Delicious and easy to prepare – Philly Cheesesteak with juicy meat and melted cheese on homemade hoagie rolls. So good!
4 hoagie rolls
1–2 garlic cloves, pressed
2–3 tbsp. butter, softened
1 large red onion, diced
1 small red bell pepper, cut into strips
17 oz. (500g) Ribeye steak (or Entrecôte steak), thinly sliced
3–4 tbsp. olive oil
flaky sea salt, black pepper
8 slices provolone cheese
1. Preheat the oven to 480°F (250°C). Line a baking sheet with baking parchment and set aside. Peel the garlic and press through a garlic press. Mix with the butter. Cut the hoagie rolls lengthwise in half, but not all the way through so the two halves stay connected on one side. Place on the prepared baking sheet and spread the garlic butter on the rolls. Set aside.
2. Peel the onion and chop. Wash and dry the bell pepper, remove the insides, and then cut into strips. Use a very sharp knife and cut the steak(s) into very thin slices. It’s easier to cut the steak thinly if you place the meat in the freezer for 30 minutes before cutting.
3. Heat up a frying pan with some of the oil and fry the onions until soft and nicely browned. Add the sliced bell pepper and fry with the onions until slightly soft and browned in some spots. Take out of the pan and set aside. Add some more oil and then add the meat and cook over high heat until nicely browned (but not overcooked). Season with salt and pepper to your liking. Add the onion and bell pepper back to the pan, mix everything and remove from the heat.
4. Place the baking sheet with the hoagie rolls in the upper part of the oven right under the heating coil and let the rolls toast for 1-2 minutes or until nicely browned. Take out of the oven. Divide the meat mix into 4 equal portions and place on the bottom side of each hoagie roll. Top the meat on each roll with two slices of provolone cheese, place back in the oven, and toast until the cheese has melted. Take out, close the sandwiches and serve with some chips or fries.
Keywords: Philly Cheesesteak, sandwich, street food