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Philly Cheesesteak Recipe

Philly Cheesesteak Recipe

This Philly cheesesteak recipe uses thinly sliced ribeye, melty cheese, and toasted hoagie rolls for the ultimate homemade steak sandwich.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Philadelphia
Servings 4 Servings
Calories 620 kcal

Ingredients
  

  • For the Steak Filling
  • 1 lb thinly sliced ribeye steak – The classic cut of beef; trim excess fat.
  • 1 tablespoon olive oil or melted butter – For cooking.
  • 1 medium onion thinly sliced – Yellow or white works well.
  • 1 green bell pepper thinly sliced – Optional, but adds sweetness and crunch.
  • 8 oz mushrooms sliced – Optional, for a hearty bite.
  • Salt and black pepper – To taste.
  • For the Cheese & Rolls
  • 4 hoagie rolls – Soft but sturdy enough to hold the filling.
  • 4–6 slices provolone cheese – Melty and mild.
  • 4–6 slices American cheese – Classic creamy option.

Instructions
 

  • Prep the beef: Place ribeye steak in the freezer for 30 minutes to firm it up. Use a sharp knife to slice it paper thin against the grain.
  • Heat the skillet: Place a cast iron skillet over medium-high heat. Add olive oil or melted butter.
  • Cook the veggies: Sauté onions and green bell peppers until softened and slightly caramelized, about 5–6 minutes. Remove and set aside.
  • Cook the steak: Add the thinly sliced steak to the hot skillet. Season with salt and pepper. Cook quickly—2–3 minutes—until just browned. Drain excess fat if needed.
  • Combine filling: Stir the onions, peppers, and mushrooms (if using) back into the steak. Mix well.
  • Melt the cheese: Lay provolone or American cheese slices directly on top of the steak mixture. Cover the skillet with a lid until the cheese melts into the filling.
  • Toast the rolls: Slice hoagie rolls lengthwise. Toast lightly in the oven or skillet.
  • Assemble: Spoon the cheesy steak mixture into the rolls. Press gently so the melty cheese seeps into the bread. Serve hot.

Notes

  • Slice thin! Paper thin beef is the key. A sharp knife (or partially frozen steak) helps.
  • Don’t overcook the steak. Ribeye cooks fast—just a couple minutes is enough.
  • Toast the rolls. This prevents sogginess and adds a nice crunch.
  • Use cast iron. It gets super hot and sears the steak beautifully.
  • Balance the cheese. Too little and it’s dry, too much and it overwhelms the steak.