Philly Cheesesteak Ribeye Peppers (Print Format)
Melted provolone, ribeye, onions, and peppers on garlicky toasted rolls deliver iconic Philly sandwich flavor.
# Ingredients:
→ Main Ingredients
01 -
2 lbs Ribeye steak, can substitute sirloin, flank, or strip
02 -
4 hoagie rolls, approximately 8-9 inches long
03 -
4 tablespoons butter, softened
04 -
2 cloves garlic, finely minced
05 -
2 tablespoons olive oil, divided
06 -
1 large yellow onion, diced
07 -
1 large green bell pepper, thinly sliced into ¼-inch strips
08 -
Salt and pepper to taste
09 -
1 tablespoon Worcestershire sauce
10 -
8 slices provolone cheese
→ Optional Meat Seasonings
11 -
½ teaspoon garlic powder
12 -
½ teaspoon onion powder
13 -
½ teaspoon mustard powder
14 -
½ teaspoon paprika
15 -
½ teaspoon chili powder
# Steps:
01 -
Place the steak in the freezer for 30-40 minutes to make it easier to slice thinly. Take the cheese out to bring it to room temperature for faster melting. Slice each hoagie roll ¾ of the way down and combine softened butter with minced garlic, spreading it onto the cut sides of the rolls.
02 -
Heat a large skillet, preferably cast iron, over medium-low heat. Place the rolls cut-side-down and toast until golden, about 3-4 minutes. Remove and set aside.
03 -
Remove the steak from the freezer and trim excess fat. Slice it very finely against the grain and use a meat tenderizer to pound each slice paper thin. Season with salt, pepper, and optional seasonings if desired. Toss to coat evenly.
04 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced onions and cook for 3 minutes, stirring frequently. Add the sliced green bell peppers and cook for 6-7 more minutes, stirring frequently. Remove and set aside.
05 -
Add another tablespoon of olive oil to the skillet over medium-high heat. Place the seasoned steak in a single, even layer and cook for 2 minutes. Add Worcestershire sauce, toss to combine, and continue cooking until browned and cooked through, about 3-4 more minutes. Drain any excess grease or liquid.
06 -
Add the cooked onions and peppers back to the skillet and toss to combine with the steak. Divide the mixture into 4 equal portions in the skillet and top each with 2 slices of provolone cheese. Turn off the heat and let the cheese melt.
07 -
Slide a spatula underneath each portion and transfer the steak, vegetables, and cheese mixture onto the toasted hoagie rolls. Serve with fries, potato wedges, onion rings, or chips.
# Tips:
01 -
Freezing the steak for 30-40 minutes helps you slice it more thinly and evenly.
02 -
Letting the cheese come to room temperature ensures faster melting during assembly.