Ranch Philly CheeseSteaks
We wouldn’t recommend visiting Philly without getting in line for a gooey cheese steak. The recipe was created in the 1930s and these hoagies have become the stuff of legend, with locals and visitors alike fighting over who has the best version and whether to get them plain or “wiz wit.” Personally, we like 'em with a little Ranch.
Ingredients(8)
- 2 tablespoons
olive oil
- 1 cup
thinly sliced red and green bell peppers
- ½
red onion, thinly sliced
- 2 teaspoons
- 1 pound
Thinly Sliced Sirloin Steak or Leftover Mississippi Roast, Shredded and Reheated
- 4
hoagie sandwich rolls
- ¾ cup
shredded mozzarella cheese
For safe meat preparation, reference the USDA website.
Steps(5)
- 1
Preheat the broiler. Heat the oil in a large sauté pan set over medium heat.
- 2
When oil is shimmering, add the peppers and onions and cook, stirring occasionally, until softened, about 8 minutes. Season with 1 teaspoon of the ranch and stir well until fully combined; remove and set aside.
- 3
Using the same pan, add the steak and sprinkle the remaining seasoning evenly over the meat. Sauté, stirring occasionally, until meat is fully cooked, about 5 minutes.
- 4
Pile a quarter of the meat on each of four hoagie rolls; then top with the pepper and onion mixture. Distribute cheese over the top.
- 5
Place the sandwiches open faced on a sheet pan and broil until the cheese is melted and the buns are slightly toasted, about 2–3 minutes. If desired, drizzle with additional Ranch dressing. Close the rolls and serve warm.
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