Bring the authentic taste of Philadelphia right to your kitchen with this classic Philly cheesesteak recipe that rivals any street vendor’s version. This hearty sandwich, loaded with tender ribeye, melted provolone, and caramelized onions, makes the perfect casual dinner or game-day crowd-pleaser.
What’s So Special About This Dish?
- Restaurant-Quality Results – Uses authentic techniques and ingredients for that genuine Philly taste
- Quick Prep Time – Ready in just 30 minutes from start to finish
- Customizable – Easy to adjust toppings and cheese options to everyone’s preferences
- Budget-Friendly – Makes 4 generous portions for less than takeout prices
Tips for Success
- Freeze the meat for 30 minutes before slicing to achieve paper-thin cuts
- Use high heat and cook in batches to prevent meat from steaming
- Choose a good quality hoagie roll that can stand up to the juices
- Let the cheese melt directly on the hot meat for the perfect consistency
Serving and Storage
Serve these cheesesteaks immediately while the cheese is melted and the bread is still crispy. For the authentic experience, wrap them in foil and let them sit for 2-3 minutes to allow the flavors to meld together.
While best enjoyed fresh, leftover meat mixture can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, then assemble fresh sandwiches with new rolls and cheese.
Equipment Needed
- 12-inch cast iron skillet or griddle
- Sharp chef’s knife
- Metal spatula
- Bread knife
- Cutting board
Ingredients
- 1 pound ribeye steak, thinly sliced (450g)
- 2 medium onions, thinly sliced
- 2 green bell peppers, thinly sliced
- 8 slices provolone cheese
- 4 hoagie rolls, split lengthwise
- 3 tablespoons vegetable oil (45ml)
- 1 teaspoon kosher salt (5g)
- 1/2 teaspoon black pepper (2g)
- 1/2 teaspoon garlic powder (2g)
- 2 tablespoons butter, softened (30g)
Instructions
- Freeze steak for 30 minutes to firm up, then slice as thinly as possible against the grain
- Heat skillet over medium-high heat, add 1 tablespoon oil
- Sauté onions and peppers for 8-10 minutes until soft and caramelized, remove and set aside
- Add remaining oil to skillet, increase heat to high
- Season meat with salt, pepper, and garlic powder
- Cook meat in batches for 2-3 minutes until browned but still juicy
- Combine meat with vegetables, top with cheese slices
- Cover for 1 minute to melt cheese
- Butter inside of rolls and toast until golden, 2 minutes
- Divide mixture among rolls while hot
Recipe Notes
Freeze meat for 30 minutes before slicing for easier thin cuts
Can prep vegetables up to 24 hours ahead
Store leftover filling separate from bread, reheat in skillet
Best served immediately while cheese is melted
Nutrition Information
580
35g
38g
32g
6g
115mg
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