📝 About This Recipe
This innovative fusion dish takes the soul of a Philadelphia classic and reimagines it through the high-heat lens of a traditional stir-fry. By utilizing a searing-hot wok, we achieve a beautiful 'wok hei' char on the ribeye and peppers that a standard griddle simply can't match. The result is a tender, savory, and intensely aromatic filling that drips with melted provolone and a hint of umami-rich seasonings.
🥗 Ingredients
The Protein
- 1.5 pounds Ribeye Steak (shaved paper-thin against the grain)
- 1/2 teaspoon Baking Soda (for tenderizing the beef)
- 1 teaspoon Cornstarch (to help the beef brown and hold juices)
The Aromatics & Vegetables
- 1 large Yellow Onion (sliced into thin half-moons)
- 1 large Green Bell Pepper (de-seeded and sliced into thin strips)
- 1 cup Cremini Mushrooms (thinly sliced)
- 3 cloves Garlic (minced)
The Seasoning Sauce
- 1 tablespoon Worcestershire Sauce (provides that classic savory depth)
- 1 teaspoon Soy Sauce (for salt and umami)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Neutral Oil (grapeseed or vegetable oil for high-heat frying)
The Finish
- 6 slices Provolone Cheese (chopped into small pieces)
- 1 tablespoon Unsalted Butter (for a glossy, rich finish)
👨🍳 Instructions
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1
Place the ribeye in the freezer for 30-45 minutes before starting; this makes it much easier to slice into thin, translucent ribbons.
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2
Slice the beef against the grain as thinly as possible. In a bowl, toss the beef with the baking soda and cornstarch. Let it sit for 15 minutes to tenderize.
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3
Prepare all vegetables and aromatics before turning on the heat, as the stir-fry process moves very quickly.
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4
In a small ramekin, whisk together the Worcestershire sauce, soy sauce, and black pepper to create your seasoning base.
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5
Heat a wok or large heavy-bottomed cast iron skillet over high heat until it begins to smoke slightly.
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6
Add 1 tablespoon of oil. Swirl to coat, then add the onions and peppers. Stir-fry for 3-4 minutes until the edges are charred but the vegetables still have a slight bite.
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7
Add the mushrooms to the wok and continue to stir-fry for another 2 minutes. Remove all vegetables from the wok and set aside on a plate.
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8
Wipe the wok clean and add the remaining 2 tablespoons of oil. Increase heat back to high.
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9
Spread the beef in a single layer across the hot surface. Let it sear undisturbed for 60 seconds to develop a deep brown crust.
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10
Toss the beef and add the minced garlic. Stir-fry for another 1-2 minutes until the beef is just cooked through.
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11
Return the cooked vegetables to the wok. Pour the seasoning sauce over the mixture and toss vigorously to coat every piece of beef and onion.
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12
Add the tablespoon of butter and stir until melted and glossy.
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13
Turn off the heat. Sprinkle the chopped provolone over the top and cover the wok with a lid for 30-60 seconds to allow the cheese to melt into the crevices of the meat.
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14
Give the mixture one final gentle fold to incorporate the gooey cheese, then serve immediately while piping hot.
💡 Chef's Tips
Freeze your beef slightly before slicing; it's the secret to getting those authentic, paper-thin deli-style ribbons. Don't overcrowd the pan; if your wok is small, sear the beef in two batches to ensure it fries rather than steams. Baking soda is a professional 'velveting' technique that ensures even cheaper cuts of beef stay incredibly tender. Use a high-smoke point oil like grapeseed or avocado oil; olive oil will burn and turn bitter at these temperatures. If you like heat, add a tablespoon of chopped pickled cherry peppers (hoagie spread) during the final toss.
🍽️ Serving Suggestions
Serve stuffed into toasted, buttered hoagie rolls for the ultimate classic sandwich experience. For a low-carb option, serve the filling inside roasted bell pepper halves or over a bed of cauliflower rice. Pair with a crisp, cold Lager or a hoppy IPA to cut through the richness of the ribeye and cheese. Side with hot, seasoned french fries or a tangy vinegar-based coleslaw to balance the savory flavors. A drizzle of sriracha mayo or a side of au jus for dipping adds a modern fusion twist.