Philly Cheesesteak
Thinly sliced steak topped with melted cheese and sautéed onions in a hoagie roll.
Contains common allergens
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Instructions
- 1
For easier slicing, place the ribeye in the freezer for 20 minutes before cutting it against the grain into paper-thin shavings.
- 2
Heat 1/2 tbsp of oil in a wide skillet or griddle over medium-high heat. Add the sliced onions and cook for 8-10 minutes, stirring frequently, until they are deeply caramelized and soft. Remove and set aside.
- 3
In the same skillet, increase the heat to high and add the remaining 1/2 tbsp of oil. Add the shaved steak, spreading it out evenly. Season generously with salt and pepper.
- 4
Cook the steak for 2-3 minutes without touching it to develop a brown crust. Then, chop and toss the meat continuously with a spatula until cooked through (about 2 more minutes).
- 5
Mix the caramelized onions back into the meat. Shape the mixture into a rectangle roughly the size of your hoagie roll.
- 6
Lay the provolone cheese slices directly on top of the meat. Once the cheese melts (about 30 seconds), place the split hoagie roll face-down over the meat and cheese. Use a spatula to scoop underneath and flip the entire assembly right-side up. Serve hot.
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