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Heat oil in a large skillet over medium-high heat. Cook sliced onions and peppers until softened and caramelized, 8-10 minutes. Season with salt and pepper. Remove and set aside.
In the same hot skillet, cook the paper-thin steak slices in batches, seasoning with salt and pepper. Sear 1-2 minutes until just cooked β don't overcook.
Return onions and peppers to the pan with the steak. Toss to combine.
Divide the steak mixture into 4 portions in the pan. Lay a slice of provolone over each portion. Cover with a lid for 30 seconds to melt the cheese.
Scoop each cheesy steak portion into a toasted hoagie roll. Serve immediately.
Values are per 1 serving and stay fixed regardless of the servings adjuster above β use the adjuster to scale ingredients only.
Each serving of Philly Cheesesteak delivers 38g of protein at 520 calories β that's 14 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 29% of total calories in this dish. The 35g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 26g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Philly Cheesesteak is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 38g of protein and 520 calories β ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Philly Cheesesteak also freezes well β portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 38g-protein meals ready throughout the week with zero daily effort.
Season and dry-brine the steak in the fridge (uncovered on a rack) up to 24 hours ahead for better crust. Sear and rest just before serving β steak reheats poorly.
Ribeye has the most flavor, sirloin is leaner. For thin-slicing, flank or skirt steak work great. Freeze the steak for 20 minutes first for easier thin slicing.
Pat the steak completely dry before cooking β surface moisture is the enemy of a crust. Use a cast-iron pan and preheat it 3-4 minutes until smoking hot. Add oil, then steak. Don't move it until it releases naturally (about 2-3 min).
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.