AmericanMainGluten-Free

Philly Cheesesteak

Name: Philly Cheesesteak
Prep time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 lbs ribeye steak, sliced paper-thin; 4 hoagie rolls, split lengthwise; 2 large yellow onions, thinly sliced; 8 slices provolone cheese or 1 cup Cheez Whiz; 3 tablespoons vegetable oil; 2 tablespoons butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; Optional: sliced bell peppers, mushrooms

Paper-thin ribeye hits a hot griddle with caramelized onions and melted provolone in a perfectly toasted hoagie roll, delivering that iconic tender-crispy contrast Philly is famous for. The key is high heat and quick cooking to get the meat just right while keeping those onions sweet and jammy. Make this when you're craving something indulgent but satisfying in under 30 minutes.

Prep

15 minutes

Total

25 minutes

Serves

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Ingredients

Units

Instructions

1
Freeze ribeye steak for 30 minutes, then slice against the grain into paper-thin strips using a sharp knife, or ask your butcher to slice it.
2
Season the sliced steak with salt, pepper, and garlic powder.
3
Heat 1 tablespoon oil in a large cast iron skillet or griddle over medium-high heat.
4
Add sliced onions and cook for 8-10 minutes until caramelized and golden brown, stirring occasionally. Remove and set aside.
5
Heat remaining oil and butter in the same skillet over high heat.
6
Add seasoned steak in a single layer, cooking for 2-3 minutes without stirring to develop a good sear.
7
Break up the meat with a spatula and continue cooking for another 1-2 minutes until just cooked through.
8
Return onions to the skillet and mix with the steak.
9
Divide the steak mixture into 4 portions on the griddle and top each portion with cheese.
10
Meanwhile, warm the hoagie rolls in a 350°F oven for 2-3 minutes.
11
Once cheese is melted, use a spatula to scoop each portion into the warmed hoagie rolls.
12
Serve immediately while hot.

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Philly Cheesesteak

Prep

15 minutes

Total

25 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Freeze ribeye steak for 30 minutes, then slice against the grain into paper-thin strips using a sharp knife, or ask your butcher to slice it.
2
Season the sliced steak with salt, pepper, and garlic powder.
3
Heat 1 tablespoon oil in a large cast iron skillet or griddle over medium-high heat.
4
Add sliced onions and cook for 8-10 minutes until caramelized and golden brown, stirring occasionally. Remove and set aside.
5
Heat remaining oil and butter in the same skillet over high heat.
6
Add seasoned steak in a single layer, cooking for 2-3 minutes without stirring to develop a good sear.
7
Break up the meat with a spatula and continue cooking for another 1-2 minutes until just cooked through.
8
Return onions to the skillet and mix with the steak.
9
Divide the steak mixture into 4 portions on the griddle and top each portion with cheese.
10
Meanwhile, warm the hoagie rolls in a 350°F oven for 2-3 minutes.
11
Once cheese is melted, use a spatula to scoop each portion into the warmed hoagie rolls.
12
Serve immediately while hot.

Reviews

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