Description
A quick, juicy, flavor-loaded Philly Cheesesteak with sautéed peppers and onions, melty provolone, and tender ribeye — all in under 30 minutes!
Ingredients
Ingredients
Essential:
1 lb ribeye steak, thinly sliced (freeze 30 min first)
2 tbsp olive oil (or avocado oil)
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
4 hoagie rolls (Amoroso rolls if available)
6 slices provolone cheese (or provolone + American)
Salt and pepper, to taste
Optional Add-Ins:
Mushrooms
Banana peppers
Splash of Worcestershire sauce
Garlic powder
Substitutions:
Sirloin or skirt steak (instead of ribeye)
Plant-based cheese (for dairy-free)
Lettuce wrap or gluten-free rolls (for GF)
Instructions
Step-by-Step Instructions
Prepare the Steak:
Freeze 30 min for easier slicing. Cut thinly against the grain.Sauté Peppers & Onions:
Heat 1 tbsp oil in a skillet, cook onions and peppers 7–8 min with salt and pepper.Cook the Steak:
Push veggies to one side. Add 1 tbsp oil + steak to pan. Cook 2–3 min until just browned.Melt the Cheese:
Lower heat. Lay cheese over meat/veggies. Cover to melt.Build the Sandwich:
Slice rolls (not all the way through). Fill with hot cheesy mixture.
(Optional: Toast rolls for extra crunch!)
Notes
No need to marinate the steak!
Easily keto-friendly: serve over greens or in lettuce wraps.
Best cheese: Provolone or a mix with American/Cheez Whiz for Philly-style.
- Prep Time: PT10M
- Cook Time: PT15M
- Cuisine: American
Nutrition
- Calories: 580
- Sugar: 6g
- Sodium: 860mg
- Fat: 30g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
Keywords: Philly Cheesesteak