Skillet Philly Cheesesteaks
Mains · Serves 4 · Prep 10 min · Cook 15 min · Total 25 min
Shaved steak, soft onions and melty provolone piled into toasted rolls, done in about 25 minutes. Buying pre-shaved beef is what makes this a weeknight dinner instead of a weekend project.
Ingredients
- 4 hoagie rolls, split
- 2 tbsp butter, softened
- 2 tbsp vegetable oil, divided
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 1 1/2 lb shaved beef steak (or ribeye sliced paper-thin)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 8 slices provolone or white American cheese
Steps
- Spread the cut sides of the rolls with the butter. Toast them cut side down in a large skillet over medium heat until golden, about 2 minutes. Set aside.
- Add 1 tbsp oil, the onion and the pepper (if using) to the skillet. Cook, stirring, until soft and lightly browned, 6 to 7 minutes. Move to one side of the pan.
- Turn the heat to medium-high and add the remaining oil and the beef. Season with the salt, pepper and garlic powder and cook, breaking up the slices with a spatula, until no pink remains, 3 to 4 minutes.
- Mix the onions into the beef and shape it into 4 long piles the length of your rolls.
- Lay 2 slices of cheese over each pile, turn off the heat and cover the pan until the cheese melts, about 1 minute.
- Slide a spatula under each pile and flip it into a toasted roll. Serve hot.