Philly Cheesesteak (Printable Version)

Tender sliced beef with sautéed onions and gooey melted cheese on a toasted hoagie roll

# What You Need:

→ Beef

01 - 1 lb ribeye steak, thinly sliced against the grain (freeze for 30-45 minutes for easier slicing)

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)

→ Cheese

04 - 8 slices provolone cheese (American cheese or Cheez Whiz may be substituted)

→ Bread

05 - 4 hoagie rolls or long sandwich rolls, split

→ Cooking Essentials

06 - 2 tbsp vegetable oil
07 - Salt and black pepper to taste

# Steps:

01 - Place ribeye steak in freezer for 30-45 minutes until firm but not frozen solid. Slice as thinly as possible against the grain for maximum tenderness.
02 - Heat 1 tablespoon oil in large skillet over medium heat. Add sliced onions and bell peppers if using. Cook stirring occasionally until softened and lightly browned, approximately 5-7 minutes. Transfer to plate and set aside.
03 - Add remaining oil to skillet and increase heat to medium-high. Arrange sliced beef in single layer. Season with salt and pepper. Cook stirring frequently until just browned, about 2-3 minutes.
04 - Return sautéed vegetables to skillet. Stir to distribute evenly throughout beef.
05 - Divide meat mixture into four equal portions in pan. Place 2 cheese slices over each portion. Let melt completely, about 1 minute.
06 - Split hoagie rolls lengthwise, keeping one side attached like a hinge. Optionally toast lightly for added texture.
07 - Using spatula, lift each cheesy beef portion and transfer into prepared roll. Serve immediately while hot and cheese is melted.

# Expert Advice:

01 -
  • The ribeye stays impossibly tender when you slice it paper-thin against the grain
  • Melting cheese directly over the meat creates those irresistible gooey pockets in every bite
  • You get restaurant quality results in under 30 minutes with zero fancy equipment
02 -
  • Slicing beef against the grain is absolutely critical or you'll end up with chewy rubbery meat
  • Don't crowd the pan when searing the beef or you'll steam it instead of getting that beautiful brown crust
  • Authentic Philly style uses Cheez Whiz but provolone gives you that incredible melted cheese pull everyone loves
03 -
  • Work in batches if your skillet isnt big enough—crowding prevents proper searing
  • Let the meat rest for a minute after cooking to redistribute juices before assembling
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