Philly Cheesesteak
This Philly cheesesteak recipe combines tender ribeye steak, sautéed vegetables, and melted provolone cheese inside soft hoagie rolls for a classic and satisfying sandwich.
Servings: 4 servings
Ingredients
- 1 pound ribeye steak thinly sliced
- 4 hoagie rolls
- 2 tablespoons butter softened
- 4 teaspoons canola oil divided
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 8 ounces mushrooms sliced
- 8 slices provolone cheese
Instructions
- Start by slicing your ribeye steak into very thin strips. For easier slicing, place the steak in the freezer for about 20-30 minutes until it firms up but isn’t frozen solid.
- Heat 2 teaspoons of canola oil in a large skillet over medium heat. Add the sliced onions, green bell peppers, and mushrooms. Sprinkle with a pinch of salt and pepper. Sauté, stirring occasionally, until the vegetables are tender and caramelized, about 8-10 minutes. Remove the vegetables from the skillet and set aside.
- In the same skillet, add the remaining 2 teaspoons of canola oil and increase the heat to medium-high. Add the thinly sliced ribeye steak, season with salt and pepper, and cook, stirring occasionally, until the beef is browned and cooked through, about 3-5 minutes. Be careful not to overcook; the steak should remain tender.
- Return the cooked vegetables to the skillet with the steak and mix well to combine. Reduce the heat to low.
- Lay the provolone cheese slices over the steak and vegetable mixture. Cover the skillet with a lid or aluminum foil to help the cheese melt evenly. Let it sit for 2-3 minutes until the cheese is melted and gooey.
- While the cheese is melting, slice the hoagie rolls lengthwise, being careful not to cut all the way through so they hold together. Spread ½ tablespoon of softened butter evenly on the inside of each roll. For an extra touch, toast the rolls lightly in a separate pan or under a broiler until golden.
- Once the cheese has melted, use a spatula to scoop generous portions of the steak, vegetable, and cheese mixture into each hoagie roll. Serve immediately while warm and melty.
Equipment
- Large Skillet
- Sharp Knife
Notes
Use ribeye steak for tenderness and flavor; freeze steak before slicing for thin slices; cook steak in batches to avoid overcrowding; caramelize vegetables slowly for sweetness; use provolone cheese for best melting; toast rolls to prevent sogginess. Variations include swapping cheeses, adding hot peppers or other vegetables, making it spicy, or using chicken or turkey instead of beef. Store leftovers in an airtight container for up to 3 days and reheat gently.