Val Cooking Again

All about the foods.

Philly cheese steaks

One of my all-time favorite sandwiches is a meatball sub. Just kidding, its most definitely a cheesesteak. A gooey, cheesy ribeye – my mouth is watering thinking about it.

As a military brat overseas, my parents used to buy Steak-ums. Do you all remember those at all? They were a hot commodity at our house. But now I’ve leveled up to ribeye. The key is a good cut of meat, and a soft hoagie bread. I enjoy mine with onions but I’ve seen variations with bell pepper, jalapeƱos, Cheese Wiz and the list goes on and on.

Yummy cheesesteaks

Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 4 people


  • 2 ribeye steaks (or choice beef)
  • 8 slices provolone
  • 4 hoagie buns
  • 1 small onion optional
  • 1 bell pepper optional


  • The most important step in the entire process is to freeze your ribeyes. Pop those bad boys in the freezer for 20-30 minutes just to slice them a bit easier.
  • Once ready, thinly slice your ribeyes, the thinner the better.
  • Slice your veggies.
  • Caramelize your onions if you're eating them. Saute your peppers as well.
  • In the same pan, cook your meat, stirring often. After 3-4 minutes mix in your veggies. When you're close to being done, move a portion to the middle of the pan and add your slices of provolone. Now I like to add a pan lid over to help it melt faster, this is optional.
  • Open a hoagie bun and move your melted cheese-meats over to the bun.
  • Repeat, and be sure to eat warm!
Keyword cheese steaks, sandwich, sandwiches

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