Description
This Philly cheesesteak sandwich combines thinly sliced ribeye steak, melted provolone cheese, caramelized onions, and soft hoagie rolls for the ultimate savory indulgence. Perfect for casual dinners, game nights, or whenever you’re craving a hearty classic.
Ingredients
Scale
- 1 lb ribeye steak
- 4 hoagie rolls
- 8 slices provolone cheese
- 1 large onion, sliced
- 2 tbsp butter
- ½ tsp garlic powder
- Salt, to taste
- Pepper, to taste
- Optional: Worcestershire sauce, bell peppers, mushrooms, hot peppers
- Optional for substitutions: Gluten-free hoagie rolls, plant-based cheese
Instructions
- Prep the Steak: Freeze ribeye for 30 minutes for easier slicing. Slice thinly against the grain.
- Cook the Onions: In a cast iron skillet, melt butter over medium heat. Sauté onions (and optional bell peppers) until golden and caramelized. Remove and set aside.
- Cook the Steak: In the same skillet, add steak. Season with salt, pepper, and garlic powder. Cook quickly over high heat until just browned.
- Melt the Cheese: Return onions to the pan, layer cheese slices on top, and cover briefly to melt cheese.
- Assemble the Sandwiches: Lightly toast hoagie rolls with butter. Fill each with the cheesy steak and onion mixture. Serve warm.
Notes
- For a vegetarian version, substitute steak with sautéed portobello mushrooms.
- For spice, add jalapeños or a dash of hot sauce.
- Use gluten-free or dairy-free substitutes as needed.
- Cheez Whiz or American cheese are also authentic alternatives to provolone.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: ~600
- Sugar: ~4g
- Sodium: ~750mg
- Fat: ~32g
- Saturated Fat: ~14g
- Unsaturated Fat: ~16g
- Trans Fat: ~0.5g
- Carbohydrates: ~40g
- Fiber: ~2g
- Protein: ~32g
- Cholesterol: ~90mg