Description
This classic Philly Cheesesteak recipe features thinly sliced ribeye steak, sautéed bell peppers and onions, and melted provolone cheese all stuffed into soft hoagie rolls. It’s an easy stovetop meal that captures the rich, savory flavors of Philadelphia’s iconic sandwich, perfect for a satisfying lunch or dinner.
Ingredients
Scale
Vegetables
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
Meat
- 1 pound ribeye steak, thinly sliced against the grain
Seasonings
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Other
- 4 hoagie rolls, split
- 8 slices provolone cheese
Instructions
- Sauté Vegetables: Heat the vegetable oil in a large skillet over medium heat. Add the thinly sliced green bell pepper and yellow onion. Sauté until they are soft and slightly caramelized, about 6 to 8 minutes. Remove the vegetables from the skillet and set aside.
- Cook Steak: In the same skillet, add the thinly sliced ribeye steak. Cook over medium heat until the meat is browned and just cooked through, approximately 4 to 5 minutes. Season the steak with salt, black pepper, and garlic powder for flavor.
- Combine and Melt Cheese: Return the sautéed peppers and onions to the skillet with the cooked steak. Stir the mixture together to combine all ingredients. Lower the heat and place the provolone cheese slices evenly over the mixture. Let the cheese melt for about one minute, then gently stir to distribute the melted cheese throughout.
- Assemble Sandwiches: Spoon the cheesy steak and vegetable mixture evenly onto the split hoagie rolls. Serve immediately while warm and enjoy your authentic Philly Cheesesteak.
Notes
- For a more traditional Philly style, substitute provolone cheese with Cheez Whiz.
- Freeze the ribeye steak for 30 minutes before slicing to make it easier to cut thinly.
- Toast the hoagie rolls for extra texture and crunch.
