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Philly Cheesesteak

A classic Philly Cheesesteak sandwich with juicy ribeye steak, melting provolone cheese, sautéed onions and peppers, all in a toasted hoagie roll.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ribeye steak (thinly sliced) Ensure your ribeye steak is Halal-certified.
  • 1 medium onion (sliced)
  • 1 medium green bell pepper (sliced)
  • 4 slices provolone cheese
  • 4 pieces hoagie rolls
  • to taste Salt and pepper
  • as needed Olive oil

Method
 

Preparation
  1. Ensure your ribeye is thinly sliced, and your onion and green bell pepper are ready to go.
  2. In a large skillet, add a drizzle of olive oil over medium-high heat.
  3. Once heated, toss in your sliced onions and green bell peppers. Sauté them until they become soft and slightly caramelized, about 5-7 minutes.
Cooking
  1. Add the ribeye slices to the skillet. Season with salt and pepper, and cook for about 3-5 minutes, until browned.
  2. Lower the heat and arrange the provolone cheese slices over the steak mixture. Cover to melt the cheese, about 1 minute.
  3. Toast your hoagie rolls in the oven for 3-5 minutes or until golden brown.
  4. Scoop the cheesy steak mixture into each toasted roll and serve immediately.

Notes

For substitutions, flank steak or sirloin can be used. For a vegetarian version, sauté mushrooms and mix in various cheeses. Store leftovers in an airtight container for up to three days or freeze for a month.