Philly Cheesesteak Recipe
Get ready for the ultimate Philly Cheesesteak experience—a mouthwatering combination of tender ribeye steak, sautéed onions and peppers, and gooey melted provolone cheese, all piled onto a warm, toasted hoagie roll. This one-skillet recipe is not just easy to make but also packed with bold, savory flavors that are perfect for game day, weeknight dinners, or whenever a craving hits!
Each bite delivers a satisfying blend of juicy steak, caramelized veggies, and creamy cheese, making this an irresistible sandwich that will have everyone coming back for more. Whether you serve it up with crispy fries, a side of pickles, or a drizzle of cheese whiz for an extra indulgent touch, this Philly Cheesesteak is guaranteed to be a winner!
Ingredients:
4 tablespoons vegetable oil
1 sweet yellow onion
1 red bell pepper
1 green bell pepper
2 1/2 to 3 pounds Back Creek Wagyu Philly Steak
1 1/2 teaspoons Lawry's Seasoned Salt
1 teaspoon garlic pepper
8 hoagie rolls
6 tablespoons softened butter
7 ounces sliced Provolone cheese
Instructions:
Add 2 tablespoons of vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.
Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little ¼-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.
When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper while cooking. Transfer the first batch of steak with a slotted spoon to the dish with the onions and peppers, leaving the juice behind in the pan. Add additional oil, if needed and repeat with remaining steak and seasoning.
Preheat oven to 400 degrees F.
Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.
Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.
