- 1 pound thinly sliced ribeye steak
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- Salt and pepper to taste
- 4 hoagie rolls, split
- 8 slices provolone cheese (or Cheez Whiz for a classic Philly Cheesesteak)
- Optional toppings: sautéed mushrooms, hot peppers, ketchup, or mayonnaise
Prepare the Ingredients:
Thinly slice the ribeye steak. If you have trouble getting it thin enough, you can ask your butcher to do it for you.
Slice the onion and green bell pepper into thin strips.
Cook the Steak:
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add the sliced steak to the skillet and cook until browned and cooked through. Season with salt and pepper to taste. Remove the cooked steak from the skillet and set it aside.
In the same skillet, add another tablespoon of vegetable oil.
Add the sliced onions and green bell peppers to the skillet and cook until they are soft and slightly caramelized.
Combine Steak and Vegetables:
Return the cooked steak to the skillet with the sautéed vegetables. Toss everything together to combine.
Prep the Rolls:
Preheat your oven to broil.
Open the hoagie rolls and place them on a baking sheet.
If you prefer a toasted roll, you can lightly toast them in the oven under the broiler for a couple of minutes.
Assemble the Cheesesteaks:
Pile the steak and vegetable mixture onto the bottom half of each hoagie roll.
Place two slices of provolone cheese on top of each sandwich.
Broil to Melt Cheese:
Place the assembled sandwiches under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Add any optional toppings you desire, such as sautéed mushrooms, hot peppers, ketchup, or mayonnaise.
Serve and Enjoy:
Close the sandwiches with the top half of the hoagie rolls and serve immediately.
Enjoy your homemade Philly Cheesesteaks!