Philly Cheese Steak
Savor the taste of Philadelphia with this classic Philly Cheese Steak recipe, a mouthwatering sandwich that's bursting with bold flavors and hearty ingredients. Tender, thinly sliced ribeye steak is seasoned to perfection and seared alongside sautéed onions, green bell peppers, and mushrooms for a delightful medley of textures and tastes. Topped with gooey melted provolone cheese and stuffed into soft, crusty hoagie rolls, this recipe delivers iconic comfort food at its finest. Quick to prepare in just 40 minutes, it's perfect for a family dinner or a crowd-pleasing game-day treat. Customize your sandwich with condiments like mayonnaise or hot sauce for an extra layer of flavor, and enjoy a truly authentic Philly-inspired experience!
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Recipe Information
Ingredients
- 500 grams ribeye steak
- 4 pieces hoagie rolls
- 1 medium onion
- 1 medium green bell pepper
- 8 slices provolone cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 100 grams mushrooms
Instructions
Place the ribeye steak in the freezer for about 10-15 minutes to firm it up for easier slicing. Meanwhile, peel the onion and slice it thinly. Cut the green bell pepper into thin strips. Clean and slice the mushrooms.
Using a sharp knife, cut the semi-frozen ribeye steak into very thin slices. Season the beef slices with salt, black pepper, and garlic powder.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions, bell pepper, and mushrooms. Sauté until the vegetables are soft and the onions are translucent, approximately 5-7 minutes.
Remove the vegetables from the skillet and set aside. In the same skillet, add another tablespoon of olive oil.
Increase the heat to high and add the sliced steak in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for about 1-2 minutes per side until browned and cooked through.
Reduce the heat to low and return the sautéed vegetables to the skillet with the beef. Mix everything together to combine.
Place 2 slices of provolone cheese on top of each portion of the beef and vegetable mixture in the skillet. Cover with a lid or foil for 1-2 minutes, allowing the cheese to melt.
Slice the hoagie rolls lengthwise, but not all the way through. Toast them slightly if desired.
Using a spatula, divide the cheesesteak mixture among the hoagie rolls.
Serve immediately, optionally with condiments such as mayonnaise or hot sauce on the side.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.0 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 451 mg | 35% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 683 mg | 15% | |
*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.
