Strawberries Cheesesteak Sandwich

This savory and sweet strawberries cheesesteak layers thinly sliced ribeye, deeply caramelized onions, and juicy fresh strawberries for an unforgettable twist on the classic sandwich. The combination of melting provolone and a drizzle of balsamic glaze packs each bite with flavor and richness.

I first tried this after picking too many strawberries and now my husband asks for it every spring. The kids love watching the cheese melt over the bright berries.

Ingredients

• Ribeye steak: Choose the best marbled ribeye you can find for melt in your mouth texture
• Olive oil: Opt for extra virgin for more flavor
• Sweet onions: Vidalia or Walla Walla varieties deliver the most caramel sweetness
• Salt: Fine sea salt seasons evenly throughout
• Fresh strawberries: Look for plump ripe berries with bright green tops to ensure sweetness
• Balsamic glaze: Adds tang and helps tie together the sweet and savory notes try to find a thick aged one
• Black pepper: Freshly cracked for peppery bite
• Provolone cheese: Go for deli style slices that melt smoothly
• Hoagie rolls: Find bakery fresh rolls with a sturdy crust and fluffy interior
• Butter: Use real butter for golden toasty rolls

Step-by-Step Instructions

Caramelize the Onions:

Warm olive oil over medium low heat and add thinly sliced onions plus a sprinkle of salt. Let onions cook slowly for about twenty five minutes, stirring often. Wait until they are golden brown and jammy in texture before removing from the pan.

Prep the Steak and Strawberries:

While onions caramelize, partially freeze the ribeye if needed. Slice steak as thinly as you can against the grain for tenderness. Hull and slice strawberries just before assembly to keep them juicy.

Toast the Rolls:

Heat your oven to three fifty degrees Fahrenheit. Spread the inside of each hoagie roll with a generous layer of butter and arrange on a baking sheet. Toast until the edges are just golden about five minutes.

Sear the Steak:

Get a large cast iron skillet very hot. Add the remaining olive oil. Arrange steak slices in a single layer and let them sear undisturbed for forty five seconds. Using spatulas chop and turn the meat. Sprinkle with salt and fresh pepper and cook until meat is just barely pink about two or three minutes.

Combine and Add Strawberries:

Turn heat to medium. Move the steak to one side of the pan. Pile on those caramelized onions and mix well. Divide the mixture into four parts. Top each with sliced strawberries and a drizzle of balsamic glaze. Warm strawberry slices for under a minute to soften slightly.

Melt the Cheese:

Place two provolone slices over each meat pile. Cover with a metal bowl or a lid for about thirty seconds to melt the cheese efficiently.

Assemble Sandwiches:

With a spatula place each cheesy meat and berry pile onto a toasted hoagie roll. Add another swirl of balsamic glaze on top if you like and serve while hot.

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One of my favorite ingredients in this is the balsamic glaze. It elevates everything from sandwiches to salads but I especially love how it ties the strawberry and steak flavors together. The first time I served this at a family picnic everyone scrambled for seconds.

Storage Tips

Keep the meat and strawberry mixture separate from the rolls in airtight containers in your refrigerator for up to two days. To reheat use a skillet to warm the steak mixture without drying it out and always toast the rolls fresh before serving.

Ingredient Swaps

You can use sliced chicken breasts in place of ribeye for a lighter version. Swiss or mozzarella work if provolone is not handy. Try using baby spinach right under the hot filling for extra greens or swap in fresh raspberries or blackberries if strawberries are out of season.

Serving Suggestions

This sandwich calls for potato chips or crisp fries on the side. For a lighter meal serve with a green salad dressed in balsamic vinaigrette. At parties slice into smaller pieces and offer as sliders for a cheerful appetizer tray.

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Cultural Context

While cheesesteak sandwiches have legendary status in Philadelphia this riff brings springtime fruit into a classic American dish. I always associate this recipe with farmers markets and the excitement of strawberry season.

Recipe FAQs

→ How thin should the ribeye be sliced?

For the best texture, the ribeye should be sliced paper-thin against the grain to ensure tenderness and even cooking.

→ What role do the strawberries play in the sandwich?

Strawberries add a unique tart-sweet accent that balances the richness of the beef and cheese, enhancing the overall flavor profile.

→ Can I substitute another cheese for provolone?

Yes, while provolone offers a classic melt, mild Swiss or mozzarella can be used for a different cheese experience.

→ How do I prevent the strawberries from getting mushy?

Add strawberries just before melting the cheese and cook briefly, so they soften slightly but keep their shape.

→ What is the best way to reheat leftovers?

Warm the meat and onion mixture in a skillet over medium heat, then assemble on freshly toasted hoagie rolls.