Philly Cheesesteak Sandwich Recipe

Ribeye steak: Thinly sliced for quick cooking and tender texture.

Onion: Adds sweetness and depth of flavor when sautéed.

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

Hoagie rolls: Soft and sturdy rolls perfect for holding the filling.

Provolone cheese: Melts beautifully over the steak and veggies, adding a creamy texture.

Vegetable oil: Used for sautéing the onions, peppers, and steak.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the seasoning.

To achieve the perfect ribeye steak slices, partially freeze the steak for about 30 minutes before slicing. This will firm up the meat, making it easier to cut into thin, even slices.

• ribeye steak - Substitute with sirloin steak: Sirloin is a leaner cut but still tender and flavorful when thinly sliced.

• ribeye steak - Substitute with flank steak: Flank steak is also thinly sliced and has a robust flavor, making it a good alternative.

• large onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the sandwich well.

• large onion - Substitute with red onion: Red onions provide a sharper taste and a bit of color contrast.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and can add a different flavor profile.

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

• hoagie rolls - Substitute with baguette: A baguette provides a similar texture and can hold the fillings well.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls are airy and can absorb the juices without becoming soggy.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the steak.

• provolone cheese - Substitute with cheddar cheese: Cheddar adds a sharper taste and melts nicely over the steak.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier option.

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

• Allow the steak and veggies mixture to cool completely before storing. This helps prevent condensation, which can make the hoagie rolls soggy.
• Use airtight containers or heavy-duty freezer bags to store the cooled steak and veggie mixture. This will help maintain freshness and prevent freezer burn.
• If you plan to store the hoagie rolls separately, wrap them tightly in aluminum foil or plastic wrap. This keeps them from drying out and maintains their texture.
• Label your containers or bags with the date of storage. This helps you keep track of how long the Philly cheesesteak components have been stored.
• For freezing, place the wrapped hoagie rolls and the steak and veggie mixture in the freezer. They can be stored for up to 3 months.
• When ready to enjoy, thaw the steak and veggie mixture in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Reheat the steak and veggie mixture in a skillet over medium heat until warmed through. Add a splash of water or broth if needed to keep it moist.
• Toast the hoagie rolls in the oven or on a skillet until they are warm and slightly crispy.
• Assemble the Philly cheesesteak sandwiches by filling the toasted hoagie rolls with the reheated steak and veggie mixture. Top with fresh slices of provolone cheese and let it melt before serving.

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

• For a quicker method, use a microwave. Place the sandwich on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispier hoagie roll, use a toaster oven. Set it to 350°F (175°C) and place the sandwich directly on the rack. Heat for about 10 minutes, or until the cheese is melted and the bread is crispy.

• For stovetop reheating, use a skillet over medium heat. Place the sandwich in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure both sides are evenly warmed.

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

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

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

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

• Cutting board: Provides a safe surface for slicing the steak, onion, and bell pepper.

• Tongs: Handy for flipping the steak slices and mixing the ingredients in the skillet.

• Toaster or oven: Used to toast the hoagie rolls to a perfect crisp.

• Measuring spoons: Needed to measure out the vegetable oil accurately.

• Plate: For assembling the sandwich and serving.

Pre-slice ingredients: Buy pre-sliced ribeye steak, onions, and bell peppers to save prep time.

Use one pan: Cook the veggies and steak in the same skillet to minimize cleanup.

Melt cheese quickly: Cover the skillet with a lid after adding cheese slices to speed up melting.

Toast rolls in advance: Toast the hoagie rolls while cooking the steak and veggies to save time.

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