Meal Prep · American
Philly Cheesesteak
Savor the iconic flavors of thinly sliced steak, caramelized onions, and melted cheese on a crusty roll.
Ingredients
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Step-by-step- Thinly slice the steak against the grain. If using a bell pepper, slice it thinly. Slice the onions thinly.
- Heat 1 tablespoon of olive oil in a large skillet or griddle over medium-high heat. Add the sliced onions and bell pepper (if using) and cook, stirring occasionally, until softened and caramelized, about 8-10 minutes. Season with a pinch of salt and pepper. Remove from skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Increase heat to high. Add the thinly sliced steak in a single layer (cook in batches if necessary to avoid overcrowding). Season generously with salt, pepper, and garlic powder.
- Cook the steak for 2-3 minutes per side, breaking it up with a spatula as it cooks, until browned and cooked through. Do not overcook, or it will be tough.
- Return the caramelized onions and bell pepper to the skillet with the steak. Mix everything together.
- Divide the steak and onion mixture into four portions directly in the skillet. Place 2 slices of provolone cheese (or a quarter cup of Cheez Whiz) over each portion. Reduce heat to low, cover the skillet, and cook for 1-2 minutes, or until the cheese is melted and gooey.
- While the cheese melts, lightly butter the cut sides of the hoagie rolls. You can toast them lightly in a separate pan or under a broiler for a minute or two until golden.
- Carefully scoop each portion of the cheesesteak mixture with a spatula and transfer it into the toasted hoagie rolls. Serve immediately.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Protein | 55 g |
| Fat | 35 g |
| Carbohydrates | 30 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover cheesesteak filling in an airtight container separately from the rolls. Rolls can be stored at room temperature.
Freezer Not recommended
Freezing assembled cheesesteaks is not recommended as the bread can become soggy and the texture of the meat and cheese may degrade. The cooked filling can be frozen for up to 1 month, but may lose some quality upon reheating.
Reheat Stovetop/Microwave
To reheat filling: Warm in a skillet over medium heat until heated through. Add a splash of water or broth if it seems dry. Reheat rolls separately and assemble fresh.
Chef’s Corner
- **Slice it thin:** For the most authentic experience, partially freeze your steak for about 30 minutes before slicing. This makes it much easier to get super thin, even slices.
- **Hot and Fast:** Cook the steak quickly over high heat to get a good sear without overcooking. Overcrowding the pan will steam the meat instead of searing it, so cook in batches if necessary.
- **Cheese Choice:** While provolone is a classic choice for its mild, creamy melt, don’t shy away from Cheez Whiz for a truly authentic (and deliciously gooey) Philadelphia experience. Alternatively, American cheese also melts beautifully.
