Hot Philly Recipe

Heat a large skillet over medium-low heat. Add 1 tablespoon olive oil and 1 tablespoon butter and let melt.

Add the thinly sliced yellow onions and stir to coat. Sprinkle 1 tsp salt over the onions to help draw out moisture.

Cook slowly, stirring every 3–5 minutes, until onions are deeply golden and tender, about 25–30 minutes. If they begin to stick, add a splash of water.

Stir in 1 tsp brown sugar and 1 tsp balsamic vinegar, cook another 1–2 minutes until glazed. Remove from heat and set aside.

While onions cook, warm a second skillet over medium heat. Add 1 tablespoon olive oil.

Add the long hot peppers, cut lengthwise, season with 1/2 tsp salt, and cook until softened and slightly blistered, about 6–8 minutes, turning occasionally.

Remove peppers from the skillet and keep warm. If you prefer them more charred, cook over higher heat for 1–2 extra minutes.

Pat the thinly sliced ribeye dry and season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat the same skillet used for peppers (add 1 tbs olive oil and 1 tbs butter if needed) over high heat until very hot but not smoking.

Add the seasoned ribeye slices in an even layer (work in two batches if needed to avoid crowding). Let them sear undisturbed for 1 minute, then toss and sear another 1–2 minutes until browned but still juicy. Remove any excess liquid from skillet.

Reduce heat to medium. Return cooked beef to the skillet in a single layer. Distribute the cooked caramelized onions and blistered long hot peppers evenly over the meat.

Sprinkle the shredded mozzarella and Coopersharp evenly over the top. Cover the skillet with a lid or foil and let sit 1–2 minutes until cheese melts.

While cheese melts, heat a separate small skillet over medium heat and melt 2 tsp butter. Lightly toast the cut sides of the sub rolls in the butter until golden, about 1 minute per side.

Optional: Spread 1 tablespoon mayonnaise on each roll base for moisture and tang.

Using a spatula, scoop generous portions of the cheesy steak, onions, and peppers onto each roll. Fold the top over and press gently.

Garnish with chopped fresh parsley if desired, slice in half, and serve immediately while hot.