Originating in Philadelphia, this fully loaded sandwich is a popular fast food option in the US. This is our homemade version, packed with tender sliced ribeye, onions, peppers and cheese, and finished with ketchup and mayo
- Serves: 4 persons
- 400g ribeye steak
- 2tbsp vegetable oil
- 1onion, thinly sliced
- 1red pepper, thinly sliced
- 1green pepper, thinly sliced
- 8provolone cheese slices
- 4hoagie or large soft submarine rolls
- ketchup and American mustard, to serve
Step 1Put the steak onto a plate and into the freezer for 1 hr.
Step 2Heat 1 tbsp of the oil in a pan over a medium-high heat and add the onion and peppers along with a pinch of salt. Put on a lid and cook for 15 mins, stirring every now and again, until caramelised and softened.
Step 3Remove the steak from the freezer and use a sharp knife to thinly slice into short ribbons. Heat the remaining tbsp of oil in a large frying pan over a high heat. Once smoking, add the steak, leave for a minute to crisp, then toss around and lower the heat to medium. Add in the onions and peppers, and mix well. Divide into four piles, then shape into lengths the size of your rolls. Put 2 cheese slices on top of each length, then put on a lid and steam for a minute.
Step 4Heat the grill to high. Cut the rolls lengthways down the middle but not all the way through. Grill cut-side up for a minute until lightly golden.
Step 5Use a long spatula to scoop up a portion of the meat and cheese, and put into the toasted roll. Drizzle over ketchup and American mustard, to serve.