Philly Steak Plate Recipe

Daily Special

1. 1

   Prep steak and vegetables

   Pat ribeye slices dry. Sprinkle with 0.5 tsp salt and 0.25 tsp black pepper. Set aside. Slice onion into thin strips and peppers into thin strips as well.

2. 2

   Mince garlic and gather cheese

   Mince 2 cloves garlic. Separate 4 provolone cheese slices and have them ready to melt over the steak.

3. 3

   Prepare rolls and oil

   Split hoagie rolls and lightly toast if desired. Measure 2 tbsp olive oil for the skillet and set aside 2 cups vegetable oil for frying fries later.

4. 4

   Sauté aromatics

   In a large skillet, heat olive oil over medium-high. Add onions and peppers; sauté 6-8 minutes until softened and caramelized.

5. 5

   Add garlic

   Stir minced garlic into the onions and peppers; cook for 1 minute until fragrant.

6. 6

   Cook steak

   Push vegetables to the side. Add ribeye slices in a single layer; cook 2-3 minutes until browned, then flip and cook another 1-2 minutes.

7. 7

   Melt cheese

   Top the steak and vegetables with provolone slices. Cover the skillet briefly until cheese melts into a creamy layer over the filling.

8. 8

   Toast rolls

   Place hoagie rolls cut-side down in the skillet and toast until lightly crisp and warmed through.

9. 9

   Prepare fries

   Cut Russet potatoes into fries. Rinse and pat dry; this helps achieve crisp fries later.

10. 10

    Fry potatoes

    Heat vegetable oil to 350-375°F (175-190°C). Fry potatoes in batches until golden and crisp, about 4-6 minutes per batch. Remove and drain on paper towels.

11. 11

    Season fries

    While fries are hot, sprinkle with 1 tsp salt and toss to distribute evenly.

12. 12

    Plate and serve

    Assemble each portion by stacking hot steak, onions, peppers, and melted cheese on toasted rolls. Serve with a side of fries and an extra drizzle of olive oil if desired.