A straightforward approach to the traditional Philly cheesesteak sandwich that can be ready in less than half an hour. The ideal game day dinner is this simple Philly Cheesesteak recipe! Learn to prepare delicious handmade cheesesteaks whenever you want! Featuring thinly sliced ribeye steak, onions that have been caramelized, bell peppers that have been sautéed, and plenty of ooey-gooey melted provolone cheese. All of this comfort is piled high on a hoagie bread that has been toasted with garlic butter and is fresh.
Hoagie Rolls —
We want to cut the roll almost all the way through, but we don’t want to cut it all the way through because we don’t want our sandwich to come apart. Because of their length, width, and thickness, hoagie rolls are the most effective choice. You are more than welcome to bake your own rolls if you so like.
I used steak from the rib eye sliced into very thin strips. Please refer to the list that follows for more information regarding substitutes.
bell pepper and onion cut into slices. You are free to choose the color that you like most! However, a genuine Philly cheesesteak cannot be made without the addition of peppers and onion.
I use unsalted butter so that I can regulate the amount of sodium in the dish; nevertheless, you must ensure that the butter is completely melted before using it.
Onions with garlic –
It’s all about being fresh! We are going to prepare garlic butter using the garlic, and then spread it over hoagie rolls. You can use as much or as little as you desire, just be sure to mince it before adding it.
The Olive Oil –
Use avocado oil, vegetable oil, sunflower oil, or safflower oil as a substitute.
I selected provolone cheese because that is the type of cheese that is traditionally used to make cheesesteaks. This cheese has a smooth texture and a delicate flavor. Alternate wordings can be seen down below!
Making A Philly Cheesesteak
Prepare the rolls for use.
After mixing the butter and garlic together, spread it evenly on both of the cut sides of the hoagie buns. Put them on a baking sheet with the cut side facing up, and then transfer the tray to the oven with the broiler setting turned on. Continue doing this until the buns are toasted. Toast them on the opposite side for about two minutes total, after which you should flip them over.
Prepare the vegetables.
In a large skillet that is set over medium heat, warm up one tablespoon of the olive oil. After adding the sliced onion and peppers, season them with salt and pepper, and continue to sauté the mixture for another 5-7 minutes, or until the onions become translucent and begin to brown. Place on a plate and set away until needed.
First, pat the rib eye steak dry with paper towels, and then, using a sharp knife, cut it against the grain into thin strips. In the same skillet in which the steak is cooking, add the remaining tablespoon of olive oil.
Season the steak with salt and pepper, then place it in the oven for two to four minutes until it is cooked all the way through. Put the mixture of onions and peppers back into the skillet and give it a shake. Reduce the heat to a low setting.
In the skillet, use a spatula to make four equal portions of the mixture. Put two pieces of cheese on top of each quarter, then cover the skillet with the lid and let it aside for about a minute, or until the cheese has melted.
Complete, and then serve.
To assemble the sandwiches, place cheesesteak ingredients in toasted hoagie rolls using a spatula. To be served hot.
If you intend to save any of the sandwiches for later, you should store the hoagies and cheesesteaks in different containers. This will prevent your rolls from becoming mushy in the future! You can keep leftovers in the refrigerator for three to four days.
When freshly prepared, Philly cheesesteaks unquestionably taste the best. To keep the consistency and quality of the meal intact when the leftovers are frozen, I would not recommend doing so.