This post may contain affiliate links. Please read our disclosure policy.
What a whirlwind this past week was! San Francisco was amazing. I cannot wait to share with you all the photos of what we did and eats we ate. Hands down, San Francisco is my favorite U.S. city. Just when I thought I’ve done it all, you find out even more to do! It’s good to be back, though. I was exhausted!
Okay, on to the food!
A couple months ago, I got a sudden craving for cheesesteaks. There’s this deli by my office and they make a really killer rueben-style cheesesteak. It’s one of the most addicting sandwiches and it’s bad news that it’s so close to me for lunch! I’ve already been back on numerous occasions and I’d inhale the entire sandwich as soon as I got back to my desk. However, when the craving for a cheesesteak hit me, it wasn’t a work day and I wasn’t within walking distance to just go get one. I had to make one myself! I guess I could’ve made this Philly cheesesteak casserole in its place, but I was wanting more of a handheld option.
In the midst of the craving, I remember that Julie shared a neat trick about making cheesesteaks a while back (Lindsay also made her cheesesteaks this way, too). Wrapping them tightly in foil and popping them in the oven for 10-15 minutes. It softens up the bread and lets everything meld together. I never really thought to do it this way so I thought I’d give it a shot because I was really craving a ooey gooey cheesesteak with some ridiculously soft bread.
I’m really impressed with this little trick! It really does make everything soft and melty. The flavors saturate the bread, too. I love it! I have since adapted this method of making subs into how I make all my subs! Just a few weeks ago I used this same method and I made some pepperoni meatball subs and they turned out just as good – soft bread, gooey and melted cheese, toasty and warm on the inside.
Cheesesteak Sandwiches
Equipment
Ingredients
- 2 sub rolls, sliced in half (but not all the way through)
- 1 medium onion, sliced into strips
- 1 medium green pepper, sliced into strips
- 6 ounce (170 g) portobello mushrooms, sliced
- ¾ pound (340 g) thinly sliced ribeye steak
- Salt and pepper, to taste
- 1 cup (132 g) shredded provolone cheese
Instructions
- Preheat oven to 375 °F (191 °C). Place the two sliced sub rolls on a two pieces of aluminum foil. Set aside.2 sub rolls
- In a large skillet, saute onions and green peppers for about 3-4 minutes, then add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.1 medium onion, 1 medium green pepper, 6 ounce (170 g) portobello mushrooms
- In the same skillet, cook the steak, breaking it into smaller pieces, until all is cooked through, about 5 minutes. Add the onions and peppers back into the skillet and toss together (seasoning with salt and pepper, to taste).3/4 pound (340 g) thinly sliced ribeye steak, Salt and pepper
- To assemble the cheesesteaks: open one sub roll and add in half of the meat filling then top with half the provolone cheese. Repeat for the second sub roll.1 cup (132 g) shredded provolone cheese
- Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
- After 15 minutes, remove from oven and your cheesesteak sandwich is ready for you to unwrap (carefully, it’ll be hot) and enjoy!
Hi! I came here looking for a recipe for cheesesteak, but had to make a comment after reading the post. I know this is years later, but definitely remember the VMAs that year. I tuned in specifically for the *NSYNC reunion. Also a 90s baby and to answer your question, definitely *NSYNC over BSB. And because of this post, I am going to listen to them now. AND adding this recipe to next weeks menu! Looks delicious! Thank you for the two best decisions I’ve made today!
Absolutely delicious. I had some deli roast beef left and some red and green peppers and onions, sauted them all together in a pan, layered provolone slices, hoagie buns, the meat mixture, wrapped them in foil and popped them in the oven for about 10 minutes. OMG we were in heaven. I think the secret is the oven, it makes the bread warm and soft. Thank you for the great recipe.