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Philly Cheesesteak Recipe

two homemade philly cheesesteaks on a tray with parchment paper topped with melted cheese.
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There's so much to love about this easy Philly cheesesteak recipe! Tender ribeye steak thinly sliced with caramelized onions and peppers and smothered with melted provolone cheese sandwiched in a toasted hoagie roll. Made in 1 pan and done in 35 minutes– these Philly cheesesteaks will be a household favorite!

Ingredients

Units
  • 6 Tablespoons unsalted butter, divided
  • 2 bell peppers, sliced (any color)
  • 2 sweet onions, sliced
  • 2 pounds shaved or very thinly sliced ribeye, sirloin or petite sirloin steak
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 12 slices provolone cheese
  • 5-6 hoagie rolls

Instructions

  1. Season the shaved beef with 1 1/2 teaspoons salt, black pepper, and garlic powder. Set aside.
  2. Heat a large skillet over medium heat for 2 minutes. Then, add 2 Tablespoons butter and swirl to coat. I usually use a 12-inch cast iron skillet or cast iron griddle, but any type works. Add the sliced peppers, onions, and remaining salt. Cook for 10-11 minutes, stirring occasionally, until soft and tender. Transfer to a plate or bowl and set aside.
  3. Adjust the heat to medium-high and add remaining butter. Once hot, add the beef in an even layer (as best as you can.) Cook for 3-4 minutes, breaking it apart as it cooks with a metal spatula, if needed. Then, flip the beef over and cook for an additional 3-4 minutes until no pink remains.
  4. Using the spatula, separate the beef into 5-6 portions (or the amount of rolls you have.) Top each section with the cheese slices. Cover with a lid and turn off the heat. Let sit for 2-4 minutes for the cheese to melt.
  5. Meanwhile, place the peppers and onions into each roll. Then, use the spatula to scoop the beef mixture and flip into the roll. Serve immediately. Leftovers stay fresh stored in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: The cheesesteak mixture can be made up to 3 days in advance and assembled the day of. Reheat over low heat with 1-2 Tablespoons water.
  2. Freezing Instructions: The cheesesteak mixture (without the cheese or rolls) can be made through step 3 and stored in the freezer for up to 3 months. Allow it to cool completely before freezing. Thaw overnight in the refrigerator and continue at step 4. You can also place frozen cheesesteak mixture in a slow cooker for 2 hours on low. About 30 minutes before serving, top with sliced cheese and place the lid back on until melted.
  3. Beef: Use a tender cut of beef like ribeye, sirloin or petite sirloin– each cut varies in price with ribeye being the most expensive. Whether you are slicing the beef at home or having the butcher do it, slice it as thin as possible.
  4. Rolls: The best type of rolls to use are Amoroso roll, if you can get your hands on them. Otherwise traditional hoagie rolls will do the trick.

Find it online: https://runlifteatrepeat.com/philly-cheesesteak-recipe/