Philly Cheesesteak Sandwich (Print Version)
# Ingredients:
→ Filling
01 -
6 hoagie rolls, toasted
02 -
6 oz provolone slices
03 -
1 teaspoon seasoned salt
04 -
½ teaspoon ground black pepper
05 -
2 teaspoons Worcestershire sauce
06 -
1 tablespoon butter
07 -
1 large onion, cut into thin strips
08 -
8 oz mushrooms, chopped into slices
09 -
2 medium green peppers, cut into strips
10 -
1½ pounds ribeye steak, sliced super thin
→ Sauce
11 -
⅓ cup mayonnaise
12 -
¼ teaspoon ground black pepper
13 -
1 tablespoon prepared horseradish
# Instructions:
01 -
In a hot cast iron skillet, cook mushrooms, onions, and peppers over medium heat until soft and golden, around 7 minutes. Take them out and set aside.
02 -
Melt butter in the skillet. Toss in the steak slices, seasoned salt, pepper, and Worcestershire sauce. Cook until the meat is just barely pink in spots.
03 -
Slide the veggies back into the skillet and stir them with the sliced steak. Cover it all with provolone slices and let the cheese melt.
04 -
Mix mayo, horseradish, and black pepper in a small bowl until smooth.
05 -
Pile the cheesy steak mix into the toasted hoagies, and drizzle with sauce if you like.
# Notes:
01 -
A popular street-style meal made easy.
02 -
Keep steak tender by not overcooking.
03 -
Though optional, the sauce adds a lot of flavor.