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