Seed Oil Free Philly Cheesesteak with Provolone
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb ribeye steak, partially frozen and sliced paper-thin against the grain
- 2 tbsp vegetable oil, divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!