Description
Experience the classic flavors of a Philly Cheese Steak with the added richness of sautéed mushrooms. This hearty sandwich combines tender ribeye steak, caramelized onions, bell peppers, and mushrooms, all smothered in melted provolone cheese and nestled in a toasted hoagie roll.
Ingredients
Units
Scale
- 1.5 pounds (680 grams) ribeye steak, thinly sliced
- 2 tablespoons olive oil, divided
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces (225 grams) mushrooms (such as cremini or button), sliced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon Worcestershire sauce
- 8 slices provolone cheese
- 4 hoagie rolls
- 2 tablespoons butter, softened
Instructions
- Prepare the Steak: Place the ribeye steak in the freezer for about 30 minutes to firm up, making it easier to slice thinly. Once firm, slice the steak thinly against the grain.
- Toast the Rolls: Preheat your oven to 375°F (190°C). Slice the hoagie rolls lengthwise, keeping them attached on one side. Spread the softened butter on the cut sides of the rolls. Place them on a baking sheet, cut side up, and toast in the oven until lightly golden. Remove and set aside.
- Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onions and bell peppers. Sauté until softened and caramelized, about 5-7 minutes. Add the sliced mushrooms and continue to cook until they release their moisture and become golden brown, approximately 5 more minutes. Season with salt and pepper to taste. Remove the vegetables from the skillet and set aside.
- Cook the Steak: In the same skillet, add the remaining 1 tablespoon of olive oil. Increase the heat to high and add the thinly sliced steak in a single layer. Cook, without moving, for about 2 minutes to develop a sear. Stir and continue to cook until the steak is browned but still tender, about 2 more minutes. Add the Worcestershire sauce and stir to combine. Season with additional salt and pepper if needed.
- Combine and Melt Cheese: Reduce the heat to low. Return the sautéed vegetables to the skillet with the steak. Toss to combine evenly. Place the provolone cheese slices over the mixture, covering as much surface area as possible. Cover the skillet with a lid and allow the cheese to melt, about 2 minutes.
- Assemble the Sandwiches: Divide the steak and vegetable mixture evenly among the toasted hoagie rolls. Serve immediately.
Notes
- Meat Selection: Ribeye steak is preferred for its tenderness and flavor, but sirloin can be used as a substitute.
- Cheese Options: Provolone is traditional, but feel free to substitute with American cheese or cheese whiz for a different flavor profile.
- Vegetable Variations: Red bell peppers can be used for a sweeter flavor, and additional vegetables like jalapeños can add a spicy kick.