Ribeye Philly Recipe

Prep steak and vegetables

Pat the ribeye slices dry with paper towels. Season with kosher salt, black pepper, and smoked paprika; toss to coat evenly. Slice the onion and bell peppers into 1/4-inch strips and mince the garlic.

Cook vegetables

Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onions and peppers and a pinch of salt. Sauté, stirring occasionally, until softened and lightly caramelized, about 7–9 minutes. Add the minced garlic in the last minute and cook until fragrant. Transfer vegetables to a plate and set aside.

Cook steak

Return skillet to high heat and add remaining 1 tablespoon olive oil and 1/2 tablespoon butter. When shimmering, add the seasoned ribeye in an even layer (work in batches if necessary to avoid crowding). Sear, stirring occasionally, until browned and just cooked through, about 2–4 minutes depending on thickness. Stir in Worcestershire sauce and remove from heat. Combine steak with cooked peppers and onions.

Make roux

In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook, whisking constantly, for 1–2 minutes until the raw flour smell is gone and the mixture is golden but not browned.

Add milk and cheeses

Slowly whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Cook until slightly thickened, 2–3 minutes. Lower heat to low and whisk in the cream cheese until smooth. Gradually add shredded sharp cheddar and monterey jack, stirring until fully melted and smooth.

Season sauce

Stir in Dijon mustard, hot sauce (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep the sauce warm over the lowest heat, stirring occasionally, or transfer to a small insulated container until assembly.

Cook fries

If using frozen fries, cook according to package instructions (bake or fry) until golden and crispy. If using fresh-cut russets, preheat oven to 425°F (220°C). Toss fries with 2 tablespoons vegetable oil, spread in a single layer on a baking sheet, and roast 25–35 minutes, turning halfway, until crisp and browned.

Season fries

While hot, toss fries with garlic powder, onion powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Keep warm until plating.

Toast rolls

Heat a clean skillet over medium. Lightly butter the cut sides of the hoagie rolls and toast cut-side down until golden, about 1–2 minutes.

Build the sandwich

Open each toasted roll and pile a generous portion of the ribeye, peppers, and onions into each roll. Spoon warm house cheese sauce over the meat and vegetables, as much as desired. Add pickled jalapeños and chopped parsley if using.

Plate with fries

Serve each Ribeye Philly with a pile of seasoned fries on the side. Offer extra cheese sauce on the side for dipping. Provide plenty of napkins.