There's nothing quite like sinking your teeth into a warm, melty Cheesy Philly Cheesesteak. This iconic American sandwich hails from the vibrant streets of Philadelphia, steeped in rich history and culinary tradition. The combination of tender steak, flavorful sautéed vegetables, and gooey cheese makes this sandwich a must-try for any food lover.
Ingredients
Scale:
1 pound ribeye steak, sliced thinly against the grain
2 tablespoons olive oil
Salt and pepper, to taste
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 cup mushrooms, sliced (optional)
4 hoagie rolls
8 slices provolone cheese
1/4 cup mayonnaise (for sauce)
1 tablespoon Dijon mustard (for sauce)
1 tablespoon Worcestershire sauce (for sauce)
1 teaspoon garlic powder (for sauce)
Instructions
Place the ribeye steak in the freezer for about 30 minutes to firm it up, making it easier to slice thinly. Remove and slice it against the grain into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and sauté for about 5 minutes until soft. Add the green bell peppers and mushrooms, cooking for another 5-7 minutes until tender.
Push the cooked vegetables to one side of the skillet and add the remaining tablespoon of olive oil. Increase heat to medium-high and add the sliced ribeye steak, seasoning with salt and pepper. Cook for about 3-4 minutes until browned.
Layer the slices of provolone cheese over the steak and vegetables. Cover the skillet with a lid for about 2 minutes until the cheese is melted.
Slice the hoagie rolls in half lengthwise. Optionally toast the insides in a separate pan.
Scoop the steak and vegetable mixture onto the bottom half of each roll. If making the sauce, mix together the mayonnaise, Dijon mustard, Worcestershire sauce, and garlic powder, then spread on the top halves of the rolls.
Close the sandwiches and serve immediately while the cheese is still melty.
