The ultimate sandwich from Philadelphia—tender sliced beef, melted cheese, and caramelized onions in a crusty hoagie roll. Authentic and irresistible!
Ingredients (Makes 2 Sandwiches)
For the Filling
- ½ lb ribeye steak (thinly sliced, partially frozen for easier cutting)
- 1 medium yellow onion (thinly sliced)
- 1 green bell pepper (thinly sliced, optional)
- 2 tbsp vegetable oil (or butter)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Cheese
- 6 slices Cheez Whiz (traditional) or
- 4 slices provolone cheese (classic) or
- ½ cup shredded white American cheese
For the Sandwich
- 2 hoagie rolls (or Italian rolls)
- 2 tbsp mayonnaise (optional)
- 1 tbsp butter (for toasting rolls)
Step-by-Step Instructions
1. Prep the Ingredients
- Freeze the ribeye for 30 minutes, then slice paper-thin against the grain.
- Slice onion and bell pepper into thin strips.
2. Cook the Onions & Peppers
- Heat 1 tbsp oil in a large skillet or griddle over medium-high heat.
- Add onions and peppers, cook 5-7 mins until soft and caramelized.
- Remove and set aside.
3. Cook the Beef
- Heat remaining 1 tbsp oil in the same skillet.
- Add beef in a single layer, season with salt, pepper, and garlic powder.
- Cook 2-3 minutes, chopping finely with a spatula as it browns.
4. Melt the Cheese
- Cheez Whiz method:
- Heat in a saucepan or microwave until melted, then pour over beef.
- Provolone/American method:
- Layer cheese slices over beef, cover skillet to melt (about 1 min).
5. Toast the Rolls
- Slice rolls 3/4 through, spread with mayo (optional) and butter.
- Toast on a griddle or in the oven until golden and crisp.
6. Assemble the Sandwich
- Pile cheesy beef into the roll.
- Top with onions & peppers.
- Press slightly and serve hot!
Pro Tips for Authentic Flavor
🔹 Ribeye is key—fat marbling keeps it juicy.
🔹 Chop the beef finely while cooking for the right texture.
🔹 A well-toasted roll prevents sogginess.
🔹 Hot peppers? Add pickled jalapeños or banana peppers!