Homemade Cheesesteak Sandwich
Sink your teeth into the ultimate comfort food with this **Homemade Cheesesteak Sandwich** recipe, a sizzling combination of tender ribeye steak, caramelized onions, and sweet green bell peppers, all smothered with gooey provolone cheese and nestled in buttery, toasted hoagie rolls. Perfectly seasoned and cooked to perfection, the thinly sliced steak delivers an irresistible balance of flavor and texture, while the melted cheese and toasted bread provide a satisfying, melty crunch in every bite. Ready in just 35 minutes and easy to recreate at home, this classic Philly-inspired sandwich is ideal for weeknight dinners, game-day feasts, or any time you're craving a hearty and flavorful handheld meal. Serve it hot, pair it with your favorite chips or fries, and prepare to savor a diner-quality experience from your own kitchen.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion
- 1 large Green bell pepper
- 6 slices Provolone cheese
- 3 pieces Hoagie rolls
- 2 tablespoons Unsalted butter
Instructions
Place the ribeye steak in the freezer for 20 minutes to make it easier to slice thinly. Once partially frozen, use a sharp knife to cut the steak into very thin slices.
Season the thinly sliced ribeye steak with salt and pepper, tossing to coat the slices evenly. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and green bell pepper to the skillet. Cook, stirring frequently, until they soften and begin to caramelize, about 5-7 minutes. Remove the vegetables from the skillet and set them aside.
In the same skillet, heat the remaining tablespoon of vegetable oil. Add the seasoned ribeye steak slices in batches, cooking them quickly over high heat for 1-2 minutes until lightly browned. Avoid overcrowding the pan. Once cooked, return all the beef to the skillet along with the cooked onions and peppers. Toss to combine.
Reduce the heat to low, arrange the cooked beef and vegetables in three even piles in the skillet, and top each pile with 2 slices of provolone cheese. Cover the skillet with a lid for 1-2 minutes to allow the cheese to melt.
While the cheese is melting, slice the hoagie rolls in half lengthwise and spread the insides with butter. Toast the rolls in another skillet or under a broiler until golden brown.
Using a spatula, scoop each cheesesteak mixture directly onto the toasted hoagie rolls. Serve hot and enjoy!
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 456 mg | 35% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
