Savor this iconic sandwich featuring thinly sliced ribeye steak, sautéed onions and bell peppers, melted provolone cheese, all nestled in a soft hoagie roll.
Ingredients:
1 pound ribeye steak, thinly sliced
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
Salt and freshly ground black pepper, to taste
4 hoagie rolls
8 slices provolone cheese
Directions:
Prepare the Steak:
Place the ribeye steak in the freezer for about 10 minutes to firm up for easier slicing.
Using a sharp knife, thinly slice the steak against the grain.
Sauté the Vegetables:
In a large skillet over medium heat, add 1 tablespoon of vegetable oil.
Add the sliced onions and bell peppers. Season with salt and pepper.
Cook, stirring occasionally, until the vegetables are softened and caramelized, about 10 minutes.
Remove the vegetables from the skillet and set aside.
Cook the Steak:
In the same skillet, add the remaining tablespoon of vegetable oil over medium-high heat.
Add the thinly sliced steak in a single layer. Season with salt and pepper.
Cook, stirring frequently, until the steak is browned and cooked through, approximately 2-3 minutes.
Combine Steak and Vegetables:
Reduce the heat to low. Return the sautéed onions and bell peppers to the skillet with the cooked steak.
Toss to combine evenly.
Assemble the Sandwiches:
Preheat the oven to 350°F (175°C).
Slice the hoagie rolls lengthwise, keeping one side attached.
Place the rolls on a baking sheet and fill each with the steak and vegetable mixture.
Top each sandwich with 2 slices of provolone cheese.
Melt the Cheese:
Bake the sandwiches in the preheated oven until the cheese is melted and bubbly, about 5 minutes.
Serve:
Remove from the oven and serve the Philly cheesesteaks hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 600 kcal per serving
Tips:
For an authentic touch, consider using Amoroso rolls if available.
Freezing the steak slightly before slicing helps achieve thinner slices.
Feel free to add mushrooms or other preferred vegetables to the sauté mix.
