These incredible Cheesy Philly Cheesesteaks feature paper-thin ribeye, sweet peppers, and onions seared on a hot griddle! Topped with melted provolone and a rich, pourable cheese sauce, it is the ultimate messy and satisfying dinner.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4
If you are looking for the ultimate indulgent, messy, and completely satisfying sandwich, these Cheesy Philly Cheesesteaks are exactly what you need. Featuring paper-thin ribeye steak, sweet peppers, and onions seared on a hot griddle, they are topped with melted provolone and a rich, pourable cheese sauce, all piled into a toasted hoagie roll. It is a restaurant-quality meal that you can make right in your own kitchen.
The magic of this recipe lies in the searing technique. Cooking the beef and vegetables on a hot griddle or cast iron skillet gives them a beautiful, savory crust and a deep, caramelized flavor. The combination of melted provolone and the warm cheese sauce makes every bite gooey, rich, and absolutely irresistible.
Why This Recipe Works
This recipe relies on high heat and quick cooking. Searing the thinly sliced ribeye on a hot surface locks in the juices and creates a deep, savory flavor. The peppers and onions soften and sweeten as they cook, providing a perfect contrast to the rich meat. Layering the provolone over the meat and using a splash of water and a lid to trap the steam melts the cheese perfectly without overcooking the beef.
Ingredients
For the Philly Cheesesteak
- 1 lb. Ribeye steak
- 1/2 yellow onion
- 1/2 green bell pepper
- 3 slices Provolone cheese
- Hoagie rolls, 2 to 3, depending on size
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Cajun seasoning
- Salt and pepper, to taste
- 1 tablespoon avocado oil
- 1 tablespoon unsalted butter
For the Cheese Sauce
- Ricos condensed cheese sauce, about 1 cup
- 3/4 cup chicken broth
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder (optional)
Instructions
- Make the Cheese Sauce: In a small saucepan over medium-low heat, add the Ricos Condensed Cheese Sauce. Gradually stir in the 3/4 cup of chicken broth, whisking constantly until you achieve a cheesy, slightly runny consistency. Whisk in the smoked paprika and optional garlic powder. Adjust the texture by adding a little more broth or water as needed, then keep warm on low heat.
- Prep the Ingredients: Prepare your vegetables by thinly slicing the green bell pepper and yellow onion. Thinly slice the ribeye steak directly against the grain into bite-sized shavings.
- Cook the Veggies: Heat a large griddle or heavy cast iron skillet over medium-high heat and add a drizzle of avocado oil. Add the sliced onions, seasoning them with a sprinkle of salt. Cook for about 3 minutes before adding the bell peppers. Sauté until they reach your desired doneness (cooking slightly less for a nice crunch).
- Sear the Beef: Move the cooked veggies to one cooler side of the griddle. Add the shaved ribeye, spreading it out into a thin layer to ensure an even sear. Season lightly with the onion powder, garlic powder, salt, pepper, and Cajun seasoning. After 2 minutes, flip the beef pieces and continue cooking until they reach your preferred doneness.
- Combine and Melt: Once the beef is nearly cooked, toss the peppers and onions together with the ribeye. Lay the slices of provolone cheese directly over the meat pile and add a tiny splash of water to the hot griddle. Cover immediately with a melting dome or lid to allow the trapped steam to melt the cheese.
- Toast the Buns: Move the cheesy meat and veggies back to one side of the griddle. Butter the inside of your hoagie rolls with the unsalted butter and place them face down on the hot cooking surface. Toast until deeply golden brown and crisp.
- Assemble and Serve: Use a wide spatula to scoop the hot steak and cheese mixture directly into the toasted hoagie rolls. Top generously with the warm, liquid cheese sauce. Enjoy immediately!
Tips for the Best Results
Slice the ribeye thinly. For the most authentic cheesesteak experience, slice the ribeye as thinly as possible against the grain. If you have trouble slicing it thin, freeze the steak for 15 to 20 minutes before slicing to firm it up.
Use a hot griddle or cast iron skillet. High heat is essential for getting a good sear on the beef and caramelizing the onions and peppers.
Watch the cheese sauce. The cheese sauce can thicken quickly as it sits. Keep it on low heat and whisk in a splash more broth if it gets too thick.
Toast the buns. A toasted, buttered hoagie roll provides the perfect sturdy base for the juicy meat and cheese, preventing the bread from becoming soggy.
Serve immediately. These cheesesteaks are best enjoyed hot and fresh, while the cheese is melty and the bread is crisp.
Storage and Serving
These cheesesteaks are best enjoyed fresh and hot. If you have leftovers, store the meat and cheese mixture separately from the bread in an airtight container in the refrigerator for up to 3 days. Reheat the meat gently on the stovetop or in the microwave, and toast fresh buns for serving.
Messy, cheesy, and completely irresistible, these Cheesy Philly Cheesesteaks are a fantastic recipe to keep in your rotation for a fun and satisfying dinner.