Description
This Easy Philly Cheesesteak recipe brings the bold, authentic flavors of Philadelphia to your table in just 30 minutes. Made with thinly sliced ribeye steak, sautéed onions and peppers, and melty provolone cheese stuffed into a soft hoagie roll, this homemade Philly cheesesteak is perfect for a quick weeknight dinner or satisfying lunch.
Ingredients
- 1 pound ribeye steak, thinly sliced
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1 tablespoon olive oil
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1 green bell pepper, thinly sliced
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1 small onion, thinly sliced
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Salt, to taste
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Black pepper, to taste
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4 hoagie rolls
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8 slices provolone cheese
Instructions
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Place the ribeye steak in the freezer for 20–30 minutes to make slicing easier (if not pre-sliced).
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Heat olive oil in a large skillet over medium heat.
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Add sliced onion and bell pepper. Sauté for 4–5 minutes until softened and lightly caramelized. Remove and set aside.
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Increase heat to medium-high. Add thinly sliced steak in a single layer. Season with salt and black pepper.
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Cook for 2–4 minutes, stirring occasionally, until browned and cooked through.
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Return onions and peppers to the skillet and mix with the beef.
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Reduce heat to low. Lay provolone slices over the beef mixture and allow to melt.
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Spoon the cheesy steak mixture into hoagie rolls and serve immediately.
Notes
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Partially freezing the steak ensures ultra-thin slices.
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Avoid overcrowding the skillet to properly sear the beef.
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Toasting the hoagie rolls adds texture and prevents sogginess.
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Swap provolone for American cheese or Cheese Whiz for a more traditional variation.
