Cheesy Philly Cheesesteaks

These Cheesy Philly Cheesesteaks pile thinly shaved ribeye, sautéed onions, and sweet bell peppers onto buttery, toasted hoagie rolls under a layer of melted provolone. Smothered with a warm, smoky cheese sauce, this tavern-style sandwich delivers pure, savory comfort with every bite.

Cheesy Philly Cheesesteaks

Ingredients:

Step-By-Step Directions:

1. Make the cheese sauce: In a small saucepan over medium-low heat, combine the condensed cheese sauce and chicken broth, whisking constantly until smooth and slightly runny. Whisk in the smoked paprika and optional garlic powder. Keep warm over low heat, adding a splash of broth if needed.

2. Prep ingredients: Thinly slice the green bell pepper and yellow onion. Slice the ribeye steak against the grain into thin, bite-sized shavings.

3. Cook the veggies: Heat a large griddle or cast-iron skillet over medium-high heat with the avocado oil. Add the onions with a pinch of salt and cook for 3 minutes, then add the bell peppers and sauté until tender-crisp. Move the veggies to a cooler side of the griddle.

4. Sear the beef: Spread the shaved ribeye out in a thin layer on the hot griddle. Season with onion powder, garlic powder, Cajun seasoning, salt, and pepper. Cook for 2 minutes, flip, and finish cooking to your desired doneness.

5. Melt the provolone: Toss the veggies together with the ribeye. Top the meat mixture with provolone cheese slices, add a splash of water to the griddle, and cover immediately with a melting dome or lid to melt the cheese with steam.

6. Toast the rolls: Butter the insides of the hoagie rolls with unsalted butter and place face-down on the griddle until golden brown and crisp.

7. Assemble and serve: Scoop the cheesy steak and vegetable mixture into the toasted hoagie rolls using a wide spatula, top generously with the warm cheese sauce, and serve immediately.