firm up. Slice thinly against the grain.
- Sauté Vegetables: Heat 1 tablespoon oil in a skillet. Cook onions, peppers, and mushrooms until caramelized. Set aside.
- Cook Steak: Add remaining oil to the skillet. Cook steak slices with salt and pepper until browned.
- Combine Ingredients: Return vegetables to the skillet with the steak. Top with provolone slices to melt. Stir gently to combine.
- Assemble Sandwiches: Split hoagie rolls, toast if desired, and fill with steak and cheese mixture. Serve hot.
Notes
- For an authentic Philly style, use Cheez Whiz instead of provolone.
- Ask your butcher to slice the ribeye thin for convenience.
- Shaved beef from the store is also a time-saving option.
- Prep Time: 15 minutes (plus freezing time for steak)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 6 g
- Sodium: 940 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 95 mg
