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.

Provolone cheese: Melts beautifully over the steak and vegetables.

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

Olive oil: Used for sautéing the vegetables and steak.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a touch of heat and complexity.

When slicing the ribeye steak, place it in the freezer for about 30 minutes beforehand. This will firm up the meat, making it easier to achieve thin, even slices. Additionally, ensure your skillet is hot before adding the steak to get a good sear and enhance the flavor.

• ribeye steak - Substitute with sirloin steak: Sirloin steak is leaner and more affordable while still providing a tender texture.

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

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, enhancing the overall taste.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor with a hint of sweetness, adding depth to the sandwich.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and add a vibrant color to the sandwich.

• green bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a rich, earthy 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 provides a sharper taste and melts nicely, adding a different flavor profile.

• hoagie rolls - Substitute with baguette: A baguette offers a crispy crust and a chewy interior, ideal for holding the sandwich fillings.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls have a light, airy texture and a slightly crunchy crust, perfect for sandwiches.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, suitable for sautéing vegetables and meat.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt in seasoning.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor dimension to the sandwich.

• Allow the steak mixture to cool completely before storing. This prevents condensation, which can make the hoagie rolls soggy.

• For short-term storage, place the cooled steak mixture in an airtight container. Store in the refrigerator for up to 3-4 days.

• To freeze, transfer the cooled steak mixture into a freezer-safe bag or container. Label with the date and freeze for up to 2-3 months.

• When ready to use, thaw the steak mixture in the refrigerator overnight.

• Reheat the steak mixture in a skillet over medium heat until warmed through. Add a splash of olive oil if needed to prevent sticking.

• Toast the hoagie rolls fresh before serving to maintain their crispiness.

• Assemble the Philly steak sandwiches as instructed, ensuring the provolone cheese melts properly for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Wrap the Philly steak sandwich in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the steak is warmed through.

• If you prefer using a microwave, place the sandwich on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• For a crispy exterior, reheat the sandwich in a skillet. Preheat the skillet over medium heat, then place the sandwich in the skillet. Cover with a lid and heat for about 3-5 minutes per side, or until the cheese is melted and the steak is hot.

• To use an air fryer, preheat it to 350°F (175°C). Place the Philly steak sandwich in the air fryer basket and heat for about 3-5 minutes, or until the cheese is melted and the steak is warmed through.

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

• Spatula: A tool used to stir and flip the ingredients in the skillet.

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

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

• Tongs: Useful for handling the steak and vegetables while cooking.

• Oven: Used for toasting the hoagie rolls.

• Baking sheet: Placed in the oven to toast the hoagie rolls.

• Measuring spoons: Used to measure the olive oil.

• Serving platter: A dish to arrange the finished Philly steak sandwiches before serving.

Pre-slice ingredients: Ask your butcher to thinly slice the ribeye steak for you. Pre-slice the onion and green bell pepper at home.

Use pre-shredded cheese: Opt for pre-shredded provolone cheese to save time on slicing.

One-pan method: Cook the steak, onions, and bell peppers in the same skillet to minimize cleanup.

Toast rolls simultaneously: Toast the hoagie rolls in the oven while the steak and veggies cook.

Meal prep: Prepare and store the sliced ingredients in advance for quick assembly later.