Tar Heel Not Philadelphia Steak and Cheese Sandwiches
Get ready to savor a Southern twist on a classic with these Tar Heel Not Philadelphia Steak and Cheese Sandwiches! Featuring tender, thinly sliced ribeye steak cooked to perfection alongside caramelized onions and green bell peppers, this recipe takes things up a notch with a bold splash of North Carolina-style vinegar-based barbecue sauce. Nestled in toasty hoagie rolls and finished with gooey melted provolone cheese, these hearty sandwiches deliver a tangy, flavorful punch that sets them apart from the traditional Philly fare. Perfect for a crowd-pleasing dinner or game-day treat, these NC-inspired steak and cheese sandwiches are served warm and can be customized with crunchy dill pickle chips for added zest. Ready in just 35 minutes, this elevated comfort food is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ribeye steak, thinly sliced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 4 Hoagie rolls, split
- 8 slices Provolone cheese, sliced
- 0.5 cup North Carolina-style vinegar-based barbecue sauce
- 0.5 cup Dill pickle chips (optional)
Instructions
Freeze the ribeye steak for 30 minutes before slicing. Once firm but not frozen solid, use a sharp knife to cut the steak into very thin slices against the grain.
Season the sliced steak with salt and black pepper, and set aside.
Preheat a large skillet or griddle over medium-high heat. Add 1 tablespoon of vegetable oil and heat until shimmering.
Add the sliced yellow onion and green bell pepper to the skillet. Cook, stirring often, until softened and caramelized, about 8-10 minutes. Remove the vegetables from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Increase the heat to high, and once the oil is hot, add the sliced steak in a single layer.
Cook the steak, stirring frequently, until browned and just cooked through, about 2-3 minutes.
Reduce the heat to low. Return the cooked onions and peppers to the skillet, mixing them with the steak.
Pour the North Carolina-style barbecue sauce over the steak mixture, stirring to coat thoroughly. Taste and adjust seasoning with additional salt or pepper if necessary.
Toast the hoagie rolls lightly, if desired.
Assemble the sandwiches by dividing the steak mixture evenly among the 4 hoagie rolls. Top each sandwich with 2 slices of provolone cheese.
Place the assembled sandwiches under a broiler for 1-2 minutes or until the cheese is melted and bubbly.
Serve warm with dill pickle chips on the side or inside the sandwich for added crunch, if desired.
Nutrition Facts
Calories |
4012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.4 g | 315% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 8257 mg | 359% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 35.8 g | ||
| Protein | 189.6 g | 379% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2006 mg | 154% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2659 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
