If you’re on the lookout for an over the top delicious dinner this is it! These homemade Philly cheesesteaks area stick to your ribs dinner that the whole family will love. And how could they not? They’re filled to the brim with tender, thinly sliced rib eye and perfectly cooked onions and peppers then topped with more ooey gooey provolone than you’ll know what to do with.
Have we convinced you to try them yet?
There are a few steps involved but each one is so simple even the most amateur cooks can handle them. These will seriously be your new favorite dinner!
1 ½ lb ribeye steak, sliced very thin
5 tbsp canola oil, divided
2 large onions, sliced thin
2 bell peppers (any color), sliced thin
8 oz. provolone, sliced
4 crusty sub rolls
Mayonnaise (to spread on buns)
Cook onions in cast iron skillet (or regular if that’s all you have) in three tablespoons of canola oil on medium heat until they are completely soft and start to brown.
Remove the onions and add in 2 tablespoons of oil and the sliced peppers. Cook until very soft and starting to brown.
Remove the peppers and add the last tablespoon of oil to the pan and turn the heat to high—you want the pan really hot.
Add the sliced ribeye, season with salt and pepper to taste, and brown it on both sides (careful to not overcook it).
Add the onions and peppers back in with the beef and mix it all together. Remove from heat.
Toast the rolls in the oven for a few minutes at 350 degrees (can do this while cooking the onions and peppers). Spread as much mayo as desired onto the rolls.
Top with the beef, onions and peppers mixture. Then evenly divide the cheese onto the sandwiches.
Pop back into the oven for a few minutes to melt the cheese.
USE RED NEXT PAGE LINK BELOW
Quick tip: To slice your ribeye really thin freeze it for a couple hours before slicing.