Description
This Philly cheesesteak recipe features thinly sliced ribeye steak, caramelized onions, sautéed bell peppers, and melted provolone cheese served in a soft hoagie roll. It’s a street food classic that’s satisfying, flavorful, and easy to make at home.
Ingredients
Scale
- 1 lb thinly sliced ribeye steak
- 4 hoagie rolls
- 4 slices provolone cheese
- 2 medium onions, thinly sliced
- 2 bell peppers, thinly sliced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Slice the ribeye steak thinly against the grain. Season with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook the steak in batches until browned but not fully cooked through. Set aside.
- In the same skillet, sauté onions and peppers until caramelized and tender, about 8–10 minutes.
- Return the steak to the skillet and cook with the veggies for 1–2 minutes, until heated through.
- Lightly toast the hoagie rolls.
- Fill each roll with the steak mixture and top with a slice of provolone cheese.
- Cover briefly to allow the cheese to melt before serving.
Notes
- Freeze the steak for 15–20 minutes before slicing for easier handling.
- Customize with mushrooms, jalapeños, or hot sauce.
- For a gluten-free version, use certified gluten-free hoagie rolls and ingredients.
- Reheat leftovers in a skillet with a splash of broth to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg