Ingredients:

  • 2 lbs (900g) Ribeye Steak, thinly sliced against the grain
  • 2 tbsp (30ml) Vegetable Oil
  • 1 large Yellow Onion, thinly sliced
  • 1 Green Bell Pepper, thinly sliced (optional)
  • 2 cloves Garlic, minced
  • 1 tsp (5ml) Worcestershire Sauce
  • 1/2 tsp (2.5ml) Onion Powder
  • 1/2 tsp (2.5ml) Garlic Powder
  • 1/4 tsp (1.25ml) Black Pepper
  • 1/4 tsp (1.25ml) Salt (or to taste)

Instructions:

  1. Wrap the ribeye tightly in plastic wrap and freeze for 30 minutes to make slicing easier.
  2. Using a sharp knife, slice the partially frozen ribeye as thinly as possible against the grain. Aim for 1/8-inch slices.
  3. Slice the onion and bell pepper into thin strips. Mince the garlic.
  4. Heat the vegetable oil in a large cast iron skillet or griddle over medium-high heat. Add the onions and bell peppers and cook until softened and lightly caramelized, about 5-7 minutes. Add the minced garlic during the last minute of cooking. Remove vegetables from the skillet and set aside.
  5. Increase the heat to high. Add the sliced steak to the hot skillet in batches, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, just until browned and cooked through.
  6. While the meat is cooking, drizzle with Worcestershire sauce and season with onion powder, garlic powder, salt, and pepper.
  7. Return the cooked vegetables to the skillet with the meat. Toss to combine and heat through.
  8. The philly cheesesteak meat is now ready to be piled onto hoagie rolls and topped with your favorite cheese (Provolone, American, or Cheese Whiz).