Growing up, one of the most cherished memories I have is gathering around the dinner table with my family. There was always a sense of warmth and love in the air, and the meals we shared played a huge part in that. One dish that often made its way to our table was the classic Philly cheesesteak sandwich. It’s a dish that not only satisfies the stomach but also brings back those fond memories of family gatherings.
Now, I know life can get busy, especially with kids running around or work demanding our attention. But let me tell you, making a Philly cheesesteak at home is easier than you might think! With just a few simple ingredients, you can whip up a delicious meal that will have everyone asking for seconds. I remember my husband’s eyes lighting up when he takes that first bite. It’s a simple pleasure that never gets old.
This recipe has been passed down and tweaked over the years, but the heart of it remains the same: flavorful ribeye, melted provolone cheese, and fresh veggies nestled in a soft hoagie roll. Whether it’s a busy weeknight dinner or a weekend treat, this cheesesteak recipe is a winner. It’s all about bringing that restaurant-quality experience right into your kitchen, and trust me, your family will love you for it!
So, let’s dive in and create something special together that not only fills the belly but warms the heart too. After all, it’s about making memories around the dinner table, one cheesesteak at a time.
Making Philly Cheesesteak Sandwich
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Recipe Ingredients
- 1 1/2 pounds ribeye steak, sliced thinly
- 2 tablespoons unsalted butter
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 1/2 tablespoons cooking oil
- 5 slices provolone cheese
- 3 hoagie rolls
- 6 tablespoons mayonnaise
- Salt and pepper, to taste
Directions
Start by seasoning the thinly sliced ribeye with salt and pepper. Set it aside while you prepare the vegetables.
In a large skillet, melt the butter over medium heat. Add the onions and sauté them for 6 to 8 minutes, stirring occasionally until they are lightly caramelized.
Next, add the sliced bell pepper to the skillet and cook for an additional 3 to 4 minutes until the peppers soften. Season the mixture lightly with salt and pepper before transferring it to a plate.
Return the skillet to the heat and increase it to medium-high. Add the cooking oil and place the seasoned steak into the hot skillet. Sear for about 3 to 4 minutes until the steak is just cooked through.
Combine the onion and pepper mixture back into the skillet with the steak, stirring everything until well mixed.
Place three slices of provolone cheese on top of the mixture. Pour 1-2 tablespoons of water along the edge of the pan and cover it with a lid for about a minute to allow the cheese to melt.
Once the cheese has melted, give the mixture a gentle stir. Add the remaining provolone slices, pour in another 2 tablespoons of water, and cover for another minute until the cheese is fully melted. Remove from heat.
Spread mayonnaise evenly across the hoagie rolls. Fill each roll with one-third of the cheesesteak mixture. Serve hot and enjoy!
Storing Suggestion
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave until heated through. Avoid freezing, as it may affect the texture of the meat and cheese.
Cooking Tips
For extra flavor, consider adding sautéed mushrooms or jalapeños to the mixture. You can also use a different type of cheese, like cheddar or Swiss, if you prefer. Cooking the steak quickly over high heat helps to maintain its tenderness.
Serving Suggestions
These cheesesteaks pair perfectly with crispy fries or a fresh garden salad. For an added touch, consider garnishing with fresh herbs like parsley or serving with a side of marinara sauce for dipping. A cold beverage like soda or iced tea complements the meal nicely.
Ingredient Substitutions
If you can’t find ribeye steak, flank steak or sirloin can work as alternatives. For a lighter option, you could use turkey or chicken breast. Opt for whole-grain hoagie rolls for a healthier choice.
Seasonal Variations
In the summer, you might want to add grilled zucchini or corn to the mix for a fresh, seasonal twist. During fall, consider incorporating roasted pumpkin or butternut squash for a unique flavor profile that still complements the cheesesteak.
Allergen Information
This recipe contains common allergens such as dairy and wheat. For a dairy-free version, use vegan cheese and mayonnaise. Gluten-free rolls can be used for those avoiding wheat. Always check ingredient labels for any hidden allergens.
FAQ
Can I use a different type of meat for this recipe?
Absolutely! While ribeye is traditional, you can substitute flank steak or even chicken. Just adjust the cooking time to ensure the meat is thoroughly cooked.
How can I make this dish vegetarian?
For a vegetarian version, replace the steak with sautéed mushrooms, zucchini, and bell peppers. You can still use provolone or a plant-based cheese for that creamy texture.
What type of cheese works best for cheesesteaks?
Provolone is the classic choice, but you can also use Cheez Whiz, Swiss, or even American cheese for a different flavor. It ultimately depends on your preference!
Can I prepare the filling ahead of time?
Yes! You can prepare the steak and vegetable filling ahead of time and store it in the fridge. Just reheat before serving and add the cheese to melt.
Is it necessary to cover the skillet while melting the cheese?
Covering the skillet helps trap steam, which facilitates the melting process. However, if you’re short on time, you can skip this step and simply melt the cheese on the stovetop.
Can I use different rolls for the cheesesteak?
While hoagie rolls are traditional, you can use any type of bread you prefer, such as baguettes or even pita. Just ensure they are sturdy enough to hold the filling!
Philly Cheesesteak Sandwich
Ingredients
- 1.5 pounds ribeye steak, sliced paper-thin
- 2 tablespoons unsalted butter
- 1 green bell pepper, sliced thin
- 1/2 yellow onion, sliced thin
- 1.5 tablespoons cooking oil
- 5 slices provolone cheese
- 6 tablespoons mayonnaise
- Salt and pepper to taste
Instructions
- Season the thin slices of steak generously with salt and pepper. Set aside.
- In a large skillet, melt butter over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until the onion is lightly caramelized.
- Next, toss in the sliced bell pepper and cook for another 3 to 4 minutes until the pepper softens. Season lightly with salt and pepper, then transfer the onion and pepper mixture to a separate plate.
- Return the skillet to the stove, increase the heat to medium-high, and add the oil. Place the steak into the hot skillet and sear it for about 3 to 4 minutes until just cooked through.
- Add the onion and pepper mixture back into the skillet with the steak and stir everything together until well combined.
- Lay 3 slices of provolone on top of the mixture in the skillet. Pour 1-2 tablespoons of water along the edge of the pan and cover with a lid for about 1 minute, letting the cheese melt over the beef.
- Once melted, give the mixture a stir. Add the remaining provolone slices on top, pour in another 2 tablespoons of water, and cover for 1 more minute to melt the cheese fully. Remove from heat.
- Spread mayonnaise evenly on the hoagie rolls. Pile 1/3 of the cheesesteak mixture onto each roll. Serve immediately and enjoy!
