Print

Savory Philly Cheesesteak Recipe Easy Homemade with Melted Provolone and Peppers

Philly cheesesteak recipe - featured image
Print Recipe

A quick and satisfying homemade Philly cheesesteak featuring thinly sliced ribeye, melted provolone cheese, and sautéed bell peppers and onions, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound thinly sliced ribeye steak or sirloin
  • 6–8 slices whole milk provolone cheese
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 4 hoagie rolls or Italian sandwich rolls
  • 2 tablespoons olive oil or vegetable oil
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon garlic powder (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon butter

Instructions

  1. Thinly slice the ribeye steak against the grain into strips about ¼-inch thick. Slice the bell peppers and onion into thin strips. Set aside.
  2. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Warm until shimmering but not smoking.
  3. Add the sliced peppers and onions to the skillet. Season lightly with salt and pepper. Stir occasionally and cook for 7-8 minutes until softened and slightly caramelized. Remove from the pan and set aside.
  4. Add the remaining tablespoon of oil to the skillet if needed. Spread the steak evenly in a single layer. Let sear without stirring for about 2 minutes to develop a crust, then stir and cook for another 2-3 minutes until just cooked through. Season with salt, pepper, garlic powder, and Worcestershire sauce. Stir to combine.
  5. Return the cooked peppers and onions to the skillet over the steak. Layer the provolone slices on top. Cover the pan with a lid or foil and melt the cheese for 2-3 minutes until gooey but not browned.
  6. While the cheese melts, spread butter on the insides of the hoagie rolls and toast them in a clean skillet or oven until golden and slightly crispy, about 3 minutes.
  7. Assemble the sandwiches by scooping generous portions of the steak, peppers, onions, and melted provolone mixture into each toasted roll. Serve immediately.

Notes

Do not overcrowd the pan when cooking the steak to avoid steaming and tough meat. Cover the pan when melting cheese to ensure even, smooth melting. Toast rolls with butter to prevent sogginess and add flavor. Thinly slice meat for tenderness. Slow sauté peppers and onions to bring out sweetness.

Nutrition

Keywords: Philly cheesesteak, homemade cheesesteak, provolone cheese, sautéed peppers, quick dinner, easy sandwich, ribeye steak, comfort food

Find it online: https://yumyep.com/savory-philly-cheesesteak-recipe-easy-homemade-with-melted-provolone-and-peppers/