Patrick Oconnell
Steak and cheese subs, also known as Philly cheesesteaks, are a delicious and easy meal to make. They are made with tender steak, sautéed onions, and melted cheese served in a soft hoagie roll. The key to a great steak and cheese sub is thinly sliced steak and well-cooked vegetables. This meal can be made in a large skillet on the stovetop, a flat cooktop, or a griddle, making it a convenient option for feeding a crowd. In this article, we will provide a step-by-step guide on how to cook a delicious steak and cheese sub, as well as some tips and variations to elevate your sandwich-making experience.
| Characteristics | Values |
|---|---|
| Type of Dish | Main Course |
| Cuisine | American |
| Main Ingredients | Steak, Cheese, Bread Roll |
| Steak Type | Ribeye, Top Sirloin, T-bone |
| Cheese Type | Provolone, American, Mozzarella, Swiss, Havarti |
| Bread Type | Hoagie Roll, Baguette |
| Cooking Method | Griddle, Skillet, Oven |
| Cooking Time | 30 minutes |
| Servings | 1-4 |
Explore related products
What You'll Learn
Choosing the right cut of steak
- Tenderness: For a steak and cheese sub, you'll want a cut of steak that is tender and easy to chew. Look for options like ribeye, sirloin, or flank steak. These cuts tend to be more tender and will ensure a pleasant dining experience.
- Marbling: Marbling refers to the amount of fat distributed throughout the meat. Well-marbled steaks, such as ribeye, will add flavour and juiciness to your sub. A New York steak is also a good choice if you're looking for something with nice marbling.
- Ease of Slicing: For a steak and cheese sub, you'll want to slice your steak thinly so it fits comfortably in your sandwich. Freezing the steak for 20-30 minutes before slicing can help achieve those thin, even slices. Look for cuts that are known to slice well, such as ribeye or flank steak.
- Personal Preference: Ultimately, the choice of steak depends on your taste and budget. Ribeye is a popular choice for its tenderness and flavour, but it can be pricey. Flank steak is a more affordable option that can be just as tasty when cut against the grain, though it may require a bit more cooking attention.
When selecting your steak, consider the balance of tenderness, flavour, and ease of preparation. Don't be afraid to ask your butcher for recommendations and advice. With the right cut of steak, you'll be well on your way to creating a mouthwatering steak and cheese sub.
Baking Ham and Cheese Croissants: A Step-by-Step Guide
You may want to see also
Preparing the steak
After the steak has been chilled, use a sharp knife to shave the steak as thinly as possible on a biased angle against the grain. Place the shaved meat on a cutting board and chop it coarsely with a knife. If you are using pre-sliced steak, simply run a knife through the mound of meat about 5 times.
Next, heat a cast-iron skillet over medium-high heat for 5 minutes. Add oil to the skillet and heat until it just starts to smoke. Add the steak in an even layer and cook without stirring until well browned on one side, about 4 to 6 minutes. If you are using additional ingredients such as onions, peppers, or spices, you can add them to the skillet at this point. Season the steak with salt and pepper, or a blend of herbs and spices such as paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil.
Quick Broccoli Cheese Casserole: Frozen to Fabulous
You may want to see also
Preparing the vegetables
First, dice the onions and slice the peppers. If you are adding mushrooms, slice them as well. You can also add seasonings to your vegetables. Some common seasonings include salt, pepper, paprika, chilli powder, onion powder, garlic powder, thyme, marjoram, and basil. You can mix these seasonings together in a small bowl and then add them to your vegetables.
Next, heat up some oil in a large, deep sauté pan over medium-low heat. Add the onions and peppers to the pan and cook, stirring occasionally, until they are tender. If they start to brown, turn down the heat a bit. This should take around 20 to 30 minutes.
Once the vegetables are tender, you can remove them from the pan and set them aside. If you are adding mushrooms, you can cook them in the same pan after the onions and peppers are done. Just add a little more oil if needed and cook the mushrooms until they are tender.
Now you are ready to assemble your steak and cheese sub!
