Philly Cheese Steak Sandwich (Print-Friendly Version)
Savory steak, melted cheese, and caramelized onions nestled in a warm, crusty hoagie for pure comfort.
# Ingredients:
→ Sandwich
01 -
4 hoagie rolls
02 -
1 1/2 pounds ribeye steak, thinly sliced (680g)
03 -
8 slices provolone cheese or 160g Cheez Whiz/American cheese
→ Vegetables and Seasoning
04 -
1 large yellow onion, sliced thin
05 -
1 large green bell pepper, sliced thin (optional)
06 -
2 tablespoons olive oil, divided (30ml)
07 -
1 teaspoon Worcestershire sauce (5ml, optional)
08 -
1/2 teaspoon salt (3g)
09 -
1/2 teaspoon pepper (1.6g)
# Steps:
01 -
Freeze the ribeye steak for 45-60 minutes to ease thin slicing. Slice against the grain into 1/8-inch (0.3cm) thick pieces.
02 -
Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon (15ml) olive oil. When hot, sauté sliced onions and green bell pepper for 8-10 minutes until caramelized. Transfer to a plate and reserve.
03 -
Heat the skillet to medium-high, add the remaining 1 tablespoon (15ml) olive oil. Cook the sliced beef for 2-3 minutes until no longer pink. Pull apart thin slices for tender, shredded layers. Add the sautéed vegetables back to the skillet and combine.
04 -
Season the meat and vegetable mixture with salt, pepper, and Worcestershire sauce, if desired. Divide the mixture into 4 oval portions in the pan.
05 -
Lower the heat to medium-low. Top each portion with cheese slices. Let the cheese partially melt.
06 -
Cut open the hoagie rolls. Place each roll over a cheese-topped portion of the mixture. Let the bread warm for 1-2 minutes, then use a large spatula to flip the sandwich. Serve immediately.
# Notes:
01 -
Avoid toasting hoagie rolls as it makes them too crunchy.
02 -
For keto adaptation, substitute bread with lettuce leaves.
03 -
Ribeye is ideal due to marbling, but sirloin or round eye steak are budget-friendly alternatives.