Philly Steak Sandwich Recipe

Ribeye steak: Thinly sliced for tenderness and flavor.

Onion: Adds sweetness and depth to the sandwich.

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

Provolone cheese: Melts beautifully over the steak and veggies.

Hoagie rolls: The perfect vessel to hold all the delicious ingredients.

Olive oil: Used for sautéing the vegetables and steak.

Salt: Enhances the flavors of the ingredients.

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

When slicing the ribeye steak, make sure it is partially frozen. This will make it easier to achieve thin, even slices. Additionally, when sautéing the onions and bell peppers, cook them until they are caramelized for added depth of flavor.

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

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

• onion - Substitute with shallots: Shallots provide a slightly sweeter and more delicate flavor compared to onions.

• onion - Substitute with leeks: Leeks offer a milder taste and can add a unique twist to the sandwich.

• 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 add a mild heat and a slightly smoky flavor.

• 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 sharper flavor and melts nicely.

• hoagie rolls - Substitute with baguette: A baguette provides a crunchy exterior and a soft interior, perfect for holding the sandwich fillings.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls have a chewy texture and can absorb the flavors of the sandwich well.

• olive 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.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the sandwich.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can spice up the sandwich.

• Allow the steak mixture to cool completely before storing. This helps prevent condensation, which can make the hoagie rolls soggy.
• Transfer the cooled steak mixture into an airtight container. If you have multiple servings, consider using individual containers for easier reheating.
• Store the hoagie rolls separately in a resealable plastic bag or an airtight container to maintain their freshness and texture.
• Place the containers in the refrigerator if you plan to consume the sandwiches within 3-4 days. For longer storage, move them to the freezer.
• When freezing, wrap each portion of the steak mixture tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. This extra layer helps prevent freezer burn.
• Label the containers with the date to keep track of their freshness. The steak mixture can be frozen for up to 2-3 months.
• To reheat, thaw the steak mixture in the refrigerator overnight if frozen. Heat it in a skillet over medium heat until warmed through, adding a splash of olive oil if needed.
• Toast the hoagie rolls in the oven or on a skillet until they are crispy and warm.
• Assemble the sandwiches by filling the toasted hoagie rolls with the reheated steak mixture. If desired, add an extra slice of provolone cheese and let it melt before serving.

• 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 until 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. Microwave on medium power for 1-2 minutes, checking halfway to ensure it heats evenly.
• If you prefer a crispy texture, 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 per side, pressing down slightly to ensure even heating.
• For an air fryer, preheat to 350°F. Place the sandwich in the basket and heat for 3-5 minutes, checking halfway to avoid overcooking.

• Skillet: A flat-bottomed pan used for cooking the steak, onions, and bell peppers over medium heat.

• Spatula: A tool used to sauté the onions and bell peppers, and to mix the veggies and steak together.

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

• Chef's knife: A sharp knife used for thinly slicing the ribeye steak, onion, and green bell pepper.

• Tongs: A tool used to handle and turn the steak slices while cooking.

• Toaster or oven: Used to toast the hoagie rolls before filling them with the steak mixture.

• Measuring spoons: Used to measure the olive oil for cooking.

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

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

Use a hot skillet: A hot skillet cooks the steak faster, reducing overall cooking time.

Melt cheese quickly: Cover the skillet with a lid to melt the provolone cheese faster.

Toast rolls in advance: Toast the hoagie rolls while cooking the steak mixture to streamline the process.

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