Classic Philly Cheesesteak
Enjoy a taste of Philadelphia with this classic cheesesteak recipe, featuring tender ribeye steak, caramelized onions, and melted provolone cheese all nestled in a crusty hoagie roll.
Equipment
- Large Skillet or Griddle
- Sharp Knife
- Spatula
Ingredients
Main Ingredients
- 1 lb thinly sliced ribeye steak
- 1 large yellow onion, thinly sliced
- 1 tbsp olive oil or vegetable oil
- 6-8 provolone cheese (or Cheez Whiz) slices
- 4 crusty hoagie rolls or Italian rolls
- Salt and freshly ground black pepper to taste
- 1 tbsp butter (optional, for spreading on rolls)
Instructions
Cooking Instructions
- Heat olive oil in a skillet over medium heat, then add sliced onions and salt; cook for 15-20 minutes until deeply caramelized and tender, then set aside.
- Partially freeze the ribeye steak for 30-45 minutes if not already thin, then thinly slice against the grain with a sharp knife and season with salt and pepper.
- Increase skillet heat to medium-high, add more oil if needed, and cook the thinly sliced steak in a single layer for 1-2 minutes per side, breaking it up as it browns.
- Push the cooked steak to one side, add the caramelized onions, mix them together, and divide the mixture into four equal portions.
- Place 1-2 slices of provolone cheese over each portion of the steak and onion mixture, then cover the skillet for 30 seconds to 1 minute until the cheese is melted and gooey.
- Lightly butter the inside of hoagie rolls (optional) and toast them on the skillet for a minute or two, butter-side down, until warm and slightly crispy.
- Scoop the cheesy steak and onion mixture directly into the prepared rolls and serve immediately.
Notes
For an authentic touch, use a good quality hoagie roll. Adjust the amount of cheese to your preference. If you don't have a lid for your skillet, you can use another larger pan to cover the steak and onions to help melt the cheese.