Recepieplanning
American
Philly Cheesesteak Sandwich Lunch
28 min total12 prep16 cook4 servings620 cal
MediumClassicFlexitarianContains glutenContains dairy
Thinly sliced ribeye seared with onions and peppers, piled into soft hoagie rolls with melted provolone. A Philadelphia lunch icon made at home.
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Ingredients
4servings
meat
- 1.5 lbribeye steak
bakery
- 4hoagie rolls
produce
- 2onion
- 1green bell pepper
- 2 clovesgarlic
dairy
- 8 sliceprovolone cheese
pantry
- 2 tbspolive oil
- 1.5 tspsalt
- 1 tspblack pepper
Steps
- Slice ribeye as thinly as possible against the grain; season with salt and pepper.
- Slice onions and pepper into thin strips; mince garlic.
- Heat 1 tbsp oil in a large skillet and cook onions and peppers until soft and lightly browned; push aside.
- Add remaining oil and sear the steak in batches until just browned.
- Toss meat with vegetables and garlic for 1 minute.
- Lay provolone over the mixture, cover briefly until melted.
- Toast hoagie rolls split-side down in a dry pan.
- Pile cheesesteak filling into each roll.
- Serve hot with pickles on the side.
- Eat immediately while the cheese is stretchy.
Tips
- Freeze the steak 20 minutes so it slices paper-thin.
- Cook onions low until sweet before raising the heat.
- Melt cheese over the meat in the pan for the classic stretch.
- Toast the rolls lightly so they hold the juices.
