Philly Cheesesteak Sandwich
A quick and easy weeknight meal.
Equipment
- Cast Iron Skillet
- Cutting Board
- Sharp Knife
- Serrated Knife
- Mixing Bowls
Ingredients
- 1 pound Ribeye Steak, trimmed & thinly sliced Can use Top Sirloin
- ½ tsp Salt
- ½ tsp Pepper
- ¼ cup Teriyaki Sauce
- 1 tbsp Worcestershire
- 1 Sweet Onion, cut into strips
- 1 Green Bell Pepper, cut into strips
- 1 Red Bell Pepper, cut into strips
- 16 ounces Mushrooms, sliced
- 8 slices Provolone Cheese not aged
- 4 Hoagie Rolls, sliced ¾ through
- 2 tbsp Unsalted Butter, softened
- 1 Garlic Clove, pressed
- 2 tbsp Oil
Instructions
- Slice hoagie rolls ¾ through with serrated knife.
- Cut peppers & onions into strips. Thinly slice Ribeye steak against the grain. *For easier slicing, cover and freeze your steak for 30 minutes right before you slice it.*
- In a small bowl, stir together butter with pressed garlic clove. Spread garlic butter onto the cut sides of the hoagie rolls. Toast the rolls under the broiler on low until golden brown, set aside.
- Add 1 tbsp oil to your pan and sauté peppers and onions until caramelized, transfer to bowl and set aside.
- Add mushrooms to pan and sauté until caramelized, transfer to bowl and set aside.
- Turn heat to med-high, add 1 tbsp oil. Spread the thinly steak in an even layer. Let brown for a couple of minutes untouched then flip and season with Salt & Pepper. Sauté until steak is fully cooked.
- Turn off heat. Add Teriyaki & Worcestershire, stir, then add peppers, onions & mushrooms. Stir until combined.
- Divide meat mixture into 4 even portions (in the skillet) and top each portion with 2 slices of cheese.
- Working with one portion at a time, place a toasted bun over each portion of meat mixture and use a spatula to scrape the cheesy beef into the bun as you flip it over.Serve immediately