Classic Philly Cheesesteak (Shaved Steak Recipe)
The ultimate shaved steak recipe — tender thin sliced ribeye with caramelized onions, bell peppers, and melted provolone on a toasted hoagie roll. Ready in 15 minutes!
Equipment
- Large Cast Iron Skillet or Griddle
- Sharp Knife & Cutting Board
- Spatula or Tongs
- Toaster (for hoagie rolls)
Ingredients
Philly Cheesesteak
- 1 lb Shaved Ribeye Steak
- 1 Large Onion sliced
- 1 Green Bell Pepper sliced
- 4 Slices Provolone Cheese
- 2 Hoagie Rolls toasted
- 1 tbsp Olive Oil
- Salt and Pepper to taste
Optional Toppings
- Cheese Whiz
- American Cheese
- Jalapeños
- Mushrooms sautéed
Instructions
- Heat a cast iron skillet or griddle over high heat. Add olive oil.
- Sauté sliced onions and bell peppers until caramelized, about 5–7 minutes. Set aside.
- Add shaved ribeye steak to the hot skillet. Season with salt and pepper. Cook 2–3 minutes, stirring, until browned.
- Add onions and peppers back. Mix together.
- Top with provolone cheese slices. Let melt 1 minute.
- Scoop into toasted hoagie rolls. Serve immediately.
Notes
- High Heat: Always cook shaved steak over high heat for the best sear and flavor.
- Don't Overcrowd: Cook in batches if your skillet is small.
- Cheese Options: Provolone, American cheese, or Cheese Whiz are all authentic choices.
- Meal Prep: Cook the steak and store in the fridge for up to 3 days.
Nutrition Facts (Per Serving — Philly Cheesesteak)
| Per Serving | |
|---|---|
| Calories | 580 kcal |
| Protein | 42g |
| Carbohydrates | 35g |
| Fat | 28g |
| Fiber | 3g |
| Sodium | 890mg |