Easy Philly Cheesesteak
This homemade Philly cheesesteak is loaded with juicy ribeye, melted provolone, and sautéed peppers with onions all piled onto a toasted hoagie roll. Ready in 30 minutes!
Ingredients
- 1 pound ribeye steak , sliced into very thin strips
- ¾ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon olive oil
- 1 yellow onion , sliced
- 1-2 bell peppers , sliced (optional)
- 4 slices provolone cheese , see notes
- 4 Hoagie rolls , see notes for toasting
- 1-2 Tablespoons salted butter
Instructions
- Season the steak slices with 3/4 teaspoon salt and 1/4 teaspoon pepper. Let rest 5 minutes.
- In a large frying pan, heat 1 Tablespoon oil over medium-high heat. Add one sliced yellow onions and 1-2 bell peppers, if desired. Cook until tender, about 5 minutes. Transfer to a plate and set aside.
- Add 1-2 Tablespoons butter and steak slices to the pan. Sauté about 3 minutes, or until the beef is no longer pink. Return the vegetables to the pan and toss to combine. Season to taste.
- Remove from heat. Place the cheese on top of the hot meat and let sit until melted.
- Divide the mixture unto 4 hoagie buns. Serve while hot!
Notes
Steak: Ribeye is ideal but top sirloin or skirt steak work too. Freeze for 20 minutes before slicing for thinner cuts.
Cheese: Provolone is my preference but American or Cheez Whiz are both traditional. Use whatever melts well for you.
Storage: Leftover meat and vegetables keep in an airtight container in the fridge for up to 4 days or in the freezer for up to one month. Reheat in a skillet with a little butter over medium heat.
Nutrition
Serving: 1g, Calories: 498kcal, Carbohydrates: 26g, Protein: 33g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 90mg, Sodium: 870mg, Potassium: 488mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1205IU, Vitamin C: 41mg, Calcium: 224mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
