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This filling Philly cheesesteak sandwich brings the genuine street grub taste straight to your home in just half an hour. The mix of paper-thin beef, gooey provolone, and sweet browned onions makes that iconic flavor that folks in Philadelphia have treasured for decades.
I came up with this after trying to copy a sandwich I fell in love with at a Philly food stand years back. It took me a bunch of tries, but this version finally nailed that real-deal taste that takes me right back to walking those Philly streets whenever I bite into it.
What You'll Need
- Ribeye or top sirloin steak: Gives you just the right mix of taste and softness
- Provolone cheese: Gets all gooey and brings a smooth, mild flavor that works great with the meat
- Hoagie rolls: The real-deal base with that nice crunchy outside and fluffy inside
- Yellow onion: Turns all sweet and golden when cooked down
- Bell peppers: Add some brightness and snap against the heavy stuff
- Mushrooms: Bring an earthy kick and meaty feel
- Mayo and butter: Make for the tastiest toasted roll with extra richness
- Garlic: Adds that nice smell and taste without taking over everything else
How To Make It
- Get Your Meat Ready:
- Stick your steak in the freezer for half an hour till it's firm but not rock-hard. This helps you cut those super thin slices you want. Cut off the extra fat since that can make your sandwich tough to chew. Sprinkle good amounts of salt and pepper to bring out the meat's flavor.
- Fix Your Veggies and Bread:
- Cut onions in thin strips so they'll cook faster. Split your rolls without tearing them apart. Mix soft butter with finely chopped garlic to make a spread that'll have garlic flavor all through it.
- Get Your Rolls Crispy:
- Spread your garlic butter all over the inside of each roll. Toast them on medium heat until they look golden but keep an eye on them so they don't burn. Toasting stops the bread from getting all soggy later.
- Brown Those Onions:
- Heat up oil till it's shiny but not smoking. Throw in your onions and cook them slow, giving them a stir now and then until they turn sweet and golden. Taking your time breaks down the sugar in the onions, making them taste amazing.
- Cook Your Meat:
- Use high heat to quickly brown the meat while keeping it tender. Lay the meat out flat so it all cooks the same. Quick cooking keeps it juicy but still flavorful. Mixing it with the onions lets all those tastes blend together.
- Add Cheese and Put It Together:
- Split the meat into portions right in the pan before adding cheese on top. Put your cheese on while the pan's still hot but off the fire, so it melts without overcooking. Spread mayo on your rolls for extra moisture. Flip the meat right onto the roll so all those tasty juices stay in your sandwich.
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The first time I made these for my family, they were gone in no time. My kid who never says much about dinner actually told me it was better than the ones we've been ordering for years. The real trick is taking enough time to get those onions nice and caramelized.
Mix It Up
True Philly fans often go for Cheez Whiz instead of provolone for that real street food feel. If you're feeling bold, warm some Cheez Whiz and put it on your roll before adding your meat mix. This gives you that runny, gooey texture that many Philly locals can't live without. American cheese works great too if you want something that melts right into the meat.
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What Goes Well With It
Enjoy your sandwiches with some crunchy fries or onion rings for the full deal. A basic green salad with tangy dressing helps cut the richness. Wash it down with a cold beer or regular soda that goes well with all those savory flavors. We like to put out hot cherry peppers, banana peppers, and different cheeses so everyone can make their sandwich just how they like it.
Keeping Leftovers
Got extras? Keep the meat mix away from the bread in sealed containers in your fridge for up to 3 days. To warm it up, put the meat in a pan over medium heat until it's hot again, adding a bit of beef broth if it looks dry. Toast fresh rolls and put it all together right before eating. Don't microwave the whole sandwich or you'll end up with soggy bread and weird rubbery cheese.
Common Questions
- → What's the top meat choice for this sandwich?
Go for top sirloin or ribeye since they stay tender and pack tons of flavor when cut super thin.
- → Can I swap out the cheese?
Sure thing! While provolone is traditional, feel free to try mozzarella, cheddar, or American cheese if that's what you like.
- → How do I keep my bread from getting mushy?
The garlic butter toast trick works wonders - it makes a nice shield that stops moisture from soaking into your bread.
- → Is it okay to do some prep work beforehand?
You bet! Cut your meat and veggies and mix up your garlic butter earlier in the day to make cooking time way faster.
- → What should I serve alongside these sandwiches?
They go great with some crispy fries, tangy coleslaw, or a fresh green salad on the side.