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A halved Philly cheese steak sandwich with sliced ribeye, onions, peppers, and melted provolone on a wooden board.

Philly Cheese Steak Sandwich

A classic Philly cheese steak sandwich made with thinly sliced halal ribeye, caramelized onions, green peppers, and melted provolone on a toasted hoagie roll. Ready in 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 Sandwiches
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1½ pounds boneless ribeye steak , halal-certified
  • 2 large yellow onions , thinly sliced
  • 1 large green bell pepper , thinly sliced
  • 8 ounces cremini mushrooms , sliced (optional)
  • 2 tablespoons neutral oil , divided
  • 2 tablespoons unsalted butter , divided
  • 1 teaspoon kosher salt , plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 8 slices provolone or white American cheese , halal-certified
  • 4 hoagie or Italian sandwich rolls , halal-certified

Equipment

  • Large cast iron skillet or flat-top griddle
  • Sharp chef's knife
  • Cutting board
  • Metal spatula
  • Lid for the skillet

Method
 

  1. Freeze the ribeye for 30 minutes (optional), trim hard fat, and slice against the grain about ⅛ inch thick.
  2. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium heat. Cook the onions with a pinch of salt for 8 to 10 minutes until soft and golden.
  3. Add the bell pepper and mushrooms and cook 4 to 5 minutes until tender. Transfer to a plate.
  4. Raise the heat to medium-high and add the remaining oil. Cook the steak in batches in a single layer, seasoning with salt, pepper, and garlic powder, for 2 to 3 minutes until browned.
  5. Return the vegetables to the pan and toss. Reduce heat to low and divide into four portions.
  6. Top each portion with two slices of cheese, cover, and cook about 1 minute until melted.
  7. Lightly toast the rolls, then slide each cheesy portion into a roll and serve hot.