Description
A quick and easy homemade Philly cheesesteak featuring thinly sliced ribeye, caramelized onions, and melted provolone cheese on toasted hoagie rolls. Perfect for weeknight dinners or crowd-pleasing gatherings.
Ingredients
Scale
- 1 pound ribeye steak, thinly sliced
- 2 medium yellow onions, thinly sliced
- 1 small green bell pepper, thinly sliced (optional)
- 6 slices provolone cheese
- 4 hoagie rolls or Amoroso rolls, lightly toasted
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- Salt and freshly cracked black pepper, to taste
- 1 teaspoon Worcestershire sauce
- Optional hot sauce, for serving
Instructions
- Place the ribeye in the freezer for 30-45 minutes until firm but not frozen solid to make thin slicing easier. Slice the steak against the grain as thin as possible, about 1/8 inch thick. Set aside.
- Thinly slice the onions and green bell pepper. Mince the garlic cloves.
- Heat 1 tablespoon olive oil and butter over medium heat in a skillet. Add onions, peppers, and a pinch of salt. Cook slowly, stirring occasionally, for 10-15 minutes until soft and golden brown. Add garlic in the last minute to avoid burning.
- Push the veggies to one side of the pan. Add the remaining 1 tablespoon olive oil and increase heat to medium-high. Add the thinly sliced steak in an even layer. Season with salt, pepper, and Worcestershire sauce. Cook, stirring frequently, for 3-5 minutes until browned but still juicy.
- Mix the steak and veggies together gently. Adjust seasoning if needed. Turn off heat.
- Layer slices of provolone cheese evenly over the steak and veggie mixture. Cover the pan briefly with a lid or foil to let the cheese melt, about 2-3 minutes.
- While the cheese melts, toast the hoagie rolls lightly under a broiler or in a toaster oven until golden and crisp.
- Using a spatula, scoop generous portions of the cheesy steak mixture into each roll. Add hot sauce if desired.
- Serve immediately while hot and fresh.
Notes
Freeze the ribeye slightly before slicing to achieve thin slices easily. Don’t overcrowd the pan when cooking steak to avoid steaming. Toast rolls lightly to prevent sogginess. Rest meat slices briefly after cooking to keep them juicy. For dairy-free, substitute provolone with vegan cheese slices. For gluten-free, use gluten-free rolls or wraps and check Worcestershire sauce for gluten content.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 6
- Sodium: 850
- Fat: 35
- Saturated Fat: 14
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: Philly cheesesteak, ribeye steak, caramelized onions, provolone cheese, hoagie rolls, easy sandwich, comfort food