Classic Cheesesteak Recipe

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1. 1

   Prep ingredients

   Pat the ribeye steak dry and slice into thin, evenly-sized strips. Slice the yellow onion, mushrooms, and peppers. Open the hoagie rolls and have white American cheese slices ready to melt.

2. 2

   Preheat pan

   Place a large skillet or flat-top griddle over medium-high heat. Add olive oil and swirl to coat the surface evenly.

3. 3

   Sauté onions

   Add the sliced onions to the hot pan. Cook 4–6 minutes, stirring occasionally, until they are translucent and lightly caramelized. If you want a deeper sweetness, cook a bit longer until edges brown slightly.

4. 4

   Cook mushrooms and peppers

   Add sliced mushrooms to the pan and cook 3–4 minutes until they release moisture and brown. If using peppers, add them now and cook until tender and slightly blistered, about 3–5 minutes more. Season lightly with black pepper.

5. 5

   Cook steak

   Push the vegetables to the side of the skillet. In the cleared space, add the steak strips in a single layer. Cook 2–3 minutes without stirring to develop sear, then stir and cook until the meat is just browned and cooked through. If needed, flip pieces to ensure even cooking.

6. 6

   Melt cheese

   Scatter the white American cheese slices over the steak and vegetables. Reduce heat to low, cover the skillet for 1–2 minutes, or until the cheese melts into a gooey layer and coats the meat and veggies.

7. 7

   Toast rolls

   In a separate lightly buttered pan, toast the hoagie rolls on cut sides until golden and crisp, about 1–2 minutes per side. This helps the roll hold the filling without getting soggy.

8. 8

   Assemble

   Open each toasted roll and layer with the cheese-streaked steak and vegetable mixture. If desired, add extra melted cheese or a few more peppers for heat and texture.

9. 9

   Serve

   Serve the classic cheesesteaks hot immediately. Optional accompaniments include hot pepper rings, a splash of hot sauce, or a side of fries.