Philly Steak Sandwich Recipe

Ribeye steak: Thinly sliced for tenderness and flavor

Green bell pepper: Adds a sweet, slightly tangy flavor

Onion: Provides a savory depth to the sandwich

Hoagie rolls: Soft and sturdy, perfect for holding all the ingredients

Provolone cheese: Melts beautifully over the steak and veggies

Olive oil: Used for sautéing the vegetables and steak

Salt: Enhances the overall flavor

Pepper: Adds a touch of heat and depth

When slicing the ribeye steak, it helps to partially freeze the meat for about 30 minutes beforehand. This firms up the steak and makes it easier to achieve those thin, even slices that cook quickly and evenly.

• 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 more affordable and, when sliced thinly against the grain, can be very tender.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and add a different flavor profile while maintaining the same texture.

• green bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a slightly smoky flavor, adding a new dimension to the sandwich.

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

• onion - Substitute with leeks: Leeks have a subtle onion flavor and a softer texture when cooked.

• hoagie rolls - Substitute with baguette: A baguette offers a crispy exterior and a soft interior, similar to hoagie rolls.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls have a chewy texture and airy crumb, making them a great alternative.

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

• provolone cheese - Substitute with cheddar cheese: Cheddar adds a sharper flavor and melts nicely, providing a different but delicious taste.

• 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 grapeseed oil: Grapeseed oil is light and has a high smoke point, suitable for sautéing vegetables and meat.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt in many recipes.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile, perfect for those who like a bit of spice.

• Allow the steak mixture to cool completely before storing. This prevents condensation, which can make the hoagie rolls soggy.
• For short-term storage, place the cooled steak mixture in an airtight container. Store in the refrigerator for up to 3 days.
• If you plan to freeze, divide the steak mixture into individual portions. Wrap each portion tightly in plastic wrap, then place in a freezer-safe bag or container. Label with the date.
• To reheat from the refrigerator, place the steak mixture in a skillet over medium heat. Stir occasionally until heated through. Alternatively, microwave in a microwave-safe dish, covered, for 1-2 minutes, stirring halfway.
• To reheat from frozen, thaw the steak mixture in the refrigerator overnight. Then follow the same reheating instructions as for refrigerated portions.
• For best results, store hoagie rolls separately at room temperature in a bread box or sealed bag. If freezing, wrap each roll in aluminum foil and place in a freezer-safe bag. Thaw at room temperature before using.
• When ready to assemble, reheat the steak mixture and place it into the hoagie rolls. If desired, toast the rolls in the oven at 350°F for 5-7 minutes before adding the steak mixture.
• For a fresh touch, consider adding a few slices of fresh bell pepper or onion on top before serving.

• Preheat your oven to 350°F (175°C). Wrap each Philly steak sandwich in aluminum foil to keep it moist. Place the wrapped sandwiches on a baking sheet and heat for about 15-20 minutes, or until the steak and cheese are warmed through.

• If you're in a hurry, use a microwave. Place the sandwich on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For a crispy exterior, use a skillet. Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and cover it with a lid. Heat for about 3-4 minutes on each side, or until the cheese is melted and the bread is crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the sandwich in the air fryer basket and heat for about 5-7 minutes, or until the cheese is melted and the bread is crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the sandwich on the rack or a baking sheet and heat for about 10-15 minutes, or until the steak and cheese are warmed through.

• Skillet: Used for cooking the steak, onions, and bell peppers together.

• Spatula: Handy for stirring and mixing the ingredients in the skillet.

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

• Cutting board: Provides a safe surface for slicing the steak, bell pepper, and onion.

• Tongs: Useful for handling the steak slices while cooking.

• Measuring spoons: Needed for measuring the olive oil accurately.

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

• Cheese slicer: Optional, but can be used to slice the provolone cheese if not pre-sliced.

• Serving plates: For serving the finished Philly steak sandwiches.

Prep ingredients ahead: Slice the ribeye steak, bell pepper, and onion the night before and store them in the fridge.

Use pre-sliced cheese: Save time by buying provolone cheese that is already sliced.

One-pan method: Cook the steak and veggies in the same skillet to minimize cleanup.

Toast hoagie rolls: Toast the hoagie rolls in the oven while cooking the steak and veggies to save time.

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