Description
A sizzling plate of ribeye piled high with gooey provolone and caramelized onions. This Philadelphiaclassic balances crispy meat, melty cheese, and golden-bread in every bite for a handheld masterpiece.
Ingredients
1–1.5 lbs Ribeye (or top sirloin), frozen and thinly sliced
4–8 slices Provolone, white American, or Cheese Whiz
4 soft Italian hoagie rolls (8–10 inches)
1 large yellow onion
1 green bell pepper (optional)
1 clove garlic (optional)
2 tbsp olive oil or butter, plus extra for toasting
Salt, pepper, garlic powder to taste
Instructions
Freeze thawed ribeye for 30-45 minutes for easier slicing
Thinly slice onion, green bell pepper (if using), and mince garlic
Preheat 12-inch skillet; add 1 tbsp oil/butter
Sauté onion 5 minutes, then add peel (if using) until tender
Remove veggies; place rolls in pan to toast for 2 minutes
Add remaining 1 tbsp oil/butter, then add shaved steak in single layer
Cook steak vigorously 2-3 minutes at high heat until browned
Return veggies to pan, add cheese slices over meat, and cover 2-3 minutes to melt
If using additional top cheese, place directly on rolls before adding meat mix
Transfer meat/cheese mixture onto bread, then close sandwiches
Notes
Frozen steak creates perfect ribbons when sliced
Use low-melt cheese for velvety texture
Garlic powder prevents over-seasoning during cooking
Top with hot sauce or ketchup if desired
Covering pan ensures even cheese melt
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Searing and Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 750
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg