Philly-Style Ribeye Cheesesteak Sandwiches with Provolone
These cheesesteaks pair quickly seared ribeye with soft peppers and onions, then finish under the broiler so the provolone melts over the top. Partly freezing the steak makes it easy to slice paper-thin at home. Serve them for a casual dinner or game-day lunch.
Preparation Steps
Put the steak in the freezer for 15 to 20 minutes so it firms up. Slice it as thinly as you can across the grain and season lightly with salt and pepper.
Warm 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the pepper and onion for 5 to 7 minutes, stirring now and then, until soft and starting to brown at the edges. Move them to a plate.
Raise the heat to high and add the rest of the oil and butter. Spread the steak out in the pan and sear for 2 to 3 minutes, tossing once or twice, until browned with no pink left.
Tip the peppers and onions back into the skillet and toss everything together. Taste and add more salt or pepper if needed.
Turn the broiler to high. Split the rolls, set them open on a baking sheet and divide the steak mixture between them. Lay 2 slices of provolone over each.
Broil for 1 to 2 minutes, watching closely, until the cheese has melted and is bubbling. Serve hot with jalapeños on the side if you like.
Tips & Variations
- Don't crowd the pan when searing the steak; cook it in two batches if needed so it browns instead of steaming.
- Swap the provolone for white American cheese or add sautéed mushrooms with the peppers.
- Store leftover filling separately from the rolls in the fridge for up to 3 days. Reheat in a skillet until steaming before assembling.
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