Get ready to tantalize your taste buds with the ultimate comfort food: Philly Style Beef Melts! This mouthwatering sandwich brings together tender ribeye steak, sautéed onions, and bell peppers, all enveloped in a warm, toasted hoagie roll and topped with gooey provolone cheese. Perfect for a quick weeknight dinner or a weekend gathering, this recipe promises to deliver a burst of flavor in every bite. With just 25 minutes from prep to plate, you’ll be serving up a delicious meal that will have everyone asking for seconds. Don’t miss out on this culinary delight—let's dive into the recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound ribeye steak, thinly sliced
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 slices provolone cheese
- 4 hoagie rolls
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Remove the ribeye steak from the refrigerator and let it rest at room temperature for 10 minutes. Using a sharp knife, slice the steak as thinly as possible against the grain to ensure tenderness.
- Prepare your vegetables by washing and slicing the onion and bell pepper into thin, uniform strips. This will help them cook evenly and quickly.
- Season the thinly sliced steak generously with salt and black pepper on both sides, ensuring each piece is well-seasoned.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers and begins to smoke slightly.
- Add the sliced onions and bell peppers to the hot skillet. Sauté for 3-4 minutes until they become slightly caramelized and soft, stirring occasionally.
- Push the vegetables to one side of the skillet and add the seasoned steak slices to the empty space. Cook for 1-2 minutes per side, allowing the meat to develop a nice golden-brown crust.
- Mix the cooked steak and vegetables together in the skillet, ensuring even distribution.
- Split the hoagie rolls lengthwise and lightly toast them in the same skillet or under a broiler until they are golden and crisp.
- Divide the steak and vegetable mixture evenly among the toasted hoagie rolls.
- Top each sandwich with a slice of provolone cheese, allowing the residual heat to slightly melt the cheese.
- If desired, place the sandwiches under the broiler for 1-2 minutes to fully melt the cheese and achieve a golden, bubbly top.
- Remove from heat, let cool for 2-3 minutes, slice diagonally if preferred, and serve immediately while hot and melty.
Tips
- Slice Against the Grain: For the most tender steak, be sure to slice the ribeye against the grain. This helps break down the muscle fibers, resulting in a melt-in-your-mouth texture.
- Prep Your Ingredients: To streamline your cooking process, prepare all your ingredients ahead of time. Slice the onions and bell peppers, and season the steak so you can cook everything quickly and efficiently.
- Get the Skillet Hot: Make sure your skillet is hot enough before adding the vegetables. This will help caramelize them nicely and prevent them from becoming soggy.
- Don’t Overcrowd the Pan: If you’re making a larger batch, consider cooking the steak and vegetables in batches to avoid overcrowding the skillet. This ensures everything cooks evenly and gets that delicious golden-brown crust.
- Toast the Rolls: For an extra layer of flavor and texture, toast your hoagie rolls until they are golden and crisp. This will help them hold up against the juicy filling without becoming soggy.
- Melt the Cheese Perfectly: If you want that perfect gooey cheese topping, consider placing the sandwiches under the broiler for a minute or two after adding the provolone. Just keep a close eye on them to prevent burning!
- Serve Hot: These sandwiches are best enjoyed fresh out of the skillet. Serve them immediately while the cheese is still melty and the filling is warm for the ultimate experience.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 30g
Protein: 40g
Fat: 32g
Saturated Fat: 14g
Cholesterol: 110mg
