This Philly cheesesteak recipe brings together tender, thinly sliced ribeye steak, sautéed onions, bell peppers, and melted provolone cheese, seasoned with Oden’s Kitchen All-Purpose and Basic Blend seasoning for that classic flavor. Cooked on a Pitboss flat top grill, the sandwich is served on toasted hoagie rolls for a crispy, savory bite. Perfect for a quick, flavorful meal!
Instructions:
1. Prepare the Steak:
Thinly slice steak into small strips. Season the steak with Oden's Kitchen All-Purpose seasoning.
2. Preheat the flat top:
Set your flat top or cooking source to medium heat.
3. Cook the vegetables:
Add olive oil to the flat top and sauté the onions, bell peppers and jalapeño (if using).
Cook for about 5-7 minutes until softened and slightly caramelized. Season with Oden's Kitchen Basic Blend.
Set the veggies to the side for later.
4. Cook the steak:
Add a little more oil to the grill if needed. Sear the thinly sliced steak, cooking it quickly, about 3-4 minutes until browned. Chop the steak with a spatula as it cooks to get smaller pieces. Set aside.
5. Prepare the rolls:
Butter the rolls and toast on the grill.
6. Combine the steak and veggies:
Mix the steak with the veggies and separate into 6 equal portions.
Add a slice of provolone cheese directly on top of each portion and let it melt.
I add a second slice of cheese (American) because I love cheese.
7. Assemble the sandwiches:
Scoop the cheesy steak and veggie mixture into the toasted rolls.
8. Serve:
Serve hot with a side of fries or chips.
Enjoy your delicious homemade Philly Cheesesteak!
RECIPE/INGREDIENTS
Prep time: 10 minutes
Cook time: 20 minutes
2-2.5 lb Ribeye Steak (thinly sliced)
1 medium yellow onion (diced)
2 green bell peppers (diced)
1 jalapeño (optional)
6 slices provolone cheese
6 slices American cheese (optional, I love cheese)
6 hoagie or soft french rolls
2 tbsp olive oil or unsalted butter
2-3 TBSP All-Purpose
2 TBSP Basic Blend
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