Philly Cheesesteak Sandwich

★ 4.5 · Easy

Thinly shaved ribeye griddled with sweet onions and melted provolone, piled high into a toasted hoagie roll -- a Philadelphia classic made at home.

20 minPrep Time

15 minCook Time

35 minTotal Time

4 sandwichesYield

Why You'll Love This

Authentic Philly-style chopped beef and melted cheese
Ready in 35 minutes
Great for game day or a casual dinner

Ingredients

1.5 lbribeye steak, very thinly sliced (partially frozen for easier slicing)
1 teaspoonkosher salt
1/2 teaspoonblack pepper
2 tablespoonsvegetable oil, divided
1large yellow onion, thinly sliced
1green bell pepper, thinly sliced (optional)
8 slicesprovolone cheese
4hoagie rolls, split
2 tablespoonsbutter, softened

Nutrition (estimated per serving)

680Calories

42gProtein

38gFat

40gCarbs

2gFiber

1100mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Freeze the ribeye for 20 minutes to firm up, then slice as thinly as possible against the grain.
Heat 1 tablespoon vegetable oil in a large 12-inch skillet or griddle over medium-high heat.
Add the sliced onion (and bell pepper if using) and cook, stirring occasionally, for 8 to 10 minutes until softened and golden; push to one side of the pan or transfer to a plate.
Butter the cut sides of the hoagie rolls and toast them cut-side down on a dry section of the griddle for 1 to 2 minutes until golden; set aside.
Add 1 tablespoon oil to the skillet and increase heat to high.
Add the thinly sliced beef in a single layer and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Cook, chopping and turning the meat with a spatula, for 2 to 3 minutes until no longer pink and internal temperature reaches at least 145F.
Return the cooked onions and peppers to the pan with the beef and mix together.
Divide the meat mixture into 4 mounds in the pan and lay 2 slices of provolone over each mound.
Cover the pan or tent with foil for 1 minute until the cheese melts completely.
Use the spatula to scoop each cheesy meat mound into a toasted hoagie roll.
Serve immediately while hot and the cheese is fully melted.
Avoid overcooking the thin beef slices, since they cook in just a couple minutes and will turn tough and dry if left too long on high heat.

Tips

Slicing the ribeye paper-thin is the key technique; partially freezing it first makes this much easier with a sharp knife.
Chop the beef into smaller pieces as it cooks, the traditional Philly style, so it packs evenly into the roll.