Ingredients:

  • 2 lbs (900g) Ribeye steak, thinly sliced against the grain
  • 2 tablespoons (30ml) Olive oil
  • 1 large Yellow onion, thinly sliced (about 1 cup)
  • 1 Green bell pepper, thinly sliced (about 1 cup)
  • 2 cloves Garlic, minced
  • 1 teaspoon (5ml) Kosher salt
  • 1/2 teaspoon (2.5ml) Black pepper, freshly ground
  • 1/2 teaspoon (2.5ml) Onion powder
  • 1/4 teaspoon (1.25ml) Garlic powder
  • 1/4 teaspoon (1.25ml) Paprika
  • 1/4 teaspoon (1.25ml) Red pepper flakes (optional)
  • 2 tablespoons (30ml) Worcestershire sauce (optional)

Instructions:

  1. Partially freeze the ribeye for 30 minutes to make slicing easier. Slice the steak very thinly against the grain.
  2. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers and sauté until softened and slightly caramelized, about 8-10 minutes. Add minced garlic during the last minute. Remove vegetables from the skillet and set aside.
  3. Increase heat to high. Add the sliced steak to the hot skillet, working in batches to avoid overcrowding. Season with salt, pepper, onion powder, garlic powder, paprika, and red pepper flakes (if using).
  4. As the steak cooks, use a spatula to chop it into smaller pieces. Cook until the steak is browned and no longer pink, about 5-7 minutes. Add Worcestershire sauce (if using) during the last minute.
  5. Return the sautéed vegetables to the skillet with the steak. Stir to combine. Cook for another 2-3 minutes, allowing the flavors to meld.
  6. Serve immediately on your favorite hoagie rolls, topped with provolone, American, or whiz cheese. The secret is delicious philly cheesesteak meat.