Description
A deconstructed Philly cheesesteak cooked in one skillet with tender ribeye steak, caramelized peppers and onions, melted provolone, and a creamy cheese sauce. This hearty meal comes together in just 30 minutes!
Ingredients
Scale
- 1.5 lbs ribeye steak (thinly sliced)
- 2 tbsp olive oil (divided)
- 1 large onion (sliced)
- 2 green bell peppers (sliced)
- 8 oz mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 8 slices provolone cheese
- 1/4 cup beef broth
- 4 hoagie rolls (toasted, for serving)
- Cheese Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 cup shredded white American cheese
- 1/4 tsp garlic powder
Instructions
- Sear steak: Heat 1 tbsp oil in large cast iron skillet over high heat. Cook steak in batches until browned (1-2 min per side). Remove.
- Caramelize veggies: Add remaining oil. Cook onions and peppers 5 min until soft. Add mushrooms and cook 5 min more. Stir in garlic.
- Make cheese sauce: In saucepan, melt butter. Whisk in flour to make roux. Gradually add milk, then cheeses and garlic powder until smooth.
- Combine: Return steak to skillet with veggies. Add Worcestershire and Italian seasoning. Pour in beef broth and simmer 2 min.
- Add cheese: Top with provolone slices and cheese sauce. Broil 2 min until bubbly.
- Serve: Scoop directly from skillet onto toasted rolls or serve as open-face sandwich.
Notes
- Freeze steak for 30 min for easier slicing
- Add hot peppers for authentic Philly spice
- Substitute Cheez Whiz for cheese sauce if preferred
- Leftovers make amazing breakfast hash with eggs
- Skillet stays hot for 30 min – perfect for gatherings
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe with roll
- Calories: 780
- Sugar: 8g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 52g
- Cholesterol: 135mg