Philly Cheesesteak

Philly Cheesesteak

Innnnn west Philadelphia born and raised……just kidding. I’m not from Philly, but I do love a good Philly Cheesesteak. Seasoned steak, veggies, soft hoagie, and gooey cheese. A family favorite for dinner and sometimes lunch.


  • 1 lb ribeye steak, thinly sliced
  • 4 hoagie rolls
  • 8 slices provolone cheese
  • 1 onion (I use sweet vidalia onion)
  • 1 green pepper
  • 2 tbsp light mayo
  • 1 tsp olive oil
  • garlic powder to taste
  • salt and pepper to taste


  1. If hoagies aren’t pre-sliced, slice hoagie rolls 3/4 of the way through (hollow out extra bread/optional. Slice onions and peppers. Thinly slice steak.
  2. Add 1 tbsp oil to a pan; cook onions and peppers until caramelized. Transfer to a bowl.
  3. Increase to medium-high heat and add 1 tbsp of oil. Add steak and season with garlic powder, salt, and pepper. As steak begins to brown, chop and continue to cook until done.
  4. Spread a thin layer of mayo on the inside of a toasted hoagie roll.
  5. Place 2 slices of cheese inside of roll. Add cooked steak, onions, and peppers. Sprinkle with pepper. Enjoy.

Note: We often use Steak-umm; that’s what it’s made for.


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