Philly Steak Sandwich Recipe

Ribeye steak: Thinly sliced ribeye gives the sandwich its rich, tender meat flavor.

Onion: Adds sweetness and a bit of crunch when cooked.

Green bell pepper: Brings a fresh, slightly sweet taste and color.

Provolone cheese: Melts perfectly over the meat and veggies for creamy goodness.

Hoagie rolls: Soft rolls that hold all the fillings together.

Olive oil: Used to sauté the veggies and steak, adding a smooth texture.

Salt and pepper: Simple seasonings that bring out all the flavors.

One of the most helpful moves in this Philly Steak Sandwich recipe is how to get your onions and bell peppers perfectly soft and flavorful when you sauté them. Here’s a simple way to do it:

1. Heat your olive oil in a skillet over medium heat. You want the oil warm but not smoking.
2. Add your sliced onions and green bell peppers to the pan all at once.
3. Stir them gently every minute or so, making sure they don’t stick or burn.
4. Keep cooking until they look soft and a little bit translucent — this usually takes about 5 to 7 minutes.

Doing this step right makes a big difference because soft, sweet onions and peppers add a ton of flavor and moisture to your sandwich. If you rush it or cook on too high heat, the veggies might burn or stay crunchy, which can throw off the whole taste and texture.

When I first tried this, I was impatient and turned the heat up too high. The onions got brown and crispy in some spots but stayed raw in others. It wasn’t very tasty! Now, I keep the heat medium and stir often, and the veggies come out soft and sweet every time. Also, if you want to save time, you can slice the veggies thinner — they’ll cook faster but watch them closely so they don’t burn.

Once your onions and peppers are just right, you’re ready to add the steak and finish your sandwich with melty provolone cheese. That soft veggie base makes the whole thing taste like a warm, cozy hug.

• ribeye steak - Substitute with sirloin steak: Sirloin is a leaner cut but still tender and flavorful when thinly sliced.

• ribeye steak - Substitute with flank steak: Flank steak is a more affordable option and becomes tender when sliced thinly against the grain.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the sandwich well.

• onion - Substitute with red onion: Red onions provide a sharper taste and a bit of color contrast to the sandwich.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and can add a different flavor profile to the sandwich.

• green bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a richer flavor, adding a bit of spice to the sandwich.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that pairs nicely with the other ingredients.

• provolone cheese - Substitute with cheddar cheese: Cheddar provides a sharper taste and melts well, adding a different dimension to the sandwich.

• hoagie rolls - Substitute with baguette: A baguette offers a crusty exterior and soft interior, making it a good alternative for the sandwich.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls have a chewy texture and airy crumb, which can hold up well to the sandwich fillings.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it suitable for cooking the steak and vegetables.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a healthy and versatile option for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, reducing the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the sandwich a kick.

• Allow the ribeye steak and veggie mixture to cool completely before storing. This helps prevent condensation, which can make the food soggy.
• Transfer the cooled steak and veggies into an airtight container. If you have multiple servings, consider using separate containers or layering with parchment paper to avoid sticking.
• Store the hoagie rolls separately to maintain their texture. Place them in a resealable plastic bag or wrap them tightly in aluminum foil.
• For freezing, wrap the steak and veggie mixture tightly in plastic wrap, then place in a freezer-safe bag or container. Label with the date to keep track of freshness.
• To freeze the hoagie rolls, wrap each roll individually in plastic wrap, then place them in a freezer-safe bag. This prevents freezer burn and keeps them fresh.
• When ready to eat, thaw the steak and veggie mixture in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
• For the hoagie rolls, thaw at room temperature or warm them in the oven at 350°F for about 5-10 minutes.
• Assemble the sandwich by filling the hoagie rolls with the reheated steak, veggies, and melted provolone cheese. Enjoy your Philly steak sandwich as if it were freshly made!

• Preheat your oven to 350°F. Wrap the Philly steak sandwich in aluminum foil to keep it moist. Place it in the oven for about 10-15 minutes until heated through.

• If you prefer a quicker method, use a skillet. Heat a non-stick skillet over medium heat. Add a bit of olive oil and place the sandwich in the skillet. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• For a crispy exterior, use a toaster oven. Preheat the toaster oven to 350°F. Place the sandwich on a baking sheet and heat for about 10 minutes, checking to make sure it doesn't burn.

• Microwave method: While not ideal, you can use the microwave in a pinch. Wrap the sandwich in a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through.

• For a more gourmet touch, deconstruct the sandwich. Separate the steak, veggies, and hoagie rolls. Heat the steak and veggies in a skillet with a bit of olive oil until warmed through. Toast the hoagie rolls in the oven or toaster. Reassemble the sandwich with freshly melted provolone cheese.

• Skillet: A large, flat-bottomed pan used for sautéing the onions, bell peppers, and cooking the steak.

• Spatula: A tool used to stir and mix the veggies and steak in the skillet.

• Knife: Essential for slicing the ribeye steak, onions, and green bell pepper.

• Cutting board: A surface to safely slice the steak, onions, and bell pepper.

• Tongs: Useful for flipping the steak slices and mixing the ingredients in the skillet.

• Cheese slicer: Optional, but can be used to slice the provolone cheese if not pre-sliced.

• Toaster or oven: Used to toast the hoagie rolls if desired.

• Measuring spoons: For measuring the olive oil accurately.

• Serving plate: To assemble and serve the Philly steak sandwiches.

Pre-slice ingredients: Buy pre-sliced ribeye steak, onions, and bell peppers to save prep time.

Use a single pan: Cook everything in one skillet to minimize cleanup.

Melt cheese quickly: Cover the skillet with a lid after adding provolone cheese to speed up melting.

Toast rolls in advance: Toast hoagie rolls while cooking the steak and veggies to streamline the process.

Season early: Add salt and pepper to the steak as soon as it hits the skillet for quicker seasoning.