Philly Cheese Steak Sandwich with Mushrooms
A classic sandwich featuring tender ribeye steak, sautéed onions, mushrooms, and gooey provolone cheese, all nestled in a soft hoagie roll.
Equipment
- large skillet
- baking sheet
- sharp knife
- cutting board
Ingredients
- 1 pound Ribeye steak Thinly sliced for tenderness and flavor.
- 1 tablespoon Olive oil For sautéing the vegetables and adding richness.
- 1 medium Onion Thinly sliced to bring sweetness and depth.
- 1 cup Mushrooms Sliced, they add an earthy flavor that complements the steak.
- to taste Salt and pepper Enhancing the overall flavor of the sandwich.
- 8 slices Provolone cheese Melts beautifully, creating a creamy layer.
- 1 tablespoon Worcestershire sauce Adds a savory depth to the steak.
- to taste Fresh parsley Chopped, for garnish and a pop of color.
Instructions
- If your ribeye steak isn’t pre-sliced, freeze it for about 30 minutes to make slicing easier. Cut it into thin strips against the grain and season with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add the sliced onions and sauté for about 5 minutes until translucent. Stir in the sliced mushrooms and cook for another 5-7 minutes until tender and caramelized. Season with salt and pepper.
- In the same skillet, add the seasoned steak and Worcestershire sauce. Cook over medium-high heat for about 3-4 minutes until browned and cooked through. Return the onion and mushroom mixture to the skillet and stir to combine.
- Preheat your oven to 350°F (175°C). Slice the hoagie rolls lengthwise but keep them attached on one side. Distribute the steak mixture evenly into each roll and top with two slices of provolone cheese.
- Place the assembled sandwiches on a baking sheet and bake for about 5-7 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.
Notes
This sandwich is a delightful combination of flavors and textures, perfect for any meal.