Easy Classic Philly Cheesesteak (Printable Format)
Tender ribeye, peppers, onions, and cheese packed into golden hoagie rolls. Classic Philly flavors.
# Needed Ingredients:
→ Main
01 -
10 to 12 ounces ribeye steak
02 -
1/2 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
2 tablespoons olive oil, divided
→ Vegetables
05 -
1/2 medium sweet onion, sliced
06 -
1/2 green bell pepper, sliced
07 -
1/2 red bell pepper, sliced
→ Cheese & Bread
08 -
2 ounces provolone cheese (approximately 3 slices)
09 -
2 hoagie rolls, toasted
10 -
1/4 cup Cheez Whiz, warmed
→ Garnish
11 -
Fresh thyme, for garnish (optional)
# Preparation Steps:
01 -
Place the ribeye steak on a sheet pan and set it in the freezer for about 10 minutes until very cold, but not frozen. Trim excess fat from the edges, then slice the steak as thinly as possible using a sharp knife. Season the sliced steak evenly with kosher salt and black pepper.
02 -
In a large skillet over medium heat, add 1 tablespoon olive oil. Add sliced onions, green bell pepper, and red bell pepper. Season with 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until the vegetables soften and caramelize at the edges, about 12 to 15 minutes.
03 -
Heat a griddle or large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and the seasoned, sliced steak. Distribute the steak in a thin, even layer. Cook for 1 to 2 minutes, then stir and cook for an additional 1 to 2 minutes until just cooked through.
04 -
Reduce heat to low. Add sautéed onions and peppers to the steak and stir to combine. Place the provolone cheese slices over the mixture and allow to melt. Stir gently until cheese is fully incorporated.
05 -
Evenly divide the hot steak and vegetable mixture between the toasted hoagie rolls. For added richness, drizzle each sandwich with warm Cheez Whiz. Garnish with fresh thyme if desired and serve immediately.
# Supplementary Details:
01 -
Freezing the steak slightly prior to slicing allows for thinner, more even cuts.