Looks more like a brisket sandwich. At least you’re disassociating it with Philadelphia.
Some feedback: All your ingredients are acceptable. Well, maybe not the garlic powder but I’ll let it slide… because I love garlic. Those cuts of steak are WAY TOO THICK though, like 10x too thick. Also, without opening the door to the “hoagie vs. hero vs. sub vs. etc” argument. We call ‘em Italian rolls, hoagie rolls or simply long rolls.
Brooklyn Cheese Steaks :) - Lol … I only called it that because they’re different from the ones found in Philly!
All you need is:
- Fresh hero bread (sliced in half)
- Thin-sliced beef or steaks (sometimes supermarkets don’t have thin pre-sliced steaks, but something called “beef shoulder”; tastes the same as steak)
- White onions
- Provolone slices (from your local deli)
- Salt, black pepper, powdered garlic
- Mayo (optional)
Then, sauté the onions in a pan with a LITTLE bit of oil until they’re a light brown color. Put the onions aside, and place a slice of the beef in the pan.
*Depending on how your beef is packaged, you won’t have to do any prep work on it before putting it in the pan, except for sprinkling the various seasonings onto the beef beforehand.*
The beef won’t take long to cook. Cook it on one side for about five minutes, then flip it and cook it on the other side for another 3-4 minutes. While the beef is finishing up, spread a little (or A LOT) of mayo onto the bread. Put slices of cheese & some onions onto the hero bread.
Split the slice of beef in half (so it’ll fit in the bread the long way - see picture), and place on the bread. Cut in half & ENJOY!