Eggless Philly Cheesesteak with Provolone
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Learn more →Ingredients
4 servings
- 1 ½ lb ribeye steak, partially frozen and sliced paper-thin against the grain
- 2 tbsp vegetable oil, divided
- 1 large 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 (about 8 slices)
- 4 hoagie rolls, split
Instructions
- 1
Place the ribeye in the freezer for 30 minutes, until firm but not fully frozen. Slice as thin as possible against the grain — ideally paper-thin, about 1/16 inch. Set aside.
- 2
Heat 1 tbsp of the oil in a large cast iron skillet or griddle over medium-high heat until shimmering. Add the onion and bell pepper, season with a pinch of salt, and cook, stirring occasionally, until softened and the onion is golden at the edges, about 8–10 minutes. Push the vegetables to one side of the pan.
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