Classic Philly Cheesesteak
Indulge in a classic Philly Cheesesteak, featuring thinly sliced ribeye steak, caramelized onions, and melted provolone cheese, all served on a fresh hoagie roll.
Equipment
- Skillet
- Sharp knife
- Spatulas
- Lid or another pan
- Toaster oven (optional)
Ingredients
Main Ingredients
- 1 pound ribeye steak very thinly sliced
- 6-8 slices provolone cheese (or Cheez Whiz/American cheese)
- 1 large yellow onion thinly sliced
- 4-6 fresh hoagie rolls
- Olive oil or vegetable oil for cooking
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- Partially freeze the ribeye for 30-45 minutes, then slice it wafer-thin against the grain.
- Heat a large skillet with oil over medium heat, add sliced onions, and cook until caramelized and tender (10-15 minutes). Remove and set aside.
- Increase heat to medium-high, add more oil, and cook the seasoned beef in batches for 2-3 minutes until browned.
- Push the steak to one side, return onions to the pan, and mix them together. Lay cheese slices over the mixture, cover, and melt for 30-60 seconds.
- Lightly toast the hoagie rolls by placing them cut-side down on the skillet or in a toaster oven.
- Scoop generous portions of the cheesy steak and onion mixture into the toasted rolls and serve immediately.
Notes
For an authentic touch, you can use Cheez Whiz instead of provolone cheese. Make sure to slice the ribeye steak as thin as possible for the best texture and faster cooking. Do not overcrowd the pan when cooking the steak to ensure it browns instead of steams.