Philly Steak Sandwich Recipe

Ribeye steak: Thinly sliced for tenderness and flavor.

Onion: Adds sweetness and depth to the sandwich.

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

Hoagie rolls: Soft rolls that hold the filling well.

Provolone cheese: Melts beautifully over the steak mixture.

Olive oil: Used for sautéing the vegetables and steak.

When slicing the ribeye steak, it’s crucial to cut against the grain. This ensures that the meat remains tender and easy to chew. To achieve ultra-thin slices, partially freeze the steak for about 30 minutes before slicing. This firms up the meat, making it easier to handle and slice precisely.

• ribeye steak - Substitute with sirloin steak: Sirloin is a leaner cut but still tender and flavorful, making it a good alternative.

• ribeye steak - Substitute with flank steak: Flank steak is also thinly sliced and has a robust flavor, suitable for sandwiches.

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

• large onion - Substitute with red onion: Red onions provide a sharper taste and a bit of color contrast.

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

• green bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a unique flavor profile.

• hoagie rolls - Substitute with baguette: Baguettes offer a crispy exterior and soft interior, perfect for holding the sandwich ingredients.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls are airy and have a chewy texture, ideal for sandwiches.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor, similar to provolone.

• provolone cheese - Substitute with cheddar cheese: Cheddar provides a sharper taste and melts nicely.

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

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and is rich in healthy fats, making it a good alternative.

• Allow the steak mixture to cool completely before storing. This prevents condensation, which can make the hoagie rolls soggy.
• Wrap each sandwich individually in aluminum foil or plastic wrap. This helps to maintain freshness and prevents the cheese from drying out.
• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This ensures you know how long the sandwiches have been stored.
• Store in the refrigerator for up to 3 days. If you plan to keep them longer, place them in the freezer where they can last up to 2 months.
• When ready to eat, if refrigerated, reheat the sandwiches in a preheated oven at 350°F for about 10-15 minutes until the cheese is melted and the steak mixture is warmed through.
• If frozen, allow the sandwiches to thaw in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by wrapping the sandwiches in aluminum foil and baking at 350°F for 20-25 minutes.
• For a crispier hoagie roll, unwrap the sandwiches for the last 5 minutes of reheating.

• Preheat your oven to 350°F. Wrap the Philly steak sandwiches in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the steak is warmed 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 to ensure even heating.

• If you prefer a crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and cover with a lid. Cook for 2-3 minutes on each side, or until the cheese is melted and the bread is crispy.

• For an air fryer, preheat to 350°F. Place the sandwich in the basket and cook for 3-5 minutes, or until the cheese is melted and the steak is hot.

• If you have a toaster oven, preheat to 350°F. Wrap the sandwich in aluminum foil and place it on the rack. Heat for 10-15 minutes, or until the cheese is melted and the steak is warmed through.

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

• Spatula: A tool used to stir and flip the ingredients in the skillet to ensure even cooking.

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

• Cutting board: A surface to safely slice the steak, onion, and bell pepper.

• Oven: Used to melt the cheese on top of the assembled sandwiches.

• Baking sheet: A flat sheet used to place the sandwiches in the oven.

• Tongs: Useful for handling the steak and vegetables while cooking in the skillet.

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

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

• Cheese slicer: Optional, but helpful 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 the night before.

Use pre-shredded cheese: Instead of slicing provolone cheese, buy pre-shredded cheese to save time.

One-pan method: Cook the onions, bell peppers, and steak in the same skillet to minimize cleanup.

Toast rolls ahead: Toast the hoagie rolls in advance and keep them warm in the oven.

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