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This Philly Cheesesteak recipe features tender ribeye steak, sautéed onions and bell peppers, and your choice of melted provolone or Cheez Whiz, all served on a soft, crispy sub roll.

Philly Cheesesteak

This Philly Cheesesteak recipe features tender ribeye steak, sautéed onions and bell peppers, and your choice of melted provolone or Cheez Whiz, all served on a soft, crispy sub roll. It’s the perfect lunch for anyone craving a delicious, authentic sandwich.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Steak:
  • 1 lb ribeye steak thinly sliced
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
For the Toppings:
  • 1 onion thinly sliced
  • 1 bell pepper thinly sliced
  • 1 tbsp olive oil
For the Sandwich:
  • 4 sub rolls preferably hoagie rolls
  • 8 oz provolone cheese or 8 oz Cheez Whiz
  • 1 tbsp butter for toasting rolls

Equipment

  • Skillet or Griddle
  • Spatula
  • Knife
  • Cutting board
  • Tongs

Method
 

Prepare the Steak
  1. Preheat your skillet or griddle over medium-high heat.
  2. Add olive oil to the pan.
  3. Season the thinly sliced ribeye steak with salt and black pepper.
  4. Sauté the steak in the skillet for 3-4 minutes, stirring frequently, until it is browned and cooked through. Remove from the skillet and set aside.
Sauté the Vegetables
  1. In the same skillet, add a tablespoon of olive oil.
  2. Sauté the sliced onions and bell peppers for 5-6 minutes, or until they are soft and slightly caramelized. Set aside.
Assemble the Sandwich
  1. Split the sub rolls in half.
  2. Butter the cut sides and toast them in the skillet or on a griddle until golden brown.
  3. Layer the cooked steak onto the bottom of each toasted roll.
  4. Top with sautéed onions and peppers.
  5. Add 2 slices of provolone cheese (or a generous amount of Cheez Whiz) on top of the steak.
  6. Place the sandwiches under a broiler or on the griddle for 1-2 minutes, until the cheese is fully melted.
  7. Remove from heat, cut into halves, and serve immediately.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat by placing the sandwich under a broiler or on a griddle until the bread crisps up again and the cheese melts.
  • Safety: Always handle raw meat with care and wash hands and utensils thoroughly after contact.