Our take on the classic Philadelphia Cheese Steak sandwich is always a crowd-pleaser. We use good-quality ribeye steaks, provolone cheese, and Martin’s sandwich rolls to accomplis a toothsome mouthfeel and savory goodness with this simple meal. This recipe makes four sandwiches.

Ingredients

• 1 to 1.5 pounds of ribeye steak.
  • While you can use other cuts, the marbling and fattiness of the ribeye gives the sandwich a nice texture.
• 1 green pepper, sliced
• 1 white onion, sliced
• Mushrooms, sliced
• Martin’s sandwich buns
• 8 slices provolone cheese (2 per sandwich)
• Mayonnaise
• Garlic butter
• Garlic salt

Process

1. About an hour before cooking, put the ribeye steaks in the freezer.
2. While the steaks chill, slice the green pepper, onion, and mushrooms into thin strips or slices.
3. After the ribeye is chilled: remove from the freezer and use a chef’s knife to slice the ribeye very thin. If you’re fancy, you can use a deli slicer.
4. Preheat the oven to 425 degrees and turn on an electric griddle (you can use a cast-iron skillet or a pan if you don’t have a griddle).
5. Put the thin-sliced ribeye into a large mixing bowl. Season generously with garlic salt.
6. Open the Martin’s sandwich rolls and slather the inside with garlic butter and/or mayonnaise.
7. Put the prepared rolls in the oven and toast them for 4-5 minutes.
8. While the rolls toast: put the ribeye, peppers, onions, and mushrooms on the griddle. Use two spatulas to organize the ingredients into four roughly even piles.
9. Once the piles are cooked, top with provolone cheese and let the heat of the griddle melt the cheese into the meat mix. Use the spatulas to transfer the sandwich filling and cheese to the toasted buns.
10. Serve! Delicious with chips, fries, or tots.