Philly Cheesesteak Sandwiches (Print Version)
# Ingredients:
→ Filling for the Sandwich
01 -
1½ pounds ribeye steak, boneless and cut into thin slices
02 -
8 oz mushrooms, chopped into slices
03 -
1 large onion, cut into slices
04 -
6 oz provolone cheese, sliced up
05 -
6 toasted hoagie buns
06 -
2 medium green bell peppers, sliced into strips
07 -
1 teaspoon seasoned salt
08 -
2 teaspoons Worcestershire sauce
09 -
½ teaspoon black pepper
10 -
1 tablespoon butter
→ Sauce with a Kick
11 -
¼ teaspoon ground black pepper
12 -
⅓ cup mayonnaise
13 -
1 tablespoon of horseradish
# Instructions:
01 -
In a hot cast iron skillet set to medium-high, cook the bell pepper, onion, and mushrooms for about 7 minutes until they're soft and slightly golden. Take them out and set aside.
02 -
Drop butter into the hot skillet and let it melt. Add steak slices along with the Worcestershire sauce, seasoned salt, and pepper. Stir and cook until the center is just a little pink.
03 -
Toss the cooked veggies back into the skillet with the steak. Mix them up, lay the provolone over the top, and let the cheese melt.
04 -
In a small bowl, stir together the mayo, horseradish, and ground pepper until smooth.
05 -
Stuff the meat and veggie mixture into the toasted hoagie buns, then drizzle on that special sauce if you're into it.
# Notes:
01 -
Tastes just like your favorite food truck meal
02 -
Keep an eye on the steak so it doesn't dry out
03 -
The optional sauce adds a lot of flavor