Homemade cheesesteak sandwich recipe

Ingredients

• 1 lb ribeye steak (thinly sliced or shaved)
• 1 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 cup mushrooms, sliced (optional)
• Salt and black pepper, to taste
• 4 slices provolone cheese (or American/cheez whiz, your pick!)
• 2 hoagie rolls or sub sandwich buns
• 1 tbsp butter (for toasting the rolls)

Instructions

1. Prep the Steak:
   Freeze the ribeye for 30 minutes (makes slicing easier), then thinly slice it against the grain.
2. Sauté the Veggies:
   In a skillet over medium heat, add olive oil. Toss in onions, peppers, and mushrooms (if using). Cook until soft and slightly caramelized (about 7–10 minutes). Set aside.
3. Cook the Steak:
   In the same pan, cook the sliced steak over high heat. Season with salt and pepper. Cook until browned and just cooked through (2–3 minutes).
4. Combine:
   Add the sautéed veggies back into the pan with the steak. Mix well and layer the provolone cheese on top. Cover for 1–2 minutes to let the cheese melt.
5. Toast the Rolls:
   In another pan or on a griddle, melt butter and toast your hoagie rolls until golden and crisp.
6. Assemble:
   Load up the toasted rolls with the cheesy steak mixture. Serve hot with chips, pickles, or fries!

Want a spicy version or some garlic aioli on it? I can hook you up with some variations too!