Philly Cheesesteak

Bring the iconic taste of Philadelphia to your kitchen with this classic Philly Cheesesteak recipe. It's a symphony of flavors and textures, featuring thinly sliced, tender ribeye steak, sweet sautéed onions, and a generous layer of gooey provolone cheese, all piled high into a soft, fresh hoagie roll. This hearty sandwich is surprisingly easy to make and delivers an incredibly satisfying meal, perfect for a quick weeknight dinner or a crowd-pleasing lunch.

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The magic of a great cheesesteak happens in the skillet. The sizzle of the beef as it hits the hot pan, followed by the sweet aroma of caramelizing onions, builds anticipation. The final step—draping slices of provolone over the mixture and watching it melt into every nook and cranny—is pure culinary satisfaction before it even hits the roll.

Ingredients

• 1 lb (450 g) ribeye steak, thinly sliced (partially frozen for easier slicing)
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 8 slices provolone cheese (or American cheese or Cheese Whiz, per preference)
• 4 hoagie rolls or long sandwich rolls, split
• 2 tbsp vegetable oil
• Salt and black pepper, to taste

Instructions

Step 1

Place the ribeye steak in the freezer for 30–45 minutes for easier slicing, then slice as thinly as possible against the grain.

Step 2

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onions (and bell peppers, if using) and cook, stirring, until soft and lightly browned, about 5–7 minutes. Transfer to a plate.

Step 3

Add the remaining oil to the skillet. Increase heat to medium-high, then add the sliced beef in a single layer. Season with salt and pepper. Cook, stirring, until just browned, about 2–3 minutes.

Step 4

Return the onions (and peppers) to the skillet and stir to combine with the beef.

Step 5

Divide the mixture into four portions in the pan. Place 2 slices of cheese over each portion and let it melt, about 1 minute.

Step 6

Split the hoagie rolls lengthwise, keeping one side intact. If desired, toast lightly.

Step 7

Using a spatula, lift each cheesy beef portion and place it into a roll. Serve immediately.

Zusatztipps für die Zubereitung

A key tip for preparation is to place the ribeye steak in the freezer for 30-45 minutes. This firms up the meat, making it much easier to slice thinly against the grain, which is essential for an authentic texture.

Varianten und Anpassungen

Feel free to customize your cheesesteak. For an authentic taste, use Cheez Whiz instead of provolone. You can also add sautéed mushrooms for extra flavor. If ribeye isn't available, sirloin or another tender cut of beef works well as a substitute.

Serviervorschläge

Serve these hearty cheesesteaks immediately while they're hot and the cheese is gooey. They pair perfectly with classic sides like pickles, chips, or a generous portion of french fries.

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With this simple recipe, you can recreate the legendary Philly Cheesesteak right in your own kitchen. Gather your ingredients and get ready to enjoy a truly epic sandwich experience.

Recipe FAQs

→ What cut of beef works best for authentic results?

Ribeye steak is traditional due to its marbling and tenderness. Sirloin makes a good substitute if ribeye isn't available. The key is slicing thinly against the grain.

→ Which cheese is most authentic?

Cheez Whiz is the most traditional choice in Philadelphia. Provolone and American cheese are also widely used. Choose based on your preference for processed or natural cheese.

→ Why partially freeze the meat?

Freezing the steak for 30-45 minutes firms it up, making it much easier to slice thinly and evenly. This technique is essential for achieving that signature texture.

→ Can I add other vegetables?

Green bell peppers and mushrooms are popular additions. Sauté them along with the onions until softened. Keep in mind that purists prefer just onions.

→ What type of bread should I use?

A traditional hoagie roll or long Italian sandwich roll works best. Look for bread with a soft interior and slightly crusty exterior that can hold the filling without falling apart.

→ How do I prevent the roll from getting soggy?

Lightly toasting the split roll helps create a barrier. You can also drain excess fat from the beef before assembling, or add a layer of cheese directly on the bread first.