The first time I made a Philly cheesesteak sandwich in my kitchen, I wasn’t expecting it to feel so nostalgic and comforting at the same time. As the thinly sliced beef hit the hot pan, the sizzling sound instantly filled the room, and the smell of caramelizing onions wrapped around me like a warm hug. I remember standing there, spatula in hand, thinking about how something so simple could feel so satisfying. Ever since that day, this sandwich has become one of my favorite indulgent meals to make at home.
Ingredients
- 1 lb ribeye steak, very thinly sliced
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 4 hoagie rolls, split but not fully cut through
- 8 slices provolone cheese (or 1 cup shredded)
- 2 tablespoons butter
When I make this recipe, I always choose ribeye because the fat content makes a huge difference in flavor and tenderness. If you can’t find ribeye, sirloin works, but it won’t be quite as juicy, trust me. I’ve also swapped provolone for American cheese before, and while it melts beautifully, provolone gives that slightly sharp, authentic bite. Don’t skip the butter for the rolls—it adds a rich finish that ties everything together.(See the next page below to continue…)