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Two Philly Cheesesteak sandwiches with french fries.
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5 from 3 votes

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
Cook Time20 minutes
Total Time35 minutes
Course: dinner, lunch, Main Course
Cuisine: Amercian
Servings: 3
Calories: 1029kcal
Author: Teri & Jenny

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

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