Description
A mouthwatering sandwich stacked with thinly sliced ribeye steak, sautéed onions and peppers, and melted provolone cheese, all tucked inside a toasted hoagie roll—classic Philly comfort food done right.
Ingredients
Scale
- 1 lb ribeye steak, very thinly sliced
- 4 hoagie rolls
- 8 slices provolone cheese
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
Instructions
- Freeze steak for 20 minutes to make slicing easier. Slice thinly across the grain.
- In a skillet over medium heat, melt butter. Add onions and bell pepper (if using) and sauté until soft and caramelized, about 5–7 minutes.
- Push veggies to one side, add sliced steak, and cook until browned, 3–4 minutes. Season with salt, pepper, and Worcestershire sauce.
- Stir veggies and steak together in the pan. Place provolone slices on top and let melt over the mixture.
- Split hoagie rolls and lightly toast in the oven if desired. Fill each roll generously with the steak mixture.
- Serve hot with fries, chips, or pickles on the side.
Notes
- Freezing the steak briefly makes it easier to slice ultra-thin.
- Melt the cheese over the meat in the skillet for best texture.
- Toast the rolls for a slightly crisp contrast to the soft filling.
- Customize with mushrooms, jalapeños, or your favorite cheese blend.