Classic Philly Cheesesteak Delight (Print Version)
# Ingredients:
→ Meat & Cheese
01 -
2 pounds Top sirloin steak or Ribeye, trimmed and sliced very thin
02 -
8 slices mild provolone cheese
→ Vegetables
03 -
1 large yellow onion, chopped
04 -
1 green bell pepper, sliced
05 -
1 red bell pepper, sliced
06 -
4 oz sliced mushrooms
07 -
1/2 teaspoon minced garlic
→ Bread & Spreads
08 -
4 hoagie rolls, sliced
09 -
4 tablespoons butter, softened
10 -
4 tablespoons mayonnaise
→ Seasonings
11 -
2 teaspoons coarse Kosher salt
12 -
1/2 teaspoon black pepper
13 -
2 tablespoons vegetable oil
# Instructions:
01 -
Place the steak in the freezer for 30 minutes to achieve a firm texture for slicing into thin strips. Trim excess fat, season with salt and pepper, and set aside.
02 -
Slice onions and set them aside. Use a serrated knife to carefully split hoagie rolls lengthwise about ¾ of the way through.
03 -
Mix softened butter and minced garlic, then spread the garlic butter on the cut sides of the hoagie rolls. Toast them on a griddle or skillet over medium heat until golden brown. Set aside.
04 -
Heat 1 tablespoon of oil in a large skillet or griddle over medium heat. Saute onions for 8-10 minutes until slightly caramelized. Transfer them to a bowl and set aside.
05 -
Increase the heat to medium-high, add the remaining tablespoon of oil to the pan. Once hot, evenly lay the thinly sliced steak. Cook for 2-3 minutes without moving for a nice sear, then flip and cook the other side. Add sauteed onions back to the pan and stir together.
06 -
Use a spatula to divide the meat and onions into 4 portions in the pan. Top each portion with 2 slices of provolone cheese, then turn off the heat. Spread a thin layer of mayo on the cut sides of the toasted hoagie rolls. Place a roll over a portion of the meat, onions, and cheese. Use a spatula to flip the meat onto the roll, completing your Philly cheesesteak. Serve promptly.
# Notes:
01 -
Pro tip: For extra flavor, consider sautéing bell peppers and mushrooms with the onions until softened