Philly Cheesesteak
The Philly cheesesteak is a classic sandwich featuring thinly sliced beef, melted cheese, and a soft hoagie roll, delivering an explosion of flavors with every bite.
Equipment
- Large Skillet
- Sharp Knife
- Lid
- Oven or Skillet for Toasting Rolls
Ingredients
Meat
- 1 pound Ribeye steak or sirloin, thinly sliced Ribeye is preferred for its marbled fat.
Vegetables
- 1 medium Onion, thinly sliced
- 1 medium Green bell pepper, thinly sliced (optional)
Bread
- 4 rolls Hoagie rolls or sub rolls, preferably fresh
Cheese
- 8 slices Provolone cheese or Cheez Whiz Your choice of cheese.
Oil
- 2 tablespoons Olive oil or vegetable oil
Seasoning
- Salt and pepper, to taste
Optional Toppings
- Sautéed mushrooms, hot peppers, or mayonnaise Customize to your taste.
Instructions
- 1. Prepare the Meat: Freeze the steak for about 30 minutes. Slice the steak against the grain into thin strips, about 1/8 inch thick.
- 2. Sauté the Onions and Peppers: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers. Sauté for 5-7 minutes until soft and slightly caramelized. Remove and set aside.
- 3. Cook the Steak: In the same skillet, add another tablespoon of olive oil if necessary. Increase heat to medium-high, add the sliced beef, and season with salt and pepper. Cook for 3-4 minutes until browned and cooked through.
- 4. Combine Ingredients: Return the sautéed onions and peppers to the skillet and mix everything together for an additional minute or two.
- 5. Cheese It Up: Reduce heat to low, lay the cheese over the beef mixture, and cover with a lid until melted.
- 6. Assemble the Sandwich: Lightly toast the hoagie rolls. Fill them generously with the cheesesteak mixture and add any additional toppings.
- 7. Serve: Slice the sandwiches in half, serve hot, and enjoy!
Notes
Feel free to customize the cheese and toppings to suit your taste. Experiment with different vegetables or meats for variations.