Description
This classic Philly Cheesesteak recipe features thinly sliced ribeye steak sautéed with onions and optional green bell peppers, topped with melted provolone cheese, and served on toasted hoagie rolls. It’s an easy and delicious American main course perfect for a hearty meal.
Ingredients
Scale
Steak and Vegetables
- 1 lb thinly sliced ribeye steak
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced (optional)
- Salt and pepper to taste
Cheese and Bread
- 4 slices provolone cheese
- 2 hoagie rolls or sandwich buns
- Butter, for toasting rolls
Condiments
- Mayonnaise (optional)
Instructions
- Prepare the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and green bell peppers (if using) and sauté until they become soft and lightly browned, approximately 5 to 7 minutes.
- Cook the steak: Push the vegetables to the side of the skillet. Add the thinly sliced ribeye steak to the empty side of the pan. Season with salt and pepper, then cook for 2 to 3 minutes, stirring occasionally, until the steak is just browned but still tender.
- Combine steak and vegetables with cheese: Mix the cooked steak with the sautéed vegetables in the pan. Lay the slices of provolone cheese evenly over the top of the mixture. Allow the cheese to melt for 1 to 2 minutes, then gently stir to combine everything thoroughly.
- Toast the rolls: While the cheese melts, lightly butter the hoagie rolls and toast them until golden brown to add a crispy texture and rich flavor.
- Assemble the sandwiches: Optionally spread a thin layer of mayonnaise inside the toasted hoagie rolls. Then fill each roll generously with the hot steak, cheese, and vegetable mixture. Serve immediately for the best experience.
Notes
- For an authentic Philly experience, avoid overloading the sandwich with too many toppings to keep the flavors balanced.
- Cheese Whiz can be used instead of provolone cheese for a classic Philadelphia twist.
- Freeze the ribeye steak for 30 minutes before slicing to make it easier to cut thin slices.
