Classic Cheesesteak Hoagie (Print Version)
# Ingredients:
→ Main Items
01 -
1 green bell pepper, cut into thin strips
02 -
4 hoagie buns, partially sliced through
03 -
2 teaspoons coarse Kosher salt, adjust to taste
04 -
1 large yellow onion, diced
05 -
4 ounces mushrooms, sliced thin
06 -
1/2 teaspoon finely minced garlic
07 -
2 pounds ribeye or top sirloin steak, sliced paper-thin
08 -
8 slices of mild provolone cheese
09 -
1/2 teaspoon ground black pepper, adjust to taste
10 -
4 tablespoons mayo
11 -
2 tablespoons vegetable oil, split into two portions
12 -
4 tablespoons garlic butter, softened
13 -
1 red bell pepper, julienned
# Instructions:
01 -
Put the beef in the freezer for half an hour so it firms up enough to cut into ultra-thin slices. After trimming off any fat, sprinkle with salt and pepper, then set it aside.
02 -
Slice hoagie buns open lengthwise, keeping one edge intact. Combine soft butter and garlic, and slather it on the insides of the buns. Grill or toast them in a hot pan until they’re nice and golden. Put them aside once done.
03 -
Take a big skillet and heat up a spoonful of oil on medium. Toss in the onions and cook them for 8-10 minutes until they’re soft and have a bit of a caramelized look. Scoop them into a bowl when ready.
04 -
Crank the heat to medium-high and add the other half of the oil. When the pan’s nice and hot, toss in all the steak slices, spreading them out in a single layer. Don’t touch them for a couple of minutes to get a good sear, then flip and cook the other side. Mix the sautéed onions back in.
05 -
Separate the cooked steak and onions into four even piles. Lay a couple of slices of provolone over each pile, then turn off the stove so the cheese melts gently.
06 -
Spread some mayo on the toasted surfaces of the buns. One by one, place a bun over a portion of meat and cheese, then flip everything with a spatula so the filling snugs into the bun. Enjoy immediately while it’s warm.
# Notes:
01 -
For extra flavor, toss sliced bell peppers and mushrooms in with the onions and cook them until soft.