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Philly Cheesesteak Sandwich

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A fast, hands-on meal that transforms simple ingredients into a hearty sandwich featuring tender ribeye, gooey cheese, and caramelized onions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 2 sandwiches
Course: Main Course, Sandwich
Cuisine: American
Calories: 700
Ingredients Method Nutrition Notes

Ingredients
  

Meat & Cheese
  • 1 lb ribeye steak, thinly sliced Freeze for about 30 minutes before slicing
  • 2 cups provolone or cheddar cheese, shredded Provolone for classic flavor
Vegetables & Seasoning
  • 1 tbsp olive oil
  • 1/2 cup onion, thinly sliced
  • 1 medium bell pepper, thinly sliced Any color
  • 1 tsp garlic powder
  • Salt and pepper to taste
Bread & Other
  • 1-2 pieces hoagie rolls Depending on size
  • 1 tbsp butter For toasting rolls

Method
 

Preparation
  1. Place the ribeye in the freezer for about 30 minutes to firm up for easier slicing.
  2. Slice the steak thin against the grain into strips. Season with salt, pepper, and garlic powder.
Cooking
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions and bell pepper. Sauté for 5–7 minutes until softened.
  2. Remove vegetables and set aside.
  3. Increase heat to medium-high, add the seasoned steak to the skillet in a single layer, and cook for 3–4 minutes, stirring occasionally, until browned.
  4. Return the sautéed onions and peppers to the skillet. Toss to combine and heat through.
  5. Preheat oven to 375°F (190°C). Slice hoagie rolls in half, spread butter on cut sides, and place buttered side up on a baking sheet. Toast in the oven for 4–5 minutes until lightly golden.
  6. Fill each roll with the steak and vegetable mixture. Top with shredded provolone or cheddar and return to the oven for 2–3 minutes until cheese melts.
  7. Remove from oven, close the sandwich, and serve hot.

Nutrition

Serving: 1gCalories: 700kcalCarbohydrates: 40gProtein: 40gFat: 35gSaturated Fat: 15gSodium: 1000mgFiber: 2gSugar: 5g

Notes

Refrigerate leftovers within 2 hours and store in an airtight container for up to 3–4 days. Reheat in the oven for best results.
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