Juicy shaved ribeye meets hearty portabella mushrooms in this Philly favorite. Griddled peppers, onions, and garlic bring a smoky sweetness, while melty provolone blankets the savory filling in gooey perfection. Piled high on toasted hoagie rolls, this cheesy, crave-worthy sandwich delivers bold flavor and satisfying bite in every mouthful.
Ingredients
- 1 pound shaved ribeye steak
- 2 large portabella mushrooms, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 8 slices provolone cheese (or mozzarella for cheese pull)
- 4 hoagie rolls
- 2 tablespoons olive oil or butter
- Salt & black pepper, to taste
Instructions
- Preheat griddle to medium-high.
- Add oil or butter to the griddle, then add the shaved ribeye and cook until it is browned and crispy on the edges.
- Add mushrooms, peppers, onions and garlic to the griddle and season with salt and pepper. Cook until softened and caramelized.
- Divide the mixture into four parts on the griddle and top with cheese. To help the cheese melt, cover with a dome.
- Toast hoagie rolls on the griddle until golden brown.
- Fill each roll with the cheesy steak and mushroom mixture. Serve hot and enjoy.
This recipe uses Portabella mushrooms
Portabella Flavor and texture
Portabella mushrooms have a rich and savory umami flavor and a firm, dense texture. When cooked, their firm texture and hearty juiciness makes for a meaty eating experience. The portabella mushroom’s flavor intensifies when cooked and is an excellent choice for grilling over a smoky fire or sautéing or roasting with a range of herbs and seasonings.
Usage
Burger
Grill
Pizza
Raw
Roast
Saute
Sear
Stuffed
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