Description
A classic Philly cheesesteak made with tender beef, melted cheese, and sautéed onions, served on a fresh hoagie roll.
Ingredients
Scale
- 1 pound ribeye steak, thinly sliced
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- Salt and pepper, to taste
- 4 slices provolone cheese
- 4 hoagie rolls
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced onions and bell peppers to the skillet. Sauté until the onions are translucent and the peppers are tender, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the thinly sliced ribeye steak. Season with salt and pepper. Cook until browned, about 3-5 minutes.
- Return the sautéed onions and bell peppers to the skillet with the steak. Mix well.
- Divide the steak mixture into four portions and place a slice of provolone cheese on top of each portion. Cover the skillet and let the cheese melt, about 2 minutes.
- Place each portion onto a hoagie roll and serve immediately.
Notes
- For best results, use ribeye steak for its tenderness and flavor.
- You can customize your cheesesteak with additional toppings like mushrooms or jalapeños.
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 3
- Sodium: 800
- Fat: 25
- Carbohydrates: 40
- Protein: 30
Keywords: Philly cheesesteak, cheesesteak recipe, beef sandwich, American cuisine