2 philly cheesesteak sandwiches

Philly Cheesesteak Recipe

You can make this Philly Cheesesteak in the comfort of your own home! Grab your bell peppers, onions, and the perfect cut of beef and you’re on your way to a delicious cheesesteak dinner. 

Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
Fat 51 Carbs 44 Protein 75
Yield 6-8 1x


  • 4-lbs. Ribeye steak
  • 1 large white onion, thinly sliced
  • 2 large red bell pepper, seeded and thinly sliced
  • 2 large green bell pepper, seeded and thinly sliced 
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon kosher salt 
  • 1 teaspoons salt, separated
  • 2 teaspoons ground pepper, separated 
  • 46 hoagie buns 
  • ¼ cup salted butter, salted
  • 1 teaspoon garlic powder 
  • ¼ cup olive oil 
  • 68 slices of provolone cheese


  1. Sprinkle both ribeye steaks with 1 teaspoon of kosher salt and 1 teaspoon of pepper. Really massage the salt and pepper into the steak. Let steak sit for 10 minutes. 
  2. Prepare the garlic butter for the hoagies and add salted butter and garlic powder to a small bowl and mix until combined. 
  3. Spread the garlic butter on the inside of each hoagie bun and then set the hoagies aside for later. 
  4. Tenderize the ribeye steak by covering the steak with plastic wrap and then pound the steak down to about an inch thick. 
  5. After the steak is pounded, thinly slice the steak into 1 ½ – 2 inch long pieces. Make sure the steak is thin!
  6. Place the strips of steak into a large bowl and toss with 1 tablespoon of worcestershire sauce. Set aside. 
  7. Add 1 tablespoon of olive oil to half of a large griddle and heat over medium/high heat. 
  8. When olive is fragrant add the onions and ¼ teaspoon of salt. Sauté the onions over medium/low heat for 10-12 minutes or until they are caramelized.
  9. While the onions are cooking down, prepare the peppers. Add 1 tablespoon of olive oil to the other side of the griddle. 
  10. When the olive oil is fragrant, add the peppers and 1/4 teaspoon salt to the griddle. Sauté the peppers for 5-6 minutes over medium heat or until they begin to cook down. Be careful not to overcook them. 
  11. When both the peppers and the onions are cooked down, mix them together and push them to one half of the griddle. 
  12. Add the last two tablespoons of olive oil to the griddle and pour the strips of steak onto the griddle. Spread the meat out evenly to cook. 
  13. Cook the steak strips for 1-2 minutes on each side. Be sure not to overcook the steak! 
  14. Finally, mix the peppers, onions, and steak strips together and separate them into 6-8 piles on the griddle. 
  15. Top each pile with one slice of provolone cheese. Let the cheese melt over the meat and peppers over low heat (about 4 minutes). 
  16. While the cheese is melting, broil the hoagies in the oven by placing them buttered side up for 1-2 minutes to crisp them up. 
  17. Assemble the sandwiches by scooping up each pile of meat and peppers and place them on a buttered hoagie. 
  18. Enjoy! 

Nutrition Facts

Serving Size: 1/8 Calories: 888 Sugar: 7 Fat: 51 Carbohydrates: 44 Fiber: 3 Protein: 75 Cholesterol: 228
Author: Lee FunkeCategory: DinnerMethod: Stove TopCuisine: American

Keywords: Philly Cheesesteaj