Philly Cheesesteak Sandwich (Print Version)

Tender sliced beef, caramelized onions, and gooey melted cheese piled high in a toasted hoagie roll for the ultimate American classic.

# What You'll Need:

→ Beef

01 - 1 lb ribeye steak, thinly sliced against the grain

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced

→ Cheese

04 - 8 slices provolone cheese

→ Bread

05 - 4 hoagie rolls, split lengthwise

→ Cooking Essentials

06 - 2 tbsp vegetable oil
07 - Salt and black pepper to taste

# How To Make It:

01 - Place the ribeye steak in the freezer for 30-45 minutes until firm but not frozen solid. Slice as thinly as possible against the grain for maximum tenderness.
02 - Heat 1 tbsp oil in a large skillet over medium heat. Add sliced onions and bell peppers. Cook, stirring frequently, until softened and lightly caramelized, approximately 5-7 minutes. Transfer to a plate and set aside.
03 - Add remaining oil to the skillet. Increase heat to medium-high. Arrange sliced beef in a single layer without overcrowding. Season generously with salt and pepper. Sear until browned, stirring occasionally, for 2-3 minutes.
04 - Return the sautéed vegetables to the skillet. Toss with the beef until evenly distributed.
05 - Divide the beef mixture into four equal mounds in the skillet. Drape 2 slices of provolone over each portion. Cover briefly or lower heat until cheese melts completely, about 1 minute.
06 - Split hoagie rolls lengthwise, keeping the back edge intact for structural integrity. Optionally toast the cut sides under a broiler for 1-2 minutes until lightly golden.
07 - Slide a spatula beneath each cheesy beef portion and transfer into the prepared rolls. Serve immediately while hot and cheese remains melted.

# Top Tips:

01 -
  • Transforms simple ingredients into something that tastes like it came from a Philly street corner in under 30 minutes
  • The cheese-to-meat ratio is exactly what your comfort food cravings have been asking for
02 -
  • Working with partially frozen meat is the secret weapon for getting those paper-thin slices that make authentic Philly cheesesteaks so special
  • Crowding the pan will steam the beef instead of searing it, so cook in batches if your skillet isn't big enough
03 -
  • Let the beef get a good sear before stirring too much, those brown bits are where all the flavor lives
  • Wipe out the pan between cooking vegetables and beef if you want cleaner flavors, though I usually skip this step for more depth
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