Description
A classic Philly cheesesteak recipe featuring thinly sliced beef, melted cheese, and sautéed onions and peppers, all served in a toasted hoagie roll.
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- Salt and pepper to taste
- 4 slices provolone cheese
- 4 hoagie rolls, toasted
- Optional: mayonnaise, hot sauce
Instructions
- In a skillet over medium heat, add olive oil and sauté onions and green peppers until softened, about 5-7 minutes. Season with salt and pepper.
- Remove the vegetables from the skillet and set aside. In the same skillet, add the thinly sliced ribeye steak, cooking until browned, about 3-5 minutes. Season with salt and pepper.
- Return the sautéed vegetables to the skillet with the steak and mix well.
- Place provolone cheese slices over the meat and vegetable mixture. Cover the skillet to melt the cheese, about 2 minutes.
- Divide the cheesesteak mixture among the toasted hoagie rolls. Add optional mayonnaise or hot sauce if desired.
- Serve immediately and enjoy!
Notes
- For best results, freeze the ribeye steak for about 30 minutes before slicing; this makes it easier to cut thinly.
- You can substitute the provolone cheese with Cheez Whiz or American cheese for a different flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2
- Sodium: 900
- Fat: 22
- Saturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 70