Ingredients
Scale
- 1 pound ribeye steak, thinly sliced (ask your butcher to slice it very thin, or freeze and slice yourself)
- 4 hoagie rolls or Italian sandwich rolls, fresh and soft
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional, but Mama Lou loved adding this for sweetness)
- 8 slices provolone cheese
- 4 ounces Cheez Whiz (for that authentic Philly touch)
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Butter, for toasting rolls
Substitution tips: If ribeye isn’t available, sirloin or top round make great alternatives. For cheese, if you prefer, mozzarella or American cheese can be used, but provolone delivers that classic Philly flavor. And if you want to skip Cheez Whiz, extra provolone will still make a delicious melt.
Instructions
- Preheat a large skillet over medium-high heat and add 1 tablespoon of oil. Once shimmering, add the thinly sliced onions (and bell peppers if using). Sauté, stirring frequently, until soft and golden brown, about 10-12 minutes. Mama Lou always said, “Caramelize until your soul smiles.”
- Remove the onions and peppers from the skillet and set aside. Add the remaining tablespoon of oil to the pan.
- Spread the thinly sliced ribeye evenly in the hot skillet. Sprinkle with garlic powder, salt, and pepper. Let the meat sear without stirring for about 2 minutes to develop flavor, then stir and cook for another 2-3 minutes until just browned but still tender. Overcooking will toughen the steak, and I learned this the hard way watching Ouma get impatient!
- Return the onions and peppers to the pan and mix with the steak. Remove from heat.
- Slice the hoagie rolls lengthwise, leaving a hinge. Lightly butter the cut sides, then toast them in a separate skillet over medium heat until golden and crisp. This step adds a lovely crunch and prevents sogginess—a tip I picked up from Mama Lou’s kitchen wisdom.
- To assemble, spoon the steak and onion mixture evenly into each toasted roll.
- Layer 2 slices of provolone cheese over the hot meat, then spoon about 1 tablespoon of Cheez Whiz on top for that creamy, cheesy goodness. The heat from the steak will melt the cheese perfectly.
- Close the sandwich gently and serve immediately, slicing in half if you like.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
