Description
Succulent Philly Cheese Steak Sandwich delivers classic Philadelphia street flavors with hearty mushroom goodness. Melted cheese, tender beef, and caramelized onions create a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) ribeye steak, thinly sliced
- 8 slices provolone cheese
Vegetables:
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces (225 grams) mushrooms (such as cremini or button), sliced
Condiments and Bread:
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 4 hoagie rolls
- 2 tablespoons butter, softened
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Transform a block of ribeye into wafer-thin slices by chilling it in the freezer for approximately half an hour, which enhances cutting precision and ensures optimal texture.
- Activate the oven at 375F (190C). Butterfly hoagie rolls without complete separation, generously coat interior surfaces with butter, then position on a baking sheet and toast until achieving a delicate golden hue.
- Orchestrate vegetable medley in a spacious skillet with olive oil, introducing onions and bell peppers. Caramelize these ingredients until they soften and develop rich golden edges, subsequently incorporating mushrooms and continuing the cooking process until they release moisture and transform into bronzed morsels.
- Elevate skillet temperature and introduce thinly sliced steak, allowing it to sear undisturbed initially. Swiftly maneuver meat to encourage uniform browning while maintaining tenderness, then enhance flavor profile by splashing Worcestershire sauce and adjusting seasoning.
- Integrate sautéed vegetables with steak, creating a harmonious mixture. Strategically layer provolone cheese across the surface, then create a steamy environment using a lid to facilitate precise cheese melting.
- Carefully distribute the molten steak and vegetable composition into buttered, toasted rolls, ensuring even distribution and maximum flavor potential. Serve immediately to preserve optimal temperature and textural integrity.
Notes
- Slice the steak when it’s partially frozen to achieve paper-thin, uniform cuts that cook quickly and remain tender.
- Select ribeye with good marbling for maximum flavor and juiciness, ensuring a rich and succulent sandwich experience.
- Pat the steak dry before cooking to promote better browning and prevent steaming, which helps develop a delicious caramelized exterior.
- Use high heat when searing the steak to create a beautiful golden-brown crust while maintaining a juicy interior.
- Experiment with cheese variations like sharp cheddar or Swiss for different flavor profiles and texture variations.
- For a lighter version, replace hoagie rolls with lettuce wraps or use whole wheat rolls to increase nutritional value.
- Add a splash of beef broth when cooking steak for extra moisture and depth of flavor if the meat seems dry.
- Create a vegetarian alternative by substituting steak with portobello mushrooms or plant-based protein strips for a similar texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 720
- Sugar: 3g
- Sodium: 1050mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 90mg