Classic Philly Cheesesteak
This classic Philly Cheesesteak features thinly sliced ribeye, sautéed onions and peppers, and your choice of melted cheese, all served on a toasted hoagie roll. A truly satisfying and flavorful sandwich.
Equipment
- Large skillet or griddle
- Spatula
Ingredients
Main Ingredients
- 1 pound ribeye steak or sirloin thinly sliced
- 1 large yellow onion thinly sliced
- 1 green bell pepper thinly sliced (optional)
- 2 tablespoons olive oil
- 4-6 slices provolone cheese, Cheez Whiz, or American cheese
- 4 hoagie rolls or sub rolls
- Salt and freshly ground black pepper to taste
- Mayonnaise or ketchup for serving (optional)
Instructions
Cooking Instructions
- Heat one tablespoon of olive oil in a large skillet or griddle over medium-high heat.
- Add the sliced onions and bell peppers to the skillet and sauté for 8-10 minutes until softened and lightly caramelized, then remove and set aside.
- Add the remaining tablespoon of olive oil to the same skillet and increase the heat to high.
- Add the thinly sliced steak to the hot skillet, seasoning generously with salt and pepper.
- Cook the steak for 2-4 minutes, stirring occasionally, until it browns; cook in batches if needed.
- Once cooked, return the sautéed onions and peppers to the skillet with the steak and mix everything together.
- Divide the steak and vegetable mixture into four equal portions on the skillet.
- Place 1-2 slices of provolone, a dollop of Cheez Whiz, or American cheese over each portion and allow it to melt for 30 seconds to 1 minute.
- Lightly toast the hoagie rolls on a separate dry skillet or under a broiler while the cheese melts.
- Using a spatula, scoop one portion of the cheesy steak mixture into each toasted hoagie roll.
- Serve immediately, optionally spreading mayonnaise or ketchup inside the rolls before filling.
Notes
For an extra kick, add a pinch of red pepper flakes with the onions and bell peppers. You can also customize your cheesesteak with other toppings like mushrooms or hot peppers.