Philly Cheesesteak Sub

Savor the iconic taste of thinly shaved ribeye steak seared with sweet onions and melted provolone cheese in a toasted roll. This classic sandwich brings the authentic, savory satisfaction of a Philadelphia deli right to your home kitchen.

• Prep time: 16 minutes
• Cook time: 6 minutes
• Total time: 22 minutes
• Servings: 2
• Difficulty: Easy
• Cuisine: American

Ingredients

• 2 hoagie rolls, split lengthwise
• 3/4 pound ribeye steak, shaved very thin
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 slices provolone cheese
• 2 tablespoons unsalted butter, softened
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt and black pepper

Instructions

1. Spread the softened butter on the inside of the split hoagie rolls and toast them in a skillet over medium heat until golden brown.
2. Heat the vegetable oil in a large cast-iron skillet over medium-high heat.
3. Add the sliced onions and green bell peppers, cooking for 6 to 8 minutes until soft and slightly caramelized, then set them aside.
4. Turn the heat up to high, add the thinly shaved ribeye steak to the hot skillet, and season with salt and black pepper.
5. Cook the steak quickly for 2 to 3 minutes, breaking it up with a spatula as it sears, until no longer pink.
6. Return the cooked onions and peppers to the skillet, mixing them thoroughly with the steak.
7. Divide the steak and vegetable mixture into two long portions in the skillet, matching the size of your hoagie rolls.
8. Drape two slices of provolone cheese over each portion and let melt for 1 minute.
9. Place the toasted hoagie rolls face down over the melted cheese and meat, slide a spatula underneath, and carefully flip the sandwiches right-side up.

Tips

• Freeze the ribeye steak for 30 to 45 minutes before slicing to make it much easier to shave paper-thin.
• Use a cast-iron skillet or griddle to get those beautifully seared, caramelized edges on the beef.
• Keep the rolls soft and warm by wrapping the finished subs in foil for a few minutes before serving.

Frequently Asked Questions

What is the best cut of meat for a Philly cheesesteak?

Ribeye is the traditional choice due to its rich marbling, which keeps the meat tender and juicy during quick cooking.

Can I use Cheez Whiz instead of provolone?

Yes, Cheez Whiz is highly authentic and popular; simply melt it and drizzle it over the meat before serving.

How do I shave the beef thin enough?

Ask your butcher to shave it for you, or use a very sharp chef's knife to slice the partially frozen steak as thin as possible.