Philly Cheesesteak

Name: Philly Cheesesteak
Total time: 25 min
Yield: 1 servings
Cuisine: Sandwiches
Ingredients: 8 oz ribeye steak (very thinly shaved); 3 slices provolone cheese (or Cheez Whiz); 1/2 large yellow onion (thinly sliced); 1 tbsp vegetable oil; 1 fresh hoagie roll (split); salt and black pepper to taste

Thinly sliced steak topped with melted cheese and sautéed onions in a hoagie roll.

25 minutes

Serves 1

Dinner

Contains common allergens

Dairy

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Instructions

6 steps

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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