Philly Cheesesteak
Authentic Philly Cheesesteak Recipe with Optional Fiery Sauce Kick.
The classic Philly Cheesesteak is a delicious, indulgent sandwich that's easy to replicate at home. We use thinly sliced ribeye steak, sautéed peppers and onions, and the perfect melt of provolone cheese, all piled onto a toasted hoagie roll.
Prep Time: 15 minutes Cook Time: 15 minutes
Total Time: 30 minutes Servings: 4
Ingredients
1.5 pounds (680 g) thinly sliced ribeye steak (partially frozen for easier slicing)
1 large yellow onion, thinly sliced (approx. 150 g)
1 green bell pepper, thinly sliced (approx. 120 g)
2 tablespoons (30 ml) vegetable oil, divided
1 teaspoon (6 g) kosher salt, divided
1/2 teaspoon (2.5 ml) black pepper, divided
8 slices provolone cheese (or Cheez Whiz, if preferred)
4 hoagie rolls, split and lightly toasted
1 tablespoon (15 g) butter, for rolls
Heat It Up with Eleven Eleven Sauce: For a fiery twist, drizzle a small amount of Blazing Citrus Hot sauce over the meat and vegetables just before adding the cheese to finish the cook.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Prep the Vegetables: Heat 1 tablespoon of vegetable oil in a large black cast iron skillet over medium-high heat. Add the sliced onions and bell peppers. Season with a pinch of salt and pepper. Sauté for 5–7 minutes until tender and slightly caramelized. Remove the vegetables from the skillet and set them aside.
2. Cook the Steak: Add the remaining 1 tablespoon of vegetable oil to the skillet and increase the heat to high. Add the thinly sliced ribeye steak. Season with the remaining salt and pepper. Cook for 2–3 minutes until the meat is cooked through and lightly browned.
3. Combine and Top with Cheese: Return the cooked onions and peppers to the skillet with the steak and toss to combine. Divide the mixture into 4 equal portions in the skillet. For the Fiery option, drizzle a small amount of Blazing Citrus Hot Sauce over the meat and vegetables. Lay 2 slices of provolone cheese (or a spoonful of Cheez Whiz) over each portion. Cover the skillet for 30–60 seconds to allow the cheese to melt.
4. Assemble and Serve: While the cheese melts, lightly butter the inside of the hoagie rolls and toast them briefly in a separate dry skillet or broiler. Use a spatula to scoop one cheesy portion of the meat and vegetable mixture directly onto the prepared hoagie roll. Serve immediately.
Tips & Variations
The Slice is Key: Ask your butcher to slice the ribeye very thinly for you, or partially freeze the steak for 30 minutes before slicing it yourself against the grain.
Mushroom Swap: For an Earthy variation, swap the green bell pepper for 8 oz of sliced white mushrooms. Cook them with the onions until their moisture is released and they are tender.
Provolone vs. Whiz: The choice of cheese is a matter of preference; use a high-quality aged provolone for a sharper, meltier sandwich, or Cheez Whiz for a classic "Philly" experience.
Other Users Suggest
Replacing Ribeye: "I found ribeye too expensive and substituted it with shaved beef steak (sirloin or round) and added a pat of butter during cooking for extra richness. The flavor was still great."
Replacing Hoagie Roll: "I made this a low-carb meal by replacing the hoagie rolls with large lettuce wraps and cut the serving size in half. It worked perfectly for a high-protein dinner."
Storage, Reheat & Freeze
Storage: Store leftover cooked meat and vegetables in an airtight container in the refrigerator for up to 3 days. Do not store with the bread.
Reheat: Reheat the meat mixture in a skillet until hot, then melt fresh cheese on top. Reheat rolls separately.
Freeze: Freezing the cooked mixture is not recommended as the thin meat can become tough and rubbery upon reheating. It's best enjoyed fresh.
Nutrition Facts (per serving)
Calories: 690 Protein: 60g Carbs: 45g Fat: 30g
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