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A delicious Philly cheesesteak with melted cheese and tender steak on a long roll

Classic Philly Cheesesteak

This classic Philly cheesesteak recipe features thinly sliced ribeye steak, caramelized onions, and melted provolone cheese, all served on a toasted hoagie roll. A quick and satisfying meal that brings the taste of Philadelphia to your kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 sandwiches

Equipment

  • large skillet or griddle
  • spatula

Ingredients
  

Main Ingredients

  • 1 pound thinly sliced ribeye steak (or sirloin)
  • 2 tablespoons olive oil
  • 1 large yellow onion thinly sliced
  • 1/2 green bell pepper thinly sliced (optional, but a common addition)
  • 4-6 slices provolone cheese (or Cheez Whiz for an authentic "whiz wit")
  • 4 hoagie rolls split lengthwise
  • Salt and freshly ground black pepper to taste

Instructions
 

Cooking Instructions

  • Heat olive oil in a large skillet or griddle over medium-high heat.
  • Add the sliced onions and bell peppers, if using, to the skillet and cook until softened and caramelized about 8-10 minutes, then set them aside.
  • Increase the heat to high, add the thinly sliced steak in a single layer, cook for 1-2 minutes per side until browned, breaking it up, and season with salt and pepper.
  • Once the steak is cooked, return the onions and peppers to the skillet and mix with the steak.
  • Divide the steak and onion mixture into four portions, place provolone cheese or Cheez Whiz over each, and let it melt for about 30 seconds.
  • While the cheese melts, lightly toast the hoagie rolls on the skillet, cut-side down, for about 1 minute until golden.
  • Scoop one portion of the cheesesteak mixture directly into a toasted hoagie roll.
  • Serve immediately and enjoy your authentic Philly cheesesteak!

Notes

For extra flavor, consider adding a dash of Worcestershire sauce to the steak while it cooks. For an even richer experience, some enjoy adding grilled mushrooms to their cheesesteak. If you prefer a milder flavor, use less black pepper. The key to a good cheesesteak is thinly sliced meat, so if you can, ask your butcher to slice the ribeye for you or partially freeze it at home before slicing to make it easier. Enjoy with a side of fries or a simple salad!