Quick Philly Cheesesteak Sandwich (Print version)
Thinly sliced ribeye, sweet onions, and melted provolone stuffed into toasted hoagie rolls. A fast skillet-style cheesesteak ready in 25 minutes.
# Ingredients:
For the steak and vegetables
01 -
1 lb (450 g) ribeye steak, very thinly sliced
02 -
1 tablespoon olive oil
03 -
1 medium white onion, thinly sliced
04 -
1 small green bell pepper, thinly sliced (optional)
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon garlic powder
For the sandwich
08 -
4 soft hoagie rolls
09 -
2 tablespoons butter, softened
10 -
1/2 teaspoon garlic powder
11 -
6 slices provolone cheese
# Instructions:
01 -
Split the hoagie rolls and spread the cut sides with softened butter mixed with garlic powder. Toast them cut side down in a hot skillet or under the broiler until golden, about 1 to 2 minutes. Set aside.
02 -
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened and lightly golden, about 5 to 7 minutes. Transfer to a bowl.
03 -
Increase the heat to high. Add the sliced steak in a single layer, season with salt, pepper, and garlic powder, and let it sear undisturbed for 1 minute. Toss and cook just until browned, about 2 to 3 minutes total. Do not overcook.
04 -
Return the vegetables to the pan and toss with the steak. Lay the cheese slices over the meat, reduce the heat to low, and cover for about 1 minute until melted. Scoop the mixture into the toasted rolls and serve immediately.
# Good to know:
01 -
Best served immediately while the cheese is still molten.