Dinner for 4
Philly Cheesesteak Sandwich
Marinated ribeye cooks with peppers and onions, then fills soft rolls with melted provolone and a tangy mayonnaise sauce.
$5.67per serving $$$
397 minstart to table
4servings
AmericanHigh-proteinFamilyDinnersLunchesSummer grillingBack to school
Ingredients
- 1 1/2 lb ribeye
- olive oil
- 1 large yellow onion
- 2 green bell peppers
- 1 poblano pepper
- 3/4 cup freshly grated sharp cheddar cheese (optional)
- 1/3 cup roughly chopped jarred sweet cherry peppers (optional)
- 4 tbsp diced jarred hot cherry peppers (optional)
- 8 slices provolone cheese
- 4 soft hoagie rolls
- 2 tbsp dijon mustard
- 2 tbsp balsamic vinegar
- 2 tbsp worcestershire sauce
- 1 tsp salt
- 1/2 tsp each garlic powder
- 1/4 tsp each pepper
- 1 tbsp reserved marinade
- 1/2 cup mayonnaise
- hot sauce to taste (optional)
Steps
- Whisk the mustard, vinegar, Worcestershire sauce, salt, garlic powder, pepper, oil, and reserved marinade in a bowl.
- Slice the ribeye thinly, coat it with the marinade, cover, and refrigerate for 6 hours and 15 minutes.
- Mix the mayonnaise with hot sauce if using, then refrigerate it while the steak marinates.
- Heat a 12-inch skillet over medium-high heat and cook the onion and peppers for 8 minutes.
- Add the steak and cook for 5 to 7 minutes, stirring, until it reaches 145 F.
- Divide the meat and vegetables among the rolls, top with provolone, and cover the skillet for 1 minute to melt the cheese.
- Spread the mayonnaise sauce inside the rolls and serve the sandwiches warm.
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