Description
A cozy take on the classic Philly cheesesteak featuring tender ribeye steak, creamy provolone cheese, and sautéed onions and bell peppers.
Ingredients
Scale
- 1 pound ribeye steak
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- Salt and pepper to taste
- 4 slices provolone cheese
- 4 hoagie rolls
Instructions
- Preheat your Blackstone griddle over medium-high heat.
- Add the olive oil to the griddle and sauté the onions and bell peppers until soft, about 5 minutes.
- Season the ribeye steak with salt and pepper, then add it to the griddle. Cook until browned and no longer pink, about 3-4 minutes.
- Divide the meat mixture into 4 sections, top each with a slice of provolone cheese, and let it melt.
- Place each mouthwatering portion into a hoagie roll and enjoy your Philly cheesesteak!
Notes
For a make-ahead option, prep the veggies and steak in advance. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg