Create This Favorite Philly Cheesesteak Sandwich
Sure, you could travel to Philly for a fabulous Cheesesteak Sandwich, or with a little work, you can create this fantastic Cheesesteak Sandwich in just 40 minutes and however you desire!
Steps
You want the steak to be thinly sliced, slice the ribeye steak with your sharpest knife, removing large pices of "edge" fat as needed. See the notes below.
Generously season the sliced ribeye with salt and pepper. Set aside.
Clean and thinly slice the bell peppers and sweet onions. Set aside.
How to make
In a large skillet (or griddle) set over medium heat, add 2 tablespoons of olive oil.
Add sliced peppers and onions. Season with 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until the onions and peppers have softened and start to caramelize around the edges, 12 to 15 minutes.
Transfer onions and peppers to a plate if using a skillet. If using a griddle move mixture to low heat area of the griddle.
Heat griddle over medium-high heat and add 2 tablespoons of olive oil.
Place sliced hoagie rolls, open side down, on griddle to toast slightly.
Add sliced steak to griddle, stir while searing until just barely cooked through, 3 to 4 minutes, do not overcook.
Lower the temperature, add onions and peppers back to skillet or griddle and stir together with the steak until evenly distributed. At this time add the provolone cheese to the top of the steak mixture and allow the cheese to melt.
Fold the ingredients together once the cheese has melted.
Spread cheese whiz onto each hoagie roll and top with the beef mixture. Serve immediately
Notes:
To get the beef very thinly sliced – stick the steaks in the freezer for about 20 minutes, until the steak is partially frozen. Once steak is partially frozen, use a sharp knife to thinly slice beef against the grain.
Beef can be sliced up to a day ahead of time and stored in an airtight container in the refrigerator.
Bell pepper and onion can be sliced up to 3 days ahead of time and stored in an airtight container in the refrigerator.
Ingredients
2 pounds ribeye steak
2 1/2 tablespoons kosher salt
1/2 teaspoon black pepper (to taste)
2 tablespoons olive oil
2/3 medium sweet onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
7 slices provolone cheese
4 hoagie rolls, toasted
1/2 cup Cheez Whiz, warmed
Fresh thyme, for garnish, optional