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Philly 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
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 slices of provolone cheese
- 4 hoagie rolls
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the thinly sliced ribeye steak to the skillet and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 3-4 minutes until the steak is browned and cooked through. Remove the steak from the skillet and set aside.
- In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced onion and green bell pepper to the skillet and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-6 minutes until the vegetables are soft and caramelized.
- Return the cooked steak to the skillet and mix with the sautéed onions and peppers. Divide the mixture into 4 portions.
- Place a slice of provolone cheese on top of each portion of the steak, onions, and peppers mixture. Allow the cheese to melt for 1-2 minutes.
- Split the hoagie rolls and lightly toast them under the broiler for 1-2 minutes.
- Divide the steak, onions, peppers, and melted cheese mixture evenly among the hoagie rolls.
- Serve the Philly cheesesteak sandwiches immediately and enjoy!
The Philly cheesesteak, a beloved American classic, originated in Philadelphia in the 1930s. Pat Olivieri, a hot dog vendor, decided to grill some beef and put it on an Italian roll, creating the first cheesesteak. The dish gained popularity and was further perfected by Pat's King of Steaks and Geno's Steaks, two rival restaurants in South Philadelphia. The key to a great cheesesteak lies in the thinly sliced ribeye steak, melted cheese (usually Cheez Whiz or provolone), and a soft hoagie roll. Today, the best cheesesteaks can still be found in Philadelphia, with Pat's and Geno's remaining iconic destinations for this mouthwatering sandwich.
30 min
4
550 calories
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