This recipe captures the essence of a classic Philly cheesesteak, with thinly sliced ribeye steak, sauteed onions, and melty cheese on a toasted hoagie roll.
Ingredients
- 1 ½ pounds ribeye steak, thinly sliced (thinly sliced is key!)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- Salt and freshly ground black pepper, to taste
- 4 hoagie rolls
- 8 slices provolone cheese (or your favorite cheese for cheesesteaks)
Instructions
- Prep the Steak: Thinly slice the ribeye steak against the grain. This ensures the steak cooks quickly and stays tender. Season the steak generously with salt and pepper.
- Cook the Onions: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and cook until softened and caramelized, about 5-7 minutes. Season with salt and pepper to taste. Remove the onions from the pan and set aside.
- Cook the Steak: Increase the heat to high. Add the steak to the hot pan in a single layer (you may need to cook the steak in batches to avoid overcrowding the pan). Cook for 1-2 minutes per side, or until desired doneness is reached.
- Assemble the Sandwiches: While the steak is cooking, toast the hoagie rolls. Divide the cooked steak and caramelized onions between the toasted rolls. Top each sandwich with 2 slices of provolone cheese.
- Melt the Cheese: Return the pan to medium heat and add a pat of butter (optional). Add the sandwiches, cheese side down, and cook for 1-2 minutes, or until the cheese is melted and bubbly.
- Serve: Serve your Philly cheesesteaks immediately, while the steak is hot and the cheese is melty. Enjoy!
Tips:
- You can substitute ribeye steak with other thin cuts like flank steak, skirt steak, or top sirloin.
- For a cheesesteak with peppers, add sliced green peppers along with the onions.
- If you don’t have provolone cheese, you can use cheddar cheese, white American cheese, or a combination of your favorites.
- Get creative with your toppings! Some popular options include ketchup, mustard, mayonnaise, hot sauce, and pickles.
