Philly Cheesesteak Meets Garlic Bread Magic
A tasty twist on the Philly cheesesteak—ribeye, caramelized onions, and provolone in garlic-buttered hoagie rolls.
Ingredients
Bread & Filling
- 4 hoagie rolls or small baguettes
- 1 lb ribeye steak thinly sliced
- 1 mid-size onion thinly sliced
- 1 bell pepper thinly sliced
- 2 cloves garlic minced
- 2 Tbsp fresh parsley chopped
Seasonings & Sauces
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp garlic powder
- ¼ tsp red pepper flakes
- Salt and black pepper to taste
Cheese & Spread
- 8 oz provolone cheese sliced
- ½ cup mayonnaise
- 1 Tbsp unsalted butter
Cooking Oils
- 2 Tbsp olive oil
Instructions
- Set your oven to 400°F. Place hoagie rolls on a baking sheet.
- Mix butter, garlic powder, and red pepper flakes. Spread this inside the rolls.
- Bake rolls for 5–7 minutes until lightly toasted.
- In a skillet with olive oil, cook sliced ribeye for 2–3 minutes. Add salt and pepper.
- Add onions and bell peppers to the skillet. Cook for 5–7 minutes until soft.
- Stir in garlic, Worcestershire sauce, and soy sauce. Cook for another minute. Remove from heat.
- Spread a little mayo inside each toasted roll.
- Step 8: Fill the Rolls
- Add the steak and veggie mix into each roll.
- Step 9: Melt the Cheese
- Top with provolone and return to the oven for 3–5 minutes until melted.
- Sprinkle with parsley, close the rolls, and serve warm.