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Philly Cheesesteak Recipe Recipe

Philly Cheesesteak Recipe recipe
Little Sunny Kitchen

Try this delicious Philly Cheesesteak recipe, complete with sliced steak, peppers and onions, mushrooms and melty provolone cheese, all served on toasted hoagie rolls.

Ingredients

1 pound (450g) ribeye steak (Note 1)
4 hoagie rolls (Note 2)
2 tablespoons butter (softened)
4 teaspoons canola oil (divided)
½ teaspoon salt
¼ teaspoon ground black pepper
1 medium yellow onion (thinly sliced)
1 green bell pepper (thinly sliced)
8 ounces mushrooms (sliced)
8 slices provolone cheese (Note 3)

Method

1
Thinly slice the ribeye against the grain. To find the grain of the meat, just look closely at it to see what direction the muscle fibers lay. Slice through the fibers rather than in between them.
2
Cut the rolls, keeping one log side attached. Spread butter on the cut sides, and toast in a hot skillet until lightly browned and golden. Set aside.
3
Heat 2 teaspoons of oil in a skillet over medium-high heat. Add onion, bell pepper and mushrooms and sauté until the vegetables are lightly browned and the onions are translucent. Remove onto a plate and set aside.
4
In the same skillet, heat the remaining oil and spread the thin strips of steak in a thin layer. Cook for a minute or two or until they’re browned, then flip to the other side, season with salt and pepper, and cook until it’s fully cooked.
5
Add the vegetables back to the skillet and stir to combine. Remove from heat, add the provolone cheese to the top of the mixture and let it gently melt for about a minute.
6
Stuff the toasted hoagie rolls with the warm cheesy steak mixture and serve warm with potato chips and pickle spears.

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