It is believed that the cheesesteak was originally invented in the 1930s when a hot dog vendor named Pat Olivieri cooked up some steak on the grill for a tasty lunch. The story goes that a passing cab driver thought it smelled so good he asked if he could get one too. Word soon spread of this delicious combination and the rest is history. You can easily whip up our version of this classic sandwich in your own kitchen. And although it may not be traditional for a Philly-style sandwich, we’ve used the ultra rich ribeye drippings as an au jus since they were just too good to pass up. 


Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours and 55 minutes
  • Print


  • 1 lb ribeye, cut into ⅛” thick slices
  • 1 red pepper, cut into ¼”wide slices
  • 1 green pepper, cut into ¼”wide slices
  • 1 yellow onion, cut into ¼”wide rounds
  • 1 tsp kosher salt, divided
  • 1 tsp fresh ground pepper, divided
  • 1 tsp garlic powder, divided
  • 1 tbsp olive oil, divided
  • 8 slices provolone cheese
  • 4 hoagie rolls, 8” each, sliced in half lengthwise


1) In a medium bowl, combine sliced ribeye, ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tbsp olive oil. Transfer mixture to Suvie pan, top with cheese slices, and load into your Suvie.

2) In another medium bowl, combine sliced vegetables, ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tbsp olive oil with a spatula. Add mixture to a second Suvie pan, and load into your Suvie. 

3) Remove sauce warming pan from Suvie. Wrap hoagie rolls in aluminum foil and load into your Suvie. Input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

4) After the cook, remove pans from Suvie. To serve, divide meat and pepper mix between hoagies. Pour juice from meat pan into a bowl for dipping and serve on the side. 

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.


Nutritional Information per serving (4 servings per recipe): Calories 574, Total Fat 27.6g, Total Carbohydrates 44.6g, Total Sodium 1357.6mg, Total Protein 33g

5 1 vote
Article Rating
Notify of

Newest Most Voted
Inline Feedbacks
View all comments
1 year ago

The directions don’t seem so clear on this recipe but it does look delicious.

8 months ago
Reply to  Marcus

Turned out very good. 5 Stars!!