Description
Legendary Philly Cheesesteak sandwiches merge tender beef, melted provolone, and caramelized onions between crusty hoagie rolls. Rich Philadelphia street fare delivers bold flavors you’ll crave with each hearty bite.
Ingredients
Scale
Meats:
- 1.5 pounds (680 grams) ribeye steak, boneless, thinly sliced
Vegetables:
- 2 medium green bell peppers, sliced
- 1 large onion, sliced
- 8 ounces (226 grams) mushrooms, sliced
Seasonings and Cheese:
- 1 teaspoon seasoned salt
- 0.5 teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- 1 tablespoon butter
- 6 ounces (170 grams) provolone cheese, sliced
- 6 hoagie buns, toasted
Special Sauce:
- 1/3 cup mayonnaise
- 1 tablespoon horseradish
- 0.25 teaspoon black pepper
Instructions
- Sauté bell peppers, onions, and mushrooms in a cast iron skillet over medium-high heat for 7 minutes until they develop a golden-brown color and become tender.
- Remove the vegetable mixture and set aside on a clean plate.
- Add butter to the same skillet and cook sliced steak seasoned with salt, pepper, and Worcestershire sauce until it reaches a slightly pink center, approximately 3-4 minutes.
- Reintroduce the vegetable mixture to the skillet, gently combining with the steak.
- Layer provolone cheese over the meat and vegetable mixture, allowing it to melt completely.
- Prepare the special sauce by whisking mayonnaise, horseradish, and freshly ground black pepper in a small mixing bowl until smooth and well-incorporated.
- Lightly toast the hoagie buns to enhance their texture and flavor.
- Layer the melted cheese and meat mixture generously into the toasted hoagie buns.
- Optionally drizzle or spread the prepared special sauce over the sandwich for added zest.
Notes
- Slice steak thinly against the grain for maximum tenderness and easier eating.
- Use a sharp knife and partially freeze the meat for 15-20 minutes to make slicing more precise.
- Choose ribeye or sirloin for the most flavorful and tender meat results.
- Avoid overcrowding the skillet when cooking to ensure proper browning and caramelization of vegetables and meat.
- Customize sauce by adjusting horseradish for more or less heat according to personal preference.
- For a lighter version, swap regular mayo with Greek yogurt or use lean cuts of beef.
- Gluten-free option: Use gluten-free hoagie rolls or serve over cauliflower rice.
- Vegetarian alternative: Replace steak with portobello mushrooms or plant-based steak strips.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 2 g
- Sodium: 1000 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 80 mg