Philly Cheesesteak Sandwich (Printable Version)
Thin ribeye, sautéed veggies, melted provolone on toasted rolls for a quick Philly classic.
# Ingredients:
→ Meat
01 -
450 grams ribeye steak, thinly sliced against the grain
→ Vegetables
02 -
1 large bell pepper, thinly sliced
03 -
1 medium white onion, thinly sliced
04 -
150 grams fresh mushrooms, sliced
→ Bread
05 -
4 hoagie rolls, crusty exterior with soft interior
→ Dairy
06 -
120 grams provolone cheese, sliced
07 -
15 grams unsalted butter
→ Condiments & Seasoning
08 -
15 milliliters Worcestershire sauce
09 -
Salt and black pepper, to taste
10 -
Horseradish mayo sauce, optional
# Steps:
01 -
Place ribeye steak in the freezer for 30 minutes to firm up. Remove and slice paper-thin against the grain. Pat slices dry with paper towels and season generously with salt and black pepper.
02 -
Heat a large cast iron skillet over medium-high heat. Add sliced bell peppers and onions, cooking until edges brown. Add sliced mushrooms, season lightly, and cook until vegetables are tender. Remove from skillet and keep warm.
03 -
Return skillet to high heat and melt butter. Arrange steak slices in a single layer, searing quickly while stirring occasionally. Add Worcestershire sauce and cook until just done, avoiding overcooking.
04 -
Return cooked vegetables to skillet with steak, layering provolone cheese over the mixture. Cover skillet briefly until cheese melts.
05 -
Toast hoagie rolls until golden. Fill immediately with the steak, vegetable, and cheese mixture. Add horseradish mayo sauce if desired. Serve hot.
# Notes:
01 -
Freezing the steak before slicing ensures ultra-thin cuts that cook evenly and remain tender.
02 -
Avoid overcrowding the pan during cooking to achieve proper browning.
03 -
Using a cast iron skillet helps develop a superior sear on meat and vegetables.
04 -
Toast rolls just before filling to maintain crispness.