Philly Steak Sandwich Recipe

Ribeye steak: Thinly sliced for tenderness and flavor.

Onion: Adds sweetness and depth to the sandwich.

Green bell pepper: Provides a fresh, slightly bitter crunch.

Hoagie rolls: The perfect vessel for holding all the delicious ingredients.

Provolone cheese: Melts beautifully over the steak and veggies.

Olive oil: Used for sautéing the vegetables and steak.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a touch of heat and depth.

To achieve the perfect ribeye steak texture, make sure to freeze the steak for about 30 minutes before slicing. This will firm up the meat, making it easier to cut into thin, even slices. Additionally, when cooking the onions and bell peppers, avoid overcrowding the skillet to ensure they sauté evenly and develop a nice caramelization.

• ribeye steak - Substitute with sirloin steak: Sirloin steak is leaner and still provides a good beefy flavor.

• ribeye steak - Substitute with flank steak: Flank steak is a more affordable cut and can be tender when sliced thinly against the grain.

• large onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor.

• large onion - Substitute with red onion: Red onions provide a sharper taste and a bit of color contrast.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and add a vibrant color.

• green bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a smoky flavor.

• hoagie rolls - Substitute with baguette: Baguettes offer a crustier texture and can hold up well to the fillings.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls have a chewy texture and absorb the juices nicely.

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

• provolone cheese - Substitute with cheddar cheese: Cheddar adds a sharper and more robust flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild, buttery flavor.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Allow the ribeye steak mixture to cool completely before storing. This helps to prevent condensation, which can make the hoagie rolls soggy.

• Transfer the cooled steak and vegetable mixture into an airtight container. Ensure the container is sealed tightly to maintain freshness.

• Store the container in the refrigerator if you plan to consume the leftovers within 3-4 days. This keeps the steak and veggies fresh and flavorful.

• For longer storage, place the airtight container in the freezer. The steak and vegetable mixture can be frozen for up to 2-3 months without losing quality.

• When ready to reheat, thaw the frozen mixture in the refrigerator overnight. This gradual thawing helps to retain the texture and flavor of the steak and veggies.

• Reheat the mixture in a skillet over medium heat until warmed through. Stir occasionally to ensure even heating and to prevent the steak from drying out.

• If desired, toast the hoagie rolls before filling them with the reheated steak mixture. This adds a delightful crunch and prevents the rolls from becoming too soft.

• Assemble the sandwiches by placing the reheated steak and vegetable mixture into the toasted hoagie rolls. Top with fresh slices of provolone cheese and allow it to melt slightly before serving.

• Enjoy your reheated Philly steak sandwiches with your favorite sides, such as fries or a crisp salad.

• Preheat your oven to 350°F. Wrap the Philly steak sandwich in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.

• For a quicker method, use a microwave. Place the sandwich on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway to ensure it doesn't get too soggy.

• If you prefer a crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, pressing down slightly with a spatula to ensure even heating.

• For an air fryer, preheat it to 350°F. Place the sandwich in the basket and heat for about 3-5 minutes. This method will give you a nice crispy exterior while keeping the inside warm and juicy.

• If you have a toaster oven, preheat it to 350°F. Wrap the sandwich in aluminum foil and place it on the rack. Heat for 10-15 minutes, checking to make sure it’s heated through.

• Skillet: A flat-bottomed pan used for cooking the steak, onions, and bell peppers.

• Spatula: A tool used to stir and mix the ingredients in the skillet.

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

• Cutting board: A surface used for safely cutting the steak, onion, and bell pepper.

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

• Measuring spoons: Used to measure the olive oil accurately.

• Toaster or oven: Used to toast the hoagie rolls if desired.

• Serving plate: For placing the finished Philly steak sandwiches before serving.

Pre-slice ingredients: Buy pre-sliced ribeye steak, onions, and bell peppers to cut down on prep time.

Use a single skillet: Cook everything in one skillet to minimize cleanup.

Pre-toast rolls: Toast hoagie rolls in advance and keep them warm in the oven.

Melt cheese quickly: Cover the skillet with a lid after adding provolone cheese to speed up melting.

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