Classic Philly Sandwich (Print-Friendly Version)
# What You'll Need:
→ Meat
01 -
2 pounds thinly sliced ribeye or top sirloin steak, fat trimmed
→ Oils and Fats
02 -
2 tablespoons veggie oil, split
03 -
4 tablespoons soft butter
04 -
4 tablespoons mayo
→ Dairy
05 -
8 slices soft provolone cheese
→ Bread
06 -
4 cut hoagie buns
→ Vegetables
07 -
4 oz mushroom slices
08 -
1 big yellow onion, diced
09 -
1 green pepper
10 -
1 red pepper
→ Seasonings
11 -
1/2 teaspoon crushed garlic
12 -
2 teaspoons chunky Kosher salt, add more if needed
13 -
1/2 teaspoon ground black pepper, adjust to taste
# Step-by-Step Directions:
01 -
Chill the beef in freezer for half an hour until firm. Cut into skinny strips, remove extra fat, add salt and pepper, then put aside.
02 -
Cut the buns almost all the way through with a bread knife. Combine soft butter with crushed garlic, smear on the open sides, and brown them in a pan on medium until they're golden. Set them aside.
03 -
Warm up 1 tablespoon oil in a pan over medium flame. Cook onions for about 8-10 minutes till they turn golden brown. Move them to a dish and save for later.
04 -
Turn up the heat to medium-high and pour the other tablespoon of oil in the pan. Spread out the beef strips evenly and let them cook without stirring for 2-3 minutes until browned, then flip them over. Add the cooked onions back in and mix everything together.
05 -
Split the meat and onion mix into 4 equal piles in the pan. Put 2 slices of provolone on each pile and turn off the stove.
06 -
Spread a bit of mayo on the toasted parts of each bun. Place a bun over each pile of cheese-topped meat and flip it all with a spatula. Eat right away.
# Helpful Notes:
01 -
Try throwing in some sliced peppers and mushrooms while the onions cook for better crunch and taste.