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PHILLY CHEESESTEAK HOAGIES

PHILLY CHEESESTEAK HOAGIES

These Philly cheesesteak hoagies are an easy weeknight dinner.  Tender slices of beef, sauteed peppers and onions, and lots of gooey cheese make this a great go-to sandwich for game day, parties, or family dinner.

Philly cheesesteak hoagie on brown paper.

I always got excited when business took me to Philadelphia.  Some of my excitement was because of the history and beauty of the city.  But honestly, a lot of it (okay, most of it) was my eager anticipation to indulge in Philly cheesesteaks from both Pat’s restaurant and Geno’s restaurant.  I never had a favorite. Instead, I loved going with a friend and have half a hoagie from each place. Idyllic!

This easy weeknight dinner idea combines the best of both Philly institutions.  I like just a bit of processed cheese with a top of melted provolone. How could that be bad?

A raw, well marbled ribeye steak.

How Do I Make A Philly Cheesesteak Hoagie?

  • The most important element is the beef.  You want to pick a cut that’s well-marbled.  The meat has to cook quickly and still be juicy. My preference is a ribeye roast or a sirloin roast.  If possible, have the butcher slice it as thin as possible. You can then chop it up a bit more with a chef’s knife if you like the beef chopped instead of sliced.  I promise that it will be tender and melt in your mouth buttery. Trust me, you don’t want a tough beef ruining this delicious meal.
  • Use sauteed vegetables.  This is as important to the texture as the beef.  Slice the vegetables as thinly as possible.  Cook the peppers and onions in a bit of butter until the onions are very brown and soft, but not totally caramelized.  I like using both red and green peppers and sweet onions, but any type of pepper and onion will do. I think, if you like spicy, a poblano or even jalapeno peppers would be delicious.
  • Let’s talk about cheese.  There are purists who insist on cheese whiz or nothing and those that say only provolone will do.  Personally, I love them both. So, let’s do both! My recipe melts just a bit of processed cheese into the meat and also melts provolone on top of the sandwich!  It is the best of both worlds.  If you are using provolone, be sure to get mild provolone and not smoked or aged provolone, which has too strong of a flavor.
  • The bread is just as important as the beef.  Use a hoagie roll that is soft on the outside and pillowy on the inside.  You want to use sturdy bread so that it can withstand the meat juices without disintegrating.  Warm the buns by wrapping them in foil and placing them in a 350-degree oven for 15 minutes.

How To Easily Shave The Beef

  1. Freeze the beef for 30 minutes.  This makes the meat firmer, thus easier to slice.
  2. Insert the slicing attachment in your food processor.
  3. Cut the meat into chunks that will fit in the feed tube of the food processor.
  4. Use uniform pressure to push the meat into the processor so that it slices the beef evenly.

Shaved, raw ribeye beef.

What Should I Serve Along With My Hoagies?  

Looking for more easy sandwich ideas?  Give these a try.

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Closeup of a Philly Cheesesteak Hoagie.

PHILLY CHEESESTEAK HOAGIES


  • Author: Millie Brinkley
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 4 1x

Description

An easy weeknight dinner idea, this classic Philly Cheesesteak Hoagie is bursting with flavor.  Thinly sliced beef, sauteed vegetables, and two types of cheese make for a dish that is perfect for tailgating, game day, or any weeknight dinner.


Ingredients

Scale

2 lb. ribeye steak or roast or sirloin steak or roast, thinly sliced

2 tablespoons Worcestershire sauce

2 tablespoons butter

2 large red peppers, thinly sliced

1 large sweet onion, thinly sliced

Kosher salt to taste

2 slices processed American cheese (like Velveeta slices)

Freshly ground black pepper

4 hoagie rolls

8 slices mild provolone cheese


Instructions

Place the meat in the freezer for 30 minutes.

Slice the meat into chunks that will fit into the feed tube of a food processor.

Fit a food processor with the slicing blade.

Process the beef chunks into very thin slices.

Place the meat into a ziplock bag. Add the Worcestershire sauce and massage into the beef.  Place in the refrigerator until needed.

In a large skillet, over medium heat, melt the butter until foamy.

Add the onions and peppers to the hot pan.  Season lightly with Kosher salt. Cook, stirring often, until very golden brown – about 15 minutes.  Remove the peppers and onions to a bowl and set them aside.

In the same skillet, add the beef and Worcestershire.  Cook the steak until it is no longer pink, about 5 minutes.  Add the slices of American cheese, allowing it to melt. Stir into the meat.

Stir the reserved vegetables into the meat.

Preheat the oven to 350 degrees.

Split the hoagie rolls and wrap them in foil.  Warm them in the oven for about 10 minutes.

Remove the buns from the oven and divide the beef and vegetable mixture between the rolls.  Top with two slices of provolone cheese.

Wrap each sandwich tightly in aluminum foil. Bake in the preheated oven for 20 minutes or until the cheese is melted and the bread is lightly toasted.

  • Category: Main Course
  • Method: Bake
  • Cuisine: American

Keywords: easy dinner ideas, beef recipes, sandwich recipes, copycat recipes, Philly cheesesteak hoagies, hoagie recipes, iconic sandwiches

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