Philly Cheesesteak with Peppers and Onions
Thinly sliced ribeye seared with onions and peppers, melted under provolone and piled into toasted hoagie rolls. A real Philly cheesesteak in 30 minutes.
50% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 965
- Protein
- 50 g
- Per serving
- $8.26
Why this recipe works
Ribeye is the classic cut because its marbling keeps the thin slices juicy. Ask the butcher to shave it, or buy pre-shaved steak, and this is a 20-minute dinner.
- Freezing the steak for 20 minutes lets you slice it paper-thin so it cooks in a minute.
- Searing the beef in a very hot pan in batches browns it instead of stewing it.
- Melting the provolone directly over the meat in the pan fuses everything into one cheesy filling.
Ingredients
You will need
- 12-inch cast iron skillet or griddle
- Sharp knife
Method
Tap a step number to mark it done.
Slice the steak
Freeze the steak for 20 minutes so it firms up, then slice it as thinly as you can across the grain.
Cook the vegetables
Heat the oil and 1 tablespoon of butter in the skillet over medium-high heat. Cook the onion and pepper with a pinch of salt until soft and golden. Move to a plate.
Sear the steak
Turn the heat to high and add the remaining butter. Sear the steak in two batches, spreading it out, until browned and just cooked, about 1 to 2 minutes per batch. Season with the salt and pepper.
Melt the cheese
Return everything to the pan, chop it together with a spatula, divide into 4 piles and lay 2 slices of provolone over each. Cover for 1 minute to melt.
Fill the rolls
Slide a cheesy pile into each toasted roll and serve hot.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideAlong the grain: long, chewy fibers Across the grain: short, tender fibers Slice against the grain
Find the direction of the muscle fibers and cut across them. It turns chewy cuts like flank and sirloin tender, in seconds and for free.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Slicing thin is the most important step; thick slices turn chewy.
- Cook the beef in batches; a crowded pan steams the meat grey.
- Toast the rolls so they hold up to the juicy filling.
Nutrition per serving
965 calories
$8.26 estimated cost per serving
Where the calories come from
| Protein | 21% of calories | 50 g |
|---|---|---|
| Carbs | 21% of calories | 51 g |
| Fat | 58% of calories | 62 g |
| Fiber | 3 g | |
| Sodium | 1200 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the best meat for a Philly cheesesteak?
Ribeye is the classic: its marbling keeps the thin slices tender and juicy. Top sirloin is a leaner, cheaper alternative.
What cheese goes on a Philly cheesesteak?
Provolone, white American or Cheez Whiz are all traditional in Philadelphia. Provolone gives the best flavor at home.
Do authentic Philly cheesesteaks have peppers?
The original is just steak, onions and cheese. Peppers and mushrooms are popular additions; leave them out for the classic version.
