homemade Philly cheesesteak

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### **Instructions**

1. **Prep the Steak:**
Freeze the ribeye steak for about 30 minutes—it helps you slice it ultra-thin. Use a sharp knife to slice it against the grain into thin strips.

2. **Cook the Veggies:**
Heat the oil in a large skillet over medium heat. Add the onions (and green peppers if using), and sauté until soft and slightly caramelized, about 6–8 minutes. Remove and set aside.

3. **Cook the Steak:**
In the same skillet, turn up the heat to medium-high. Add the sliced steak, season with salt and pepper, and cook for about 3–4 minutes, stirring frequently until just browned.

4. **Combine and Melt:**
Add the cooked onions and peppers back to the skillet and stir to combine. Spread the mixture into two portions (if making two sandwiches), top each with cheese slices, and let melt.

5. **Assemble the Sandwich:**
Once the cheese has melted, use a spatula to scoop the steak and veggies into your toasted rolls. Press slightly to help everything bind together.

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### **Tips for Cheesesteak Perfection**

* **Cheese Choices:** Provolone gives a nice stretch and mild flavor. Cheez Whiz offers the authentic Philly street flavor, while white American melts beautifully.
* **Bread Matters:** A true Philly cheesesteak uses a soft hoagie roll that holds up without being too crusty.
* **Add-Ons:** Mushrooms, banana peppers, or a dash of hot sauce can take your sandwich to the next level.

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### **Final Bite**

This homemade Philly cheesesteak is perfect for game day, a quick weeknight dinner, or impressing guests with something hearty and flavorful. Whether you’re a Philly native or just a fan of bold, satisfying sandwiches, this recipe delivers all the savory, cheesy goodness you crave.

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