Philly Cheesesteak Sandwich Recipe

Ribeye steak: Thinly sliced for quick cooking and tenderness.

Onion: Adds sweetness and depth of flavor when sautéed.

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

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

Hoagie rolls: Soft and sturdy enough to hold the filling without falling apart.

Olive oil: Used for sautéing the vegetables and cooking the 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 for your Philly cheesesteak, 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 a more affordable cut that becomes tender when sliced thinly against the grain.

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

• large onion - Substitute with red onion: Red onions offer a sharper taste and add a bit of color to the dish.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and 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 provides a sharper taste and melts nicely.

• hoagie rolls - Substitute with baguette: A baguette offers a crispy crust and a chewy interior, similar to hoagie rolls.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta has a light, airy texture and a slightly crispy crust.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a light flavor and a high smoke point, ideal for sautéing.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

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

• Allow the ribeye steak and vegetable mixture to cool completely before storing. This helps prevent condensation, which can make the hoagie rolls soggy.
• For short-term storage, transfer the cooled mixture into an airtight container. Refrigerate for up to 3-4 days.
• If you plan to store the sandwiches assembled, wrap each hoagie roll tightly in aluminum foil or plastic wrap. Place them in a resealable plastic bag to maintain freshness.
• To freeze the Philly cheesesteak mixture, portion it into freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the containers or bags with the date to keep track of storage time. The mixture can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the frozen mixture in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
• For a quick reheating method, microwave the mixture in a microwave-safe dish, stirring occasionally to ensure even heating.
• If you have frozen assembled sandwiches, reheat them in the oven. Preheat the oven to 350°F (175°C), place the wrapped sandwiches on a baking sheet, and heat for 15-20 minutes or until hot.
• To maintain the cheese's melty texture, you can unwrap the sandwiches for the last few minutes of baking.
• Serve the reheated Philly cheesesteak sandwiches hot, and enjoy the same delicious flavors as when freshly made.

• Preheat your oven to 350°F. Wrap the Philly Cheesesteak Sandwich in aluminum foil to keep it moist. Bake for about 10-15 minutes until heated 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 through.
• If you have a toaster oven, set it to 350°F. Place the sandwich directly on the rack or on a baking sheet. Heat for 10-12 minutes until the cheese is melted and the bread is crispy.
• For a stovetop method, heat a skillet over medium heat. Wrap the sandwich in aluminum foil and place it in the skillet. Cover with a lid and heat for about 5-7 minutes, flipping halfway through.
• If you prefer a crispy texture, use an air fryer. Preheat the air fryer to 350°F. Place the sandwich in the basket and heat for 5-7 minutes, checking for desired crispiness.

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

• Spatula: A tool used to stir and mix the ingredients in the skillet.

• Cutting board: A surface used for slicing the ribeye steak, onions, and bell peppers.

• Chef's knife: A sharp knife used for thinly slicing the ribeye steak, onions, and bell peppers.

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

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

• Serving platter: A dish used to hold the cooked mixture before filling the hoagie rolls.

• Hoagie rolls: The bread used to assemble the sandwich.

• Cheese slicer: Optional, but useful for slicing the provolone cheese if not pre-sliced.

Pre-slice ingredients: Ask your butcher to thinly slice the ribeye steak for you. Pre-slice the onion and green bell pepper at home.

Use a large skillet: A larger skillet allows you to cook more steak and veggies at once, reducing cooking time.

Preheat the skillet: Preheating the skillet ensures that the olive oil is hot and ready, speeding up the cooking process.

Melt cheese quickly: Cover the skillet with a lid after placing the provolone cheese over the mixture to help it melt faster.

Warm hoagie rolls: Pre-warm the hoagie rolls in the oven while cooking the filling to save time.