Philly Cheesesteak
A Philadelphia street classic, thinly sliced ribeye with sautéed onions and peppers, loaded into a toasted hoagie roll with melted provolone.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 360g ribeye steak. Thinly slice 2 medium white onions and 2 medium green bell peppers. Slice 120g provolone cheese. Measure out garlic powder, salt, and black pepper.
Saute
Heat a large skillet over high heat until smoking. Add 2 tbsp oil, spread onions and peppers across the pan. Cook 3-4 minutes without stirring until charred at edges, then stir and cook 2-3 minutes until softened. Push vegetables to one side.
Sear
Add sliced ribeye in a single layer, season with garlic powder, salt, and pepper. Cook 90 seconds without moving until seared. Flip beef, break up with spatula, mix through vegetables. Cook 60-90 seconds until cooked through with no pink remaining.
Finish
Lay provolone slices over beef and vegetable mixture. Cover pan with lid or foil for 60 seconds until melted. Split hoagie rolls and toast cut-side down in same pan 30-45 seconds until lightly golden.
Plate
Divide cheesesteak filling evenly between the two toasted hoagie rolls and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.