Philly Cheesesteak Sandwiches
Tender thin sliced beef with onions, peppers and cheese on a toasted hoagie roll.
Equipment
- 1 grill pan25
Ingredients
- 500 grams thinly sliced beef ribeye (freeze for 20-30 min for easier slicing) *any tender cut of beef will work (sirloin works well)
- 2 large bell peppers, any color, sliced into strips
- 1 large sweet onion, sliced thin into strips
- 8 slices provolone cheese
- Salt and pepper
- Seasoning salt
- 4 Hoagie Rolls
- 2 Tbsp butter
Instructions
- Heat a flat top grill or griddle (you can use a large pan on your stovetop, you will have to make the cheesesteaks in batches)
- Put a little butter down on one side of the grill and place your 4 open hoagie rolls on it to start toasting.
- Starting with the onions and peppers, place a tbsp butter on the opposite side of your hot grill and then put the onions and peppers on top to start cooking, season with salt and pepper (and seasoning salt if you like)
- Once the onions and peppers are caramelized, put a little cooking oil or butter on the grill then put your thinly sliced ribeye on and season it with salt, pepper and seasoning salt.
- Let the beef cook a bit then flip it with your spatula, letting it brown and cook through. You can chop it up with your offset spatula if you like smaller ribbons of beef.
- Once the beef is cooked,divide it into 4 servings, then top each pile with some of the onions and peppers, then 2 slices of provolone cheese. Cover to melt if desired.
- Take one toasted hoagie roll and place it over the top of one pile of meat etc. and press it down lightly (to get the cheese to stick), then using your spatula slide under the pile and lift everything up, closing the bun as you do. Set the Philly Cheesesteak on a plate or tray and repeat with the remaining 3 rolls.
- If you are not comfortable flipping everything onto the roll, just set the roll on the plate or tray and place one pile of everything on top. Serve and enjoy