Philly Cheesesteak
The best Philly Cheesesteak sandwich you'll ever taste! Our recipe Is so simple, delicious, rich, meaty, and cheesy! Our recipes comes together In just 35 minutes, making It a fantastic meal anytime of the week!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: dinner, lunch, Main Course
Cuisine: Amercian
Servings: 3
Calories: 1029kcal
- 1 1/2 pounds very thinly sliced New Zealand grass-fed ribeye steak
- 2 tablespoons unsalted butter
- 1/2 thinly sliced yellow onion
- 1 thinly sliced green bell pepper
- 1 1/2 tablespoons vegetable oil
- 5 slices provolone
- 6 tablespoons mayonnaise
- 3 hoagie rolls
- salt and pepper to taste
Generously season sliced ribeye with salt and pepper. Set aside
Place a large skillet over medium heat and melt butter.
Add sliced onion and cook until lightly caramelized, 6 to 8 minutes.
Add sliced peppers and continue to cook until peppers soften, 3 to 4 minutes. Season with salt and pepper.
Transfer onion and peppers to a plate and return skillet to stove
Turn heat up to medium-high and add oil.
Add beef to skillet and sear until just barely cooked through, 3 to 4 minutes.
Add onions and peppers back to skillet and stir together until evenly distributed.
Place 3 slices of provolone on top of the beef mixture, add 1-2 tablespoons water to the side of the skillet and cover for 1 minute, allowing the steam to melt the cheese.
Stir mixture together, top with remaining slices of provolone, add 2 more tablespoons water to side of skillet and cover for another minute to melt cheese. Uncover and remove from heat.
Spread mayonnaise onto each hoagie roll and top with 1/3 of the beef mixture. Serve immediately.
- To get the beef very thinly sliced - stick the steaks in the freezer for about 20 minutes, until the steak is partially frozen. Once steak is partially frozen, use a sharp knife to thinly slice beef against the grain.
- Beef can be sliced up to a day ahead of time and stored in an airtight container in the refrigerator.
- Bell pepper and onion can be sliced up to 3 days ahead of time and stored in an airtight container in the refrigerator.
Calories: 1029kcal | Carbohydrates: 37g | Protein: 60g | Fat: 71g | Saturated Fat: 28g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 869mg | Potassium: 756mg | Fiber: 2g | Sugar: 7g | Vitamin A: 711IU | Vitamin C: 33mg | Calcium: 274mg | Iron: 15mg