Philly Cheesesteak Sandwiches (Print Version)
# Ingredients:
→ Filling
01 -
½ teaspoon black pepper
02 -
1 large onion, sliced thin
03 -
6 hoagie buns, lightly toasted
04 -
8 oz mushrooms, cut into pieces
05 -
2 teaspoons Worcestershire sauce
06 -
1 tablespoon butter
07 -
1½ pounds ribeye steak, boneless and sliced thin
08 -
6 oz provolone cheese slices
09 -
2 medium green bell peppers, sliced
10 -
1 teaspoon seasoned salt
→ Sauce
11 -
1 tablespoon horseradish
12 -
⅓ cup mayonnaise
13 -
¼ teaspoon ground black pepper
# Instructions:
01 -
Slice up mushrooms, peppers, and onions. Cook them in a cast iron pan on medium-high heat until they look soft and slightly brown—takes around 7 minutes. Pull them out and keep nearby.
02 -
Melt butter on the now-empty skillet. Add steak slices and cook with seasoned salt, pepper, and Worcestershire sauce. Take them off heat when they're just barely pink in the center.
03 -
Grab the cooked veggies and mix them back in with the steak on the skillet. Arrange cheese slices over the top and let them melt for a bit.
04 -
Stir together mayo, horseradish, and pepper in a small bowl using a whisk.
05 -
Pack the warm meat-and-veggie filling into toasted buns. Add a spoonful of the sauce on top if you want extra flavor, or skip it. Up to you!
# Notes:
01 -
Bring the flavors of the street into your kitchen.
02 -
Pull the steak off heat while it's still a little pink.
03 -
The sauce isn't a must, but it really brings it together.