PrintClassic Philly Cheesesteak
A quick and easy recipe for a classic Philly cheesesteak, featuring thinly sliced ribeye, sautéed onions and peppers, and melted provolone cheese on a soft hoagie roll. Perfect for game days or weeknight dinners.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Sandwiches
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound ribeye steak, thinly sliced
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 hoagie rolls, split lengthwise
- 8 slices provolone cheese
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
Instructions
- Heat vegetable oil in a large skillet or on a griddle over medium-high heat.
- Add the sliced onion and bell pepper to the skillet and cook until softened and lightly browned, about 5-7 minutes. Remove from skillet and set aside.
- Add butter to the skillet. Add the thinly sliced ribeye steak in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side, until browned. Break up the steak into smaller pieces with your spatula as it cooks.
- Return the cooked onions and peppers to the skillet with the steak. Stir to combine.
- Place the hoagie rolls cut-side down on top of the steak mixture. Top the steak mixture with provolone cheese slices.
- Cover the skillet with a lid or foil for 1-2 minutes, or until the cheese is melted and gooey.
- Spoon the cheesesteak mixture into the hoagie rolls. Serve immediately.
Notes
- For best results, freeze the ribeye steak for about 30 minutes before slicing to make it easier to get thin slices.
- You can add other vegetables like mushrooms or jalapeños if you like.
- If you don’t have provolone, Swiss or mozzarella cheese also work well.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg