Philly Ribeye Steak Recipe

Philly Cheesesteak Sandwiches

1. 1

   Pat the ribeye steak dry and season with kosher salt and black pepper. If the steak is not pre-sliced very thin, slice it against the grain as thinly as possible.

2. 2

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering.

3. 3

   Add the sliced onion and green pepper; sauté until they are soft and nicely caramelized, about 8–10 minutes. If using mushrooms, add them and cook 2–3 minutes more. In the last 30 seconds, add the minced garlic and stir.

4. 4

   Push the vegetables to one side of the pan. If needed, add another drizzle of olive oil and add the sliced ribeye. Sear quickly, about 1–2 minutes per side, until the steak is just cooked through and lightly browned. Avoid overcooking the steak because it will cook further with the vegetables.

5. 5

   Toss the steak with the vegetables in the pan. Lay the provolone cheese slices over the mixture and cover the pan for 1–2 minutes to melt the cheese. If using Cheez Whiz, drizzle it over the mixture and allow to melt into the steak and veggies.

6. 6

   While the cheese melts, split the hoagie rolls and toast them in a separate pan with butter until golden and lightly crisp.

7. 7

   Fill each roll with the hot steak, onion, pepper, and mushroom mixture. If desired, spoon extra melted cheese or cheese sauce on top. Serve immediately.