Description
Philly cheesesteaks deliver pure comfort with layers of savory beef and melted cheese nestled in a crusty roll. Crisp onions and gooey provolone create a mouthwatering sandwich classic that pulls you into Philadelphia’s street food culture.
Ingredients
Scale
Meat & Protein:
- 1 lb (450g) ribeye steak, thinly sliced against the grain
Seasonings:
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional, for extra flavor)
Vegetables:
- 1 large onion, thinly sliced
- 1 small green bell pepper, thinly sliced (optional but traditional in some versions)
Cooking Fats:
- 1 tablespoon vegetable oil (or butter)
- 2 tablespoons butter
Cheese & Bread:
- 4 slices provolone cheese (or American cheese, Cheez Whiz, or mozzarella for different variations)
- 4 hoagie rolls (or sub rolls, lightly toasted)
Instructions
- Chill the ribeye steak in the freezer to firm up its texture, making precision slicing significantly easier.
- Deploy a razor-sharp knife to create paper-thin slices, cutting perpendicular to the meat’s natural grain lines for maximum tenderness.
- Sauté sliced onions in a sizzling hot skillet until they transform into translucent, golden-edged caramelized ribbons.
- Push onions to one side of the skillet and introduce the delicate steak strips, allowing them to rapidly brown and develop deep, rich flavor notes.
- Season the meat with salt and black pepper, ensuring even distribution across the cooking surface.
- Gently fold the caramelized onions into the cooking steak, creating a harmonious blend of savory ingredients.
- Toast the hoagie rolls until they achieve a crisp, golden exterior while maintaining a soft interior.
- Layer provolone cheese across the hot meat mixture, allowing it to melt into creamy, luxurious strands.
- Carefully transfer the molten cheesy steak mixture into the waiting hoagie roll, ensuring an even distribution.
- Slice the sandwich diagonally and serve immediately while the cheese remains gloriously melted and the meat piping hot.
Notes
- Chill the meat before slicing to achieve paper-thin, uniform cuts that cook quickly and evenly.
- Opt for a mandoline or sharp chef’s knife to get ultra-thin, restaurant-style steak slices that melt in your mouth.
- Swap traditional white rolls with gluten-free options or lettuce wraps for a low-carb version that’s equally delicious.
- Keep the cooking surface scorching hot to create a perfect sear and lock in those rich, beefy flavors without making the meat tough.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 80 mg