Jul 14 2026
Restaurants›DECO Wilmington›Cheesesteak 6 Loaf Feeds 32-36 Recipe

Cheesesteak 6 Loaf Feeds 32-36 Recipe

Inspired by DECO Wilmington
Time1h
Serves32

Make Cheesesteak 6 Loaf Feeds 32-36 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Seasoning

Optional Toppings

Method

Preparation

  1. 1

    Prep the Vegetables

    Wash and slice the green bell peppers and onions into thin strips. Set aside.

  2. 2

    Slice the Steak

    Freeze the ribeye steak for about 30 minutes for easier slicing. Once firm, thinly slice against the grain.

Cooking

  1. 3

    Cook the Vegetables

    In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers, season with salt and pepper, and sauté until softened, about 5-7 minutes.

  2. 4

    Cook the Steak

    Add the sliced ribeye steak to the skillet with the vegetables. Sprinkle with garlic powder, and cook until the steak is browned and cooked through, about 5-6 minutes.

  3. 5

    Assemble the Cheesesteaks

    Preheat the oven to 350°F (175°C). Cut the hoagie rolls lengthwise, leaving one side attached. Fill each roll generously with the steak and vegetable mixture, then top with slices of provolone cheese.

  4. 6

    Melt the Cheese

    Place the filled hoagie rolls on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

Serving

  1. 7

    Serve

    Remove the cheesesteaks from the oven. Optionally, drizzle with hot sauce or add pickled jalapeños to taste. Slice each loaf into individual sandwiches and serve warm.

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