Philly Cheesesteaks
Recipe from Two Peas and Their Pod
These easy Philly cheesesteaks are made with thinly sliced ribeye steak, sautéed onions and green bell peppers, melty provolone cheese, and buttery toasted hoagie rolls. They are hearty, flavorful, and ready in just 30 minutes!
Servings: 4
Calories: 760kcal
Ingredients
- 1 1/2 pounds boneless ribeye steak, or thinly shaved steak
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, seeds removed and thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons butter, softened
- 4 hoagie rolls
- 8 slices provolone cheese, can use white American cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
Instructions
- Thinly slice the steak. For easier slicing, place the ribeye in the freezer for 30 to 45 minutes before slicing. Use a sharp knife to slice the steak as thinly as possible against the grain. Some grocery stores sell thinly shaved steak, which you can use instead of slicing the ribeye yourself.
- Cook the onions and peppers. Heat a large skillet (or griddle) over medium heat. Add the olive oil, onion, and green bell pepper. Cook, stirring occasionally, until the vegetables are tender and lightly golden, about 7 minutes. Transfer to a plate.
- Toast the rolls. Spread the cut sides of the hoagie rolls with butter. Place them cut-side down in the skillet and toast until lightly golden and crisp. Remove from the skillet.
- Cook the steak. Increase the heat to medium-high. Add the thinly sliced ribeye to the hot skillet, spreading it into an even layer. Cook for 2 to 3 minutes, then toss and continue cooking until browned and cooked through. Season with the salt, black pepper, and garlic powder.
- Chop and add the vegetables. Return the onions and peppers to the skillet. Using a spatula or two sturdy spatulas, chop the steak and vegetables into smaller pieces while tossing them together. Divide the mixture into 4 portions.
- Melt the cheese. Top each portion with 2 slices of provolone. Let the cheese melt over the hot steak and vegetables, about 1 to 2 minutes.
- Assemble. Use a spatula to scoop each cheesy portion directly into a toasted, buttered hoagie roll. Serve immediately.
Notes
- For easier slicing, place the ribeye in the freezer for 30 to 45 minutes before slicing.
- You can use thinly shaved steak from the grocery store instead of slicing the ribeye yourself.
- Provolone is my go-to cheese, but white American cheese also works well.
- Use a large skillet or griddle so the steak has plenty of room to brown.
- For the best results, serve the cheesesteaks immediately after assembling.
Nutrition
Calories: 760kcal | Carbohydrates: 38g | Protein: 50g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 1286mg | Potassium: 610mg | Fiber: 2g | Sugar: 6g | Vitamin A: 647IU | Vitamin C: 26mg | Calcium: 318mg | Iron: 14mg