BEST PHILLY CHEESESTEAK

This Best Philly Cheesesteak recipe boasts crazy tender, marinated steak, flavorful crisp tender bell peppers and ooey gooey cheese all sandwich in between a hoagie bun.  The incredible marinated steak and spiced mayo set these Philly Cheesesteaks worlds above other recipes and you won’t believe how easy they are.   These Philly Cheesesteak Sandwiches make a fabulous game day food, guest food, or just a fun dinner any night of the week.    You haven’t tried Philly Cheesesteaks until you try these!

BEST PHILLY CHEESESTEAK

INGREDIENTS

  • 1 1/2  lbs. ribeye (may sub top sirloin or skirt steak), very thinly sliced*
  • olive oil
  • 1 large onion, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 1 poblano pepper, thinly sliced
  • 3/4 cup freshly grated sharp cheddar cheese (or more to taste)
  • 1/3 cup roughly chopped  jarred cherry (pimento) peppers (optional)
  • 8 Sargento Provolone Cheese slices
  • 4 soft hoagie rolls

Marinade

  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 tsp EACH  garlic pwdr, onion pwdr, dried thyme, dried parsley
  • 1/4 tsp EACH pepper, red pepper flakes

Spiced Mayonnaise

  • 1 tablespoon Reserved Spiced Mayonnaise (in directions)
  • 1/2 cup mayonnaise
  • Hot sauce to taste (optional)

INSTRUCTIONS

  • Whisk all the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon Marinade and add to a small bowl with 1/2 cup mayonnaise to make "Spiced Mayonnaise". Add hot sauce to mayonnaise if desired and store in the refrigerator.
  • Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking.
  • Preheat oven to 400 degrees F.
  • Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell.
  • Heat 1 teaspoon olive oil over in a large skillet over medium high heat until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with spatula as you cook. Remove to a paper towel lined plate. (You can also chop on a cutting board.)
  • Wipe out skillet and heat one tablespoon olive oil over medium high heat. Add peppers and onion and cook 6-8 minutes or until softened. Add steak back to pan along with 3/4 cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste.
  • Spread each top and bottom half of hoagie roll with Spiced mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake hoagies open faced for 5 minutes or until cheese is completely melted. Replace top buns and eat immediately.