Spicy Philly Cheesesteak
Traditional dish · American
A spicier take on the classic Philly cheesesteak, featuring thinly sliced ribeye steak, caramelized onions, melted provolone cheese, and a kick of jalapeño, all piled high on a toasted hoagie roll. This version is adapted for home cooking using a frying pan.
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Ingredients
- Ribeye steak1.5 lbs
- Hoagie rolls6
- Provolone cheese slices12 slices
- Yellow onion2 large
- Jalapeño peppers1-2
- Cooking oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Thinly slice the ribeye steak against the grain. Thinly slice the onions. Thinly slice the jalapeño peppers (remove seeds for less heat if desired). Slice the hoagie rolls lengthwise, but not all the way through, creating a hinge.
- 2
Heat 1 tbsp of cooking oil in a large frying pan or on a griddle over medium-high heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and softened, about 15-20 minutes. Season with salt and pepper. Remove onions from the pan and set aside.
- 3
Add the remaining 1 tbsp of cooking oil to the same pan. Increase heat to high. Add the thinly sliced steak in a single layer (cook in batches if necessary to avoid crowding). Season generously with salt and black pepper. Sear the steak for 1-2 minutes until browned. Break up the steak with spatulas into smaller pieces.
- 4
Return the caramelized onions and the sliced jalapeños to the pan with the steak. Stir to combine. Cook for another minute.
- 5
Place the provolone cheese slices over the steak, onion, and jalapeño mixture. Cover the pan for 1-2 minutes, or until the cheese is melted and gooey.
- 6
While the cheese melts, lightly toast the inside of the hoagie rolls. You can do this in the same pan, on a grill, or under the broiler.
- 7
Spoon the steak, onion, jalapeño, and cheese mixture into the prepared hoagie rolls. Serve immediately.
