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philly steak and cheese recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A hearty weeknight philly steak and cheese sandwich featuring tender ribeye, caramelized onions, melted provolone, and a gourmet smoked paprika aioli.
Ingredients
- 500g / 1.1 lbs thinly sliced ribeye steak
- 170g / 6 oz thinly sliced provolone cheese
- 4 soft hoagie rolls
- 1 large yellow onion (~250g), thinly sliced
- 1 medium green bell pepper (~150g), thinly sliced
- 60mL / 4 tbsp olive oil, divided
- 5g / 1 tsp sea salt, or to taste
- 2g / 1/2 tsp ground black pepper, or to taste
- For the Aioli: 1 large egg yolk, 15mL / 1 tbsp lemon juice, 1 clove minced garlic, 5g / 1 tsp sweet smoked paprika, 50g / 1/4 cup roasted red peppers (drained), 120mL / 1/2 cup neutral vegetable oil
- 10g / 2 tbsp fresh parsley, finely chopped, for garnish
Instructions
- Prepare Smoked Paprika Aioli: In a food processor, blend egg yolk, lemon juice, garlic, paprika, and roasted red peppers until smooth. Slowly drizzle in vegetable oil until emulsified and thick. Season with salt and pepper and set aside.
- Caramelize Vegetables: Heat 30mL olive oil in a large skillet over medium heat. Add sliced onion and bell pepper; cook for 15-20 minutes until deeply caramelized. Season and transfer to a plate.
- Cook Ribeye Steak: Increase heat to medium-high and add remaining olive oil to the skillet. Cook thinly sliced steak in batches, seasoning generously with salt and pepper, for 1-2 minutes per side until browned.
- Melt Cheese: Return all cooked steak and vegetables to the skillet. Divide into four piles and place provolone slices over each pile. Cover and cook over low heat for 1-2 minutes until cheese is melted.
- Assemble Sandwiches: While cheese melts, toast hoagie rolls cut-side down on the skillet. Scoop one steak and cheese pile into each toasted roll.
- Serve Immediately: Serve the sandwiches immediately, drizzling generously with the prepared aioli and garnishing with fresh parsley.
Notes
For best results, partially freeze the ribeye steak for 30 minutes before slicing to make thin, even cuts against the grain. Avoid overcrowding the skillet when cooking the steak by working in batches; this ensures the meat sears quickly rather than steaming.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 750 calories
- Sugar: 5g
- Sodium: 1000mg
- Fat: 50g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg