Philly Cheesesteak Sandwich
The Best Philly Cheesesteak recipe made right in the comfort of your own home! These cheesesteaks boasts crazy tender, marinated steak, flavorful crisp tender bell peppers and ooey gooey cheese all sandwich in between a hoagie bun. The incredible marinated steak and spiced mayo set this recipe worlds above others and you won’t believe how easy they are!
Servings 4 sandwiches
Ingredients
- 1 1/2 lbs. ribeye (may sub top sirloin or skirt steak), very thinly sliced*
- olive oil
- 1 large yellow onion, thinly sliced
- 2 green bell peppers, thinly sliced
- 1 poblano pepper, thinly sliced
- 3/4 cup freshly grated sharp cheddar cheese (or more to taste)
- 1/3 cup roughly chopped jarred sweet cherry peppers (optional)
- 2 -6 tablespoons diced jarred hot cherry peppers (optional)
- 8 provolone cheese slices
- 4 soft hoagie rolls
Marinade
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 tsp EACH garlic powder, onion powder, dried thyme, dried parsley
- 1/4 tsp EACH pepper, red pepper flakes
Spiced Mayonnaise
- 1 tablespoon Reserved Spiced Mayonnaise (in directions)
- 1/2 cup mayonnaise
- Hot sauce to taste (optional)
Instructions
- Make Spiced Mayonnaise: Whisk the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon and mix it with 1/2 cup mayonnaise in a small bowl to make "Spiced Mayonnaise." Add hot sauce to the mayonnaise if desired, then store in the refrigerator.
- Marinate Steak: Add the thinly sliced steak to a Ziploc bag with the remaining marinade. Marinate for 6 hours or overnight. Remove the steak from the fridge 20-30 minutes before cooking.
- Prepare Rolls: Preheat the oven to 400°F. Slice each hoagie roll in half horizontally. Hollow out the bottom and top halves of the bread, leaving about a 1/2-inch shell.
- Cook Meat: Heat 1 teaspoon of olive oil in a large cast iron skillet over medium-high heat until smoking. Pat excess marinade off of the steak and add it to the skillet. Cook without stirring for 1 minute, then continue cooking while stirring just until the meat is no longer pink, about 1-2 minutes, chopping it up with a spatula as you cook. Remove to a paper towel-lined plate. (You can also chop on a cutting board or chop finer on a cutting board-the key is not to overcook.) *Drain off any liquid that accumulates as the steak cooks.
- Sauté Veggies: Wipe out the skillet and heat one tablespoon of olive oil over medium-high heat. Add the peppers and onions and cook 6-8 minutes or until softened.
- Add Cheese: Add the chopped steak back to the pan along with 3/4 cup cheddar, one tablespoon Spiced Mayonnaise, and pimientos (optional). Stir just until the steak is warmed through and cheese begins to melt, about 1 minute—season with salt and pepper to taste.
- Assemble: Spread each top and bottom half of the hoagie roll with the Spiced Mayonnaise. Evenly divide the beef mixture between the bottom buns, then top each with 2 slices of provolone cheese.
- Bake: Bake hoagies open faced for 5 minutes or until the cheese is completely melted. Replace top buns and eat immediately.
Video
Notes
*To thinly slice steak, freeze for 45-60 minutes. After slicing, steak will continue to defrost in marinade.