Name: Philly Cheesesteak Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 pounds shaved beef/thin sliced Ribeye; 1 green bell pepper, cut into ¼-inch slices; 1 onion, thinly sliced; 15 slices provolone cheese; Hoagie rolls (optional, for serving); 1 jar Cheez Wiz (optional, for serving); 3 tbsp olive oil or cooking oil; Salt, to taste; Black pepper, to taste

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Introduction

The Philly Cheesesteak is a classic American sandwich packed with tender, thinly sliced ribeye, sautéed peppers and onions, and melted provolone cheese. Whether you enjoy it on a hoagie roll or on its own, this recipe brings the authentic flavors of Philadelphia right to your kitchen.

The image shows a black cooking surface with three distinct sections: on the left are five golden toasted sandwich buns lined up vertically; in the middle is a large pile of finely chopped, cooked-looking beef with a mixture of brown and slightly pink colors; on the right side are sautéed green bell pepper strips mixed with caramelized light brown onion slices, both slightly shiny from cooking oil. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds shaved beef or thinly sliced ribeye
1 green bell pepper, cut into ¼-inch slices
1 onion, sliced
15 slices provolone cheese
3 tablespoons olive oil or cooking oil
Salt, to taste
Pepper, to taste
Hoagie rolls (optional)
1 jar Cheez Whiz

Instructions

Step 1: Preheat your griddle or large skillet to medium-high heat for about 5 minutes.
Step 2: Add some oil to one half of the cooking surface and sauté the sliced onion and green bell pepper. Stir frequently to prevent burning and ensure even cooking.
Step 3: When the vegetables are halfway cooked, add a thin layer of oil on the other half and place the ribeye slices there. Season with salt and pepper. Use a large metal spatula to stir and break up the beef, cooking until browned evenly.
Step 4: Once both the beef and vegetables are cooked, combine them on one side of the griddle. Turn off the heat, layer the mixture with provolone cheese, and cover with a melting dome or lid. Let the cheese melt from the residual heat.
Step 5: Scoop the cheesy beef and veggies onto plates or into hoagie rolls. If using buns, butter and toast them quickly before filling. Serve immediately with extra salt or your favorite toppings.

Tips & Variations

For extra flavor, try adding mushrooms or jalapeños to the sautéed vegetables.
Use a cast iron skillet if you don’t have a griddle for even heat distribution.
Cheez Whiz can be added inside the sandwich for a classic Philly style twist.
For a lower-fat option, substitute ribeye with sirloin or flank steak slices.

Storage

Store leftover cheesesteak filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Toast fresh buns before serving for the best texture.

How to Serve

A sandwich with three clear layers on a white plate: the bottom layer is cooked green peppers and onions, looking soft and slightly shiny; the middle layer has small pieces of cooked brown beef that appear tender; the top layer is melted white cheese, thick and creamy, covering the meat and vegetables. The sandwich is held together by a toasted bread slice on top, golden brown with a slight crisp texture. The background shows a blurred black and orange sign, and the photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ribeye for this recipe?

It’s best to use fresh or fully thawed ribeye sliced thinly to ensure even cooking and the proper texture in your cheesesteak.

What cheese works best if I don’t have provolone?

Swiss cheese or mozzarella are good alternatives, though provolone remains the classic choice for that signature melt and flavor.