Do you love a hot, meaty sub? The Jersey Mike Philly Cheesesteak Recipe is legendary. It is a fan favorite for many reasons.
You can now make it at home easily. This guide shows you how to make Jersey Mike Philly Cheesesteak perfectly. Making a great sub is a fun skill.
You only need a few fresh ingredients. Your family will love this tasty meal. This How to make Jersey Mike Philly Cheesesteak guide is simple. Let us start cooking together now!
What Makes This Recipe Special
This recipe tastes just like the shop version. The flavor is very bold and savory. It uses fresh ribeye steak for great quality.
The texture is soft yet slightly crunchy. This comes from the perfectly toasted white bread. It is very easy to cook this meal.
You only need about twenty minutes total. It is faster than ordering for delivery. You can check out more Jersey Mike’s hot sub styles online.
This recipe is great for busy weeknights. Your kids will ask for seconds every time.
Equipment List
- Large Flat Griddle: You need this to cook the meat. It provides a wide surface for chopping.
- Sharp Metal Spatula: This is used to chop the steak. It helps mix the cheese and meat well.
- Chef Knife: Use this to slice your vegetables thin. Sharp blades make the work very safe.
- Cutting Board: This protects your counters while you prep. Use a large one for more space.
- Bread Knife: This slices the sub rolls very cleanly. It prevents crushing the soft bread.
Ingredients You Need for Jersey Mike Philly Cheesesteak Recipe
- Ribeye Steak: This is the best meat for steak subs. It is tender and has great fat.
- White Sub Rolls: These hold all the meat and juice. Look for soft and long bread rolls.
- White American Cheese: This cheese melts very smoothly. It gives the sub a creamy texture.
- Green Bell Peppers: These add a nice crunch to every bite. They taste best when sliced very thin.
- White Onions: These provide a sweet and savory base. Sauté them until they are soft.
- Vegetable Oil: Use this to grease your hot griddle. It prevents the meat from sticking fast.
- Salt and Pepper: These are basic but very important. They bring out the natural meat flavor.
How to Assemble
- Prep the meat and vegetables. Slice your ribeye steak into very thin strips. Remove any large pieces of hard fat. Slice the peppers and onions into thin slivers. Keep them ready on a clean plate.
- Heat the griddle and oil. Turn your griddle to medium-high heat. Add a splash of vegetable oil. Let the oil get hot and wavy. This ensures a good sear on meat.
- Sauté the fresh vegetables. Place the peppers and onions on the heat. Toss them with your metal spatula. Cook them until they look soft. Move them to the side of griddle.
- Sear and chop the steak. Place the steak strips on the hot surface. Let them brown for two minutes. Use your spatula to chop the meat finely. Mix the salt and pepper in now.
- Combine meat and vegetables. Slide the vegetables back into the meat. Mix everything together with the spatula. Form the mixture into a long row. Make it the size of your roll.
- Melt the American cheese. Place three slices of cheese on the meat. Let the cheese melt for thirty seconds. It should look very gooey and white. Do not let it burn or smoke.
- Toast and fill the roll. Slice your roll open but stay attached. Place the open roll over the meat. Use the spatula to lift everything up. Flip it over into the sub roll.
Recipe Success Tips
- Freeze the steak for thirty minutes before slicing it thin.
- Always use high heat to get a nice brown crust.
- Do not overcook the peppers to keep some nice crunch.
- Use fresh bread from a local bakery for best results.
- Scrape the griddle often to keep the flavors very clean.
How To Store Leftover
- Store the meat mixture in a sealed plastic container. Keep it in the fridge for three days. Do not store the bread with the meat.
- The bread will get very soggy and soft. Reheat the meat in a small frying pan. Add a little water to keep it moist. Put it on fresh bread when you eat.
Sides & Pairings Suggestions
- Serve this sub with salty potato chips. A cold dill pickle spear is very traditional. You can also add a small side salad.
- French fries or onion rings taste very good. Many people like a cold soda with this meal. It balances the warm and salty steak flavors. Try it with some iced tea too.
Nutritions
| Nutrient | Value per Serving |
| Calories | 580 kcal |
| Protein | 35 g |
| Total Fat | 28 g |
| Carbohydrates | 42 g |
| Sodium | 1150 mg |
FAQs about Jersey Mike Philly Cheesesteak Recipe
Q: What is the best meat to use?
A: Ribeye is the best choice for this sub. It is tender and has the most flavor. You can also use sirloin steak.
Q: Can I use Provolone cheese instead?
A: Yes, you can use Provolone cheese. Jersey Mike’s usually uses White American cheese. Provolone has a stronger and sharper taste.
Q: How do I slice meat thin?
A: Put the meat in the freezer first. Let it sit for thirty minutes. A cold steak is much easier to slice. Use a very sharp knife.
Final Thoughts
This Jersey Mike Philly Cheesesteak Recipe is a winner. It brings the taste of the boardwalk home.
You can customize it with extra peppers. It is a hearty meal for any fan. Cooking at home saves you a lot of money.
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Jersey Mike Philly Cheesesteak Recipe
Equipment
- Large Flat Griddle
- Sharp Metal Spatula
- Chef Knife
- Bread knife.
- Cutting board
Ingredients
- 1 Lb Ribeye Steak
- 2 Units White Sub Rolls
- 6 Slices White American Cheese
- 1 Unit Green Bell Pepper
- 1 Unit White Onion
- 2 Tbsp Vegetable Oil
- 1 Tsp Salt
- 1 Tsp Black Pepper
Instructions
- Prep the meat and vegetables. Slice your ribeye steak into very thin strips. Remove any large pieces of hard fat. Slice the peppers and onions into thin slivers. Keep them ready on a clean plate.
- Heat the griddle and oil. Turn your griddle to medium-high heat. Add a splash of vegetable oil. Let the oil get hot and wavy. This ensures a good sear on meat.
- Sauté the fresh vegetables. Place the peppers and onions on the heat. Toss them with your metal spatula. Cook them until they look soft. Move them to the side of griddle.
- Sear and chop the steak. Place the steak strips on the hot surface. Let them brown for two minutes. Use your spatula to chop the meat finely. Mix the salt and pepper in now.
- Combine meat and vegetables. Slide the vegetables back into the meat. Mix everything together with the spatula. Form the mixture into a long row. Make it the size of your roll.
- Melt the American cheese. Place three slices of cheese on the meat. Let the cheese melt for thirty seconds. It should look very gooey and white. Do not let it burn or smoke.
- Toast and fill the roll. Slice your roll open but stay attached. Place the open roll over the meat. Use the spatula to lift everything up. Flip it over into the sub roll.
Notes
- Freeze the steak for thirty minutes before slicing it thin.
- Always use high heat to get a nice brown crust.
- Do not overcook the peppers to keep some nice crunch.
- Use fresh bread from a local bakery for best results.
- Scrape the griddle often to keep the flavors very clean.
