Philly Steak Sandwich Recipe

Ribeye steak: Thinly sliced for tenderness and flavor.

Onion: Caramelized to add sweetness and depth.

Hoagie rolls: Toasted to hold the sandwich together.

Provolone cheese: Melted over the steak for a creamy finish.

Vegetable oil: Used for cooking the onions and steak.

Salt: Seasoning for the steak.

Pepper: Adds a bit of spice to the steak.

When slicing the ribeye steak, it's crucial to cut it against the grain to ensure tenderness. For best results, partially freeze the steak for about 30 minutes before slicing; this makes it easier to achieve thin, even slices.

• ribeye steak - Substitute with sirloin steak: Sirloin steak is leaner and more affordable while still providing a good flavor and tenderness.

• ribeye steak - Substitute with flank steak: Flank steak is a leaner cut that can be tenderized and thinly sliced for a similar texture.

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

• large onion - Substitute with bell peppers: Bell peppers add a different texture and a sweet, slightly tangy flavor.

• hoagie rolls - Substitute with baguette: A baguette provides a similar crusty exterior and soft interior.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls offer a chewy texture and can hold up well to the sandwich fillings.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the steak.

• provolone cheese - Substitute with cheddar cheese: Cheddar provides a sharper flavor that can add a different dimension to the sandwich.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a slight fruity flavor.

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

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor profile.

• Allow the steak and onion mixture to cool completely before storing. This prevents condensation, which can make the bread soggy.

• For short-term storage, place the cooled steak and onion mixture in an airtight container. Store in the refrigerator for up to 3 days.

• If you plan to freeze the Philly steak sandwich components, separate the steak and onion mixture from the hoagie rolls. Wrap the steak and onion mixture tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag or container. Freeze for up to 2 months.

• To freeze the hoagie rolls, wrap each roll individually in plastic wrap, then place them in a freezer-safe bag. This helps maintain their texture and prevents freezer burn.

• When ready to use, thaw the steak and onion mixture in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.

• For the hoagie rolls, thaw them at room temperature or warm them in the oven at 350°F for about 10 minutes.

• Assemble the Philly steak sandwich by filling the warmed hoagie rolls with the reheated steak and onion mixture. Add fresh provolone cheese slices and let them melt before serving.

• Preheat your oven to 350°F. Wrap the Philly steak sandwich in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.
• For a quick reheat, use a microwave. Wrap the sandwich in a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through.
• If you prefer a crispy exterior, reheat the sandwich in a skillet. Place it on a preheated skillet over medium heat, cover with a lid, and cook for 3-4 minutes on each side until the cheese is melted and the bread is crispy.
• For an air fryer, preheat to 350°F. Place the sandwich in the basket and heat for 3-5 minutes, checking halfway to ensure it doesn't overcook.
• If you have a toaster oven, preheat it to 350°F. Place the sandwich on the rack and heat for 10-12 minutes until the meat and cheese are warmed through.

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

• Spatula: A tool used to stir and flip the onions and steak while cooking.

• Knife: Essential for thinly slicing the ribeye steak and onion.

• Cutting board: A surface to safely slice the ribeye steak and onion.

• Oven: Used to toast the hoagie rolls to a perfect crisp.

• Baking sheet: If toasting the hoagie rolls in the oven, this will hold the rolls.

• Tongs: Useful for handling the hot steak and onion mixture when filling the hoagie rolls.

• Measuring spoons: To measure out the vegetable oil accurately.

• Serving platter: To place the finished Philly steak sandwiches before serving.

Pre-slice the steak: Ask your butcher to thinly slice the ribeye steak for you, saving you prep time.

Use pre-caramelized onions: Purchase pre-caramelized onions from the store or make a large batch ahead of time and freeze portions.

Pre-toast the rolls: Toast the hoagie rolls in advance and keep them warm in the oven.

Melt cheese quickly: Use a lid to cover the skillet when adding provolone cheese to speed up the melting process.

One-pan method: Cook the steak and onions in the same skillet to reduce cleanup time.