A single serving recipe for a classic Philly Cheesesteak packed with tender steak, melted provolone cheese, and caramelized onions served on a hoagie roll. A fantastic recipe that's so easy to make!
Prepare the meat. Place the steak in the freezer for 15 to 20 minutes before slicing it so it gets cold but is not frozen through. Cold beef is easier to slice than beef at room temperature.
Slice the steak into very thin strips, about ⅛ of an inch in thickness. Season with ⅛ teaspoon of salt and black pepper and set the meat aside.
Toast the hoagie roll. Preheat the oven to 350°F (177°C). Slice the roll open lengthwise, careful not to cut through the bread. One side of the bread should remain intact.
Place the roll on a baking sheet lined with parchment paper or foil and dot the insides of the roll with ½ tablespoon of butter.
Place the bread in the heated oven for about 5 minutes, until the bread is toasted. Remove from the oven and cover the bread to keep it warm.
Cook the vegetables. Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Add the sliced onions, green bell peppers, and ⅛ teaspoon of salt. Cook, stirring occasionally, until the onions are golden and caramelized, about 10 minutes.
Add the sliced garlic and cook for an additional 1 minute, stirring frequently. Transfer the onions, peppers, and garlic to a plate and cover to keep warm.
Cook the steak. Heat the oil in the same skillet over medium heat. Add the ribeye slices and spread the meat out in an even layer. Cook for 1 to 2 minutes, and then flip the meat over and cook for an additional 1 to 2 minutes until cooked through.
Add the vegetables back to the skillet and stir to combine.
Top the steak and vegetables with the provolone cheese. Reduce the heat to low, cover with a lid, and allow 1 to 2 minutes to heat until the cheese has melted.
Use a spatula to transfer the cheesy meat and vegetables to the toasted hoagie and enjoy immediately.
Notes
Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your cheesesteak turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Slicing Made Easy: To get those perfect, thin slices of steak, place the meat in the freezer for 15 to 20 minutes before cutting. This firms it up, making slicing much more manageable.
Perfect for Doubling: If one cheesesteak just isn't enough, no worries—this recipe scales up effortlessly. Simply double the quantities of all ingredients to make a second mouth-watering sandwich.
Toast That Roll: Elevate your Philly Cheesesteak experience by toasting the hoagie roll beforehand. Not only does it add a delightful crunch, but it also stands up better to the warm, juicy filling.