Ingredients
1/2 lb ribeye steak, thinly sliced
1 small onion, thinly sliced
1/2 green bell pepper, thinly sliced (optional)
4 slices provolone cheese (or Cheez Whiz for a more traditional option)
2 hoagie rolls
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper, to taste
Execution
Prepare the Steak
Place the ribeye steak in the freezer for about 20 minutes before slicing. This will make it easier to thinly slice. Use a sharp knife to cut the steak into thin strips, and season lightly with salt and pepper.
Cook the Onions and Peppers
In a large skillet over medium heat, add the olive oil and butter. Once melted, add the sliced onions (and bell pepper, if using). Sauté for about 5-7 minutes, stirring occasionally, until the onions are soft and caramelized.
Cook the Steak
Push the onions and peppers to the side of the skillet and add the sliced steak. Cook for about 3-4 minutes, stirring occasionally, until the steak is browned and cooked through.
Melt the Cheese
Divide the steak into two portions in the skillet and place two slices of provolone (or a generous spoonful of Cheez Whiz) over each portion of steak. Let the cheese melt for 1-2 minutes, covering with a lid if necessary to speed up the melting process.
Assemble the Sandwich
While the cheese is melting, toast the hoagie rolls in the oven or on a skillet for a minute or two. Once the cheese has melted, scoop the steak, onions, and peppers onto the hoagie rolls. Serve hot.
Additional tips
- Meat Substitutions: If ribeye is unavailable, thinly sliced sirloin or flank steak works well.
- Cheese Options: While provolone is common, many Philly locals prefer Cheez Whiz for its creamy texture. American cheese is also a great alternative.
- Add Mushrooms: For an extra layer of flavor, sauté sliced mushrooms with the onions and peppers.
- Roll Choice: Authentic Philly cheesesteaks are served on hoagie or Amoroso rolls, but any soft sub roll will work if you can’t find those.
