There is something just absolutely so classic about a Philly cheesesteak. Did you know it’s really so incredibly simple to make? Minimal ingredients and done in under 30 minutes. It really doesn’t get much easier than this.
Let me start off by talking about the steak. A philly cheesesteak is comprised of really thinly sliced beef. Sometimes you can find shaved beef already pre packaged at the grocery store or butcher shop. You can also bring the butcher a steak and they will gladly slice it for you in the back. Just tell them you want it “shaved” or “paper thin”. If you don’t feel like doing that then you can cut your ribeye at home using a very sharp knife. Take your time to thinly slice it because when it comes to cheese steak… texture is everything! I also think ribeye works best out of any cut because it’s fattier. Just be sure to get one that is thick (about 2 -2.5 inches) because it’ll be easier to slice. Cut off the larger chunks of fat and then slice away.
Of course a classic philly cheesesteak is piled inside a soft white hoagie roll. Don’t get me wrong, the original hoagie roll is delish… but have you ever tried grilling it in butter between two slices of bread? Yep making it into a grilled cheese takes it to a whole other level. Butter? Bread? Cheese? I mean duh, of course it’s going to be good. The bread gets crispy on the outside and then you have all that melty cheese, salty tender steak and peppers on the inside. It’s insane. A must try.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4 sandwiches
- 2 lbs. ribeye steak, thinly sliced (paper thin)
- 2 tbsp butter
- 2 tbsp olive oil
- 3 tbsp worcestershire
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 large white onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 2 large cloves garlic, roughly chopped
- 1 large jalapeño, thinly sliced (can omit if you dislike spice)
- Provolone or white American cheese
- Hoagie rolls or thick sliced sourdough
- Heat an extra large cast iron skillet to medium high heat. Add in butter and olive oil. Let melt. Add in steak, salt, pepper and Worcestershire sauce. Quickly brown the steak for about 3-4 minutes. It will cook fast so be sure not to overcook it or it will get tough. Remove from the skillet and do not rinse.
- Immediate add in the onion, garlic, jalapeño and bell peppers. Continue to cook for about 10 minutes while stirring occasionally until tender. Once tender, add back in the steak and toss till combined. Remove from the heat.
For the hoagie:
- Cut hoagie roll in half and fill with steak and peppers. Top with your choice of cheese (provolone or white American) and place under the oven broiler for 30 seconds or until melted.
For grilled cheese:
- Place two pieces of sourdough in a hot pan with butter. Crisp the outer edge and then place cheese on top of each slice of bread. Cover with a lid and turn heat down to low. Cook until melted, about 2 minutes. Place steak filling on top of one slice and close the sandwich.