Classic Philly Cheesesteak
Traditional dish · American
The quintessential Philly Cheesesteak, featuring thinly sliced ribeye steak, melted cheese, and onions, all piled high on a fresh hoagie roll.
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Ingredients
- Ribeye steak1.5 lbs
- Hoagie rolls4
- Provolone cheese8 slices
- Yellow onion1 large
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice the ribeye steak very thinly against the grain. If the steak is partially frozen, it will be easier to slice thinly. Slice the yellow onion thinly.
- 2
Heat vegetable oil in a large skillet or on a griddle over medium-high heat. Add the sliced onions and cook until softened and lightly caramelized, about 5-7 minutes. Remove onions from the skillet and set aside.
- 3
Add the thinly sliced steak to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding). Season with salt and pepper. Cook for 1-2 minutes per side until browned. Break up the steak with spatulas as it cooks.
- 4
Return the cooked onions to the skillet with the steak. Stir to combine.
- 5
Slice the hoagie rolls lengthwise, but not all the way through, creating a hinge. Lightly toast the inside of the rolls if desired.
- 6
Divide the steak and onion mixture among the four rolls. Top generously with provolone cheese slices. You can place the open-faced sandwiches back in the skillet or under a broiler for a minute to melt the cheese.
- 7
Close the sandwiches and serve immediately.
