Philly cheesesteak
Thin-shaved ribeye seared and chopped on a hot skillet with soft onions, melted under provolone (or Cheez Whiz) and piled into toasted hoagie rolls.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 960 kcal
Ingredients
Method
Split the rolls lengthwise without cutting all the way through. Heat a large skillet or griddle over medium heat, toast the rolls cut-side down until lightly crisp, then set aside.
Add 1 tbsp of the oil and the onion with a pinch of salt. Cook, stirring often, until soft and golden. Push to one side of the pan, or scoop out and keep warm.
Turn the heat to high and add 1 tbsp more oil. Add half the steak in a thin layer, season with salt and pepper and sear without moving until browned underneath.
Flip and chop the steak into small pieces with two spatulas until no pink remains. Mix in half the onions, shape into two long piles the length of your rolls and lay 2 slices of provolone over each pile.
Cover with a lid or sheet pan for a minute so the cheese melts, then slide a roll over each pile, flip the whole thing with a spatula and transfer to plates. Repeat with the remaining oil, steak, onions and cheese.
If using Cheez Whiz instead, warm it in the microwave in 20-second bursts, spoon it into the rolls and pile the steak and onions on top.
Tips
- Shaved ribeye is the key: its fat keeps the meat juicy. If you're slicing your own, freeze the steak for 30 minutes first, though that falls outside the 20 minutes.
- Ordering lingo: "wit" means with onions, "witout" means without; "Whiz wit" is Cheez Whiz and onions.
- Want peppers or mushrooms? Cook them with the onions; Philly purists keep it simple, but plenty of shops add them.
