Philly Cheese Steak Sandwich (Texas Style!)
I've never been to Pennsylvania, but I wanted to try making a sandwich similar to what we've eaten around here. While this is probably not near as good as the 'real' thing, it's a pretty darn good sandwich!
I've never been to Pennsylvania, but I wanted to try making a sandwich similar to what we've eaten around here. While this is probably not near as good as the 'real' thing, it's a pretty darn good sandwich!
- freshly ground black pepper to taste
- 4 slices provolone cheese
- 1 pound boneless ribeye steak fat removed, sliced thin - see note
- 1 each bell pepper sliced thin
- 1 each red onion sliced thin and seperated into rings
- 5 tablespoon butter divided use
- freshly ground sea salt to taste
- 4 each hoagie rolls or your favorite sandwich rolls
- mayonnaise or your favorite sandwich topping
- Carbohydrate 8.254068125 g
- Cholesterol 57.44890625 mg
- Fat 21.9555415625 g
- Fiber 1.25712499445677 g
- Protein 8.2337296875 g
- Saturated Fat 13.90913375 g
- Serving Size 1 1 Serving (272g)
- Sodium 354.9535 mg
- Sugar 6.99694313054323 g
- Trans Fat 1.4720878125 g
- Calories 258 calories
Step-by-step
- Slice the steak, bell pepper, and onion.
- Heat a non-stick skillet and add 2 tablespoons of butter.
- I used my electric skillet because it''s large and I could do everything at once except toasting the rolls.
- Add the onion and bell pepper to the skillet and stir it around to get the vegetables saturated with the butter.
- Cook until the onions are translucent and the peppers are crispy-tender.
- Move the vegetables to the outter edges of the skillet or remove them and set them aside.
- Add two tablespoons of butter to the skillet and add the steak, sprinkling it with freshly ground salt and pepper while it''s cooking.
- Be vigilant - it only takes a few minutes per side to cook the meat.
- Just cook it until it''s gray in color and turn it over to cook the other side.
- Begin toasting the rolls while the steak is cooking - spread the inside of each roll lightly with butter and cook butter side down in a non stick skillet until golden brown.
- Seperate the steak into sections that will fit the rolls and top the with the vegetables and sliced cheese.
- Continue cooking until the cheese has melted over the vegetables.
- Spread the mayonnaise on the browned rolls and top with a section of the steak, vegetable, and cheese mixture.
- Serve with french fries or chips.
Working with a single large electric skillet limits cleanup and keeps heat centralized, which proves essential when managing quick-cooking proteins. Regional adaptations of the classic Philadelphia steak sandwich often swap traditional Amoroso rolls for local hoagie options and introduce sweet bell peppers alongside standard onions. Understanding how these variations emerged requires looking at mid-century American sandwich culture.
The Anatomy of Regional Adjustments
Thinly slicing ribeye steak against the grain shortens muscle fibers, yielding tender bites despite rapid cooking times. Freezing the ribeye for 30 minutes prior to slicing makes achieving even, paper-thin cuts significantly easier. Searing this beef in butter rather than oil adds rich milk solids that brown quickly over medium-high heat. Bell peppers require precise timing to retain crispness while onions soften; cooking them until translucent ensures both vegetables contribute distinct textures without releasing excessive moisture that could steam the meat.Adapting Traditional Formats
Melting provolone cheese directly over divided sections of beef and vegetables fuses the components together for easier transfer into toasted bread. Toasting rolls butter-side down in a separate skillet creates a moisture barrier, preventing the rich fillings from making the bread soggy. While traditional iterations rely strictly on Cheez Whiz or provolone, regional iterations frequently incorporate mayonnaise or customized spreads to adjust moisture levels. Diners managing dietary restrictions can easily substitute gluten-free hoagie rolls without altering the fundamental skillet technique.
