Description
Welcome, food lovers! If you’re looking for a quick, delicious, and satisfying dinner, you’ve come to the right place. This Philly Cheesesteak recipe is an absolute classic—savory, cheesy, and packed with flavor. Whether you’re a fan of traditional cheesesteak sandwiches or just love a good beef and cheese combination, this recipe will become a staple in your kitchen.
Ingredients
Scale
Main Ingredients
- 1 lb ribeye steak, thinly sliced (or flank steak for a leaner option)
- 1 tablespoon olive oil
- 1 small onion, sliced
- 1 green bell pepper, sliced (optional but adds flavor)
- 4 hoagie rolls
- 4 slices provolone cheese (or Cheez Whiz/American cheese)
- Salt and black pepper, to taste
Optional Additions
- Mushrooms, sliced (adds depth to the flavor)
- Red pepper flakes (for a spicy kick)
- Garlic powder (for an extra layer of flavor)
Instructions
Step1: Prepare the Steak
- Place the ribeye steak in the freezer for 30 minutes. This makes it easier to slice thinly.
- Use a sharp knife to cut the steak into thin strips.
Step2: Cook the Vegetables
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced onions and bell peppers. Sauté for 3-4 minutes until soft and caramelized. Remove from the pan and set aside.
Step3: Cook the Steak
- In the same skillet, add the thinly sliced steak.
- Cook for 2-3 minutes per side, stirring occasionally until browned and slightly crispy.
- Season with salt, pepper, and garlic powder.
Step4: Melt the Cheese
- Reduce heat to low and place slices of cheese over the steak.
- Cover with a lid for 1-2 minutes until the cheese melts.
Step5: Assemble the Sandwiches
- Slice the hoagie rolls and toast them lightly.
- Divide the steak and cheese mixture evenly among the rolls.
- Add the sautéed onions and peppers on top.
Notes
- Use ribeye steak for the most authentic flavor and tenderness.
- Freeze the meat before slicing for ultra-thin pieces.
- Toast the bread lightly for extra crunch.