Philly Cheesesteak

Name: Easy Philly Cheesesteak (One Pan)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 5 servings
Cuisine: American
Ingredients: 6 Tablespoons unsalted butter (divided); 2 bell peppers (sliced (any color)); 2 sweet onions (sliced); 2 pounds shaved or very thinly sliced ribeye (sirloin or petite sirloin steak); 1 ¾ teaspoons salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 12 slices provolone cheese; 5-6 hoagie rolls

This easy Philly cheesesteak pairs tender sliced ribeye with caramelized onions and peppers, topped with melted provolone on a toasted hoagie roll. Made entirely in one pan and finished in 35 minutes, it's a quick weeknight dinner that tastes like a classic sandwich shop original.

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Total

35 min

Servings

5

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Runlifteatrepeat

Ingredients

6 Tablespoons unsalted butter (divided)
2 bell peppers (sliced (any color))
2 sweet onions (sliced)
2 pounds shaved or very thinly sliced ribeye (sirloin or petite sirloin steak)
1 ¾ teaspoons salt
½ teaspoon black pepper
½ teaspoon garlic powder
12 slices provolone cheese
5-6 hoagie rolls

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Instructions

1
Season the shaved beef with 1 1/2 teaspoons salt, black pepper, and garlic powder. Set aside.
2
Heat a large skillet over medium heat for 2 minutes. Then, add 2 Tablespoons butter and swirl to coat. I usually use a 12-inch cast iron skillet or cast iron griddle, but any type works. Add the sliced peppers, onions, and remaining salt. Cook for 10-11 minutes, stirring occasionally, until soft and tender. Transfer to a plate or bowl and set aside.
3
Adjust the heat to medium-high and add remaining butter. Once hot, add the beef in an even layer (as best as you can.) Cook for 3-4 minutes, breaking it apart as it cooks with a metal spatula, if needed. Then, flip the beef over and cook for an additional 3-4 minutes until no pink remains.
4
Using the spatula, separate the beef into 5-6 portions (or the amount of rolls you have.) Top each section with the cheese slices. Cover with a lid and turn off the heat. Let sit for 2-4 minutes for the cheese to melt.
5
Meanwhile, place the peppers and onions into each roll. Then, use the spatula to scoop the beef mixture and flip into the roll. Serve immediately. Leftovers stay fresh stored in the refrigerator for up to 5 days.

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Tips & Notes

Pro tips

Slice the ribeye as thinly as possible — ask your butcher to shave it, or partially freeze it at home for easier slicing. Thin meat cooks faster and becomes more tender.
Don't skip the caramelization step for onions and peppers. Cook them first in butter on medium-high heat for 8–10 minutes, stirring occasionally, until deeply golden and soft.
Cook the sliced steak quickly over high heat in batches if needed — it should take only 2–3 minutes total. Crowding the pan lowers the temperature and makes meat release moisture instead of sear.
Add the cheese while the meat is still hot off the heat so it melts completely. Layer it directly on the warm meat in the pan before transferring to rolls.

Substitutions

Sirloin or petite sirloin steak → ribeye (leaner, slightly less tender)
Provolone cheese → American cheese or Cheez Whiz (more authentic Philadelphia version)
Bell peppers → hot cherry peppers or banana peppers (for spice)
Hoagie rolls → ciabatta rolls (slightly sturdier, less likely to fall apart)

Storage & make-ahead

Store cooked components separately in an airtight container for up to 2 days. Reheat the meat, peppers, and onions gently in a skillet before assembling and toasting fresh rolls.

Common Questions

Can I use a different cut of meat?

Yes. Sirloin or petite sirloin steak work well as stated in the recipe. The key is slicing the meat very thinly before cooking.

What cheese can I substitute for provolone?

American cheese, Cheez Whiz, or mozzarella are traditional alternatives. Cheddar or Swiss cheese also work.

How do I slice the steak thin enough?

Ask your butcher to shave or slice the ribeye very thinly, or partially freeze the raw steak for 30 minutes before slicing it yourself with a sharp knife.

Can I make this ahead?

Cook the steak, peppers, and onions up to 2 days ahead and store in an airtight container. Reheat gently in a skillet before assembling with cheese and rolls.

Why is my steak tough?

Overcooking is the most common cause. Cook the thin-sliced meat quickly over high heat just until it loses its raw color, typically 2–3 minutes total.