Philly Cheesesteak
Thin-sliced steak piled high with melted cheese and sautéed peppers and onions on a toasted hoagie roll. A classic sandwich ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 682
- Protein
- 48g
Ingredients
- ¾ lb Beef ribeye or sirloin steak
- 1 medium Yellow onion
- 1 medium Bell pepper (red or green)
- 4 slices Provolone cheese slices
- 2 whole Hoagie rolls
- 1 tablespoon Butter
Instructions
- 1
Place the steak on a cutting board and cut it crosswise (across the muscle fibers) into pencil-thin slices about 1/8 inch thick—think as thin as deli roast beef. This makes it tender and quick to cook.
- 2
Cut the onion lengthwise from root to tip into two halves, then place flat-side down and slice crosswise into thin half-moon strips about 1/4 inch wide.
- 3
Cut the bell pepper in half lengthwise, remove the white seeds and ribs inside, then place skin-side down and slice lengthwise into thin strips about 1/4 inch wide.
- 4
Place a 12-inch skillet over medium-high heat and add 1/2 tablespoon butter. Once the butter melts and stops foaming, about 30 seconds, add the onion and pepper strips.
- 5
Stir the vegetables once every 30 seconds, cooking until the onions turn soft and golden brown and the peppers soften, about 5 minutes. Transfer to a clean plate.
- 6
Add the remaining 1/2 tablespoon butter to the skillet and turn the heat to high. Once it melts and stops foaming, add half the steak slices in a single layer.
- 7
Let the beef cook without stirring for about 1 minute until the bottom edges turn brown, then stir constantly until all pieces are browned and no pink remains inside, about 2 minutes total.
- 8
Slide the cooked beef onto a clean plate. Repeat steps 6–7 with the remaining steak slices, cooking them in the same unwashed skillet.
- 9
Return all the cooked beef to the skillet along with the cooked onions and peppers. Toss gently to combine, about 20 seconds.
- 10
Lay the two provolone slices on top of the meat and vegetables. Cover the skillet with a lid or aluminum foil and remove from heat. Wait about 1 minute until the cheese melts into a smooth layer.
- 11
Place one hoagie roll on a cutting board and split it open lengthwise, creating a long pocket. Repeat with the second roll.
- 12
Heat a second skillet or the same empty skillet to medium heat. Place both rolls cut-side down in the skillet, pressing gently so the inside surfaces turn golden and crispy, about 1 minute per roll.
- 13
Using a slotted spoon or tongs, divide the meat, cheese, and vegetables in half and pile each half into the center of one toasted roll, letting the cheese bind everything together. Serve immediately.
Tools you’ll need
- 12-inch skillet
- second skillet or same skillet rinsed
- cutting board
- chef's knife
- tongs or slotted spoon
- lid or aluminum foil
- plate for vegetables
- plate for cooked beef
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