Philly Cheesesteak
This Philly Cheesesteak is SO EASY! Thinly sliced ribeye, sautéed veggies, and melted provolone cheese in a soft hoagie roll—comfort food at its best.
Servings: 4 servings
Ingredients
- 4 tablespoons unsalted butter melted
- 1 clove garlic minced
- 4 hoagie rolls hoagie rolls sliced almost through
- 2 tablespoons olive oil divided
- 1 pound rib eye steak cut into thin strips
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 1 medium bell pepper sliced
- 1 large onion sliced
- 8 slices provolone cheese
Instructions
- Start by slicing your ribeye steak into thin strips. Season with salt and black pepper to taste.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced onions and bell peppers. Sauté for 5-7 minutes until tender and slightly caramelized. Transfer to a plate and set aside.
- In the same skillet, add remaining tablespoon olive oil. Increase heat to medium-high and add seasoned steak strips. Cook 3-4 minutes, stirring frequently, until browned and cooked through.
- Return sautéed onions and bell peppers to skillet with steak. Mix and cook for 1 more minute. Lay provolone cheese slices over mixture. Cover skillet and cook until cheese melts.
- Brush inside of hoagie rolls with melted butter mixed with minced garlic. Toast rolls in a warm oven for a minute.
- Fill each toasted roll with cheesy steak and vegetable mixture.
- Serve hot and enjoy your delicious Philly Cheesesteak!
Equipment
- Large skillet or frying pan
- Spatula
- Knife
- Cutting Board
- Small Bowl
Notes
- Use a hot skillet to get a nice sear on the steak for juicy results.
- Substitute ribeye with flank or sirloin steak for a leaner option.
- Try different cheeses like mozzarella or cheddar for unique flavors.
- Store leftover steak mixture in an airtight container in the fridge up to 3 days.
- Freeze cooked steak and veggies for up to 3 months; reheat in a skillet before assembling.