Classic Philly Cheesesteak
This classic Philly Cheesesteak is cheesy, meaty, and so satisfying. Tender slices of steak, melty cheese, and a soft, toasted roll. What more could you ask for..
Ingredients
- 1 pound ribeye (or top sirloin; sliced very thin)
- 2 tablespoons softened butter
- 1 teaspoon minced garlic
- ¼ teaspoon garlic powder
- 4 hoagie rolls (sliced ¾ through)
- 3 tablespoons oil (divided)
- 1 large yellow onion (sliced)
- 4 ounce sliced mushrooms (sliced)
- 1 medium green bell pepper (sliced)
- 1 teaspoon sea salt (or more to taste)
- ½ teaspoon black pepper (or more to taste)
- 8 slices provolone cheese
- mayonnaise (optional)
Instructions
- Place the steak in the freezer for 30-60 minutes. This will firm up the meat and make it easier to cut. Use a sharp knife and shave the meat into very thin slices.
- Combine the butter, minced garlic, and garlic powder in a small bowl. Spread on the inside of the hoagie rolls. Toast on a griddle over medium heat until golden brown. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Caramelize the onions for 7-8 minutes, then remove to a medium bowl.
- Add another tablespoon of oil to the pan. Add the mushrooms and green peppers. Saute for 6-7 minutes until all the moisture in the mushrooms has evaporated. If there is a lot of moisture, increase the heat to boil it off. Remove to the bowl of onions.
- Add another tablespoon of oil to the skillet. Add the meat and cook undisturbed for 3-4 minutes to develop a nice sear. Flip and cook for another 2-3 minutes.
- Add the onion mixture, salt, and black pepper. Stir to combine, then divide into 4 portions in the pan. Add 2 pieces of provolone cheese on top of each portion and turn off the heat.
- Spread some mayonnaise on each bun, then use a spatula to lay the meat and cheese on the buns. Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!