Bobby Flay’s Philly Cheesesteak
A Philly cheesesteak is a classic sandwich from Philadelphia made with thinly sliced ribeye steak, melted cheese, and onions served on a hoagie roll. Bobby Flay’s version stays true to the original but focuses on high-quality ingredients, precise searing, and just the right amount of cheese for a creamy finish. His version can be made with provolone, Cheez Whiz, or white American cheese — depending on your taste.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Sandwich
- Method: Sautéing and Assembling
- Cuisine: American
Ingredients
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1 lb ribeye steak, thinly sliced (freeze 30 minutes before slicing)
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1 tablespoon olive oil
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1 small onion, thinly sliced
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1 green bell pepper, sliced (optional)
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4 slices provolone cheese (or Cheez Whiz or white American cheese)
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Salt and black pepper, to taste
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2 tablespoons butter
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2 soft hoagie rolls
Instructions
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Prep the steak – Place ribeye in the freezer for 30 minutes before slicing for thinner cuts. Season with salt and pepper.
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Cook the onions (and peppers) – Heat olive oil in a large skillet over medium heat. Add onions and cook until golden and caramelized, about 6–8 minutes. Add bell peppers if using and cook for another 3 minutes. Remove and set aside.
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Sear the steak – Increase heat to high, add the sliced ribeye to the same pan, and cook for 2–3 minutes, stirring occasionally until browned.
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Combine and melt – Reduce heat to low, return onions and peppers to the pan, and mix well. Place provolone slices over the steak mixture and let melt for 1–2 minutes.
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Toast the rolls – Spread butter on hoagie rolls and toast lightly in a separate pan or under a broiler until golden.
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Assemble the sandwich – Spoon the steak and cheese mixture into the rolls, pressing gently to hold everything together. Serve immediately while warm and melty.
Find it online: https://chefbobbyflayrecipes.com/bobby-flays-philly-cheesesteak/