Philly Cheesesteak sandwich. The aroma of attention

Since it is called Philly Cheesesteak sandwich, I wonder where they came up with the name from? Legend has it that it originated in Philadelphia, Pennsylvania in the early 20th century. Hmm… Tough…

So here is what the the Olivieri brothers did extremely well:


  • 1 pound (450g) ribeye steak, thinly sliced
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • Salt and pepper, to taste
  • 4-6 slices of provolone cheese (or cheese whiz for a more traditional version)
  • 4 hoagie rolls or sub rolls
  • Optional toppings: sautéed mushrooms, hot peppers, ketchup, mayonnaise


  1. Heat a large skillet or griddle over medium-high heat. Add the vegetable oil or olive oil to the skillet.
  2. Add the thinly sliced ribeye steak to the skillet and cook, stirring frequently, until the meat is browned and cooked through. Season with salt and pepper to taste. Remove the steak from the skillet and set it aside.
  3. In the same skillet, add the thinly sliced onion and bell pepper. Cook until they are soft and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste.
  4. Return the cooked steak to the skillet with the onions and peppers. Stir everything together to combine.
  5. Place the slices of provolone cheese on top of the steak, onions, and peppers. Allow the cheese to melt, covering the mixture.
  6. While the cheese is melting, prepare the hoagie rolls or sub rolls. You can lightly toast them if desired.
  7. Once the cheese has melted, use a spatula to scoop the steak, onions, peppers, and melted cheese onto the hoagie rolls.
  8. Optional: Add any desired toppings, such as sautéed mushrooms, hot peppers, ketchup, or mayonnaise.
  9. Serve the Philly Cheesesteak sandwiches immediately while they are still warm and the cheese is gooey.

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