Philly Cheesesteak Sandwich (Print Version)
Tender ribeye slices, melty cheese, and toasted bread come together for a cozy sandwich that’s ready in half an hour.
# Ingredients:
→ Filling
01 -
1 onion, sliced thin
02 -
1 green pepper, cut into thin strips
03 -
8 slices of Provolone cheese
04 -
1 pound thinly sliced ribeye steak
05 -
Salt and black pepper for seasoning
06 -
2 tablespoons of olive oil
→ Bread
07 -
4 toasted hoagie rolls, split in half
# Directions:
01 -
Freeze the steak for a short time to make it easier to slice. Cut it as thin as you can, working against the grain.
02 -
Warm 1 tablespoon of oil on medium heat in a big skillet. Toss in the green pepper and onions, sprinkle with salt and pepper, and cook until soft and golden. Take them out and set aside.
03 -
Turn up the heat to high and pour in the leftover oil. Throw in the steak strips, season with salt and pepper, and let them cook fast until browned. Split into portions when done.
04 -
Grab the bottom half of each roll. Pile up the steak, followed by the cooked veggies. Lay two cheese slices on top of each.
05 -
Slide the sandwiches under the broiler for a couple minutes until the cheese is melty and bubbly. Stick the top half of the roll on, and you're good to go!
# Notes:
01 -
To keep it classic, you could swap Provolone for Cheez Whiz or even use both.
02 -
If you like some heat, toss sliced jalapeños in with the veggies.
03 -
Choose firm rolls so they hold up well to the juicy filling!