When I first experimented with this recipe my brother requested it three nights in a row He still talks about those epic sandwiches loaded with bubbling cheese and sweet onions
Ingredients
- Ribeye steak: offers rich marbling and intense beefy flavor always ask your butcher to help you choose a well-marbled cut
- Kosher salt: enhances and balances savory notes use flaked salt for best seasoning
- Black pepper: brings mild heat and aroma opt for freshly cracked for best results
- Olive oil: for searing and sautéing adds moisture and rounds out flavors pick a fruity extra-virgin if possible
- Sweet onion: yields a mellow caramelized taste yellow or Vidalia work well
- Green bell pepper: for gentle bitterness and crunch select smooth glossy peppers
- Red bell pepper: adds sweetness and color choose a pepper that feels heavy for its size
- Provolone cheese: melts creamy and mild deli-sliced works beautifully
- Hoagie rolls: sturdy enough to hold fillings without falling apart test for springiness at the bakery
- Cheez Whiz: delivers the classic Philly cheesesteak experience spoon it warm from the jar
- Fresh thyme: adds a hit of herby brightness completely optional but lovely
Instructions
- Freeze and Slice the Steak:
- Place your ribeye on a baking sheet and freeze for ten minutes to firm it up This makes it much easier to slice thinly Trim away any thick exterior fat a little marbling inside is good for flavor Then use your sharpest knife to cut the steak as thin as you can manage Season meat with salt and pepper letting it sit while you prep other ingredients
- Sauté the Onions and Peppers:
- Drizzle a large skillet with one tablespoon olive oil and heat over medium Add your sliced onions and both peppers Sprinkle with a little salt and pepper Cook for twelve to fifteen minutes stirring every couple minutes until vegetables are fully soft and have caramelized edges Patience here is key you want everything sweet and golden
- Cook the Steak:
- Heat a griddle or another large skillet over medium-high When hot add the last tablespoon of olive oil followed by the sliced steak Spread it into a thin layer pressing with tongs so it sears quickly Cook for about two minutes then flip or stir for another minute or so The thin ribeye cooks up faster than you expect
- Combine and Melt the Cheese:
- Reduce heat to low and add the cooked onions and peppers into the pan with the steak Toss to blend everything well Lay provolone slices across the top Let them melt into the mixture for a minute then stir so all the meat and veggies get a cheesy coating
- Assemble and Serve:
- Pile the hot steak and veggie mixture evenly into your toasted hoagie rolls really pack them full For that true Philly finish drizzle each with warm Cheez Whiz right before serving Sprinkle with fresh thyme if desired Serve piping hot with napkins close by
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