Philly Cheesesteak

Name: Philly Cheesesteak
Total time: 20 min
Yield: 3 servings
Cuisine: North American
Ingredients: 1 lb ribeye steak (shaved paper-thin); 2 large soft hoagie rolls; 4 slices sharp provolone cheese; 1 large sweet onion (thinly sliced); 2 tbsp vegetable oil; 1 tsp salt; 1/2 tsp black pepper

A sandwich made with thinly sliced beefsteak and melted cheese.

20 minutes

Serves 3

Lunch/Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
For easier slicing, place the ribeye steak in the freezer for 30 minutes, then use a sharp knife to shave it as thin as possible against the grain.

2
Heat 1 tbsp of oil in a large griddle or cast-iron skillet over medium-high heat. Add the sliced onions and sauté for 6-8 minutes until deeply caramelized and tender, then push to the side.
3
Add the remaining 1 tbsp of oil to the hot skillet. Add the shaved steak, season with salt and pepper, and cook quickly for 2-3 minutes, chopping it with spatulas until browned but still tender.
4
Mix the caramelized onions into the cooked meat. Divide the mixture into two rectangular portions roughly the size of your hoagie rolls.
5
Lay 2 slices of provolone cheese over each portion of meat and let it melt for 1 minute until gooey.
6
Open the hoagie rolls, place them face down over the meat and cheese to steam for 30 seconds, then use a large spatula to scoop the entire filling into the rolls right-side up. Serve hot.

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