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!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Season the sliced steak with salt and black pepper, and set aside.

Step 3

Preheat a large skillet or griddle over medium-high heat. Add 1 tablespoon of vegetable oil and heat until shimmering.

Step 4

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.

Step 5

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.

Step 6

Cook the steak, stirring frequently, until browned and just cooked through, about 2-3 minutes.

Step 7

Reduce the heat to low. Return the cooked onions and peppers to the skillet, mixing them with the steak.

Step 8

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.

Step 9

Toast the hoagie rolls lightly, if desired.

Step 10

Assemble the sandwiches by dividing the steak mixture evenly among the 4 hoagie rolls. Top each sandwich with 2 slices of provolone cheese.

Step 11

Place the assembled sandwiches under a broiler for 1-2 minutes or until the cheese is melted and bubbly.

Step 12

Serve warm with dill pickle chips on the side or inside the sandwich for added crunch, if desired.

Nutrition Facts

Serving size	(1410.6g)

Amount per serving	% Daily Value*
Calories	4012.4

Total Fat 245.4g	0%
Saturated Fat 94.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 522.9mg	0%
Sodium 8256.7mg	0%
Total Carbohydrate 267.2g	0%
Dietary Fiber 14.9g	0%
Total Sugars 35.8g
Protein 189.6g	0%

Vitamin D 48.0IU	0%
Calcium 2006.0mg	0%
Iron 23.0mg	0%
Potassium 2659.4mg	0%

*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.

Source of Calories

Fat: 54.7%

Protein: 18.8%

Carbs: 26.5%