one pan philly cheese steak recipe with ribeye steak

Introduction

Craving a classic Philly Cheesesteak but don’t want the hassle of a ton of dishes? This one-pan Philly Cheesesteak recipe using tender ribeye steak is the answer! Quick, easy, and bursting with flavor, this recipe brings the iconic taste of Philadelphia right to your kitchen. We’ll walk you through each step, ensuring you get a perfectly cooked, cheesy, and satisfying cheesesteak every time.

One-Pan Philly Cheesesteak with Ribeye: The Ultimate Recipe

Ingredients You’ll Need

• 1.5 lbs Ribeye Steak, thinly sliced (partially frozen makes slicing easier)
• 1 large Onion, thinly sliced
• 2 Bell Peppers (Green or combination of colors), thinly sliced
• 4-6 Hoagie Rolls
• 8 slices Provolone Cheese (or Cheese Whiz for authentic flavor)
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• Salt and Pepper to taste

Equipment Needed

• Large Cast Iron Skillet or Large Heavy-Bottomed Skillet
• Sharp Knife
• Cutting Board
• Spatula

Step-by-Step Instructions

1. Prepare the Steak: If your ribeye steak isn’t already thinly sliced, partially freeze it for about 30 minutes. This will make it easier to slice thinly against the grain. Aim for slices about 1/8 inch thick.
2. Sauté the Vegetables: Heat olive oil in your skillet over medium-high heat. Add the sliced onions and bell peppers and cook until softened and slightly caramelized, about 8-10 minutes. Season with salt and pepper. Remove the vegetables from the skillet and set aside.
3. Cook the Steak: Add the sliced ribeye to the same skillet in a single layer (you may need to do this in batches to avoid overcrowding). Season with garlic powder, onion powder, salt, and pepper. Cook for about 2-3 minutes per side, or until the steak is cooked through but still tender. Avoid overcooking!
4. Combine and Melt the Cheese: Return the cooked vegetables to the skillet with the steak. Toss everything together. Arrange the steak and vegetable mixture evenly in the skillet. Layer the provolone cheese slices (or dollops of Cheese Whiz) over the mixture. Cover the skillet with a lid or large baking sheet and let the cheese melt, about 1-2 minutes.
5. Assemble the Cheesesteaks: Slice open the hoagie rolls. Using a spatula, divide the cheesy steak and vegetable mixture evenly among the rolls. Serve immediately and enjoy!

Tips for the Perfect Philly Cheesesteak

• Ribeye is Key: While other cuts can work, ribeye provides the best flavor and tenderness.
• Thinly Sliced Steak is Crucial: The thinner the steak, the better it cooks and the more authentic the texture.
• Don’t Overcook the Steak: Overcooked steak will be tough. Aim for medium to medium-well.
• Use Quality Cheese: Provolone is the classic choice, but experiment with white American or even Monterey Jack for different flavor profiles.
• Warm Your Rolls: Toasting or lightly warming the hoagie rolls before assembling the cheesesteaks will enhance the experience.

Variations and Add-ins

• Mushrooms: Add sliced mushrooms to the skillet along with the onions and peppers.
• Hot Peppers: Add some sliced jalapeños or banana peppers for a spicy kick.
• Garlic Butter: Melt some butter with minced garlic and drizzle it over the steak and vegetables for extra flavor.

Conclusion

This one-pan Philly Cheesesteak recipe delivers all the flavor and satisfaction of the classic sandwich with minimal cleanup. Using tender ribeye steak ensures a melt-in-your-mouth experience. So, gather your ingredients, fire up your skillet, and get ready to enjoy a restaurant-quality Philly Cheesesteak in the comfort of your own home!