Philly Cheesesteak
Paper-thin ribeye griddled with soft onions, covered with melted provolone and piled into a toasted hoagie roll. Makes 4 sandwiches.
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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.
Ingredients
- 1 1/2 pounds boneless ribeye steak
- 2 tablespoons vegetable oil, divided
- 1 large onion, thinly sliced
- Salt and black pepper
- 8 slices provolone or American cheese
- 4 hoagie rolls, split and lightly toasted
Instructions
- Slice. Freeze the steak 45 minutes until firm, then slice as thinly as possible.
- 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.
- 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.
- Melt the cheese. Divide into 4 portions, top each with 2 slices cheese and let melt, about 1 minute.
- Fill. Lay an open roll over each portion and scoop it in with a spatula. Serve hot.
Tips
- Ask the butcher to shave the ribeye if you like.
- Add sauteed peppers or mushrooms for a variation.
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.
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