Philly Cheesesteak Recipe
- Servings: 3
- Prep Time: 15 minutes
- Cook Time: 20 minutes
With thinly sliced New Zealand grass-fed steak, melty cheese and caramelized onions and peppers, each bite of this Philly cheesesteak from Spoon Fork Bacon is a party in your mouth (and perfect for an outdoor party).
The cheesesteaks can be whipped up in 35 minutes, making them a fantastic meal any day of the week.
- 1.5 lb. New Zealand grass-fed ribeye steak, very thinly sliced (Tip: look for the Taste Pure Nature logo)
- 2 tablespoons unsalted butter
- 1/2 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 1/2 tablespoons vegetable oil
- 5 slices provolone cheese
- 6 tablespoons mayonnaise
- 3 hoagie rolls
- 1. Generously season sliced ribeye with salt and pepper. Set aside. Tip: To get the beef very thinly sliced, put the steaks in the freezer for about 20 minutes, until the steak is partially frozen. Then use a sharp knife to thinly slice beef against the grain.
- 2. Place a large skillet over medium heat and melt butter. Add sliced onion and cook until lightly caramelized, 6 to 8 minutes.
- 3. Add sliced peppers and continue to cook until peppers soften, 3 to 4 minutes. Season with salt and pepper and transfer to a plate. Return skillet to stove.
- 4. Turn heat up to medium-high and add oil.
- 5. Add beef to skillet and sear until just barely cooked through, 3 to 4 minutes. Add onions and peppers back to skillet and stir together until evenly distributed.
- 6. Place 3 slices of provolone on top of the beef mixture, add 1 to 2 tablespoons water to the side of the skillet and cover for 1 minute, allowing the steam to melt the cheese.
- 7. Stir mixture together, top with remaining slices of provolone, add 2 more tablespoons water to side of skillet and cover for another minute to melt cheese. Uncover and remove from heat.
- 8. Spread mayonnaise onto each hoagie roll and top with 1/3 of the beef mixture. Serve immediately.