Philly Cheesesteak
A Philly cheesesteak is thinly sliced beef and melted cheese piled into a soft hoagie roll with sauteed onions and peppers. Savory, cheesy, and hearty, it is a beloved American sandwich. Made at home, it rivals any sandwich shop.
- ⏱ 25 min
- 📊 easy
- 🍽 For Two
Ingredients
- 500 g ribeye steak, thinly sliced
- 2 hoagie rolls
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 provolone or cheese slices
- 2 tbsp butter
Instructions
- Saute the onion and pepper in butter until soft, then set aside.
- Raise the heat and cook the thinly sliced beef until just browned.
- Return the onions and peppers and mix with the beef.
- Divide into portions in the pan and lay cheese over each.
- Let the cheese melt, then scoop each portion into a toasted roll.
- Serve immediately.
💡 Chef's tip
Melt the cheese right on the hot beef in the pan before scooping it into the roll, so every bite is gooey and evenly coated.
Slicing the beef paper-thin, easiest when partially frozen, is the key to the tender texture that defines a cheesesteak and lets it cook in seconds.
Nutrition (per serving)
- Calories: 620 kcal
- Protein: 38 g
- Carbs: 42 g
- Fat: 34 g
