Philly Cheesesteak Recipe
This Philly Cheesesteak Recipe is pure comfort food tender thinly sliced beef, melted provolone cheese, caramelized onions and peppers on a toasted hoagie roll. After eight tries and $85 in failures, I cracked the code: paper-thin meat slices and screaming hot skillet are everything. One bite brings back memories of game nights with friends and the triumph of finally serving a sandwich people devoured instead of politely abandoned for pizza.
Print Pin Servings: 4 sandwich
Calories: 580kcal
Cost: $9.50
Equipment
- 1 Large skillet or griddle Must get very hot for proper beef searing
- 1 Sharp knife For slicing beef paper-thin
- 1 cutting board For prep work and slicing
- 1 Spatula For flipping and breaking apart beef
- 1 Lid or cover To melt cheese quickly on the beef
Ingredients
- 1.5 lbs ribeye steak
- 4 rolls hoagie rolls or sub rolls
- 8 slices provolone cheese
- 2 large yellow onions sliced thin
- 2 green bell peppers sliced thin
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Place ribeye in freezer for 30 minutes to firm up. Slice beef as thin as possible against the grain. Slice onions into thin strips. Slice bell peppers into thin strips. Have cheese sliced and ready. Prep prevents chaos during cooking your philly cheesesteak.
- Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add sliced onions and cook 3-4 minutes until softening. Add bell peppers and cook another 3-4 minutes. Season with salt and pepper. Remove vegetables and set aside. Don't skip this step for proper caramelization.
- Crank heat to high and add 2 tablespoons oil if needed. Add sliced beef in single layer - work in batches if needed. Season immediately with salt, pepper, and garlic powder. Let beef sear without moving for 1-2 minutes. Break apart with spatula and cook just until no longer pink. Don't overcook or beef gets tough in your philly cheesesteak recipe.
- Return vegetables to skillet with cooked beef over medium heat. Toss everything together. Divide mixture into 4 portions the size of your rolls. Top each portion with 2 cheese slices. Cover skillet briefly to melt cheese - about 30 seconds. Scoop onto toasted hoagie rolls immediately. Should have tender beef, melted cheese, and soft vegetables when your philly cheesesteak is done right.
Notes
Perfect philly cheesesteak needs two things: paper-thin beef slices (freeze first for easy cutting) and screaming high heat for proper browning. I ruined eight batches learning this at game night. The thin slices create tender, flavorful beef. Toast rolls to prevent sogginess. Best served immediately while cheese is melty. This is the sandwich that turned my delivery-addicted roommate into a home-cooked meal believer.
Nutrition
Serving: 1sandwich | Calories: 580kcal | Carbohydrates: 42g | Protein: 38g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 95mg | Sodium: 920mg | Potassium: 520mg | Fiber: 3g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 45mg | Calcium: 320mg | Iron: 4.2mg