Philly Cheesesteak

Paper-thin ribeye griddled with soft onions, covered with melted provolone and piled into a toasted hoagie roll. Makes 4 sandwiches.

High-proteinNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 15 min
  • Freeze 45 min
  • Total 1 hr 15 min
  • Yield 4 sandwiches
  • Level Easy

Updated

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Philly cheesesteak with shaved ribeye, onions and melted provolone in a hoagie roll

The Philly cheesesteak is the pride of Philadelphia: thinly shaved ribeye cooked fast on a hot griddle, chopped with onions, blanketed in cheese and scooped into a soft hoagie roll.

Partly freezing the steak makes it easy to slice paper-thin at home.

Instructions

  1. Slice. Freeze the steak 45 minutes until firm, then slice as thinly as possible.
  2. Cook the onions. Heat 1 tablespoon oil on a griddle or large skillet over medium heat and cook the onions 8 to 10 minutes until soft and golden. Push aside.
  3. Cook the steak. Raise the heat to high, add the remaining oil and the steak, season and cook 2 to 3 minutes, chopping with two spatulas, until just browned. Mix with the onions.
  4. Melt the cheese. Divide into 4 portions, top each with 2 slices cheese and let melt, about 1 minute.
  5. Fill. Lay an open roll over each portion and scoop it in with a spatula. Serve hot.

Nutrition per serving (estimated)

970Calories
48 gCarbohydrates
2 gFiber
46 gNet carbs
52 gProtein
63 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinNo added sugar

Tips

  • Ask the butcher to shave the ribeye if you like.
  • Add sauteed peppers or mushrooms for a variation.

Storage and leftovers

Freezer-friendly

Refrigerate the cooked steak and onions up to 3 days, or freeze up to 2 months. Reheat in a hot skillet, melt fresh cheese over it and fill fresh rolls.

Questions about this recipe

What cheese goes on a Philly cheesesteak?
Provolone, American and Cheez Whiz are all traditional in Philadelphia.
What is the best cut for cheesesteaks?
Ribeye, for its tenderness and marbling.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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