There’s something about the sizzling aroma of thin-sliced beef, caramelized onions, and gooey melted cheese stuffed into a fresh hoagie roll that screams comfort food. The Philly Cheesesteak, born in the heart of Philadelphia, is a sandwich that has captured hearts far beyond the City of Brotherly Love. Whether you’re going traditional or adding your own twist, this recipe brings the magic of a Philly street cart right to your kitchen.
Ingredients:
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1 lb ribeye steak (thinly sliced)
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1 tbsp oil (vegetable or canola)
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1 tbsp butter
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1 large onion, thinly sliced
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1 green bell pepper, thinly sliced (optional)
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1 cup mushrooms, sliced (optional)
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Salt and pepper, to taste
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4 slices provolone cheese (or American, Cheez Whiz for the authentic vibe)
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2 hoagie rolls (or any soft sub rolls, lightly toasted)
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Instructions:
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Prep the steak: If not already sliced thin, pop your ribeye in the freezer for 30 minutes to make slicing easier. Slice as thin as possible against the grain.
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Sauté the veggies: In a large skillet over medium heat, add oil and butter. Toss in onions (and optional peppers and mushrooms) and cook for 8–10 minutes, until soft and caramelized. Remove and set aside.
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Cook the steak: In the same skillet, turn heat to high and add sliced beef. Season with salt and pepper. Cook quickly, about 2–3 minutes, until just browned. Mix the veggies back in.
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Melt the cheese: Lower heat to medium. Top the beef and veggie mix with slices of provolone. Let it melt, then gently stir to combine, or leave it layered.
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Build the cheesesteak: Open up your hoagie rolls and stuff them with the hot, cheesy beef mixture. Serve hot, and maybe with a side of fries or chips.
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Pro Tip
Authentic Philly joints often use Cheez Whiz for that classic gooeyness. If you’re going full Philly, warm it up and drizzle it right on the meat.
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Let me know if you want a spicy twist, mushroom-loaded version, or a carnivore-only cheesesteak!
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