Making Philly Cheesesteaks – Recipe from the Magnolia Table Cookbook

Slice the ribeye steak into quarter-inch wide strips.

Slice the medium yellow onion into half circles.

Seed and slice the yellow bell pepper, red bell pepper, and poblano peppers.

Heat a large pan on high heat.

Add 1 tablespoon of olive oil to the pan.

Add half of the sliced steak to the pan and sprinkle with 1/2 teaspoon of fajita seasoning.

Cook the steak until it has a decent sear but is not fully cooked, then remove it from the pan and place it on a plate.

Add another tablespoon of olive oil to the pan and add the remaining steak, seasoning it with the other 1/2 teaspoon of fajita seasoning.

Remove the second batch of steak from the pan and cover it with aluminum foil to keep it warm.

Add the last tablespoon of olive oil and 1 tablespoon of unsalted butter to the pan.

Once the butter is bubbling, add the sliced onions, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of pepper.

Sauté the onions for 5-6 minutes until they are translucent.

Add the sliced bell peppers and poblano peppers to the pan.

Sauté the peppers for 15-20 minutes until they are caramelized and tender.

Add the cooked steak back into the pan with the peppers and onions, stirring to combine and heat through for about 5 minutes.

Prepare the hoagie rolls by opening them up without cutting all the way through.

Fill each hoagie roll with the steak, peppers, and onions mixture.

Top each filled hoagie with 2 slices of cheese.

Place the hoagies in the oven on broil for a few minutes, watching closely to prevent burning, until the cheese is melted and bubbly.

Remove the hoagies from the oven and serve.

Equipment Needed

Spice Level:

Dietary