Ribeye Philly Cheesesteak Recipe
- by Chef David Rose
- Last updated Jan 5, 2023
You don’t have to book a flight to the Philadelphia International Airport to partake in an all-time East coast classic as legendary as the Liberty Bell! If you’ve got 20 minutes and a craving for tender steak, savory veggies, and melty cheese on a crisp hoagie roll (remember, this is a Pennsylvania icon!), then you better ditch your original menu because we’re making ribeye Philly cheesesteaks tonight!
Why We Love This Ribeye Recipe
When you think of ribeye steak, you probably conjure images of a sit-down meal and a steakhouse-style experience but serving ribeye doesn’t have to be a formal affair. This simple and yum-worthy recipe is perfect for a casual family dinner or as your new game-day go-to! With hearty ingredients and unparalleled flavor, this is less a sandwich and more a culinary passport to “The City of Brotherly Love,” and we guarantee everyone around the table is going to love it!
Tools You’ll Need Before You Start
- 1 Large Cast-Iron Pan
- 1 Medium Sauce Pan
How to Make a Ribeye Philly Cheesesteak
What separates this Philly cheesesteak recipe from the crowd? The most important ingredient: the steak. Not just any steak is good enough to use in an Omaha Steaks recipe, and luckily for you (and your mouth!) we’re using 10 oz. Omaha Steaks Ribeyes. Aged at least 28 days for maximum flavor and flash-frozen for consistent perfection, this unbelievably buttery-tender filet of prime rib boasts next-level marbling that melts as it cooks for the Philly cheesesteak experience you deserve!
1. Keep Your (Rib)eye on the Prize of This Recipe
Kick off this recipe by thawing your super-sized 10 oz. Omaha Steaks Ribeyes either overnight in the refrigerator or via our quick-thaw method. Remove them from the refrigerator and pat dry on all side with a paper towel, then thinly slice into 1/4“ mouthfuls of joy. Next, season the slices with wonderfully pure and clean-tasting kosher salt, spicy and citrusy black pepper, subtly sweet garlic powder, savory onion powder, and mild and peppery paprika (aka all your “dry” seasonings). Then allow your flavor-packed slices to come to room temperature, which should take about 20 to 25 minutes.
2. Turn Up the Heat on That Meat
Now you’re ready to cook your Omaha Steaks Ribeye slices to tender perfection. Bring your cast-iron pan to medium-high heat and add vegetable oil. Sauté your slices until they’re nicely browned, which should take three to four minutes. Then add your yellow onion slices – which will caramelize beautifully once cooked – your sweet red bell pepper slices, and your smashed garlic – which will be exponentially stronger than if it were simply sliced. Sauté this divine mixture for about two to three minutes, until tender and cooked down.
3. Bring it All Home with Beefy Broth and Cheesy Provolone
Once your fixin’s are ready, add your umami-packed beef broth to the pan and simmer for two to four minutes, or until reduced by 1/3 in volume, and season to taste with salt and pepper. Now it’s time to bring out the cheese! Reduce the heat to low and cover the steak, onion, and pepper mixture with complex, buttery, and nutty provolone cheese and continue to simmer for about two minutes, or until your cheese is ooey, gooey, and heavenly.
4. You’re on a Roll!
While your cheese is melting, bring a separate pan to medium heat and spread a tablespoon of creamy mayonnaise on the inside of each side of your hoagie rolls, then toast them until they reach peak crispiness, which should only take 40 seconds or so. Finally, divide your cheesesteak mixture evenly between your hoagies and level-up the flavor even more by drizzling some of that mouthwatering pan jus over your ready-to-devour ribeye Philly cheesesteaks!
Ribeye Philly Cheesesteak
- 2 10 oz. Omaha Steaks Ribeyes
- 1/2 of a large yellow onion, halved and thinly sliced
- 1 large red bell pepper, thinly sliced
- 3 garlic cloves, smashed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup beef broth
- 6 slices provolone cheese
- 1/4 cup mayonnaise
- 4 hoagie rolls
- 4 oz. vegetable oil
- Thaw Omaha Steaks Ribeyes in refrigerator overnight. Remove from refrigerator and pat dry on all sides with paper towel. Thinly slice 1/4” slices against the grain on the width-side.
- Season with all dry seasonings and allow to come to room temperature, about 20 to 25 minutes.
- In a large cast iron pan, bring to medium-high heat and add vegetable oil.
- Sauté ribeye slices until nicely browned – about 3 to 4 minutes. Add onions, pepper, and garlic to pan and sauté about 2 to 3 minutes until tender and cooked down.
- Add beef broth to pan and simmer about 2 to 4 minutes until reduce to 1/3 in volume. Season to taste with salt and pepper if needed.
- Reduce to low heat and cover steak, onion, and pepper mixture with provolone cheese. Continue to simmer until cheese is melted and covering mixture – about 2 minutes.
- Bring a separate pan to medium heat. Spread about a tablespoon of mayonnaise on each side of the inside of the rolls, and toast until browned – about 40 seconds.
- Divide cheesesteak mixture evenly between the toasted hoagie rolls and serve with fries or potato chips. Optional to serve with a side of pan jus.
More Ribeye Recipes
- Grilled Ribeye with Arugula Salsa Verde & Grilled Fingerling Potatoes with Romesco Sauce
- Parmesan-Crusted Ribeye with Garlic Mashed Potato Purée and Wok-Fried Green Beans
- Salt-Encrusted King Cut Ribeye
- Ribeye Steak Topped with Sauteed Wild Mushrooms
- Spicy Grilled Ribeye Steak with Avocado-Mango Salad
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