Philly Cheesesteak Submarine Extravaganza
Experience the ultimate comfort food with Chef Warren Pique's Philly Cheesesteak Submarine. Tender strips of beef steak are sautéed to perfection with fragrant onions and peppers, then generously topped with gooey melted cheese and served in a crusty sub roll. This hearty sandwich is the epitome of flavor, making it a perfect meal for any occasion!
ingredients
- 1 lb ribeye steak, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 medium bell pepper, thinly sliced (red or green)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 sub rolls
- 8 slices provolone cheese or Cheez Whiz
- Optional: sliced jalapeños for heat
steps
- 1.
Preheat a skillet over medium-high heat and add the olive oil.
- 2.
Add the sliced ribeye steak and cook until browned, about 3-4 minutes.
- 3.
Sprinkle in the garlic powder, salt, and pepper, stirring to combine.
- 4.
Remove the steak and set aside. In the same skillet, add the onions and bell peppers. Sauté until softened, about 5 minutes.
- 5.
Return the steak to the skillet and mix with the onions and peppers, cooking for an additional 1-2 minutes.
- 6.
Split the sub rolls and lightly toast them if desired.
- 7.
Divide the steak mixture evenly among the four rolls.
- 8.
Top each sandwich with 2 slices of provolone cheese or a generous dollop of Cheez Whiz.
- 9.
Place under the broiler for 1-2 minutes to melt the cheese. Serve immediately with optional jalapeños on the side.
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