Philly Cheesesteak
The ultimate comfort food, the Philly Cheesesteak features juicy ribeye steak, sautéed peppers, and gooey provolone cheese all nestled in a soft hoagie roll. It's an easy weeknight dinner that will satisfy your cravings and leave you wanting more!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Oven
Ingredients
- 2 tablespoons Olive oil divided
- 1 pound Ribeye steak trimmed and thinly sliced
- ½ teaspoon Seasoned salt or to taste
- ½ teaspoon Black pepper or to taste
- 1 Sweet onion thinly sliced
- 1 Green pepper thinly sliced
- 6 slices Provolone cheese mild (not aged provolone)
- 4 Hoagie rolls sliced ¾ through
- 2 tablespoons Butter softened
Instructions
- Before diving into the cooking process, it’s a good idea to place the ribeye steak in the freezer for 20 to 30 minutes. This will firm it up, making it easier to slice thinly. Once it’s firm, take it out and slice it as thinly as possible against the grain. Aim for small pieces, about ¼ of an inch thick.
- In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. When the oil is hot, add the sweet onion and green pepper. Sauté them, stirring occasionally, until they are very tender. If you notice the vegetables starting to brown, reduce the heat slightly to avoid burning.
- While the vegetables are cooking, return to your sliced ribeye steak. Make sure to remove any excess fat for a cleaner taste and to promote even cooking. Once your vegetables are tender, transfer them to a separate dish and set them aside.
- Now, crank up the heat on your skillet to medium-high and add another tablespoon of olive oil. When the oil is hot, add the sliced ribeye steak to the pan. Season with seasoned salt and freshly cracked black pepper as you cook it, stirring frequently. This should take about four to five minutes; you want the meat to be cooked through but still juicy.
- Once the steak is cooked, carefully remove it from the skillet with a slotted spoon and add it to your dish of sautéed vegetables. This keeps all those wonderful flavors together!
- Preheat your oven to high broil. While it heats, prepare the hoagie rolls. Split them open, but don’t separate them completely. Spread softened butter on each side of the inside of the rolls.
- Place the prepared rolls on a baking pan and transfer them to the oven, positioning the rack in the highest slot. Broil for one to two minutes, but keep a close eye on them because they can burn very quickly!
- Once toasted, remove the rolls from the oven and drain off any excess juices from the skillet where you cooked the ribeye steak. Add the cooked steak and vegetable mixture back into the skillet.
- Place the slices of provolone cheese over the top of the steak and vegetables. Cover the pan and cook over medium heat for about four to five minutes, allowing the cheese to melt.
- Finally, once everything is melted and well combined, use tongs to transfer the delicious mixture into the prepared hoagie rolls. Serve hot and enjoy your homemade Philly Cheesesteak!
Notes
- Choose the Right Meat: Use ribeye steak for the best flavor and tenderness. It’s marbled with fat, which keeps the meat juicy.
- Slice Thin: For the best results, freeze the meat briefly and then slice it against the grain. This ensures each bite is tender.
- Don’t Rush the Cooking: Sauté the onions and peppers slowly to develop their sweetness. Rushing may lead to burnt edges and less flavor.
- Watch the Cheese: Broiling cheese can happen quickly. Keep a close eye on it to achieve that perfect melt without burning.