Philly Cheesesteak
Savor the classic Philly cheesesteak with tender ribeye steak, sautéed onions, and melty provolone on a soft hoagie roll. This quick and hearty recipe delivers authentic flavors in every bite!
Ingredients
- 1 pound ribeye steak thinly sliced
- 2 tablespoons vegetable oil
- 1 large onion sliced
- 1 green bell pepper sliced
- 8 slices provolone cheese
- 4 hoagie rolls split
- Salt and black pepper to taste
- Optional: 8 ounces mushrooms sliced
- Optional: Hot cherry peppers or pepperoncini
- Optional: Cheez Whiz instead of provolone
Instructions
- Heat 1 tablespoon of oil in a large skillet or flat-top griddle over medium-high heat. Once it’s nice and hot (you should see ripples in the oil), add your sliced onions and peppers. Cook them for about 8-10 minutes until they’re soft and the onions are golden brown. If you’re using mushrooms, toss them in during the last 5 minutes. Transfer everything to a plate.
- Add the remaining oil to the pan and let it get really hot again. Spread your seasoned meat out in a single layer – you should hear an immediate sizzle. Let it cook without touching it for about 2 minutes until you see the meat browning on the bottom. Cook another minute or two until you see no more pink.
- Now here’s where the magic happens: pile your cooked veggies back on top of the meat and lay your provolone slices over everything. Turn the heat down to low and cover the pan for about 2 minutes, just until the cheese gets melty and starts to droop down into the meat mixture.
- While the cheese melts, split your rolls and pop them in a 350°F oven for just a couple minutes to get them lightly toasted – this helps them hold up better to all those juicy fillings.
- Using your spatula, divide the cheesy meat mixture into four portions and scoop each portion onto a roll. If you’re using cherry peppers or pepperoncini, add them now. The bread should be crispy on the outside but still soft inside, and the meat should be juicy but not dripping wet.