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A delicious, hot Philly Cheesesteak sandwich with melted cheese and thinly sliced steak

Proven Way to Grow Your Philly Cheesesteak

This recipe provides a proven method to enhance your Philly Cheesesteak, ensuring a delicious and satisfying meal for all.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ribeye steak, thinly sliced
  • 8 slices Provolone cheese, sliced
  • 1 large Onion, thinly sliced
  • 1 medium Bell pepper, thinly sliced
  • 4 Hoagie rolls
  • 2 tbsp Olive oil
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Spatula
  • Cutting board

Method
 

Preparation
  1. Slice the ribeye steak very thinly, ideally partially frozen to make slicing easier.
  2. Thinly slice the onion and bell pepper.
Cooking
  1. Heat olive oil in a large skillet or griddle over medium-high heat.
  2. Add the sliced onions and bell peppers, cooking until softened and caramelized, about 5-7 minutes. Remove from skillet and set aside.
  3. Add the thinly sliced steak to the hot skillet, season with salt and pepper, and cook quickly, chopping it with a spatula as it cooks, until browned.
  4. Return the cooked onions and bell peppers to the skillet with the steak, mixing well.
  5. Divide the steak and vegetable mixture into four portions in the skillet; top each portion with two slices of provolone cheese and let it melt.
  6. Carefully place an open hoagie roll over each cheese-topped portion, then use a spatula to scoop the mixture into the roll.
Serving
  1. Serve immediately and enjoy your homemade Philly Cheesesteak!

Notes

For an authentic touch, use Cheez Whiz instead of provolone. For best results, freeze the ribeye for 30 minutes before slicing to achieve super thin slices.