Philly Cheesesteaks Recipe

I cooked up my new favorite Easy Cheesesteak Recipe using thinly sliced ribeye, vibrant onions and crisp green bell peppers. The provolone melts naturally over the steak while the hoagie rolls hold this hearty creation together. I love how the flavors come together in such a delightful and simple way.

I’ve always been a fan of a good Philly cheesesteak and this recipe really hits the spot when I’m looking for something quick for supper tonight. I got 1.5 lbs of thinly sliced ribeye steak – always cut against the grain – which makes the meat extra tender, and I toss it in 2 tbsp vegetable oil with a large onion, thinly sliced, and a green bell pepper for that extra kick of flavor if you’re into it.

Seasoned up with salt and pepper to taste, the steak cooks up beautifully before I layer on 8 slices of provolone cheese (or Cheez Whiz if you’re more into that melty feel). Once it’s all combined and glorious, I serve it up on 4 hoagie rolls.

Trust me, this is one of those beef cheese steak sandwich recipes that’s simple yet packs loads of flavor, making it my go-to for an easy dinner.

Why I Like this Recipe

I love this recipe because it’s super easy to whip up and it doesn’t take forever to make. I get really excited when I see that nice sear on the steak and how the onions and bell peppers turn out all soft and flavorful. I also really dig how the cheese melts over the meat so perfectly, giving every bite a cheesy, gooey goodness that just feels comforting. And the toasted hoagie rolls add that extra crunch that makes the whole thing a satisfying meal.

Ingredients

• High protein meaty goodness that gives alot hearty flavor and tender texture.
• Its essential for crisping edges while helpin the steak sear perfectly.
• Adds natural sweetness and a touch of crunch also rich in fiber.
• Lends a subtle sweetness with a crisp crunch n a vitamin boost.
• Creamy and melty it enriches the steak with smooth savory flavor.
• Soft chewy bread that holds the hearty filling while offering satisfying carbs.

Ingredient Quantities

• 1.5 lbs thinly sliced ribeye steak, cut against the grain
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced (if you want a little extra flavor)
• Salt and pepper to taste
• 8 slices provolone cheese (or Cheez Whiz if you prefer that melty feel)
• 4 hoagie rolls

How to Make this

1. Preheat a large skillet over medium-high heat and add the vegetable oil.

2. Once the oil is hot, add the thinly sliced onions and green bell pepper. Cook them for about 4-5 minutes, stirring often until they soften and start to brown a bit. Season with a little salt and pepper.

3. Push the onions and peppers to the side of the skillet, then add the thinly sliced ribeye steak. Make sure to lay the steak out in one layer so it cooks evenly.

4. Let the steak cook undisturbed for about 2 minutes before stirring it. This helps it get a nice sear.

5. Mix the steak with the onions and peppers, and continue to cook for another minute until the meat is just cooked through. Remember to season the steak with salt and pepper to taste while it cooks.

6. Lay the provolone cheese slices evenly over the steak and veggie mixture in the skillet. Cover the skillet for about 1 minute, so the cheese melts nicely.

7. While the cheese is melting, lightly toast the hoagie rolls in another pan or under a broiler if you like a little crunch.

8. Finally, spoon the hot, cheesy steak mixture into the toasted hoagie rolls, and serve immediately. Enjoy your hearty Philly cheesesteaks!

Equipment Needed

1. A large skillet for searing the steak, onions and peppers
2. A second pan or access to a broiler to toast the hoagie rolls
3. A sharp knife for slicing the onions, green bell pepper and ribeye steak
4. A cutting board to safely cut the ingredients
5. A spatula or tongs to stir and flip the meat and veggies
6. A lid that fits the skillet to help melt the cheese evenly
7. Measuring spoons for accurately portioning out the vegetable oil and seasonings

FAQ

Philly Cheesesteaks Recipe Substitutions and Variations

• Instead of ribeye steak, try thinly sliced sirloin or flank steak which can work pretty well for the flavor.
• If you don’t have vegetable oil, you can use canola oil or even a bit of butter for a richer taste.
• Not into white onions? Swap them out for red onions which add a sweeter, milder bite.
• Don’t have green bell pepper? Use red or yellow bell peppers instead for a slightly different, but still flavorful, twist.
• Hoagie rolls are great but if you cant find them, any sturdy sub roll or even a crusty baguette will do the trick.

Pro Tips

1. Let the meat sit at room temperature for a few minutes before you cook it so it cooks more evenly and gets a really good sear.
2. When you’re cooking the onions and peppers, don’t rush it. Let them sit in the pan long enough to get a little char on them which adds extra flavor.
3. Make sure your pan is really hot before adding the steak. If its not hot enough, the meat can turn out mushy instead of getting that nice crisp on the outside.
4. Toasting your hoagie rolls separately or under a broiler really gives them a crunch that makes the whole sandwich way better.