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philly cheesesteak recipe

Juicy ribeye steak sandwiches with melted provolone, sautéed onions and peppers, served on toasted hoagie rolls with creamy mayonnaise.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1½ pounds ribeye steak very thinly sliced
  • 2 tablespoons unsalted butter
  • ½ yellow onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1½ tablespoons vegetable oil
  • 5 slices provolone cheese
  • 6 tablespoons mayonnaise
  • 3 hoagie rolls
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Spatula or tongs
  • Knife and cutting board
  • Measuring spoons
  • Plate
  • Lid for skillet

Method
 

  1. Season the Beef
  2. Generously season the sliced ribeye with salt and pepper. Set aside.
  3. Cook the Onions
  4. Place a large skillet over medium heat and melt the butter. Add the sliced onion and cook for 6 to 8 minutes until lightly caramelized.
  5. Add the Peppers
  6. Add the sliced green bell pepper and cook for another 3 to 4 minutes until softened. Season with salt and pepper.
  7. Set Aside Vegetables
  8. Transfer the cooked onions and peppers to a plate and return the skillet to the stove.
  9. Cook the Beef
  10. Increase the heat to medium-high and add the vegetable oil. Add the beef and sear for 3 to 4 minutes until just barely cooked through.
  11. Combine Ingredients
  12. Return the onions and peppers to the skillet and stir until evenly mixed with the beef.
  13. Melt the Cheese (First Layer)
  14. Place 3 slices of provolone over the beef mixture. Add 1–2 tablespoons of water to the side of the skillet, cover, and let steam for 1 minute until the cheese melts.
  15. Melt the Cheese (Second Layer)
  16. Stir the mixture, then top with the remaining provolone slices. Add 2 more tablespoons of water, cover, and steam for another minute. Uncover and remove from heat.
  17. Assemble the Sandwiches
  18. Spread mayonnaise onto each hoagie roll and fill with one-third of the beef mixture.
  19. Serve
  20. Serve immediately while hot.