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Classic Philly Cheesesteak Sandwich

A quick and easy homemade cheesesteak made with thinly sliced ribeye, sautéed onions and green bell peppers, topped with creamy provolone cheese.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 570
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound thinly sliced ribeye steak Stay close to ensure it doesn't overcook.
  • 1 tablespoon olive oil For sautéing the vegetables.
  • 1 each onion, thinly sliced Adds sweetness when cooked.
  • 1 each green bell pepper, thinly sliced Provides a fresh bite.
  • 4 slices provolone cheese Melts beautifully over the filling.
  • 4 each hoagie rolls Choose sturdy rolls to hold the filling.
  • to taste Salt and pepper Season at the end of cooking the steak.

Method
 

Preparation
  1. Warm the pan and oil: Set a pan over medium heat and add the olive oil, making sure it is shimmery and loose.
  2. Sauté the vegetables: Add the sliced onion and green bell pepper. Cook until they’ve softened and look slightly glossy, then set aside.
  3. Brown the steak: Increase the heat, then add the thinly sliced ribeye, spreading it out to ensure contact with the pan. Cook until browned, season with salt and pepper.
  4. Fill the rolls: Split the hoagie rolls and pile in the hot steak-and-vegetable mixture evenly among them.
  5. Add provolone and close: Lay a slice of provolone over each filled roll, then place the tops back on.
  6. Let the cheese melt: Let the sandwiches sit for about a minute to allow the provolone to melt.
  7. Serve hot: Enjoy the cheesesteaks immediately while they are warm.

Notes

For best results, ensure ingredients are fresh and follow tips on keeping the ribeye thin and allowing the onions to soften adequately. Ideal for a comfort food meal.