Few game day meals hit quite like a sizzling cast iron Philly cheesesteak, piled high with tender beef, caramelized onions, and melty cheese that pulls everything together in the most satisfying way. Cooking it all in a skillet brings big flavor fast, creating those golden, savory bits that make each bite better than the last. Easy to serve, endlessly craveable, and perfect for feeding a hungry crowd, this cast iron take on a classic sandwich is exactly what you want on the table when the game gets intense and appetites run high.
Cast Iron Philly Cheesesteaks
Cast Iron Philly Cheesesteaks
Lodge
5
50 minutes
20 minutes
American
Entree
Ingredients
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2 pounds ribeye steak
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons vegetable oil, divided
1 large yellow onion, sliced thinly
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, sliced thinly
2 tablespoons Worcestershire sauce
5 hoagie rolls or sub buns
10 slices provolone cheese
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6 tablespoons unsalted butter, room temperature
4 cloves minced garlic
1 tablespoon chives
¼ teaspoon salt
Directions
Make the garlic butter: mix the ingredients for your garlic butter and set aside.
Partially freeze the ribeye for 30 minutes before slicing. Slice very thinly against the grain, then season with salt, pepper, and garlic powder.
Heat 1 tablespoon of oil in a 12 inch skillet over medium-high heat for 3-5 minutes.
Add the onions and bell peppers, and season with a pinch of salt. Sauté until softened and beginning to caramelize, about 10-12 minutes. Transfer to a platter and set aside.
Add the remaining tablespoon of oil and sear the steak in batches in a single layer. Sear for 2-3 minutes per side, until just cooked through.
Return the onions and peppers to the skillet and toss together with Worcestershire sauce, then remove the skillet from the heat.
Spread garlic butter over the split hoagie rolls and place them cut side down in the hot skillet. Toast lightly for 1-2 minutes.
Assemble the sandwiches. Place one slice of provolone on the bun, top with a mountain of beef and onions, and top again with another slice of cheese.