Description
A classic Philly Cheesesteak made with thinly sliced beef, sautéed onions, and melted cheese, all served on a fresh hoagie roll.
Ingredients
Scale
- 1 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced (optional)
- Salt and pepper, to taste
- 4 slices provolone cheese (or cheese of your choice)
- 4 hoagie rolls
- Optional toppings: sautéed mushrooms, jalapeños, or hot sauce
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced onion and bell pepper (if using) to the skillet. Sauté until softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper.
- Increase the heat to high and add the thinly sliced ribeye steak to the skillet. Cook until the beef is browned and cooked through, about 3-5 minutes. Season with salt and pepper to taste.
- Divide the meat and onion mixture into four portions in the skillet. Top each portion with a slice of provolone cheese. Allow the cheese to melt, covering the skillet if necessary.
- Meanwhile, lightly toast the hoagie rolls in a separate pan or under the broiler until golden.
- Once the cheese is melted, use a spatula to transfer each portion onto the toasted hoagie rolls.
- Add any optional toppings as desired. Serve hot 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 use Cheez Whiz or American cheese instead of provolone for a more traditional flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 80
Keywords: Philly Cheesesteak, cheesesteak recipe, homemade Philly Cheesesteak, easy cheesesteak, classic cheesesteak, ribeye cheesesteak