Description
Classic Cheesesteak Sandwiches featuring tender, thinly sliced ribeye steak sautéed with green peppers and onions, topped with melted provolone cheese, all served on warm sub rolls. This hearty and flavorful sandwich is perfect for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 pound thinly sliced ribeye steak (for easy slicing: freeze steak for 30 minutes then slice it)
- 1 tablespoon butter
- 1 medium green pepper, sliced into strips
- 1 medium yellow onion, sliced into strips
- 2 cups shredded provolone cheese
- Salt and pepper, to taste
- 4 sub rolls, sliced in half but not all the way through (try using French Bread Roll recipe for the subs)
Instructions
- Preheat the oven: Preheat your oven to 375° F. Place the sliced sub rolls on pieces of aluminum foil and set them aside while you prepare the filling.
- Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the sliced onions and green peppers and sauté for 5 to 10 minutes until they become softened and fragrant. Remove the vegetables from the skillet and place them on a plate to set aside.
- Cook the steak: Using the same skillet, increase heat to medium-high and cook the thinly sliced ribeye steak. Break the meat into smaller pieces as it cooks, ensuring it is fully cooked through and no longer pink. Return the sautéed onions and green peppers to the skillet and toss to combine. Season generously with salt and pepper to taste.
- Assemble sandwiches: Open each sub roll carefully (without cutting all the way through). Fill each roll with one quarter of the meat and vegetable mixture, then top with a generous layer of shredded provolone cheese.
- Warm and melt cheese: Tightly wrap each assembled sub sandwich in aluminum foil. Place the wrapped sandwiches directly on the oven rack and bake for 15 minutes, allowing the cheese to melt and the flavors to meld.
- Serve: Carefully remove the sandwiches from the oven and unwrap the foil—be mindful as they will be hot. Serve immediately and enjoy your classic cheesesteak sandwiches!
Notes
- For easier slicing of ribeye steak, slightly freeze it for about 30 minutes before cutting.
- Use good quality sub rolls or try homemade French Bread Rolls for best texture and taste.
- Feel free to add hot peppers or mushrooms for additional flavor variations.
- Leftover filling can be refrigerated up to 3 days or frozen for later use.
- To reheat, wrap sandwiches in foil and warm in oven at 350°F for 10-15 minutes.
