Gluten Free Cheesesteak

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.7

(4)

Few things hit harder than a proper cheesesteak — thinly shaved ribeye, sweet caramelized onion and bell pepper, and a blanket of melted provolone all piled into a toasted roll. The trick here is a quick freeze on the ribeye before slicing, which lets you cut the meat paper-thin so it cooks fast and stays incredibly tender. A screaming-hot cast iron skillet gives the beef that essential sear and savory crust that makes this sandwich feel like the real deal. The biggest challenge with this classic is usually the roll, but swapping in gluten free hoagie rolls means everyone at the table gets the full experience without compromise. Melting the provolone directly over the filling in the covered skillet is a small step that makes a huge difference — gooey, even coverage in every single bite. This recipe serves four, so it's just as good for a casual weeknight dinner as it is for feeding a crowd on game day. A splash of hot sauce on the side pulls the whole thing together beautifully.

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Ingredients

4 servings

For the cheesesteak

1 ½ lb ribeye steak, trimmed
2 tbsp vegetable oil, divided
1 medium yellow onion, halved and thinly sliced
1 green bell pepper, thinly sliced
½ tsp kosher salt, plus more to taste
¼ tsp black pepper, plus more to taste
6 oz provolone cheese, thinly sliced

For serving

4 gluten free hoagie rolls, split
hot sauce, to taste (optional)

Instructions

1
Wrap the ribeye tightly in plastic wrap and freeze for 25–30 minutes, until the meat is firm but not frozen solid. This makes it much easier to slice very thin.
2
Using a sharp knife, slice the chilled ribeye across the grain as thinly as possible — ideally 1/8 inch or thinner. Set aside.

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