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.

Hoagie rolls: Soft rolls that hold the filling together.

Provolone cheese: Melts beautifully over the steak and veggies.

Olive oil: Used for sautéing the vegetables and steak.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a bit of heat and seasoning.

To achieve the perfect ribeye steak slices for your Philly cheesesteak sandwich, partially freeze the steak for about 30 minutes before slicing. This will firm up the meat, making it easier to cut into thin, even slices.

• ribeye steak - Substitute with sirloin steak: Sirloin steak is leaner and still provides a good beefy flavor, making it a suitable alternative.

• ribeye steak - Substitute with flank steak: Flank steak is another lean cut that can be thinly sliced and is often more affordable.

• large onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the sandwich well.

• 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 can add a different flavor profile to the sandwich.

• green bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a slightly smoky flavor.

• hoagie rolls - Substitute with baguette: A baguette has a similar texture and can hold up well to the sandwich fillings.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls are sturdy and have a nice crust, making them a good alternative.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella is mild and melts well, making it a suitable replacement.

• provolone cheese - Substitute with cheddar cheese: Cheddar offers a sharper flavor and also melts nicely.

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

• olive oil - Substitute with vegetable oil: Vegetable oil is another neutral-flavored oil that can be used for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and reduce the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor of the sandwich.

• Allow the steak and veggie mixture to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Use airtight containers or heavy-duty freezer bags to store the cooled mixture. This helps maintain freshness and prevents freezer burn.
• For short-term storage, place the mixture in the refrigerator. It will stay fresh for up to 3-4 days.
• For long-term storage, freeze the mixture. It can be kept in the freezer for up to 2-3 months.
• When ready to use, thaw the mixture in the refrigerator overnight if frozen.
• Reheat the mixture in a skillet over medium heat until warmed through. Add a splash of olive oil if needed to prevent sticking.
• To maintain the integrity of the hoagie rolls, store them separately at room temperature in a bread box or airtight container. They can also be frozen for up to 2 months.
• If freezing the rolls, wrap them individually in plastic wrap and then place them in a freezer bag. Thaw at room temperature when ready to use.
• Assemble the sandwiches just before serving to ensure the bread remains fresh and the cheese is perfectly melted.

• Preheat your oven to 350°F. Wrap the Philly cheesesteak sandwiches in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 15-20 minutes until the steak and provolone cheese are 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 to ensure even heating.

• If you prefer a crispy hoagie roll, use a toaster oven. Set it to 350°F and place the sandwich directly on the rack. Heat for 10-15 minutes, keeping an eye on the bread to prevent it from getting too hard.

• For stovetop reheating, use a skillet over medium-low heat. Add a splash of olive oil and place the sandwich in the skillet. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even warming.

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

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

• Spatula: A tool used to sauté the veggies and to mix the steak with the veggies.

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

• Chef's knife: A sharp knife used for thinly slicing the ribeye steak, onion, and green bell pepper.

• Tongs: A tool used to handle and turn the steak slices while cooking.

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

• Hoagie rolls: The bread used to hold the steak, cheese, and veggie mixture.

• Serving plate: A plate used to serve the finished Philly cheesesteak sandwiches.

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

Use a single skillet: Cook the steak and veggies in the same skillet to save on cleanup.

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

Toast hoagie rolls: Toast the hoagie rolls in the oven while cooking the filling to save time.

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