Name: Philly Cheesesteak
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 sandwiches
Cuisine: American
Ingredients: 1.5 lb ribeye steak, thinly shaved (freeze 30 min for easy slicing); 4 soft Italian hoagie rolls, 8-inch; 8 slices provolone cheese (or 1 cup Cheez Whiz); 2 large yellow onions, thinly sliced; 1 green bell pepper, thinly sliced (optional); 3 tbsp olive oil; 2 tbsp unsalted butter; 1 tsp kosher salt; 1/2 tsp black pepper; 1 clove garlic, minced; Mayonnaise for spreading; Pickled hot peppers (cherry peppers); Marinara sauce for dipping

Be the first to rate

(No Ratings Yet)

A true Philly cheesesteak is built on thinly shaved ribeye, melted cheese, and sweet caramelized onions piled into a soft Italian hoagie roll. Made famous on the streets of Philadelphia, this sandwich is hearty, savory, and ready in under an hour.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 sandwiches

Nutrition Facts

Per serving (estimated)

720 kcalCalories
38 gFat
15 gSaturated Fat
45 gCarbs
3 gFiber
6 gSugar
45 gProtein
1100 mgSodium
650 mgPotassium
280 mgCalcium
5 mgIron
18 mgVitamin C
150 mcgVitamin A

Ingredients

For the Sandwiches

1.5 lb ribeye steak, thinly shaved (freeze 30 min for easy slicing)
4 soft Italian hoagie rolls, 8-inch
8 slices provolone cheese (or 1 cup Cheez Whiz)
2 large yellow onions, thinly sliced
1 green bell pepper, thinly sliced (optional)
3 tbsp olive oil
2 tbsp unsalted butter
1 tsp kosher salt
1/2 tsp black pepper
1 clove garlic, minced

Optional Finishing

Mayonnaise for spreading
Pickled hot peppers (cherry peppers)
Marinara sauce for dipping

Directions

Slice the ribeye as thinly as possible against the grain; if using a pre-shaved beef from the freezer, separate the slices with your fingers.
Heat 2 tablespoons olive oil in a large cast-iron skillet over medium heat. Add the onions and bell pepper with a pinch of salt and cook, stirring occasionally, for 12-15 minutes until deeply golden and caramelized. Transfer to a plate.
Increase heat to medium-high. Add the butter and remaining olive oil. Working in batches if needed, spread the beef in a single layer, season with salt and pepper, and sear for 2-3 minutes without stirring so the edges get crispy. Add the garlic, then toss to combine.
Return the onions and peppers to the skillet with the beef and toss to mix evenly. Divide the mixture into 4 sections in the pan, lay 2 slices of provolone over each portion, and cover for 1-2 minutes until the cheese melts completely into the meat.
Meanwhile, slice the hoagie rolls open but not all the way through and lightly toast them in a dry skillet or under the broiler for 1-2 minutes.
Use a spatula to scoop each cheesy beef portion into a toasted roll, making sure to get plenty of melted cheese in every bite.
Serve immediately with extra pickled hot peppers, a side of marinara, or fries. Eat warm while the cheese is still gooey.

Cook’s Notes

Freeze the ribeye for 30-45 minutes before slicing to get paper-thin cuts that mimic the classic Philly-style shave.
Use a sharp knife and slice against the grain for the most tender bite; thicker cuts will turn chewy.
If you want a more authentic South Philly experience, swap the provolone for Cheez Whiz and skip the bell pepper.
Do not overcrowd the pan when cooking the beef – work in two batches so the meat sears rather than steams.
Always toast the rolls; a sturdy, lightly crisp exterior prevents the sandwich from falling apart under all that juicy filling.