About this Dish
Thinly sliced steak and melted cheese piled into a long hoagie roll.
History & Origin
Created in the 1930s by Philadelphia hot dog vendor Pat Olivieri, who grilled beef instead of his usual franks — the cheese was added later, and the dish became a Philadelphia icon.
IngredientsServes 2
🥩Ribeye steak, 500g thinly sliced (freeze for 30 mins before slicing)
🧅Yellow onion, 1 large thinly sliced
🫑Green bell pepper, 1 thinly sliced (optional)
🧀Provolone or Cheez Whiz, 6 slices or 1/2 cup
🥖Hoagie rolls, 2 long soft rolls
🧈Unsalted butter, 2 tablespoons
🫒Vegetable oil, 1 tablespoon
🧂Salt and black pepper, to taste
🧄Garlic powder, 1/2 teaspoon
🌶️Worcestershire sauce, 1 tablespoon
Method
1
Place the ribeye in the freezer for 30 minutes, then slice it as thin as possible against the grain using a sharp knife. Season the slices with salt, pepper, and garlic powder.2
Heat a large cast iron skillet or flat griddle over medium-high heat and add the oil and butter. Once hot, add the onions and peppers and cook for 8-10 minutes, stirring occasionally, until soft and caramelized. Push them to one side of the pan.3
Add the thinly sliced steak to the empty side of the pan and cook for 2-3 minutes, breaking it apart with a spatula and tossing frequently. Do not overcook — you want it just cooked through and still juicy.4
Mix the steak together with the onions and peppers, then divide the mixture into two portions in the pan. Lay the cheese slices directly over each portion (or drizzle warm Cheez Whiz over the top) and let it melt for about 1 minute.5
While the cheese melts, lightly toast the hoagie rolls cut-side down in a separate pan with a little butter until golden. This keeps them from getting soggy.6
Use a spatula to scoop each cheesy steak portion directly into a toasted hoagie roll. Serve immediately while hot and melty.User Reviews
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