5.0 from 9 votes
Philly Cheesesteak
The best Philly Cheesesteak sandwich you'll ever taste! Our recipe Is so simple, delicious, rich, meaty, and cheesy! Our recipes comes together In just 35 minutes, making It a fantastic meal anytime of the week!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 3
Calories: 1029 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
Ingredients
- 1 1/2 pounds very thinly sliced New Zealand grass-fed ribeye steak
- 2 tablespoons unsalted butter
- 1/2 thinly sliced yellow onion
- 1 thinly sliced green bell pepper
- 1 1/2 tablespoons vegetable oil
- 5 lices Provolone
- 6 tablespoons mayonnaise
- 3 Hoagie rolls
- salt and pepper to taste
Instructions
- Generously season sliced ribeye with salt and pepper. Set aside
- Place a large skillet over medium heat and melt butter.
- Add sliced onion and cook until lightly caramelized, 6 to 8 minutes.
- Add sliced peppers and continue to cook until peppers soften, 3 to 4 minutes. Season with salt and pepper.
- Transfer onion and peppers to a plate and return skillet to stove
- Turn heat up to medium-high and add oil.
- Add beef to skillet and sear until just barely cooked through, 3 to 4 minutes.
- Add onions and peppers back to skillet and stir together until evenly distributed.
- Place 3 slices of provolone on top of the beef mixture, add 1-2 tablespoons water to the side of the skillet and cover for 1 minute, allowing the steam to melt the cheese.
- Stir mixture together, top with remaining slices of provolone, add 2 more tablespoons water to side of skillet and cover for another minute to melt cheese. Uncover and remove from heat.
- Spread mayonnaise onto each hoagie roll and top with 1/3 of the beef mixture. Serve immediately.
Cup of Yum
Notes
- To get the beef very thinly sliced - stick the steaks in the freezer for about 20 minutes, until the steak is partially frozen. Once steak is partially frozen, use a sharp knife to thinly slice beef against the grain.
- Beef can be sliced up to a day ahead of time and stored in an airtight container in the refrigerator.
- Bell pepper and onion can be sliced up to 3 days ahead of time and stored in an airtight container in the refrigerator.
Nutrition Information
Calories
1029kcal
(51%)
Carbohydrates
37g
(12%)
Protein
60g
(120%)
Fat
71g
(109%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
15g
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
192mg
(64%)
Sodium
869mg
(36%)
Potassium
756mg
(22%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
711IU
(14%)
Vitamin C
33mg
(37%)
Calcium
274mg
(27%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 1029
% Daily Value*
| Calories | 1029kcal | 51% |
| Carbohydrates | 37g | 12% |
| Protein | 60g | 120% |
| Fat | 71g | 109% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 192mg | 64% |
| Sodium | 869mg | 36% |
| Potassium | 756mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 33mg | 37% |
| Calcium | 274mg | 27% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.