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 smoothly over the steak and veggies.

Hoagie rolls: Toasted to hold the filling and add a bit of crunch.

Olive oil: Used for sautéing the vegetables and steak.

Salt and pepper: Essential for seasoning and enhancing the flavors.

When slicing the ribeye steak, place it in the freezer for about 20 minutes beforehand. This will firm up the meat, making it easier to achieve those thin, even slices that are essential for a perfect Philly cheesesteak sandwich.

• ribeye steak - Substitute with sirloin steak: Sirloin is a leaner cut but still offers good flavor and tenderness when thinly sliced.

• ribeye steak - Substitute with flank steak: Flank steak is flavorful and becomes tender when sliced thinly against the grain.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the other ingredients well.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and a slightly different texture, adding a unique twist.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and can add a vibrant color to the sandwich.

• green bell pepper - Substitute with poblano pepper: Poblano peppers have a mild heat and a rich flavor, adding a bit of spice.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that pairs nicely with the other ingredients.

• provolone cheese - Substitute with cheddar cheese: Cheddar provides a sharper flavor and melts well, adding a different taste profile.

• hoagie rolls - Substitute with baguette: A baguette offers a crispy exterior and soft interior, suitable for holding the sandwich fillings.

• hoagie rolls - Substitute with ciabatta: Ciabatta has a chewy texture and can absorb the flavors of the fillings well.

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

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for sautéing the ingredients.

• Allow the steak mixture to cool completely before storing. This prevents condensation, which can make the hoagie rolls soggy.
• Transfer the cooled steak mixture into an airtight container. Ensure it is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the Philly cheesesteak within 3-4 days.
• For longer storage, place the steak mixture in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to reheat, thaw the steak mixture in the refrigerator overnight if frozen.
• Reheat the steak mixture in a skillet over medium heat, stirring occasionally until warmed through. Add a splash of olive oil if needed to prevent sticking.
• Toast the hoagie rolls just before serving to ensure they remain crisp and fresh.
• Assemble the Philly cheesesteak sandwiches by filling the toasted hoagie rolls with the reheated steak mixture and topping with provolone cheese.
• If desired, melt the provolone cheese by placing the assembled sandwiches under a broiler for a minute or two, watching closely to avoid burning.

• Preheat your oven to 350°F. Wrap the Philly cheesesteak sandwich in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 10-15 minutes until the steak and cheese are warmed through.

• For a quicker method, use a skillet. Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the sandwich in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• If you prefer using a microwave, wrap the sandwich in a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Be mindful that the bread might become a bit chewy.

• For a crispy exterior, use a toaster oven. Preheat to 350°F, place the sandwich directly on the rack or a baking sheet, and heat for about 10 minutes. This method will keep the hoagie rolls nice and toasty.

• If you have an air fryer, preheat it to 350°F. Place the sandwich in the basket and heat for about 5-7 minutes. This method will give you a crispy bread while keeping the steak and cheese perfectly warmed.

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

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

• Knife: Essential for thinly slicing the ribeye steak, onion, and green bell pepper.

• Cutting board: A surface used for slicing the steak, onion, and bell pepper.

• Tongs: Useful for turning and mixing the steak and vegetables in the skillet.

• Toaster or oven: Used to toast the hoagie rolls to a perfect crisp.

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

• Serving platter: A large plate or tray to assemble and serve the finished sandwiches.

Pre-slice ingredients: Buy pre-sliced ribeye steak, onions, and bell peppers to save prep time.

Use one pan: Cook everything in one skillet to minimize cleanup.

Melt cheese quickly: Cover the skillet with a lid after adding provolone cheese to speed up melting.

Toast rolls together: Toast all hoagie rolls in the oven at once to save time.

Batch cook: Double the recipe and freeze half for a quick meal later.