The Philly Cheesesteak Sub from Checkers features tender slices of seasoned steak, melted provolone cheese, sauteed green peppers and onions, all layered in a soft, toasted hoagie roll, delivering a savory and hearty classic sandwich experience.
Equipments
- Grill or griddle
- Slicing knife
- Cutting board
- Spatula
- Saute pan or skillet
- Cheese melter or broiler (optional)
- Bread knife
- Hoagie roll toaster or oven
- Tongs
Ingredients
- 1 lb (450g) ribeye steak
- 4 slices provolone cheese
- 1 green bell pepper
- 1 medium yellow onion
- 2 hoagie rolls
- 1 tablespoon vegetable oil
- Salt
- Black pepper
Using ribeye steak is essential for authentic flavor and tenderness in your Philly Cheesesteak Sub, as it provides a rich and juicy base. Ensure the green bell pepper and yellow onion are thinly sliced for quick sauteing and perfect texture. Provolone cheese should be sliced rather than shredded to allow for even melting over the steak. Toasting the hoagie rolls enhances the sandwich's overall crunch and prevents sogginess from the juicy ingredients. Your Philly Cheesesteak Sub from Checkers copycat menu will closely match the original by following these ingredient tips precisely.
Instructions
- Preheat grill or griddle on medium-high heat.
- Slice ribeye steak thinly on a cutting board using a slicing knife.
- Slice green bell pepper and onion thinly.
- Heat vegetable oil in saute pan or skillet over medium heat.
- Add sliced onions and green peppers to the pan; sauté until softened.
- Season steak slices with salt and black pepper.
- Add steak to the grill/griddle and cook until browned.
- Mix sautéed peppers and onions with steak on the grill.
- Layer provolone cheese over steak mixture; let melt (use cheese melter/broiler if needed).
- Slice and toast hoagie rolls using bread knife and hoagie roll toaster or oven.
- Using tongs or spatula, load steak, cheese, peppers, and onions onto the toasted hoagie rolls.
- Serve immediately.
Substitution
The Philly Cheesesteak Sub from Checkers can be recreated at home using ribeye steak, provolone cheese, sauteed green peppers, and onions in a toasted hoagie roll to deliver that authentic, savory taste. You can substitute ribeye with sirloin or flank steak if ribeye is unavailable, adjusting cooking time for tenderness. If provolone cheese is hard to find, mozzarella or American cheese provides a similar melt and flavor profile. When using frozen hoagie rolls, toast them directly in the oven or toaster for a crispy exterior without drying out the inside. Your kitchen tools like a grill or griddle and a saute pan are essential for achieving the perfect sear on the steak and caramelization of the vegetables.
Tips
Ensure the ribeye steak is sliced thinly against the grain to maintain tenderness when cooked. When sauteing green bell peppers and onions, cook them until they are soft but not overly browned to preserve their natural sweetness. Toasting the hoagie rolls just before assembling prevents them from becoming soggy once the steak and vegetables are added. You should use tongs or a spatula to layer the hot steak mixture onto the toasted rolls to keep your hands clean and avoid spilling the filling.
Nutritions
The Philly Cheesesteak Sub from Checkers provides a rich source of protein, primarily from the 1 lb of ribeye steak, which supports muscle repair and growth. Melted provolone cheese adds calcium and vitamin D, contributing to bone health, while sauteed green peppers and onions offer dietary fiber, vitamin C, and antioxidants for immune support. The hoagie roll offers carbohydrates for energy, but also adds calories and some sodium, so consider portion size based on your dietary needs. Your meal delivers a balanced mix of macronutrients, though it may be high in fat and sodium, which you should monitor if managing heart health.
Storage
Store leftover Philly Cheesesteak Sub components separately in airtight containers to maintain freshness. Keep the cooked steak, peppers, and onions refrigerated for up to 3 days, while storing cheese and hoagie rolls wrapped tightly to prevent drying out. When reheating, warm the steak mixture on a skillet and toast the rolls to restore the sandwich's original texture and flavor for your next meal.
Variation or Alternatives
For a variation, you can substitute ribeye steak with thinly sliced sirloin or flank steak to reduce fat content while maintaining flavor. Swap provolone cheese for mozzarella or American cheese to cater to different cheese preferences. Instead of sauteing green peppers and onions, try caramelizing them slowly over low heat for a sweeter and richer taste. You can also add sauteed mushrooms or hot cherry peppers to your sandwich for an extra layer of texture and spice.
Allergies
The Philly Cheesesteak Sub contains common allergens such as dairy from provolone cheese and wheat from the hoagie rolls, which may trigger lactose intolerance or gluten sensitivity. The sandwich also includes beef, which some individuals may need to avoid due to specific dietary restrictions or allergies. Your sensitivity to any of these ingredients should be considered before consuming this hearty classic.
Why this recipe?
The Philly Cheesesteak Sub from Checkers restaurant is cherished for its perfectly seasoned thinly sliced beef, melted cheese, and fresh sauteed onions that create a savory, satisfying flavor. The sub's tender bread holds the juicy filling without becoming soggy, ensuring every bite delivers a balanced texture. Your taste buds will appreciate the combination of quality ingredients and bold flavors that make recreating this sandwich at home both fun and rewarding. Trying a copycat version allows you to customize the ingredients to your preference while capturing the authentic taste fans rave about.