Rating: 5 stars
13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This Italian riff on the classic Philly cheesesteak is a meal on a bun. Tender tri-tip steak is pan fried with onion, bell peppers, and hot peppers, then topped with blue cheese and aged provolone.

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
4 sandwiches
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon zest, lemon juice, red pepper flakes, salt, and black pepper in a food processor or blender. Blend until smooth. Cover and refrigerate until ready to use.

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  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Stir tri-tip steak slices into the hot oil and cook, stirring constantly until they begin to brown, about 3 minutes. Sprinkle with Italian seasoning, salt, and black pepper. Add onion, yellow pepper, orange pepper, sweet hot peppers, and garlic basil spread; cook and stir until onion begins to soften, about 5 minutes. Stir in mushrooms, capers, Marsala wine, and anchovy fillet and cook until mushrooms are browned and wine has evaporated, about 5 minutes.

  • Place provolone cheese and Gorgonzola cheese on top of the hot beef mixture and gently fold until cheese is melted, about 2 minutes. Remove beef-cheese mixture from heat.

  • Spread each hoagie bun with about 1/4 cup artichoke aioli. Spoon beef-cheese mixture into buns and garnish with basil.

Tips

Editor's Note:

Here's the recipe for Garlic Basil Spread.

Nutrition Facts

681 calories; protein 43.7g; carbohydrates 44.9g; fat 36.4g; cholesterol 107.5mg; sodium 1087.2mg. Full Nutrition
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