Philly Steak Sandwich Recipe

Ribeye steak: Thinly sliced for quick cooking and tenderness.

Onion: Adds sweetness and depth of flavor when sautéed.

Green bell pepper: Provides a slight crunch and fresh taste.

Hoagie rolls: Soft rolls that hold the filling well.

Provolone cheese: Melts beautifully over the steak and veggies.

Olive oil: Used for sautéing the vegetables and cooking the steak.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a bit of heat and seasoning.

When slicing the ribeye steak, it's crucial to cut against the grain. This ensures that the meat remains tender and easy to chew. To achieve ultra-thin slices, partially freeze the steak for about 30 minutes before slicing. This will firm up the meat, making it easier to handle and slice thinly. Additionally, when sautéing the onions and bell peppers, make sure to cook them until they are just tender but still slightly crisp to maintain a pleasant texture in the sandwich.

• ribeye steak - Substitute with sirloin steak: Sirloin is leaner and more affordable while still providing a good beefy flavor.

• ribeye steak - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and umami flavor.

• large onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions.

• large onion - Substitute with leeks: Leeks provide a subtle onion flavor and a bit of sweetness.

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

• green bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a rich flavor.

• hoagie rolls - Substitute with baguette: Baguettes offer a crispy crust and chewy interior, perfect for holding the sandwich fillings.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls have a light, airy texture and a slightly crispy crust.

• 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 adds a sharp, tangy flavor that pairs well with the steak.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for cooking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild, buttery flavor.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Allow the steak and veggie mixture to cool completely before storing. This helps prevent condensation, which can make the hoagie rolls soggy.
• Transfer the cooled mixture into an airtight container. If you have multiple servings, consider dividing them into individual portions for easier reheating.
• Store the container in the refrigerator if you plan to consume the sandwiches within 3-4 days. For longer storage, place the container in the freezer, where it can last up to 2-3 months.
• When ready to reheat, thaw the frozen mixture in the refrigerator overnight if it was frozen.
• Reheat the mixture in a skillet over medium heat until warmed through. You can also use a microwave, but be sure to stir occasionally to ensure even heating.
• Toast the hoagie rolls in a pan or oven just before serving to restore their crispness.
• Assemble the sandwiches by filling each hoagie roll with the reheated steak and veggie mixture. If desired, add an extra slice of provolone cheese and let it melt before serving.

• Preheat your oven to 350°F (175°C). Wrap the Philly steak sandwiches in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 15-20 minutes or until warmed through.

• If you're in a hurry, use the microwave. Place the sandwich on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• For a crispy exterior, use a skillet. Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until the cheese is melted and the bread is crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the sandwich in the air fryer basket and heat for about 5-7 minutes, or until the cheese is melted and the bread is crispy.

• For a toaster oven, preheat to 350°F (175°C). Wrap the sandwich in aluminum foil and place it on the rack. Heat for about 10-15 minutes, or until warmed through.

• Skillet: Used to sauté the onions, bell peppers, and cook the steak.

• Spatula: Handy for stirring and mixing the veggies and steak in the skillet.

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

• Cutting board: Provides a safe surface for slicing the steak and vegetables.

• Tongs: Useful for handling the steak slices while cooking.

• Measuring spoons: Needed to measure out the olive oil.

• Oven or toaster: Used to toast the hoagie rolls.

• Baking sheet: If using an oven, this will hold the hoagie rolls while toasting.

• Serving plates: For serving the finished Philly steak sandwiches.

• Cheese slicer: Optional, but can be used if you need to slice the provolone cheese from a block.

Prep ingredients ahead: Slice the ribeye steak, onion, and bell pepper in advance and store them in the fridge.

Use pre-sliced cheese: Save time by using pre-sliced provolone cheese instead of slicing it yourself.

One-pan cooking: Cook the steak and veggies in the same skillet to reduce cleanup time.

Toast rolls in the oven: Toast all hoagie rolls at once in the oven instead of individually in a pan.

Batch cooking: Double the recipe and freeze half for a quick meal later.