You can serve it solo with loaded meat or add sautéed onions and peppers. Provolone cheese and/or Cheez Whiz are traditional toppings. Though Amoroso rolls are the Philly norm (not easy to find elsewhere), you can substitute them with hoagie rolls for an equally delicious sandwich.
The best part of making it at home? You have the freedom to create it just the way you like!
History of the Cheesesteak
The Cheesesteak’s origins date back to the early 20th century when a hot dog cart vendor is believed to have first created it. While the exact details are disputed, many credit Pat & Harry Olivieri as the original creators. In Philadelphia, two iconic shops, Pat’s and Geno’s, face each other in friendly cheesesteak competition, and both are equally fantastic. I can’t choose a favorite – they’re both amazing!
Prep Time: 10 mins Cook Time: 17 mins Freeze Steak: 10 mins Total Time: 37 mins
Servings: 2 servings Yield: 2 sandwiches
Ingredients:
- 10 to 12 ounces ribeye steak
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1/2 medium sweet onion, sliced
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 2 ounces (3 slices) provolone cheese
- 2 hoagie rolls, toasted
- 1/4 cup Cheez Whiz, warmed
- Fresh thyme, for garnish (optional)
Method:
- Freeze the steak for about 10 minutes until very cold but not frozen through. Trim off any large pieces of fat and slice the steak as thin as possible. Season with salt and pepper.
- In a large skillet over medium heat, sauté the sliced onions and peppers in 1 tablespoon of olive oil until softened and caramelized, about 12 to 15 minutes.
- Heat a griddle or large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Cook the sliced steak in a thin even layer until it’s done, stirring occasionally.
- Lower the heat and add the peppers and onions to the steak mixture. Place provolone slices on top and let the cheese melt. Stir to combine once the cheese has melted.
- Fill the toasted hoagie rolls with the cheesesteak mixture, packing them evenly. Optionally, drizzle with warm Cheez Whiz for extra cheesiness. Garnish with fresh thyme and serve.
