The Best Philly Cheesesteak Recipe
This Philly Cheesesteak is SO DELICIOUS! Juicy ribeye, sautéed peppers & onions, and melty cheeses in a soft hoagie roll—perfect for any meal.
Equipment
- Skillet or griddle
- Sharp Knife
- Cutting Board
- Spatula
- Measuring cups and spoons
Ingredients
- 1 lb ribeye steak thinly sliced
- 3 tbsp olive oil for sautéing
- 1 large yellow onion thinly sliced
- 2 green bell peppers thinly sliced
- 1 poblano pepper thinly sliced
- 0.75 cup sharp cheddar cheese freshly grated
- 0.33 cup jarred sweet cherry peppers roughly chopped, optional
- 2-6 tbsp diced jarred hot cherry peppers optional, to add heat
- 8 slices provolone cheese classic choice
- 4 soft hoagie rolls freshly baked
- 2 tbsp Dijon mustard for a touch of tang
- 2 tbsp balsamic vinegar adds depth of flavor
- 2 tbsp Worcestershire sauce enhances umami flavor
- 1 tsp salt essential for seasoning
- 0.5 tsp garlic powder for spiced mayo
- 0.5 tsp onion powder for spiced mayo
- 0.5 tsp dried thyme for spiced mayo
- 0.5 tsp dried parsley for spiced mayo
- 0.25 tsp black pepper for spiced mayo
- 0.25 tsp red pepper flakes for spiced mayo
- 1 tbsp reserved spiced mayonnaise for assembly
- 0.5 cup mayonnaise base for spiced mayo
- to taste hot sauce optional
Instructions
- Start by thinly slicing your ribeye steak. You can freeze the meat for about 30 minutes to make slicing easier. Next, slice the yellow onion, green bell peppers, and poblano pepper. Ensure everything is ready before you start cooking.
- In a small bowl, combine 1/2 cup mayonnaise with 1 tablespoon of the reserved spices (garlic powder, onion powder, dried thyme, dried parsley, pepper, and red pepper flakes). Mix well and set aside for assembly.
- In a large skillet or griddle, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook for about 2 minutes until they start to soften. Then, add the green and poblano peppers. Season with salt, and sauté for an additional 5-7 minutes until the vegetables are tender and caramelized. Remove the veggies from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil if necessary. Increase the heat to medium-high and add the thinly sliced ribeye. Cook for about 3-5 minutes, stirring frequently until the meat is browned and cooked through. Add the Worcestershire sauce, balsamic vinegar, Dijon mustard, and the cooked vegetables back into the skillet. Stir everything together and let it cook for an additional minute to blend the flavors.
- While the meat is still hot, layer the provolone cheese slices over the top and allow them to melt. Prepare your hoagie rolls by spreading the spiced mayonnaise inside each roll. Spoon the cheesy steak and peppers mixture into each roll, ensuring an even distribution. If desired, top with chopped sweet and hot cherry peppers for an extra kick.
- Serve your Philly cheesesteaks hot with a side of crispy fries or a fresh salad. Don’t forget to drizzle a little hot sauce on top if you like an extra kick!
Notes
- Freeze the ribeye steak for 30 minutes before slicing to make thin slicing easier.
- Customize your cheesesteak with additional toppings like sautéed mushrooms or hot cherry peppers for extra flavor.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 2 months.