Philly Cheesesteak Sandwich (Print Version)
# Ingredients:
→ For the Filling
01 -
1 pound ribeye steak, sliced super thin
02 -
1 big onion, cut into thin slices
03 -
1 green bell pepper, thinly sliced
04 -
8 slices of Provolone cheese
05 -
2 tablespoons of olive oil
06 -
Salt and pepper to your liking
→ For the Bread
07 -
4 hoagie buns, cut open and toasted
# Instructions:
01 -
Pop the steak in the freezer for a bit to make cutting easier. Slice it super thin, cutting against the grain.
02 -
Warm up a big pan over medium heat with one tablespoon of olive oil. Drop in the onion and green pepper slices, sprinkle on some salt and pepper, and cook until they're nice and caramelized. Take them out and set aside.
03 -
Crank the heat to high, throw in the last tablespoon of oil, and add the thin steak slices. Season with salt and pepper, and cook fast until browned. Split into portions after.
04 -
Grab the bottom half of each toasted hoagie roll. Pile on the cooked steak, then add the sautéed onions and peppers. Lay two slices of Provolone cheese on top of each sandwich.
05 -
Stick the sandwiches under a broiler until the cheese gets bubbly and melted. Pop the top half of the rolls on, and serve them hot.
# Notes:
01 -
If you wanna keep it classic, try using Cheez Whiz instead of or along with Provolone.
02 -
Add a little heat by tossing in some sliced jalapeños with the vegetables.
03 -
Pick sturdy bread that won’t fall apart from all those juices.