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Classic Cheesesteak
Created by: Howcan Team
Ingredients
- 1 pound of ribeye steak, thinly sliced
- 2 tablespoons of vegetable oil
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- Salt and pepper to taste
- 4 slices of provolone cheese
- 4 hoagie rolls, split
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the thinly sliced ribeye steak to the skillet and cook for 2-3 minutes until browned. Season with salt and pepper to taste. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté the thinly sliced onion and green bell pepper until they are soft and caramelized, about 5-7 minutes.
- Return the cooked steak to the skillet and mix with the onions and peppers. Cook for an additional 2-3 minutes to heat through.
- Place a slice of provolone cheese on top of the steak mixture in the skillet. Allow it to melt and then stir to combine.
- Divide the cheesesteak mixture evenly among the hoagie rolls and serve immediately.
The cheesesteak, a beloved Philadelphia classic, has a rich history dating back to the 1930s. Pat Olivieri, a hot dog vendor, first grilled up some steak and put it on an Italian roll, creating the iconic sandwich. The addition of cheese, typically American or provolone, came later. Today, the best cheesesteaks can still be found in Philly, with iconic spots like Pat's King of Steaks and Geno's Steaks drawing in locals and tourists alike. The key to a perfect cheesesteak lies in the thinly sliced ribeye steak, the soft and chewy Italian roll, and the melty, gooey cheese. Some variations include adding onions, peppers, or mushrooms for extra flavor.
30 min
4
550 calories
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