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  7. Philly Cheesesteak
Philly Cheesesteak

Philly Cheesesteak

Thin-sliced steak with melted provolone, caramelized onions, and peppers on a hoagie roll. An iconic sandwich.

beeflunch
easy
Jump to Instructions ↓
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Prep15 min
Cook12 min
Protein38g
Calories520
Carbs35g
Fat26g

Per serving Β· Adjust servings below to scale ingredients

Rate this recipe

5/5 Β· 1 rating

πŸ₯—Ingredients

4 servings

Steak

  • 500g ribeye or sirloin, sliced paper-thin
  • 2 tbsp vegetable oil
  • Salt and pepper

Toppings

  • 2 onions, sliced
  • 2 green peppers, sliced
  • 4 slices provolone cheese
  • 4 hoagie rolls, split and toasted

πŸ‘¨β€πŸ³Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Return onions and peppers to the pan with the steak. Toss to combine.

  4. 4

    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.

  5. 5

    Scoop each cheesy steak portion into a toasted hoagie roll. Serve immediately.

πŸ“ŠNutrition per serving

Values are per 1 serving and stay fixed regardless of the servings adjuster above β€” use the adjuster to scale ingredients only.

Calories520
Protein38g
Carbs35g
Fat26g
Fiber2g

πŸ’ͺProtein & Nutrition Breakdown

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.

πŸ₯‘Meal Prep & Storage

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.

πŸ’‘ Tips & Notes

  • β€’Freeze the steak 20 minutes for easier paper-thin slicing.
  • β€’Use a flat-top griddle if you have one for authentic results.
  • β€’Provolone is classic, but Cheez Whiz is traditional in Philly.

Variations

  • β†’Add sautΓ©ed mushrooms.
  • β†’Use chicken instead of beef (chicken cheesesteak).
  • β†’Add hot cherry peppers or jalapeΓ±os for heat.

Frequently Asked Questions

Can I make Philly Cheesesteak ahead of time?

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.

What cut of beef works best here?

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.

How do I get a restaurant-quality sear on steak?

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).

high proteinquick

Recipe by

BoBo Chef

Fitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.

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