Philly Steak Sandwich Recipe

Ribeye steak: Thinly sliced for tenderness and flavor.

Onion: Adds sweetness and depth when sautéed.

Green bell pepper: Provides a fresh, slightly sweet crunch.

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

Hoagie rolls: Toasted to hold the steak mixture without becoming soggy.

Olive oil: Used for sautéing the vegetables and steak.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a hint of spice and depth.

To achieve the perfect ribeye steak texture, make sure to freeze the steak for about 30 minutes before slicing. This will firm up the meat, making it easier to slice thinly and evenly.

• ribeye steak - Substitute with sirloin steak: Sirloin is a leaner cut but still provides a good beefy flavor and tenderness when thinly sliced.

• ribeye steak - Substitute with flank steak: Flank steak is a more affordable option and, when sliced thinly against the grain, can be quite tender.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a different but pleasant taste to the sandwich.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and a slightly different texture, making them a unique alternative.

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

• green bell pepper - Substitute with poblano pepper: Poblano peppers have a mild heat and a rich flavor, adding a slight kick to the sandwich.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor, making it a good alternative.

• provolone cheese - Substitute with cheddar cheese: Cheddar provides a sharper taste and melts nicely, offering a different but delicious flavor profile.

• hoagie rolls - Substitute with baguette: A baguette has a crispy crust and soft interior, making it a suitable replacement for hoagie rolls.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls have a chewy texture and airy interior, which can hold up well to the sandwich fillings.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, suitable for sautéing the ingredients.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while providing the necessary saltiness.

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

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

• Transfer the cooled steak mixture, onions, and bell peppers into an airtight container. If you prefer, you can store them in separate containers to maintain their individual textures.

• Store the provolone cheese slices in a resealable plastic bag or an airtight container to keep them fresh.

• Place the hoagie rolls in a bread bag or wrap them tightly in aluminum foil to prevent them from drying out.

• Store all components in the refrigerator. The steak mixture and vegetables will stay fresh for up to 3-4 days, while the hoagie rolls and cheese can last up to a week.

• For freezing, wrap the cooled steak mixture in plastic wrap, then place it in a freezer-safe bag or container. Label with the date for easy tracking.

• Freeze the hoagie rolls separately by wrapping them in plastic wrap and then placing them in a freezer-safe bag. This prevents them from absorbing any moisture from the steak mixture.

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

• Reheat the steak mixture in a skillet over medium heat until warmed through. Add the provolone cheese slices and let them melt.

• Toast the hoagie rolls in a preheated oven at 350°F for about 5 minutes or until they are warm and slightly crispy.

• Assemble the sandwich by placing the reheated steak mixture into the toasted hoagie rolls. Enjoy your Philly steak sandwich as if it were freshly made!

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

• If you prefer 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.

• For a crispier hoagie roll, use a toaster oven. Set it to 350°F and place the sandwich directly on the rack. Heat for about 10 minutes, or until the bread is toasted and the filling is hot.

• If you have an air fryer, preheat it to 350°F. Wrap the sandwich in aluminum foil and place it in the air fryer basket. Heat for 5-7 minutes, or until the steak and vegetables are warmed through and the cheese is melted.

• For stovetop reheating, use a skillet over medium heat. Place the sandwich in the skillet and cover with a lid. Heat for about 5 minutes on each side, or until the filling is hot and the bread is toasted.

• Skillet: A 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 thinly slicing the ribeye steak, onion, and green bell pepper.

• Cutting board: A surface used for slicing the steak, onion, and bell pepper.

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

• Toaster oven: An appliance used to toast the hoagie rolls.

• Measuring spoons: Used to measure the olive oil accurately.

• Serving plate: A plate to assemble and serve the finished Philly steak sandwiches.

Pre-slice ingredients: Buy pre-sliced ribeye steak, onion, and green bell pepper to save prep time.

Use a single pan: Cook the steak, onions, and bell peppers in the same skillet to reduce cleanup.

Pre-toast rolls: Toast the hoagie rolls in advance and keep them warm in the oven.

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

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