Cooking Queso Fresco: A Beginner's Guide
You may want to see also
Explore related products
Cooking the steak and vegetables
To cook the steak, you'll first want to place it in the freezer for 20-30 minutes to make it easier to slice thinly. If you're using a whole steak, trim and cut the steak crosswise with the grain into roughly 3-inch-wide sections. Then, use a sharp knife to shave the steak as thinly as possible on a biased angle against the grain. Next, chop the meat into small pieces.
Now it's time to cook the steak. If you have a cast-iron flat griddle pan or plancha, this is the time to use it. Position and centre it over two burners if needed for even heating. Heat the pan over medium-high heat for 5 minutes, then add oil and heat until just smoking. Add the steak and onion in an even layer and cook without stirring until well browned on one side, about 4-6 minutes. If you're cooking the steak and vegetables separately, heat oil in a skillet over medium-high heat, add steak, and cook and stir until the steak reaches the desired level of doneness.
If you're adding vegetables, you can cook them first and then add the steak, or cook the steak first and then add the vegetables to the same pan. You can also cook them together. The choice is yours! For the vegetables, add onion and bell peppers to a pan with oil over medium-low heat and cook, stirring occasionally, until tender. If they start to brown, turn down the heat. If you're adding mushrooms, add them when you sauté the onions. Once the vegetables are tender, transfer them to a dish and return the skillet to the heat. Add more oil if needed and place half of the chopped steak in the pan. Cook, stirring frequently, for about 4-5 minutes, or until no pink remains. Season with salt, pepper, and garlic powder while cooking. Transfer the steak to the dish with the vegetables and repeat with the remaining steak and seasoning.
Macaroni and Cheese: A Creamy Milk Adventure
You may want to see also
Assembling the sub
To assemble a steak and cheese sub, you'll need to start with a roll or bun. A hoagie roll is a classic choice, but you can also use a baguette. If you like, you can toast the roll first for some extra texture. Butter the inside of the roll, and if you want to add some extra flavour, you can make an herb butter with ingredients like garlic and dill.
Next, you'll want to cook your steak. A ribeye cut is a popular choice as it's tender and well-marbled, but other options include sirloin, flank steak, or T-bone. If you're using a whole steak, cut it into thin strips or slices—freezing the steak for about 20-30 minutes first can make this easier. Season the steak with salt and pepper, and maybe some garlic or other herbs and spices. Cook the steak in a skillet until browned, then set it aside and add your vegetables. Onions are a classic choice, but you can also add peppers, mushrooms, or anything else you like. Saute these until they're tender, then return the steak to the pan and stir everything together.
Now it's time to add the cheese. Provolone is a popular choice, but you can also use American cheese, mozzarella, or anything else that melts well. Add your cheese to the steak and vegetable mixture and stir it through until melted. You can also turn off the heat and let the residual warmth melt the cheese, or pop the whole sandwich under the grill to get the cheese nice and bubbly.
Finally, use a spatula to scrape the steak and cheese mixture into your roll. Serve warm, with a side of fries, wedges, onion rings, or a dipping sauce like marinara.
Cooking Pasta with Feta: A Simple, Creamy Delight
You may want to see also
Frequently asked questions
Ribeye is the most tender cut of steak for a steak and cheese sub, but it can be expensive. Top sirloin is a good alternative, as is flank steak.
Provolone is the most popular cheese for a steak and cheese sub. It is mild, sharp and salty, and melts easily. White American cheese, mozzarella, Swiss cheese, and havarti are also good options.
Freeze the steak for 20-30 minutes before slicing it as thinly as possible. If using a whole steak, trim and cut the steak crosswise into roughly 3-inch-wide sections. Then, shave the steak on a biased angle against the grain. Chop the meat into very small pieces.
Toast the hoagie rolls first. Then, cook the steak with some oil in a skillet until browned. Add salt, pepper, and any other desired seasonings. Place the steak on the roll, add cheese, and broil for 2 minutes or until the cheese is melted.
