Ingredients
Method
Prepare the Steak: Place the ribeye in the freezer for about 30 minutes to make it easier to slice. Using a sharp knife, slice the steak into very thin strips against the grain.
Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers. Sauté until they are soft and caramelized, about 5-7 minutes. Season with garlic powder, salt, and pepper. Once cooked, remove from the skillet and set aside.
Cook the Steak: In the same skillet, increase the heat to medium-high. Add the sliced ribeye to the pan. Cook for 1-2 minutes, stirring frequently, until the steak is browned but still tender. If using salt, season to taste.
Combine: Once the steak is cooked, add the sautéed onion and bell pepper mixture back to the skillet with the steak. Stir to combine all the flavors, ensuring the steak and vegetables are well mixed.
Add Cheese: Divide the steak and vegetable mixture into four portions in the skillet. Lay a slice of provolone cheese over each portion. Cover the skillet with a lid for about 1-2 minutes, or until the cheese is melted. If you prefer Cheez Whiz, drizzle it over the beef mixture instead.
Assemble the Sandwich: While the cheese is melting, slice open the hoagie rolls. Place the cheesy steak filling into each roll. If desired, top with sautéed mushrooms, banana peppers, or hot peppers for an added kick.
Serve: Enjoy your ultimate Philly cheesesteaks hot, with your favorite sides like fries or onion rings!
Prep Time: 15 mins | Total Time: 30 mins | Servings: 4