Philly Cheesesteak
A classic, comforting Philly Cheesesteak featuring thinly sliced ribeye, caramelized onions, and melted provolone on a toasted, garlic-buttered hoagie roll.
Ingredients
- 1 lb Ribeye steak trimmed and thinly sliced
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1 large sweet onion diced
- 8 slices provolone cheese mild, not aged
- 4 Hoagie Rolls sliced 3/4 through
- 2 Tbsp unsalted butter softened
- 1 clove garlic pressed
- 2-4 Tbsp mayonnaise
Instructions
- Slice hoagie rolls 3/4 through. Dice the onions and thinly slice the ribeye steak.
- Mix softened butter and pressed garlic. Spread onto the cut sides of the rolls. Toast the buns on a skillet or griddle until golden brown; set aside.
- Sauté diced onions in a little oil until softened and caramelized. Remove from the pan and set aside.
- In the same pan over medium-high heat, cook the thinly sliced steak. Season with salt and pepper. Once browned, stir in the caramelized onions.
- Divide the beef and onion mixture into four portions. Top each with two slices of cheese and turn off the heat to melt.
- Spread mayo on the toasted rolls. Use a spatula to scoop the cheesy beef mixture into each roll and serve warm.
Notes
For easier slicing, freeze the steak for 20-30 minutes before cutting. Always slice against the grain for maximum tenderness.