Philly Cheesesteak
This Philly cheesesteak is loaded with juicy ribeye, caramelized onions, peppers and cheese, finished with a spicy garlic mayo on crusty baguettes.
Servings: 3
Equipment
- Citrus Juicer Optional
Ingredients
- 1 Pound ribeye steak very thinly sliced
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon Italian seasoning
- 1 Cup onion sliced
- ¼ Cup red bell pepper sliced
- ¼ Cup green bell pepper sliced
- ¼ Cup yellow bell pepper sliced
- 3 Slices Swiss cheese or preferred melty cheese
- 3 baguettes toasted
For the Sauce
- ½ Cup mayonnaise
- 1 Tablespoon sriracha
- ½ Tablespoon lemon juice
- ½ Teaspoons lemon zest
- ¼ Teaspoon Italian seasoning
- 2 Cloves garlic minced
Optional Garnish
- fresh parsley finely chopped
Instructions
Marinate the Steak
- Toss sliced ribeye with salt, black pepper and mixed herbs.
- Let it rest for 20 minutes while you prep everything else.
- Preheat the oven to 350°F.
Cook Beef and Veggies
- Heat cooking oil in a large skillet over a high heat.
- Add the marinated beef and stir-fry until nicely browned. Set aside.
- In the same pan, sauté onions until golden and tender.
- Add the bell peppers and stir-fry just until tender but still bright-colored.
- Transfer everything to a plate and wipe out the pan if needed.
Make the Sauce
- In a small mixing bowl, add mayonnaise, sriracha, lemon juice, lemon zest, Italian seasoning and minced garlic.
- Whisk until smooth.
Assemble Your Philly Cheesesteak Sandwiches
- Lightly toast the baguettes.
- Layer the sautéed onions and peppers in the baguettes.
- Add the seared meat on top.
- Drizzle with the sauce then top with cheese.
- Pop the assembled sandwiches into the oven and cook for about 2 minutes, just until the cheese gets gooey and melty.
Garnish and Serve
- Serve warm, with more sauce on the side and a sprinkle of fresh parsley if liked.
Notes
Thinly slice the beef: The thinner the beef, the quicker it sears and the more tender it tastes. If you don't want to slice your own, ask your butcher to make paper thin shaved steak slices for you.
Don’t rush onions: Slow cooking gives them natural sweetness.
High heat sear: Browning the meat adds flavor and seals in juices.
Toast the bread: A crisp base keeps the sandwich sturdy and satisfying.
Balance the spice: Adjust sriracha in the sauce to match your heat preference.
Don’t rush onions: Slow cooking gives them natural sweetness.
High heat sear: Browning the meat adds flavor and seals in juices.
Toast the bread: A crisp base keeps the sandwich sturdy and satisfying.
Balance the spice: Adjust sriracha in the sauce to match your heat preference.
Nutrition
Calories: 1319kcal | Carbohydrates: 129g | Protein: 60g | Fat: 62g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 2398mg | Potassium: 915mg | Fiber: 7g | Sugar: 15g | Vitamin A: 666IU | Vitamin C: 58mg | Calcium: 457mg | Iron: 12mg
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