Philly Cheesesteak Classic (Print Version)
# Ingredients:
→ Meat & Cheese
01 -
8 slices of provolone cheese, mild
02 -
2 lbs of thinly sliced Top Sirloin or Ribeye, trimmed
→ Vegetables
03 -
1 green bell pepper, cut into strips
04 -
1/2 teaspoon of minced garlic
05 -
1 large yellow onion, diced
06 -
4 oz of mushrooms, sliced
07 -
1 red bell pepper, cut into strips
→ Bread & Spreads
08 -
4 tbsp of butter, softened
09 -
4 hoagie buns, sliced open
10 -
4 tbsp mayonnaise
→ Seasonings
11 -
1/2 tsp of ground black pepper
12 -
2 tbsp of vegetable oil
13 -
2 tsp of coarse Kosher salt
# Instructions:
01 -
Pop the steak into the freezer for about 30 minutes to make slicing it thin easier. Cut off any extra fat, sprinkle on some salt and pepper, and leave it aside for later.
02 -
Take a serrated knife and carefully slice the hoagie buns lengthwise, but don’t cut all the way through. Set aside the sliced onions for later use.
03 -
Mix the softened butter with the minced garlic and slather it on the buns' cut sides. Toast them in a skillet or griddle over medium heat until golden and crispy. Put them aside.
04 -
Warm up a big pan or griddle with 1 tbsp of oil over medium heat. Toss in the onions and cook for 8 to 10 minutes till they’re golden brown and start to soften. Move them into a bowl for now.
05 -
Turn up the heat to medium-high and pour the extra tbsp of oil into the same pan. Lay the thinly cut steak slices in a flat layer and let that side cook for 2-3 minutes without disturbing it so it gets a good sear. Flip, cook the other side, and then mix the cooked onions back in.
06 -
Divide the meat and onions in the pan into 4 piles with a spatula. Place 2 slices of provolone on each mound, then turn the heat off. Spread some mayo on the toasted buns' cut sides. Place each bun over a pile of cheesy meat, flip the meat into the bread with the help of your spatula, and you’re good to eat!
# Notes:
01 -
Quick tip: Add more flavor by cooking the mushrooms and bell peppers with the onions till they soften up.