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Classic Cheesesteak Sandwich

The real deal -- unadulterated -- authentic -- thinly sliced rib-eye griddled in a seasoned cast iron skillet, topped with onions, peppers and sliced provolone.  

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 904 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 green peppers seeded and thinly sliced
  • 2 medium onions (Spanish or yellow), thinly sliced into ring
  • 3 teaspoons olive oil divided
  • pinch salt & pepper
  • 2 pounds very thinly sliced ribeye (have the butcher slice it for you on his Hobart)
  • 4 Hoagie rolls
  • 8 ounces sliced provolone or Cheez Whiz

Instructions

    Cup of Yum
  1. Lay a large piece of plastic wrap on the counter and place one thin slice of ribeye on it.  Fold the plastic over the rib eye and use the flat side of a meat mallet to pound the ribeye very thin without tearing it.  Transfer ribeye to a plate and continue with the rest of the meat. Cover and refrigerate.
  2. Heat a large skillet over medium to medium high heat.  Add 2 teaspoons of the olive oil, peppers and onions.  Saute until softened and browned about 15-20 minutes, stirring regularly.
  3. In a large cast iron skillet or griddle add 1 teaspoon olive oil and heat over medium heat.  When oil is hot add about half of the sliced beef.  Sprinkle with salt and pepper and let the beef cook for a minute or two.  Then use a metal spatula to break up and "chip" the beef into smaller pieces, cooking for about 5-7 minutes until well cooked and some of the beef takes on a bit of crustiness. 
  4. Use the spatula to line the beef up in a long row in the pan.   Spoon half of the onion pepper mixture directly over the beef. Top with half of the provolone cheese and continue to cook for 2-3 minutes until the cheese is melty.
  5. Slice open 2 of the hoagie rolls. Slide the spatula under the meat mixture and  transfer to the hoagie rolls.  Place on a tray to serve -- or wrap tightly in parchment paper and cut the sandwiches in half -- the cheese stays warm and melty this way. Repeat with the remaining beef, onions and peppers to make additional sandwiches.

Notes

  • I asked the butcher at my grocery store to cut the ribeye thinly for me on his meat slicer and he was happy to help -- but if you can't get it pre-sliced, you can also place the meat in the freezer for about 45 minutes until it's firm but not frozen -- that will make it easier to slice thin -- using a very sharp knife.  

Nutrition Information

Calories 904kcal (45%) Carbohydrates 41g (14%) Protein 66g (132%) Fat 52g (80%) Saturated Fat 24g (120%) Cholesterol 177mg (59%) Sodium 911mg (38%) Potassium 870mg (25%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 755IU (15%) Vitamin C 51.9mg (58%) Calcium 470mg (47%) Iron 15.2mg (84%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 904

% Daily Value*

Calories 904kcal 45%
Carbohydrates 41g 14%
Protein 66g 132%
Fat 52g 80%
Saturated Fat 24g 120%
Cholesterol 177mg 59%
Sodium 911mg 38%
Potassium 870mg 19%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 755IU 15%
Vitamin C 51.9mg 58%
Calcium 470mg 47%
Iron 15.2mg 84%

* Percent Daily Values are based on a 2,000 calorie diet.