Philly Steak and Cheese
Sink your teeth into the ultimate comfort food with this irresistible Philly Steak and Cheese recipe! Tender ribeye steak, expertly seasoned and sliced paper-thin, takes center stage alongside sautéed green bell peppers and caramelized onions. Melted provolone cheese blankets the savory filling, creating a gooey, flavorful masterpiece. All of this goodness is tucked into buttery, toasted hoagie rolls for the perfect balance of textures. With just 15 minutes of prep time, this classic sandwich is quick and easy to make, yet delivers rich, steakhouse-quality flavor. Perfect for weeknight dinners, game-day gatherings, or a satisfying lunch, this Philly Steak and Cheese is sure to impress both family and friends.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 Green bell pepper
- 1 Yellow onion
- 2 tablespoons Vegetable oil
- 6 slices Provolone cheese slices
- 4 Hoagie rolls
- 2 tablespoons Butter
Instructions
Place the ribeye steak in the freezer for 20-30 minutes to make it easier to slice thinly.
While the steak chills, slice the green bell pepper and yellow onion into thin strips.
Remove the steak from the freezer and slice it as thinly as possible against the grain. Season the slices with salt, black pepper, and garlic powder.
Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium-high heat. Add the sliced peppers and onions and sauté until softened and lightly caramelized, about 5-7 minutes. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Increase the heat to high and add the sliced steak in a single layer. Cook for 1-2 minutes on each side until browned and cooked through.
Reduce the heat to medium, return the peppers and onions to the skillet, and mix them with the cooked steak. Divide the mixture into 4 equal portions directly in the skillet.
Place 1 1/2 slices of provolone cheese over each portion of steak and vegetable mixture. Cover the skillet with a lid or foil to allow the cheese to melt, about 1-2 minutes.
Meanwhile, split the hoagie rolls and toast them lightly with a bit of butter in a separate skillet or on a griddle until golden brown.
Using a spatula, scoop each portion of the steak, vegetable, and cheese mixture and place it into a toasted hoagie roll.
Serve the Philly Steak and Cheese sandwiches immediately while hot and enjoy!
Nutrition Facts
Calories |
2927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 7029 mg | 306% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 21.1 g | ||
| Protein | 193.6 g | 387% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1700 mg | 131% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2081 mg | 44% | |
*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.
