Philadelphia Cheesesteak
A homemade Philadelphia cheesesteak sandwich featuring tender ribeye steak, sautéed onions and bell peppers, and melted provolone cheese, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 lb ribeye steak, thinly sliced Opt for well-marbled for maximum flavor.
- 1 large onion, sliced Slice thinly for quicker caramelization.
- 1 piece bell pepper, sliced Choose your favorite color.
- 4 pieces hoagie rolls Consider gluten-free rolls for an alternative.
- 4 slices provolone cheese Can substitute with pepper jack for a spicy kick.
- Salt and pepper to taste
- 2 tbsp olive oil For sautéing vegetables and cooking steak.
Instructions
Cooking
- Preheat your Blackstone griddle over medium-high heat.
- Drizzle a slight amount of olive oil and sauté the sliced onions and bell peppers until they caramelize, about 5-7 minutes. Remove them from the griddle and set aside.
- In the same area of the griddle, add more olive oil and place the thinly sliced ribeye steak. Season with salt and pepper, cooking until brown, about 3-5 minutes.
- Once the steak is almost cooked, return the onions and bell peppers to the griddle and mix everything together for thorough flavor integration.
- Lay the provolone cheese slices over the steak mixture and cover for about a minute until the cheese melts.
- If desired, toast the hoagie rolls on the griddle until lightly crispy.
- Spoon the cheesesteak mixture into the rolls and serve hot.
Notes
Consider pairing with crispy fries or a light salad. Experiment with toppings like jalapeños or barbecue sauce.