I had never eaten a Philly cheesesteak before I made Cheesesteaks | the little kitchen. This recipe was so easy and tasted like you slaved in the kitchen. There is a little prep work but once that is done, the recipe comes together in minutes. Enjoy a quick and hearty sandwich for dinner.
The unique thing about this recipe is the going into the oven when it is complete. Heating through in the oven brings the sandwich to another level. The link above has great step by step photos if you need some good visuals.
- 4 hoagie rolls
- 1/2-1 green pepper, thinly sliced
- 1 onion, thinly sliced
- 1 cup mushrooms (if you want them), thinly sliced
- 1.25-1.5 rib eye steak, thinly sliced and then chopped finely
- 8 pieces of Muenster cheese or provolone or a combo of the two
- 3 Tbs butter
- salt and pepper
First prep all vegetables and meat slices as listed. Place each hoagie in an open position on a sheet of foil, so it is ready to be filled.
If using mushrooms you can simply sauté them on their own or with the onions and peppers if you like the combo. Using 1 Tbs butter sauté over medium/high heat in a non stick skillet all the vegetables. Cook 5-8 minutes until golden, once cooked season with salt and pepper. Remove vegetables and place on a plate to the side.
Wipe out the pan and add 1 Tbs butter and half the meat over medium heat, season with salt and pepper. Saute the meat for 1-2 minutes add in half the vegetables back in and mix the two together.
Divide this mixture in to two sections and top with cheese until melted. Slide off each cheese covered section into a roll. And repeat with remaining meat and vegetables until all hoagies have been filled.
Now tightly wrap each hoagie roll up almost squashing it. Place in a 250 degree oven for 10-15 minutes. If reheating leftovers leave the foil on and store in a plastic bag. Reheat at 350 degrees for 20-25 minutes.