Last Updated on December 11, 2023
Philadelphia is famous for a few reasons: The Liberty Bell, Independence Hall, Rocky–and our favorite, the cheesesteak. Thinly sliced beef cooked with onions, topped with cheese and served on a hoagie roll, it’s a classic for good reason.
Though a traditional cheesesteak sandwich is perfect as is, we decided to take a bit of license with it. We started with thinly sliced ribeye, added mushrooms along with the onions and peppers, and topped it off with shredded provolone. This one-skillet meal is so hearty and satisfying, we doubt you’ll miss the bread (though you certainly can pile the mix onto a roll, if you like).
One note: Be sure to freeze the meat as instructed in the recipe and use a sharp knife to get the thinnest slices. Not only will that give you the classic cheesesteak texture and crisp edges, but it also makes for quick cooking.
Ingredients
- 2 ButcherBox Ribeye Steaks about 20 ounces each
- 1 tbsp unsalted butter
- 1 1/2 tbsp avocado oil
- 8 oz button mushrooms thinly sliced
- Fine sea salt and freshly ground black pepper
- 1 large sweet onion, such as Vidalia thinly sliced
- 2 bell peppers, any color seeded, thinly sliced
- 6 cloves garlic minced (about 2 tbsp)
- 2 oz provolone or American cheese (or a combination) shredded (about 1 cup)
Instructions
- Pat the steaks dry thoroughly, wrap in plastic wrap and freeze for 45 minutes to 1 hour. (Tip: Prepare the rest of the ingredients while the steak is freezing.) Using a sharp chef’s knife, slice the steak against the grain as thinly as possible. (Note: The grain runs in different directions on ribeye. Look for the places where it changes directions, cut the steak into pieces based on that, then slice each piece against the grain.)
- Melt ½ tablespoon of the butter with ½ tablespoon of the oil in a large cast iron or other heavy bottom skillet over medium-high heat. Add the mushrooms and onion, season with salt and cook, stirring occasionally, until the mushrooms have released their water and begun to turn golden in spots and the onion is beginning to caramelize, 8 to 10 minutes. Add ½ tablespoon oil and the bell peppers, season with salt and pepper and cook, stirring occasionally, until tender, 1 to 2 minutes. Add the garlic and cook, stirring, until fragrant and all the vegetables are very tender and caramelized, about 1 minute longer. Transfer to a bowl.
- Melt the remaining butter with the remaining oil in the skillet. Add the meat, season generously with salt and pepper and cook, stirring, until just cooked through and some of the edges are crisp, 1 to 3 minutes. Remove from the heat and stir the vegetables back into the skillet. Sprinkle the cheese on top. Cover and let stand off the heat until the cheese melts, 1 to 2 minutes. (If the cheese doesn’t melt, you can broil the mixture for 1 to 2 minutes, watching carefully to prevent burning.) Serve hot.
Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, Outside, Sleep.com and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.
