Philly Cheesesteak Hoagie Rolls (Print Version)
Thin steak, peppers, onions, and melted cheese piled in toasted hoagie rolls for a savory handheld classic.
# Ingredients:
→ Main Components
01 -
300 g ribeye steak, trimmed and thinly sliced
02 -
1/2 teaspoon kosher salt
03 -
1/2 teaspoon freshly ground black pepper
04 -
2 tablespoons olive oil, divided
05 -
1/2 medium sweet onion, thinly sliced
06 -
1/2 green bell pepper, thinly sliced
07 -
1/2 red bell pepper, thinly sliced
08 -
60 g provolone cheese, sliced (approximately 3 slices)
09 -
2 hoagie rolls, toasted
10 -
60 ml Cheez Whiz, warmed
→ Garnish
11 -
Fresh thyme leaves, optional
# Instructions:
01 -
Place the ribeye steak on a tray in the freezer for 10 minutes to firm up the meat without freezing it completely. Remove and trim excess fat from the edges, leaving internal marbling intact. Slice the steak as thinly as possible using a sharp knife. Season the slices with kosher salt and black pepper.
02 -
Heat 1 tablespoon olive oil over medium heat in a large skillet. Add the sliced onion, green bell pepper, and red bell pepper. Season with half of the salt and pepper. Sauté, stirring occasionally, for 12–15 minutes, until vegetables are tender and caramelised at the edges.
03 -
Increase heat to medium-high. In a griddle or large skillet, add the remaining 1 tablespoon olive oil. Add sliced steak, spreading evenly in the pan. Sear without stirring for 1–2 minutes to brown. Stir and continue cooking for up to 2 additional minutes until steak is just cooked through.
04 -
Reduce heat to low. Add the sautéed peppers and onions to the steak. Stir to combine. Arrange the provolone slices on top of the mixture, cover briefly, and allow cheese to melt. Once melted, stir gently to distribute the cheese evenly throughout.
05 -
Fill each toasted hoagie roll generously with the hot steak-pepper-onion mixture. Drizzle with warmed Cheez Whiz if desired for added cheesiness. Sprinkle with fresh thyme leaves if using. Serve hot.
# Notes:
01 -
Freezing the steak briefly makes it easier to slice thinly, ensuring an authentic texture in every bite.
02 -
Do not crowd the pan when searing the steak; use a large surface area to ensure even browning.