Philly Cheesesteak Sandwich
Make a hot Philly cheesesteak sandwich with thinly sliced ribeye, sweet peppers, onions, melted provolone, and toasted hoagie rolls in about 35 minutes.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 35 minutes
Ingredients
Ingredients
- 1 lb ribeye steak thinly sliced
- 1 tablespoon olive oil
- 1 yellow bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 medium onion thinly sliced
- 4 hoagie rolls split
- 6 slices provolone cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Instructions
- Heat a large skillet over medium-high heat with the olive oil. Cook the bell peppers and onion for 5 to 7 minutes, until softened and lightly caramelized, then transfer them to a plate.
- Add the ribeye, season with salt and pepper, and cook for 3 to 5 minutes, breaking up the slices, until browned and just cooked through.
- Return the vegetables to the skillet, toss with the steak, divide into four portions, and top with provolone. Cover briefly until the cheese melts.
- Toast the rolls if desired, fill them with the cheesy steak mixture, and serve hot.