Philly Cheesesteaks are a super satisfying takeout favorite that's easy to make at home. Thinly sliced ribeye steak is piled onto hoagie rolls with onion, bell pepper, and plenty of cheese!
Prep Time40 minutes mins
Cook Time15 minutes mins
Total Time55 minutes mins
Keyword: philly cheesesteak
Servings: 4 servings
Author: Kasey Schwartz
- 1 lb ribeye steak thinly sliced
- 1 large onion sliced
- 1 red bell pepper sliced
- 8 slices provolone cheese
- 4 Hoagie rolls
- 3 tbsp unsalted butter softened
- 1 garlic clove minced or pressed
- 3 tbsp mayonnaise
To make the steak easier to slice, place it in the freezer for 30-40 minutes.
While the steak chills, sauté the onions and peppers in a pan until cooked, about 5 minutes. Remove to a bowl and set aside.
Combine the soft butter and garlic in a bowl and stir to combine. Slice the Hoagie rolls ¾ through and spread the garlic butter over the cut surface. Toast in a large sauté pan or griddle until browned and toasted.
Remove the beef from the freezer and slice thinly. Heat 2 tbsp of olive oil in a large pan and add the beef. Season with salt and pepper. Cook over high heat until browned and cooked through. Stir in the onions and peppers.
Divide the beef into 4 portions and top with 2 slices of cheese each. Turn off the heat and let the cheese melt.
Spread a thin layer of mayo onto the rolls and top with beef.
Calories: 709kcal | Carbohydrates: 38g | Protein: 39g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 122mg | Sodium: 698mg | Potassium: 467mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1553IU | Vitamin C: 40mg | Calcium: 315mg | Iron: 13mg