Print

Savory Philly Cheesesteak Recipe Easy Homemade Melted Provolone Cheese

Philly cheesesteak recipe - featured image
Print Recipe

A quick and easy Philly cheesesteak sandwich featuring thinly sliced ribeye, caramelized onions, and melted provolone cheese on crusty hoagie rolls. Perfect for a comforting and satisfying meal.

Ingredients

Scale
  • 1 pound (450g) ribeye steak, thinly sliced
  • 6–8 oz (170-225g) provolone cheese, sliced
  • 4 large hoagie rolls or Italian sandwich rolls
  • 1 large yellow onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Worcestershire sauce (optional)

Instructions

  1. If ribeye is not thinly sliced, freeze for 20 minutes to firm up, then slice against the grain about 1/8 inch (3 mm) thick. Set aside.
  2. Heat 1 tablespoon oil in a skillet over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 12-15 minutes until golden brown and sweet. Add bell peppers halfway through if using. Remove from pan and set aside.
  3. Add remaining 1 tablespoon oil to the hot pan over medium-high heat. Add minced garlic and stir for 30 seconds until fragrant.
  4. Add thin steak slices in a single layer (cook in batches if needed). Season with salt, pepper, and Worcestershire sauce if using. Sear 1-2 minutes per side until browned but not overcooked.
  5. Return caramelized onions and peppers to the pan and stir to combine.
  6. Lower heat to medium-low. Layer provolone slices evenly over the steak and onion mixture. Cover pan with lid or foil for 2-3 minutes until cheese melts and becomes gooey.
  7. Slice hoagie rolls lengthwise without cutting all the way through. Toast lightly in oven or skillet for 1-2 minutes until slightly crispy but soft inside.
  8. Use a spatula to scoop cheesy steak mixture onto each roll. Serve immediately while warm and melty.

Notes

Freeze steak for 20 minutes before slicing for thin cuts. Cook steak in batches to avoid steaming. Caramelize onions slowly for best flavor. Cover pan when melting cheese to trap heat. Leftovers keep well refrigerated for 2 days; reheat in skillet or oven, avoid microwave to prevent soggy bread.

Nutrition

Keywords: Philly cheesesteak, provolone cheese, ribeye steak, sandwich, comfort food, easy recipe, melted cheese, caramelized onions

Find it online: https://evabake.com/savory-philly-cheesesteak-recipe-easy-homemade-melted-provolone-cheese/