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Easy Philly Cheesesteak Recipe

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★★★★★

4.4 from 145 reviews

This Easy Philly Cheesesteak recipe is a quick and delicious way to enjoy the classic sandwich at home. Featuring tender thinly sliced ribeye steak sautéed with baby bella mushrooms, caramelized onions, and green bell peppers, all topped with melted provolone cheese and served on toasted hoagie rolls. It’s a flavorful, satisfying meal that brings the iconic Philly cheesesteak experience to your kitchen with simple steps and ingredients.

Ingredients

Scale

Steak and Vegetables

  • 3 tablespoons butter
  • 1 1/2 cups baby bella mushrooms
  • 1 large onion, sliced into half-moons
  • 1 green bell pepper, sliced into strips
  • 1 lb ribeye steak, thinly sliced
  • 1 teaspoon kosher salt
  • Fresh cracked black pepper, to taste
  • 1/2 teaspoon garlic powder

Cheese and Bread

  • 6–8 slices provolone cheese
  • Hoagie rolls, for serving
  • Optional: mayonnaise, for spreading

Instructions

  1. Sauté Mushrooms: In a large skillet, melt butter over medium-high heat. Once the butter is sizzling, add the baby bella mushrooms and sauté until golden brown, about 5 minutes. Transfer the cooked mushrooms to a plate and set aside.
  2. Cook Onions: Using the same skillet, add the sliced onions and sauté until slightly caramelized, about 5 to 6 minutes. This softens the onions and brings out their natural sweetness.
  3. Cook Peppers: Add the sliced green bell peppers to the skillet with the onions. Cook together until the peppers become soft, about 3 to 4 minutes. Then, combine the cooked onions and peppers with the mushrooms on the plate and set aside.
  4. Cook Steak: Add the thinly sliced ribeye steak to the skillet and cook until the meat is thoroughly browned, about 5 to 6 minutes. Season the steak with kosher salt, cracked black pepper, and garlic powder while cooking for optimal flavor.
  5. Combine Ingredients: Return the cooked mushrooms, onions, and peppers to the skillet with the steak. Stir everything together to combine evenly.
  6. Melt Cheese: Using a spatula, divide the steak and vegetable mixture into sections in the pan for each serving. Place slices of provolone cheese directly over each section. Remove the skillet from the heat and let the residual warmth melt the cheese over the mixture.
  7. Prepare Sandwiches: Lightly toast the hoagie rolls. If desired, spread a thin layer of mayonnaise on the rolls. Add extra cheese if you like, then fill each roll generously with the cheesesteak mixture. Roll each sandwich in foil and let them rest for at least 5 minutes before serving for the best melt and melding of flavors. Enjoy your delicious Philly cheesesteak!

Notes

  • For thinner steak slices, partially freeze the ribeye for 30-45 minutes before slicing to make it easier to cut.
  • You can substitute provolone cheese with American cheese or mozzarella for a different flavor profile.
  • To make it spicier, add some hot sauce or sliced jalapeños inside the sandwich.
  • Leftover cheesesteak can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven wrapped in foil.
  • For a lower fat option, use leaner cuts of beef and reduce the butter amount.

Keywords: Philly cheesesteak, ribeye steak sandwich, provolone cheese sandwich, easy cheesesteak recipe, stovetop cheesesteak

Find it online: https://dinewithdylan.com/easy-philly-cheesesteak-recipe/