Copycat Mike's Famous Philly Recipe From Jersey Mike's

Ingredients

• 680 g (1½ pounds)ribeye steak
• 1red pepper
• 1yellow pepper
• 1 smallonion
• 4sub rolls
• 15 ml (1 tablespoon)olive oil
• to tastesalt and pepper
• 6 slices, cut in halfwhite American cheese

Instructions

1. 1

   Chill the steak

   Set the steaks on a plate and place them in the freezer for 20 minutes.

2. 2

   Slice the peppers

   Remove the stems and seeds from both peppers, then cut them into thin strips.

3. 3

   Slice the onion

   Peel the onion and cut away the root end. Halve it from top to bottom, then slice each half into thin strips.

4. 4

   Prepare the rolls

   Cut each roll lengthways, stopping before slicing all the way through.

5. 5

   Heat the oil

   Warm the olive oil in a large frying pan over medium-high heat.

6. 6

   Cook the vegetables

   Add the peppers and onion, then season with salt and pepper to taste. Cook for 5 minutes, until softened, and set aside.

7. 7

   Slice the steak

   Take the ribeye from the freezer and use a sharp knife to slice it thinly against the grain.

8. 8

   Season the steak

   Put the steak in the pan over medium-high heat and season with salt and pepper to taste.

9. 9

   Cook the steak

   Sauté for 5 minutes, or until lightly browned and cooked through.

10. 10

    Mix everything

    Return the peppers and onion to the pan and mix them with the steak.

11. 11

    Melt the cheese

    Divide the steak mixture into 4 portions. Top each portion with 3 cheese slices and heat until the cheese melts.

12. 12

    Fill the rolls

    Use a long spatula to transfer one portion of the meat and cheese mixture into each roll. Serve immediately.

What is a Philly-style sub?

A Philly-style sub takes its cue from the hot steak sandwiches associated with Philadelphia, bringing thinly sliced beef and melted cheese together in a long roll. This version adds peppers and onions for sweetness and a little extra texture.

The recipe is a home-cook’s take on the Famous Philly sandwich from Jersey Mike’s. Chilling the ribeye briefly helps make thin slicing easier, while cooking the vegetables before the steak gives them time to soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 761 calories, 44g protein, 40g carbs, 48g fat.

The rolls provide most of the carbohydrates, while ribeye and American cheese contribute much of the protein and fat; the olive oil adds further fat. Pair a sandwich with a generous salad or other vegetables if you want more produce alongside it.

Why chill the ribeye?

Partially firm steak is easier to slice into thin strips than meat straight from the fridge. The 20-minute freezer rest is brief; the goal is to make the ribeye easier to handle, not freeze it solid.

Against the grain: look for the direction of the muscle fibres and cut across them. Shorter fibres make each bite easier to chew.

Preparing the vegetables

Thin strips: slice the peppers and onion to a similar thickness so they soften at roughly the same rate. Removing the pepper seeds and stems keeps the strips tidy.

Five minutes: cook the vegetables until softened, then take them out of the pan as directed. They will be warmed through again when mixed with the steak.

Getting the steak right

Hot pan: medium-high heat helps the thin slices brown during their short cooking time. Add the steak in a layer where possible so it can make contact with the pan.

Doneness cue: follow the recipe’s five-minute guide and check that the steak is lightly browned and cooked through. Thin slices can cook quickly, so avoid leaving them in the pan longer than needed.

Melting the cheese

Portions: divide the steak and vegetables into four mounds before adding the cheese. Putting three half-slices on each mound keeps the topping distributed across the filling.

Melt gently: wait until the cheese has softened over the hot filling, then lift each portion into a roll with a long spatula. Serve straight away while the cheese is gooey.

Choosing and serving the rolls

Sub rolls: cut lengthways but leave a hinge so the filling is easier to hold. A roll that is sturdy enough to contain the hot filling is useful here.

For a simple plate, serve the sandwich with a green salad or crisp vegetables. The rolls are already part of the recipe, so extra sides can be kept light or added according to appetite.

Recipe notes & tips

• Chill the steak for the full 20 minutes to make thin slicing easier.
• Use a sharp knife and cut across the visible grain of the ribeye.
• Slice the peppers and onion thinly so they soften within the cooking time.
• Set the vegetables aside before cooking the steak, as the method directs.
• Have the rolls open and ready before the cheese melts so you can fill them promptly.
• Serve the sandwiches immediately for the best melted-cheese texture.

Variations

• Mushrooms: cook sliced mushrooms with the peppers and onion until softened.
• Provolone: replace the white American cheese with sliced provolone.
• Extra peppers: add another pepper, allowing for a fuller vegetable filling.
• Spicy finish: add sliced pickled chillies to the filled roll.
• Toasted rolls: briefly toast the rolls before filling for a firmer interior.

Common mistakes to avoid

• Slicing steak too thickly: chill it for 20 minutes and cut thinly against the grain.
• Crowding the pan: cook in batches if the steak cannot sit in a reasonably even layer.
• Overcooking the steak: use the five-minute guide and stop once it is browned and cooked through.
• Leaving the vegetables in the pan: set them aside after their five-minute cook, then return them to the steak.
• Cutting through the roll: leave a hinge so it can hold the filling.
• Filling the rolls too late: prepare them before melting the cheese so the portions can be transferred while hot.

How to store

For best texture, serve these sandwiches immediately. Refrigerate leftover steak and vegetables in a covered container for up to 3 days; keep them separate from the rolls, reheat the filling in a frying pan until hot, then assemble with fresh rolls and cheese.

Frequently asked questions