Philly Cheesesteak for One

Course Main Course

Cuisine American

Keyword cheesesteak sandwich, dinner for one, one sandwich recipe, ribeye sandwich

Prep Time 20

Cook Time 20

Total Time 40

Servings 1 sandwich

Thin-sliced ribeye, onion, and green pepper under melted provolone, piled into a toasted hoagie roll.

Ingredients

1 ribeye steak (4–5 oz)
¼ tsp salt divided
⅛ tsp black pepper
1 six-inch hoagie roll
1½ tbsp salted butter divided
½ small onion thinly sliced (2.5 oz/74 g)
½ small green bell pepper thinly sliced (2.5 oz/74 g)
1 garlic clove sliced
½ tbsp olive oil
2 slices provolone cheese

Directions

Put the steak in the freezer for 15 to 20 minutes so it firms up. Slice it across the grain into thin strips, about ⅛ inch thick, and season with ⅛ teaspoon of the salt and all of the pepper.
Heat the oven to 350°F. Split the roll without cutting all the way through, spread ½ tablespoon of the butter inside, and toast it on a lined baking sheet for about 5 minutes. Keep it warm.
Melt the remaining 1 tablespoon of butter in a 10-inch skillet over medium heat. Add the onion, bell pepper, and the rest of the salt (⅛ teaspoon) and cook for about 10 minutes, until soft and browned.
Stir in the garlic and cook 1 minute more. Move the vegetables to a plate.
Heat the oil in the same skillet and cook the steak for 1 to 2 minutes per side. Put the vegetables back in the pan.
Lay the provolone over the steak and vegetables, turn the heat to low, and cover for 1 to 2 minutes, until the cheese melts. Pile everything into the toasted roll.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 sandwich); steak counted as raw rib steak, small end (ribeye), six-inch hoagie roll counted as hard roll (a 6-inch hoagie roll about 85 g). Brands and portions vary, so use it only as an approximation.