Description
A Philly Cheesesteak brings together tender slices of beef, sautéed onions, and melted cheese, all piled high on a soft hoagie roll. This classic sandwich delivers the perfect combination of savory, cheesy, and hearty in every bite.
Ingredients
For the Philly Cheesesteaks:
- 1 lb ribeye steak (thinly sliced)
- 2 tablespoons vegetable oil (for cooking)
- 1 large onion (thinly sliced)
- 1 bell pepper (optional, thinly sliced)
- 4 hoagie rolls (soft, crusty rolls are ideal)
- 8 slices provolone cheese (or American cheese or Cheez Whiz)
- Salt and pepper to taste
- Optional: Mushrooms (sliced), hot peppers, or additional seasonings like garlic powder or Worcestershire sauce for extra flavor
Instructions
Start by prepping your ingredients. Slice the ribeye steak as thinly as possible, aiming for paper-thin slices for the best texture. If you have trouble cutting the meat thin, you can freeze the steak for about 20-30 minutes before slicing, as this firms it up and makes cutting easier.
Slice the onion into thin rings or half-moons. If you’re using bell peppers or mushrooms, slice them as well. Have your cheese ready—provolone is the classic choice, but American cheese or Cheez Whiz are also popular options.
Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet or griddle. Once the oil is hot, add the sliced onions and bell peppers (if using). Season with a pinch of salt and pepper. Stir occasionally, cooking the onions until they become soft, golden, and caramelized, about 8-10 minutes. You can also add a bit of sugar to help the caramelization process, but it’s optional.
If you’re using mushrooms, add them in with the onions for a few extra minutes of cooking. Once the onions are caramelized, remove them from the skillet and set them aside.
In the same skillet, add another tablespoon of oil and heat it up. Add the thinly sliced ribeye steak to the pan, seasoning it with salt and pepper. Don’t overcrowd the pan—if needed, cook the beef in batches. Let the beef sear for 1-2 minutes on each side, then stir to ensure all the pieces cook evenly. You want the beef to brown quickly, so be careful not to overcook it.
Once the beef is cooked to your liking (tender and browned but not dry), add the caramelized onions and peppers back into the skillet and mix everything together. Allow the flavors to meld for another 1-2 minutes.
While the beef and vegetables are cooking, slice the hoagie rolls lengthwise, but don’t cut all the way through the bread. You want the roll to open like a hinge. You can toast the bread if you prefer a crispy texture—simply butter the insides and toast them in a separate skillet or under the broiler for a minute or two.
Once the bread is ready, divide the beef and onion mixture evenly between the four rolls. Place 2 slices of provolone cheese (or your choice of cheese) on top of the meat in each roll. Let the cheese melt slightly from the residual heat of the beef, or if you prefer extra melty cheese, you can place the sandwich under the broiler for 1-2 minutes.
Serve the Philly Cheesesteaks immediately while they’re hot and the cheese is perfectly melted. You can wrap them in foil for a few minutes to help keep the heat in, but serve them as soon as you can for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 700-800 kcal
- Fat: 35-45g
- Carbohydrates: 40-50g
- Protein: 40-50g