Philly Cheesesteak Hoagies (Print Version)
# Ingredients:
→ Filling
01 -
8 ounces of mushrooms, chopped into slices
02 -
2 green bell peppers, medium-sized, sliced thin
03 -
1 ribeye steak, about 1½ pounds, sliced very thin without bones
04 -
1 large onion, cut into thin rings
05 -
1 tablespoon of butter for cooking
06 -
1 teaspoon seasoned salt for flavor
07 -
½ teaspoon ground black pepper
08 -
2 teaspoons of Worcestershire sauce
09 -
6 sandwich rolls like hoagie buns, toasted lightly
10 -
6 ounces of provolone cheese, sliced pieces
→ Sauce
11 -
¼ teaspoon black pepper
12 -
1 spoonful (1 tablespoon) of horseradish
13 -
⅓ cup of mayonnaise
# Instructions:
01 -
In a hot skillet over medium heat, cook the sliced mushrooms, bell peppers, and onions until they're golden and soft. This takes around 7 minutes. Set aside once done.
02 -
Melt butter in the same skillet, then toss in the thin steak strips. Add the seasoned salt, Worcestershire sauce, and ground pepper. Cook just until the steak's center isn't overly pink.
03 -
Toss the cooked veggies back into your pan along with the steak. Arrange the cheese over the top and let it melt nicely.
04 -
In a small dish, stir the mayonnaise, horseradish, and black pepper together until smooth.
05 -
Stuff the toasted rolls with some of the steak-veggie mix. Add a dollop of sauce on top if you'd like.
# Notes:
01 -
Make this iconic street snack your way at home.
02 -
Don’t let the steak stay on the heat too long.
03 -
Trying the homemade sauce is totally worth it!