Whenever I want an ordinary day to feel a little more delicious, Philly Cheesesteak Hoagie, the Name Says It All is the sort of recipe I reach for. This is the kind of centerpiece that makes dinner feel complete without needing a crowded menu. This is one to make, share, and tuck safely into the recipe box for another day.
Ingredients
- 1 kg/2.5 lb. Thinly sliced beef
- (Flap meat or ribeye)
- 1 red pepper sliced (optional)
- 1-2 onions sliced
- 5 hoagies
- Garlic butter: 2tbs. Melted butter + 2cloves minced garlic
- Avocado oil spray
- Salt and black pepper
- 1 tsp. Ghee
- 6 slices large Provolone cheese or American
Instructions
- Brush the hoagies with garlic butter and toast on a hot griddle. Set aside in a warm oven.
- Heat the griddle, spray with a nonstick spray add the onions and pepper and grill, set aside.
- Spray the griddle again wait until it’s hot add the beef making sure not to overcrowd cook on both sides wait until the liquid evaporates moving from one side to the other. Sprinkle with salt and pepper set aside while finishing the rest of the beef.
- If your meat is very lean add 1 tsp. ghee to the whole quantity sauté for 30 seconds then add the onion pepper mixture, top with the cheese and let cook on low heat while folding until the cheese is melted.
- Stuff the hoagies and enjoy with a side of fries.
Notes
- Best to use a griddle, if you don’t have one use a cast iron skillet you will have to work in batches.