Description
Indulge in the savory goodness of a classic Philly Cheese Steak Sandwich with Mushrooms. Tender ribeye steak meets caramelized onion, mushrooms, and bell pepper, all smothered in melted provolone cheese, and nestled in a hoagie roll. This satisfying sandwich is a flavor-packed delight!
Ingredients
Scale
Ribeye Steak:
- 1 pound thinly sliced ribeye steak
Vegetable Mix:
- 2 tablespoons olive oil, divided
- 1 large onion, thinly sliced
- 8 ounces mushrooms, sliced
- 1 green bell pepper, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 4 hoagie rolls, split
- 8 slices provolone cheese
Instructions
- Sauté Vegetables: Heat 1 tablespoon olive oil in a skillet. Cook onion, mushrooms, and bell pepper until caramelized. Season with salt and pepper, then set aside.
- Cook Steak: In the same skillet, cook ribeye slices until just done. Return vegetables to the skillet and combine with beef. Season again.
- Assemble Sandwiches: Fill hoagie rolls with provolone and steak-vegetable mixture. Melt cheese and serve hot.
Notes
- For an authentic touch, ask for thinly sliced, slightly frozen ribeye.
- Try Cheez Whiz or American cheese for a traditional twist.
- Toast rolls for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 560
- Sugar: 6 g
- Sodium: 910 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
