Name: Shiloh's Lounge & Grills Philly Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 lb thinly sliced ribeye or top round steak; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs olive oil or vegetable oil; 1 cup yellow onion; 0.5 cup green bell pepper; 0.5 cup mushrooms (optional); 6 slices Provolone cheese slices; 2 each hoagie rolls (6-inch); 2 tbs butter (softened); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup whole milk; 1 cup sharp cheddar cheese (shredded); 2 oz American cheese or Velveeta (optional, cubed); 0.5 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.25 tsp salt; 0.25 tsp black pepper

Method

Sandwich

1
Prep the steak
If the steak is not pre-sliced, partially freeze it for 30–45 minutes to firm up, then slice as thinly as possible across the grain. Toss the sliced steak with kosher salt and black pepper.
2
Slice vegetables
Thinly slice the yellow onion, green bell pepper, and mushrooms (if using). Keep vegetables separate from meat.
3
Cook vegetables
Heat 1 tablespoon oil in a large skillet or griddle over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the bell pepper and mushrooms and cook another 4–5 minutes until vegetables are tender and caramelized. Remove vegetables to a bowl and keep warm.
4
Cook the steak
Raise heat to high and add the remaining 1 tablespoon oil if needed. Add the sliced steak in an even layer (work in batches if necessary to avoid crowding). Sear, stirring and flipping frequently, until just browned and cooked through, about 2–4 minutes. Break up any large clumps with a spatula. Return the cooked vegetables to the pan and toss with the steak to combine and heat through, 1–2 minutes.
5
Prepare rolls
Split the hoagie rolls but leave a hinge. Spread softened butter on the cut sides. Optionally toast the rolls butter-side down in a skillet or on the griddle over medium heat until golden, about 1–2 minutes.
6
Assemble
Divide the meat and vegetable mixture between the two rolls. Lay three slices of provolone over each portion of meat. If you prefer the cheese melted more thoroughly, return the assembled sandwiches (open-faced) to the skillet and cover for 1–2 minutes until cheese melts, or place under a broiler for 30–60 seconds, watching closely.
7
Serve
Close the rolls, slice in half if desired, and serve hot. Serve with pickles and fries or the cheese sauce for dipping, if using.

Cheese Sauce (optional)

8
Make a roux
In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Stir in 2 tablespoons flour and cook, whisking constantly, for 1–2 minutes until slightly golden and nutty-smelling.
9
Add milk
Gradually whisk in 1 cup whole milk, smoothing lumps, and bring to a gentle simmer. Cook, whisking, until the sauce has thickened enough to coat the back of a spoon, about 3–4 minutes.
10
Melt cheese
Reduce heat to low. Stir in shredded cheddar and the cubed American/Velveeta (if using) a handful at a time until fully melted and smooth. Whisk in Dijon mustard, Worcestershire sauce, salt, and pepper. Taste and adjust seasoning.
11
Keep warm
Keep the cheese sauce warm over very low heat, stirring occasionally, until ready to serve alongside the sandwiches for dipping.

Philly Recipe

Ingredients

Sandwich

Cheese Sauce (optional, for Cheesesteak-style dip)

Method

Sandwich

Prep the steak

Slice vegetables

Cook vegetables

Cook the steak

Prepare rolls

Assemble

Serve

Cheese Sauce (optional)

Make a roux

Add milk

Melt cheese

Keep warm

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