Description
This classic Philly Cheesesteak recipe features thinly sliced ribeye steak cooked with sautéed onions and green bell peppers, seasoned with a blend of spices, then topped with melted provolone cheese and served on toasted hoagie rolls. Perfect for a hearty and flavorful sandwich that’s sure to satisfy.
Ingredients
Scale
Meat and Cheese
- 2 lbs. ribeye steak (can substitute sirloin, flank, or strip)
- 8 slices provolone cheese
Bread and Butter
- 4 hoagie rolls (about 8-9 inches long)
- 4 tablespoons butter (softened)
- 2 cloves garlic (finely minced)
Vegetables
- 1 large yellow onion (diced)
- 1 large green bell pepper (thinly sliced into ¼-inch strips)
Seasonings and Oils
- 2 tablespoons olive oil (divided)
- Salt and pepper (to taste)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
Instructions
- Optional Seasoning Preparation: You may choose to simply season the steak with salt and pepper, but for enhanced homemade flavor, prepare a mix of garlic powder, onion powder, mustard powder, paprika, and chili powder to season the meat later.
- Prepare Steak for Slicing: Place the ribeye steak in the freezer for 30-40 minutes to firm it up, making it easier to slice thinly. Meanwhile, remove the provolone cheese from the fridge to allow it to come to room temperature for faster melting.
- Prepare the Rolls: Slice each hoagie roll ¾ of the way down to create a sandwich pocket. Mix the softened butter with the finely minced garlic, then spread this garlic butter evenly onto the cut sides of the rolls. For easier spreading, warm the butter in the microwave for 4-5 seconds.
- Toast the Rolls: Heat a large skillet (ideally a 12-inch cast iron) over medium-low heat. Place the rolls cut-side-down in the skillet and toast until golden brown, about 3-4 minutes per batch. Remove and set aside.
- Slice and Tenderize Steak: Remove the steak from the freezer and trim any excess fat. Slice the steak very thinly against the grain. Use a meat tenderizer to pound each slice until paper thin for optimal tenderness.
- Season the Meat: Sprinkle the sliced steak with salt, pepper, and the prepared seasoning blend (if using). Toss well to coat all pieces evenly.
- Sauté Onions and Peppers: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onions and cook for about 3 minutes, stirring frequently. Add the sliced bell peppers and continue cooking for another 6-7 minutes until softened. Remove the vegetables from the skillet and set aside.
- Cook the Steak: Add the remaining 1 tablespoon of olive oil to the skillet and heat over medium-high heat. Spread the sliced meat in a single even layer. Cook undisturbed for 2 minutes to develop a sear. Add the Worcestershire sauce and toss to combine. Continue cooking and stirring occasionally until the meat is browned and cooked through, about 3-4 more minutes. Drain any excess grease or liquid from the skillet.
- Combine Meat and Vegetables: Return the sautéed onions and bell peppers to the skillet with the cooked meat and toss everything together evenly.
- Melt Cheese and Assemble: Divide the meat and vegetable mixture into 4 equal portions in the skillet. Top each portion with 2 slices of provolone cheese. Turn off the heat and allow the cheese to melt from the residual heat. Use a spatula to lift each cheesy portion and transfer it onto the toasted hoagie rolls. Serve immediately with your choice of fries, potato wedges, onion rings, or chips.
Notes
- Freezing the steak before slicing is key to achieving thin, tender slices essential for an authentic Philly cheesesteak texture.
- Letting the cheese come to room temperature before melting helps it melt smoothly and evenly.
- Using a 12-inch cast iron skillet is ideal for even heat distribution when toasting rolls and cooking the meat.
- Seasoning the meat with a blend of spices adds depth of flavor beyond the classic salt and pepper.
- Feel free to customize with additional toppings like mushrooms or hot peppers if desired.
