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Servings: 4 servings

Total Time: varies

  • 1 Tbsp olive oil
  • 1 bell pepper, sliced
  • 1 small onion, sliced
  • 2 (8 ounce) ribeye steaks, thinly sliced
  • 1/4 tsp seasoned salt
  • 4 buns, any kind
  • 4 slices provolone cheese

A delicious Philadelphia cheesesteak with a heartland twist!


Heat oil in a skillet over medium heat. Sauté peppers and onions for about 5 minutes or until they begin to soften. Remove from skillet. Season steak slices with seasoned salt and add to skillet. Sear for 2 minutes on each side or until cooked through.

Combine peppers, onions, and steak. 

Let mixture cool, then store in a freezer-friendly container or baggie.

To serve: let cheesesteak mix thaw overnight in the refrigerator.  Layer cheesesteak mix and provolone cheese on a bun. Wrap in aluminum foil and bake at 350°F for 10–15 minutes or until cheese has melted. 


577 calories; 32.9 g fat; 14 g saturated fat; 88.8 mg cholesterol; 39.5 g carbohydrate; 4.1 g fiber; 5.4 g sugar; 30.7 g protein

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