Phillies
Meaty, cheesy, loaded with caramelized onions, tender-crisp bell peppers, and that special roguechef kick
Ingredients
Sauce
- 1/2 cup Cheddar Cheese Sharp, shredded
- 1/2 cup American Cheese Shredded
- 1/2 tsp Corn Starch
- 1/2 tsp Garlic Powder
- 1/2 tsp Mustard
- 3/4 cup Evaporated Milk
- Salt To taste
Sandwich
- 1 ea Onion Sweet, peeled, sliced wafer thin
- 1 lb Ribeye Steak Sliced wafer thin
- 1 ea Bell pepper Washed, seeded, sliced wafer thin
- 2 ea Jalapeno Peppers Washed, seeded, sliced wafer thin
- 2 tbsp Butter
- 2-4 ea Hoagie Rolls 6"
Instructions
Sauce
- Add all of the ingredients to a medium-sized pot and cook over low heat, stirring often until hot and thick. Keep warm.
Sandwich
- Add one tablespoon of clarified butter to a large frying pan over medium-high heat and cook the onions, and peppers until lightly browned and soft, about 10 minutes. Set to the side.
- Add the remaining tablespoon of clarified butter to the pan and add in the sliced steak.
- Cook for 2-4 minutes or until lightly browned and cooked throughout.
- Add half of the cooked onions and peppers to the top of the beef, season with salt and pepper, and mix together until combined.
Assembly
- Toast the buns
- Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining peppers and onions and cheese sauce.
Notes
To slice the ribeye thinly, freeze for 30 minutes or until stiff but cuttable. Use a heavy SHARP knife.
Nutrition
Calories: 955kcalCarbohydrates: 13gProtein: 66gFat: 72gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 260mgSodium: 1099mgPotassium: 986mgFiber: 0.2gSugar: 11gVitamin A: 1254IUVitamin C: 4mgCalcium: 838mgIron: 4mg
Tried this recipe?Let us know how it was!