Philly Cheesesteak with Roasted Garlic Aioli
These drool worthy sandwiches are stuffed with thinly sliced ribeye steak, caramelized onions and peppers, and melty provolone cheese. The Roasted Garlic Aioli is the perfect condiment for dipping, you will want to put it on everything!
Servings: 6 servings
Ingredients
- 3 tbsp butter
- 1 large yellow onion thinly sliced half moons
- 2-3 bell peppers, whatever colour your prefer thinly sliced
- 2 cloves garlic minced
- 3 8 ounce Ribeye Steaks thinly sliced
- sea salt and freshly ground pepper to taste
- 1 tbsp Worcestershire sauce
- 1 tbsp coconut aminos or soy sauce
- 6 slices provolone cheese
- 6 hoagie rolls, or bun of choice *low carb option: hollowed out portobello mushroom or half of a bell pepper, seeds scraped out (per person)
Roasted Garlic Aioli
- 4 whole heads of garlic tops sliced off
- 1 tbsp olive oil
- sea salt and freshly ground pepper to taste
- 1 cup mayonnaise
- 1 lemon, juice of
- 2 tsp Worcestershire Sauce
- pinch cayenne pepper to taste
Instructions
For the Garlic Aioli (make ahead):
- Preheat oven to 400F.
- Put the whole heads of garlic (tops sliced off) on a piece of tinfoil. Drizlzle with olive oil, salt, and pepper, and wrap tightly with the foil.
- Bake for 45 minutes until the garlic is very soft. Let cool.
- Squeeze the heads of garlic to release all of the roasted garlic cloves. Add these and the remaining ingredients to the bowl of a food processor or Nutribullet.
- Blend until smooth and creamy. Season to taste. Refrigerate until ready to serve. WIll keep for at least a week in the fridge.
For the Cheesesteaks:
- Preheat oven to 400F.
- Melt 2 tablespoons of butter in a large skillet. Add sliced onions and cook slowly until they begin to caramlize, turning a deep yellow colour. If they start browning or getting crispy, the pan is too hot. This should take about 8-10 minutes.
- Add the pepppers and cook for 3-4 minutes until the peppers soften.
- Add the minced garlic and cook for 1 minute. Remove pepper and onion mixutre to a bowl.
- Add another tablespoon of butter and a drizzle of olive oil to the pan and, when the pan is nice and hot, add the thinly sliced steak. Season generously with salt and pepper and cook for 2-3 minutes until nicely browned. If the steak releases alot of liquid while cooking, you can quickly drain off the liquid so the steak will brown instead of boiling.
- Add the Worcestershire sauce and coconut aminos and stir for 1 minute. Add steak to onion and pepper mixture and combine.
- Spread one side of each hoagie roll with a generous amount of Roasted Garlic Aioli. Add the steak/onion mixture. Top with provolone cheese. Wrap each sandwich individually with foil and bake for 10 minutes, until cheese is melty. You want to keep the sandwiches wrapped completely or the bread will get too crusty in the oven and be dificult to chew. Serve warm with oven fries, Roasted Garlic Aioli for dipping, and dill pickle spears (if desired).
Notes
*If you would like to go with the low carb option of a portobello mushroom or bell pepper, drizzle the mushroom/pepper(s) with olive oil, salt and pepper, and roast at 375F for 20 minutes. Add steak/onion mixutre to the middle and top with provolone cheese. Put in oven on broil for 2-3 minutes until cheese is bubbling and lightly browned. Serve with Roasted Garlic Aioli for dipping.