Philly Steak and Cheese Subs
Philly Steak and Cheese Subs
Ingredients
For the Steak and Vegetables
- 1 1/2 pounds ribeye steak, thinly sliced against the grain
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembling the Subs
- 8 slices provolone cheese
- 4 hoagie rolls, split lengthwise
- 1 tablespoon butter, melted, as needed for rolls
Instructions
- 1
Preheat a large skillet or griddle over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the sliced onions and bell pepper (if using). Sauté for 5 to 7 minutes, or until softened and lightly caramelized. Remove the vegetables from the skillet and set aside.
⏱️ 7 min
- 2
Increase the heat to high. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the thinly sliced ribeye steak in a single layer. Season with garlic powder, salt, and black pepper. Cook for 2 to 3 minutes, flipping once, until the steak is browned and cooked through. Avoid overcooking to keep it tender.
⏱️ 4 min
- 3
Return the cooked onions and bell peppers to the skillet with the steak. Mix everything together well. Divide the mixture into four equal portions directly on the skillet. Place 2 slices of provolone cheese over each portion, allowing it to melt for 1 to 2 minutes. You can cover the skillet briefly to help the cheese melt faster.
⏱️ 3 min
- 4
While the cheese is melting, lightly brush the inside of the hoagie rolls with melted butter. Place the rolls, buttered-side down, on a separate dry skillet or directly on the griddle to toast for 1 to 2 minutes, until golden brown and slightly crispy.
⏱️ 2 min
- 5
Using a spatula, carefully scoop one portion of the cheesy steak and vegetable mixture into each toasted hoagie roll. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Philly Steak and Cheese Subs
Ingredients
For the Steak and Vegetables
- 1 1/2 pounds ribeye steak, thinly sliced against the grain
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembling the Subs
- 8 slices provolone cheese
- 4 hoagie rolls, split lengthwise
- 1 tablespoon butter, melted, as needed for rolls
Instructions
- 1
Preheat a large skillet or griddle over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the sliced onions and bell pepper (if using). Sauté for 5 to 7 minutes, or until softened and lightly caramelized. Remove the vegetables from the skillet and set aside.
⏱️ 7 min - 2
Increase the heat to high. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the thinly sliced ribeye steak in a single layer. Season with garlic powder, salt, and black pepper. Cook for 2 to 3 minutes, flipping once, until the steak is browned and cooked through. Avoid overcooking to keep it tender.
⏱️ 4 min - 3
Return the cooked onions and bell peppers to the skillet with the steak. Mix everything together well. Divide the mixture into four equal portions directly on the skillet. Place 2 slices of provolone cheese over each portion, allowing it to melt for 1 to 2 minutes. You can cover the skillet briefly to help the cheese melt faster.
⏱️ 3 min - 4
While the cheese is melting, lightly brush the inside of the hoagie rolls with melted butter. Place the rolls, buttered-side down, on a separate dry skillet or directly on the griddle to toast for 1 to 2 minutes, until golden brown and slightly crispy.
⏱️ 2 min - 5
Using a spatula, carefully scoop one portion of the cheesy steak and vegetable mixture into each toasted hoagie roll. Serve immediately.
⏱️ 1 min