Philly Steak Sandwich Recipe

Ribeye steak: Thinly sliced for tenderness and flavor.

Onion: Adds sweetness and depth to the sandwich.

Green bell pepper: Provides a fresh, slightly bitter contrast.

Hoagie rolls: The perfect vessel to hold all the delicious ingredients.

Provolone cheese: Melts beautifully over the steak and veggies.

Vegetable oil: Used for sautéing the onions and bell peppers.

Salt: Enhances the overall flavor.

Pepper: Adds a bit of spice and depth.

When slicing the ribeye steak, make sure it is partially frozen. This will make it easier to achieve thin, even slices. Additionally, when sautéing the onions and bell peppers, allow them to caramelize slightly for added depth of flavor.

• ribeye steak - Substitute with sirloin steak: Sirloin is leaner and more affordable while still providing a good flavor and tenderness.

• ribeye steak - Substitute with flank steak: Flank steak is a lean cut that can be tenderized and sliced thinly for a similar texture.

• large onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a different but pleasant taste to the sandwich.

• large onion - Substitute with red onion: Red onions provide a slightly sharper taste and a bit of color contrast.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and can add a different flavor profile and color.

• green bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a richer flavor, adding a bit of spice to the sandwich.

• hoagie rolls - Substitute with baguette: A baguette provides a crustier texture and can hold up well to the sandwich fillings.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls are airy and chewy, offering a different texture and flavor.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the other ingredients.

• provolone cheese - Substitute with cheddar cheese: Cheddar adds a sharper flavor and melts nicely, providing a different taste experience.

• vegetable oil - Substitute with olive oil: Olive oil adds a richer flavor and is a healthier option.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and is a good alternative for cooking.

• Allow the ribeye steak mixture to cool completely before storing. This helps prevent condensation, which can make the hoagie rolls soggy.
• For short-term storage, place the cooled steak and vegetable mixture in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• If you plan to store the sandwiches for longer, consider freezing. Wrap each portion of the steak and vegetable mixture tightly in aluminum foil or plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
• When ready to enjoy, thaw the frozen mixture in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the steak and vegetables.
• Reheat the mixture in a skillet over medium heat until warmed through. This will help retain the original taste and texture.
• To assemble, place the reheated mixture into fresh hoagie rolls and add provolone cheese. If desired, you can toast the rolls in the oven for a few minutes to give them a crispy texture.
• For an extra touch, you can also reheat the assembled sandwich in the oven at 350°F for about 5-7 minutes, or until the cheese is melted and bubbly.

• Preheat your oven to 350°F. Wrap each Philly steak sandwich in aluminum foil to keep the bread from drying out. Place the wrapped sandwiches on a baking sheet and heat for about 15-20 minutes until the cheese is melted and the meat is heated through.

• For a quicker method, use a microwave. Place the sandwich on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure the cheese is melting and the steak is hot.

• If you have a toaster oven, preheat it to 350°F. Place the sandwich directly on the rack or on a baking sheet. Heat for about 10-15 minutes, or until the cheese is bubbly and the meat is warmed through.

• For a stovetop method, heat a skillet over medium heat. Wrap the sandwich in aluminum foil and place it in the skillet. Cover with a lid and heat for about 5-7 minutes on each side, or until the cheese is melted and the steak is hot.

• If you prefer a crispier bread, unwrap the sandwich and place it open-faced under the broiler for 2-3 minutes. Keep a close eye to prevent burning, and remove once the cheese is melted and bubbly.

• Skillet: A large, flat-bottomed pan used for sautéing the onions, bell peppers, and cooking the steak.

• Spatula: A tool used to stir and mix the veggies and steak in the skillet.

• Knife: Essential for slicing the ribeye steak, onion, and green bell pepper thinly.

• Cutting board: A surface to safely slice the steak, onion, and bell pepper.

• Tongs: Useful for handling and turning the steak slices while they cook.

• Measuring spoons: Used to measure the vegetable oil accurately.

• Hoagie rolls: The bread used to assemble the sandwich.

• Cheese slicer: Optional, but can be used to slice the provolone cheese if not pre-sliced.

• Serving plate: To place the finished Philly steak sandwiches for serving.

Pre-slice ingredients: Buy pre-sliced ribeye steak, onions, and bell peppers to save prep time.

Use a large skillet: A larger skillet allows you to cook everything at once, reducing cooking time.

Preheat the skillet: Preheating the skillet ensures faster cooking for the steak and veggies.

Melt cheese quickly: Cover the skillet with a lid to melt the provolone cheese faster.

Toast hoagie rolls: Toast the hoagie rolls in the oven while cooking the steak and veggies to save time.