Stovetop, Knife, Frying pan
Freeze the ribeye steak on a plate for about 10 min. This makes the steak easier to slice. Meanwhile peel & small dice the onion.
Wash the green bell pepper & remove the seeds. Thinly slice the pepper.
Heat a drizzle of oil on a cast iron pan over medium-high heat. Add the onions, green peppers, salt & pepper. Sauté the veggies until they begin to caramelize & brown around the edges, about 6-7 min. (Pro-tip: cover the pan for a few min at a time, mixing in between, to speed up the cooking!) Transfer the veggies to a plate & set aside.
Remove the steak from the freezer once it's very cold, but not frozen! Transfer to a cutting board & trim off any large bits of fat from the edges. Slice the meat as thin as possible.
Heat another drizzle of oil on the skillet over high heat. Add the steak in an even layer. Season with salt & pepper. Sear 1-2 min on each side.
Reduce the heat & add the veggies back to the pan. Toss everything together.
Lay sliced cheese on top of the mixture. Cover the pan & let the cheese melt for 1 min. Remove the lid & toss it all together.
Fill a soft, warm hoagie roll with the mix! Serve hot & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Philly Cheesesteak" contains 628 Energy, 35 g of Fat, 38 g of Carbohydrates, 38 g of Protein, 4 g of Fiber.