Dairy Free Philly Cheesesteak
Few sandwiches hit as hard as a Philly cheesesteak, and this version proves you don't need a drop of dairy to get that deeply satisfying, melty, savory experience. The trick starts before you even turn on the stove — a quick 30-minute freeze on the ribeye makes it easy to slice paper-thin, which is the real secret to tender, restaurant-quality meat. Caramelized yellow onion and green bell pepper build a sweet, slightly charred base in the cast iron skillet, and the garlic powder ties everything together without overpowering the beef. High heat and a single-layer sear give the steak those irresistible browned edges before everything gets reunited in the pan. Laying dairy-free cheese over each portion and trapping the steam with a lid melts it right into the filling — no one at the table will miss the provolone. Piled into a split hoagie roll and served immediately, this makes four seriously loaded sandwiches that are weeknight-easy but feel like a proper occasion.
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb ribeye steak, partially frozen
- 2 tbsp olive oil, divided
- 1 tsp kosher salt
- ½ tsp black pepper
For the vegetables
- 1 medium yellow onion, halved and thinly sliced
- 1 green bell pepper, thinly sliced
- ½ tsp garlic powder
For the cheese
- 4 slices dairy free cheese
For serving
- 4 hoagie rolls, split
Instructions
- 1
Place the ribeye in the freezer for 30 minutes, until firm but not fully frozen — this makes it much easier to slice paper-thin.
- 2
Using a sharp knife, slice the steak as thinly as possible across the grain, aiming for slices no thicker than 1/8 inch. Set aside.
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