Philly Cheesesteak Sandwich
by Tavolino
A hearty and budget-friendly American classic featuring tender shaved steak, sautéed peppers, onions, and mushrooms, topped with melted provolone cheese on a toasted hoagie roll.
Ingredients
- baby bella mushrooms 8 oz. (225 g)
- green bell pepper 1
- yellow onion 1
- butter 4 Tbsp (60 g)
- cooking oil 2 Tbsp
- ribeye shaved steak 12-14 oz.
- salt ¾ tsp
- garlic powder ½ tsp
- black pepper ½ tsp
- Worcestershire sauce 2 tsp
- hoagie rolls 5
- provolone cheese 6 slices
Preparation
- 1
Thinly slice 1 yellow onion, 1 green bell pepper, and 1 1/4 cups baby bella mushrooms.
- 2
Heat 1 tbsp cooking oil in a large skillet over medium-high heat.
- 3
Add the sliced onions, peppers, and mushrooms to the skillet.
- 4
Sauté the vegetables for 8 minutes until they are soft and lightly browned.
- 5
Remove the cooked vegetables from the skillet and set them aside.
- 6
Add 1 tbsp butter and the remaining cooking oil to the same skillet.
- 7
Add 12-14 oz ribeye shaved steak to the hot skillet.
- 8
Season the steak with 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 2 tsp Worcestershire sauce.
- 9
Cook the steak for 5 minutes, breaking it apart with a spatula, until fully browned.
- 10
Return the sautéed vegetables to the skillet and mix with the steak.
- 11
Divide the mixture into portions and top each with 5-6 slices of provolone cheese.
- 12
Cover the skillet for 1 minute to let the cheese melt completely.
- 13
Toast 5 hoagie rolls until golden brown.
- 14
Scoop the cheesy steak and vegetable mixture into the toasted rolls and serve immediately.