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Philly French Dip
75% authentic · American
A fusion twist on the French Dip, incorporating elements of a Philly cheesesteak with thinly sliced ribeye steak and sautéed onions and peppers.
Ingredients
- Ribeye steak1 lb
- Beef broth2 cups
- Onion1/2, thinly sliced
- Green bell pepper1/2, thinly sliced
- Garlic2 cloves, minced
- Worcestershire sauce1 tbsp
- Hoagie rolls2
- Provolone cheese slices4
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Thinly slice the ribeye steak against the grain. Season with salt and pepper.
- 2
In a pan, heat olive oil over medium-high heat. Sauté the sliced onions and bell peppers until softened.
- 3
Add the sliced steak to the pan with the vegetables. Cook until browned.
- 4
Stir in minced garlic and Worcestershire sauce. Cook for another minute.
- 5
In a separate small saucepan, heat the beef broth. Season with salt and pepper to taste. This will be the au jus.
- 6
Split the hoagie rolls and toast them lightly.
- 7
Place the steak and vegetable mixture onto the bottom half of the toasted rolls.
- 8
Top with provolone cheese slices and melt under a broiler.
- 9
Place the top half of the roll on top. Serve immediately with the warm au jus for dipping.
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