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Homestyle · Entree

Philly Cheesesteak

Chef Chubbs

Thinly sliced beef, sautéed peppers and onions, and melted cheese piled into toasted rolls.

Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes
Servings
4
Chef Chubbs presenting Philly Cheesesteak

Ingredients

  • 1 1/2 lb ribeye steak, thinly sliced (680 g)
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 Tbsp vegetable oil
  • 1 Tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 slices provolone cheese
  • 4 hoagie rolls
  • 2 Tbsp butter, softened

Directions

  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  2. Add the sliced onion and green bell pepper and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Remove from the skillet and set aside.
  3. Add the remaining tablespoon of oil and the butter to the skillet.
  4. Add the thinly sliced ribeye, season with salt and black pepper, and cook for 3-5 minutes, breaking the meat apart as it browns.
  5. Return the cooked onions and peppers to the skillet and mix them thoroughly with the steak.
  6. Divide the steak mixture into four portions in the skillet. Place two slices of provolone over each portion.
  7. Let the cheese melt completely over the hot steak, onions, and peppers.
  8. Lightly butter the inside of each hoagie roll and toast until golden.
  9. Fill each toasted hoagie roll generously with the cheesy steak mixture.
  10. Serve immediately while the steak is hot and the provolone is melted.