Ingredients
1 lb ribeye steak, thinly sliced (or sirloin for a leaner option)
1 tbsp olive oil
1 tbsp butter 🧈
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced 🌶️
1 medium onion, thinly sliced 🧅
1/2 tsp garlic powder
Salt and black pepper, to taste 🧂
6 slices provolone cheese (or white American or mozzarella) 🧀
2–4 hoagie rolls, split and lightly toasted 🥖
Optional: mayo, hot sauce, or melted cheese sauce for extra indulgence
Instructions
👨🍳 Step-by-Step Instructions:
Prep the steak: Freeze the beef for about 30 minutes for easier slicing. Use a sharp knife to thinly slice against the grain.
Sauté the veggies: In a large skillet, heat olive oil over medium-high. Add peppers and onions and cook until soft and slightly caramelized (about 6–8 minutes). Remove and set aside.
Cook the beef: In the same skillet, add butter and sliced beef. Season with garlic powder, salt, and pepper. Cook until browned and just cooked through (about 3–4 minutes).
Combine: Add the sautéed peppers and onions back to the skillet with the beef. Stir to combine.
Melt the cheese: Lay the cheese slices over the mixture. Cover with a lid for 1–2 minutes until melted. Stir gently or leave gooey.
Build your sandwich: Scoop the hot mixture into your toasted hoagie rolls. Serve immediately.
Notes
Serving Suggestions 🍽️
These cheesesteaks pair perfectly with:
Crispy fries 🍟
Onion rings
Coleslaw or potato salad 🥗
Pickles or pepperoncini for a tangy contrast
A cold soda or iced tea 🥤
Great for lunch, dinner, or any gathering where comfort food is a must.