Classic Philly Cheesesteak with Philly Cheesesteak Olive Oil Blend

Juicy ribeye, caramelized onions, crisp-tender green bell peppers, and melted provolone turn this sandwich into a hot, savory pile of comfort on a toasted roll. The Pennsylvania Philly Cheesesteak Infused Olive Oil Blend brings caramelized onion, green bell pepper, garlic, and herb flavor into the skillet, so every bite tastes layered and satisfying. It is just right for game day, a busy weeknight, or a family dinner when you want something hearty and fun.

Garden Infuzions

Classic Philly Cheesesteak with Philly Cheesesteak Olive Oil Blend

Thinly sliced ribeye, sweet peppers, and onions come together in a hot skillet with melted provolone and Pennsylvania Philly Cheesesteak Infused Olive Oil Blend for a bold, satisfying sandwich that tastes like a deli classic made at home.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 sandwiches

Course: Dinner, Main

Cuisine: American Classics

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds ribeye steak very thinly sliced
• 3 tablespoons Pennsylvania Philly Cheesesteak Infused Olive Oil Blend
• 1 large yellow onion thinly sliced
• 1 green bell pepper thinly sliced
• 1 red bell pepper thinly sliced
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 hoagie rolls
• 8 ounces provolone cheese slices
• 1 tablespoon unsalted butter
• 1 tablespoon mayonnaise optional
• 1/2 cup sliced mushrooms optional

Equipment

• 1 Large skillet For browning the beef and vegetables
• 1 Sharp knife For slicing the steak thin
• 1 Cutting board For prep work
• 1 Spatula For stirring and chopping the beef
• 1 Tongs Optional for handling the rolls
• 1 Broiler-Safe Sheet Pan Optional for melting the cheese

Method

 

Instructions

1. 1. Freeze the ribeye for 20 minutes if needed, then slice it as thinly as possible against the grain.
2. 2. Heat 2 tablespoons of the Pennsylvania Philly Cheesesteak Infused Olive Oil Blend in a large skillet over medium-high heat. Add the onion, green bell pepper, and red bell pepper, then cook for 6 to 8 minutes until softened and lightly caramelized.
3. 3. Stir in the garlic, salt, and black pepper, then cook for 30 seconds more. Transfer the vegetables to a plate.
4. 4. Add the remaining 1 tablespoon blend to the same skillet. Increase the heat to high, add the ribeye, and cook for 2 to 3 minutes, stirring and chopping with a spatula until browned but still juicy.
5. 5. Return the vegetables to the skillet and toss everything together. If using mushrooms, add them during the last minute of cooking.
6. 6. Split the hoagie rolls and brush the cut sides lightly with butter if desired. Toast them in a dry skillet or under a broiler until lightly crisp.
7. 7. Divide the beef and vegetable mixture among the rolls, then top each with provolone cheese. Cover the skillet briefly or place the filled sandwiches under the broiler just until the cheese melts.
8. 8. Spread mayonnaise on the rolls if using, close the sandwiches, and serve right away while hot and melty.

Notes

For the easiest slicing, chill the ribeye before cutting. The blend already carries onion, bell pepper, garlic, and herb character, so use it as the main seasoning base and taste before adding extra salt. Serve immediately for the best texture.

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Recipe Tips

Slice the ribeye as thinly as possible for fast browning and a tender bite. Keep the skillet hot so the onions and peppers pick up color without going soft too early. Warm the rolls briefly before filling them so the sandwich stays sturdy and the cheese melts smoothly.

Serving Suggestions

Serve these cheesesteaks with kettle chips, potato wedges, or a simple green salad. They also pair nicely with pickles, roasted potatoes, or a bowl of tomato soup for a bigger meal.

Storage

Store the cooked beef and vegetables separately from the rolls in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet over medium heat before assembling fresh sandwiches.

Variations

Swap provolone for white American cheese if that is your favorite cheesesteak style. Add sautéed mushrooms for an extra savory layer, or serve the filling over toasted bread for an open-faced version.

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