Philly takes their steaks seriously, so we did our best to do this famous sandwich justice—Lodge style! We sear thinly cut ribeye on a piping hot cast iron skillet, then load it up on a perfectly toasted garlic butter bun with layers of provolone.
Prep Time
50 minutes (includes freezing)
Cook Time
20 minutes
Serves
5
Cook it With Our
Directions
- Make the garlic butter: mix the ingredients for your garlic butter and set aside.
- Partially freeze the ribeye for 30 minutes before slicing. Slice very thinly against the grain, then season with salt, pepper, and garlic powder.
- Heat 1 tablespoon of oil in a 12 inch skillet over medium-high heat for 3-5 minutes.
- Add the onions and bell peppers, and season with a pinch of salt. Sauté until softened and beginning to caramelize, about 10-12 minutes. Transfer to a platter and set aside.
- Add the remaining tablespoon of oil and sear the steak in batches in a single layer. Sear for 2-3 minutes per side, until just cooked through.
- Return the onions and peppers to the skillet and toss together with Worcestershire sauce, then remove the skillet from the heat.
- Spread garlic butter over the split hoagie rolls and place them cut side down in the hot skillet. Toast lightly for 1-2 minutes.
- Assemble the sandwiches. Place one slice of provolone on the bun, top with a mountain of beef and onions, and top again with another slice of cheese.
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