Classic Philly Cheesesteak Sandwich

Ingredients

• 1 1/2 lbribeye steak, very thinly sliced (partially frozen for easier slicing)
• 2 tbspvegetable oil, divided
• 1large onion, thinly sliced
• 1green bell pepper, thinly sliced (optional)
• 1 tspsalt, divided
• 1/2 tspblack pepper, divided
• 8slices provolone cheese (or 1 cup Cheez Whiz)
• 4hoagie rolls, split

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Heat 1 tablespoon oil in a large cast-iron skillet or griddle over medium heat. Cook onion (and bell pepper, if using) with 1/4 teaspoon salt until softened and lightly caramelized, 10-12 minutes. Push to one side of the pan or remove and set aside.

   ⏱Start 10:00
2. 2

   Increase heat to medium-high, add remaining oil, and add the thinly sliced steak in an even layer. Season with remaining salt and pepper.

3. 3

   Chop the steak with a spatula as it cooks, working quickly, until just browned and cooked through, about 3-4 minutes.

   ⏱Start 3:00
4. 4

   Mix the cooked onions and peppers back into the steak, then divide the mixture into 4 mounds in the pan.

5. 5

   Lay 2 slices of provolone over each mound and let melt, 1-2 minutes (cover the pan briefly to speed this up if needed).

   ⏱Start 1:00
6. 6

   Warm the hoagie rolls, then scoop each cheesy steak mound directly into a roll using the spatula.

7. 7

   Serve immediately.