Here’s a classic Philly Cheesesteak recipe 🥩🧀—savory, melty, and perfect for sandwiches.
Ingredients (serves 2–3)
- 1 lb ribeye steak, thinly sliced
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced (optional)
- 2 tbsp vegetable oil
- Salt & pepper, to taste
- 4 hoagie rolls or sub rolls
- 6–8 slices provolone or American cheese
Instructions
- Prepare the steak
- Freeze steak for 20–30 minutes for easier slicing.
- Slice very thin against the grain.
- Cook vegetables
- Heat 1 tbsp oil in a skillet over medium heat.
- Sauté onions and bell peppers until soft, 5–7 minutes.
- Remove from skillet and set aside.
- Cook steak
- Add remaining oil to the skillet over medium-high heat.
- Quickly cook steak slices until just browned, 2–3 minutes.
- Season with salt and pepper.
- Combine & melt cheese
- Return onions and peppers to the skillet.
- Lay cheese over the meat and vegetables. Cover for 1–2 minutes until melted.
- Assemble sandwiches
- Slice hoagie rolls open and fill with the steak, onion, pepper, and cheese mixture.
- Serve hot.
Tips & Variations
- Cheese options: provolone, American, or Cheez Whiz.
- Spicy version: add jalapeños or hot sauce.
- Mushroom cheesesteak: sauté mushrooms with onions for extra flavor.
- Classic Philly touch: use Amoroso rolls if available.
I can also give a slow-cooker version or a sheet-pan cheesesteak version if you want.
