Philly cheesesteak

14 Sep, 2025

Ingredients

• 1 pound ribeye steak
• 4 tbsp avocado oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 ounces mushrooms, sliced
• 8 slices American cheese

Instructions

1. Freeze ribeye for 30 minutes. Thinly slice against the grain.
2. Heat 2 tbsp oil in a skillet over medium-high heat. Add the onion and bell peppers and sauté until the vegetables are lightly browned and the onions are translucent. Remove onto a plate and set aside.
3. In the same skillet, add another tbsp of oil and cook the mushrooms until lightly browned. Remove onto the plate with onions and peppers.
4. Heat the remaining oil and spread the thin strips of steak in a thin layer. Cook for a minute or two or until they’re browned, then flip to the other side and season with salt and pepper.
5. Add the vegetables back to the skillet and stir to combine. Heat on, add American cheese all over the top, cover, and let it melt for about a minute.
6. Turn off the fire and serve on buttered hoagie rolls or over white rice.