Description
A classic Philadelphia sandwich featuring thinly sliced beef, caramelized onions, and melted cheese on a soft hoagie roll.
Ingredients
Units
Scale
- 1 lb ribeye steak, thinly sliced
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 4 slices provolone cheese (or Cheez Whiz for authenticity)
- 2 hoagie rolls
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp butter (for toasting rolls)
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add onions (and bell peppers, if using) and sauté until soft and caramelized, about 5 minutes. Remove from the skillet.
- Add thinly sliced steak to the skillet. Season with salt, black pepper, and garlic powder. Cook for 3-4 minutes, breaking it apart with a spatula.
- Return onions (and peppers) to the skillet and mix with the steak.
- Layer provolone cheese on top and let it melt, or drizzle with Cheez Whiz for an authentic touch.
- While the cheese melts, butter the hoagie rolls and lightly toast them.
- Fill each hoagie roll with the steak mixture and serve hot.
Notes
- For super thin steak, freeze the ribeye for 30 minutes before slicing.
- Want extra flavor? Add mushrooms or a dash of Worcestershire sauce.
- For a true Philly experience, use Amoroso rolls if available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Sandwich
- Method: Stovetop
- Cuisine: American, Philadelphia
