Description
This classic Philly Cheesesteak recipe features thinly sliced ribeye steak, sweet caramelized onions, and melted provolone cheese piled high in toasted hoagie rolls with a touch of garlic butter and mayonnaise for a deliciously satisfying sandwich.
Ingredients
Meat and Seasoning
- 1 lb Ribeye steak, trimmed and thinly sliced
- 1/2 tsp Sea salt, or to taste
- 1/2 tsp Black pepper, or to taste
Vegetables
- 1 large sweet onion, diced
Dairy and Bread
- 8 slices mild provolone cheese (not aged provolone)
- 4 Hoagie rolls, sliced 3/4 through
- 2 Tbsp unsalted butter, softened
Additional Ingredients
- 1 garlic clove, pressed
- 2-4 Tbsp mayonnaise, or to taste
- 2 Tbsp oil (divided for sautéing onions and steak)
Instructions
- Prepare the rolls and ingredients: Slice each hoagie roll three-quarters of the way through with a serrated knife. Dice the sweet onion and thinly slice the ribeye steak. This preparation ensures even cooking and assembly.
- Make garlic butter and toast rolls: In a small bowl, combine 2 tablespoons of softened unsalted butter with 1 pressed garlic clove to create garlic butter. Spread this mixture onto the cut sides of the hoagie rolls. Toast the rolls on a large skillet, flat cooktop, or griddle over medium heat until golden brown and fragrant. Set them aside once done.
- Caramelize the onions: Heat 1 tablespoon of oil in your pan or cooktop over medium heat. Add the diced onions and sprinkle lightly with salt. Sauté the onions until they soften and caramelize, turning a golden brown color. Once caramelized, transfer them to a bowl to keep warm.
- Cook the steak: Increase the heat to high and add another tablespoon of oil to the pan. Spread the thinly sliced ribeye steak evenly in the pan without crowding. Let it brown undisturbed for a couple of minutes, then flip the meat. Season with 1/2 teaspoon each of sea salt and black pepper. Continue sautéing until the steak is fully cooked through. Stir in the caramelized onions to combine flavors.
- Add cheese and melt: Divide the cooked steak and onion mixture evenly into four portions in the pan. Top each portion with two slices of provolone cheese. Turn off the heat to allow the cheese to melt gradually without overcooking the meat.
- Assemble the sandwiches: Spread a thin layer of mayonnaise on the toasted sides of the hoagie rolls. Working with one portion at a time, place a toasted bun over each portion. Using a spatula, scrape the cheesy steak and onions into the bun as you flip it over. Serve the sandwiches warm for the best taste and texture.
Notes
- For best results, use a ribeye steak thinly sliced against the grain to ensure tenderness.
- If thinly slicing the steak yourself, partially freezing the meat for about 30 minutes can help make slicing easier.
- You can adjust the amount of mayonnaise according to your preference or omit it for a lighter option.
- To add extra flavor, consider adding sautéed green peppers or mushrooms with the onions.
- Toast the rolls carefully to avoid burning and to get that perfect golden crust that contrasts well with the tender filling.
