Philly Cheesesteak

Course: Lunch / Dinner

Cuisine: American

Keyword: How to make a Philly cheesesteak, Philly cheesesteak recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 642kcal

Author: Kris Longwell

Philly Cheesesteak is the king of all steak sandwiches. They are not hard to make at home, as long as you follow a few simple rules. But sure to use thinly sliced ribeye, good-quality Provolone cheese, chewy Italian rolls, and caramelized onions. You won't believe how good you can make this classic sandwich at home.

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Equipment

Griddle, indoor or outdoor. Or, large skillet.

Ingredients

4 hoagie rolls
4 tbsp unsalted butter softened
3 tbsp vegetable oil divided
1 large onion roughly chopped
1 lb ribeye thinly sliced
¾ tsp Kosher salt
½ tsp black pepper freshly ground
12 slices Provolone cheese

Instructions

Slice the buns with a serrated knife, lengthwise, without cutting them completely apart. Butter the insides of the buns with about 1 tbsp (each) of the softened butter.
Heat your griddle or skillet over medium-high heat. Place the buns on the griddle/skillet, cut side down, and cook until toasted and lightly browned, about 3 minutes. Use a spatula to pick them up and set them aside.
Add 2 tbsp of the oil to the griddle/skillet and heat until shimmering. Add the onions and sauté, stirring frequently, until very soft and starting to turn brown and caramelize, about 10 to 15 minutes. Use a spatula and spoon to transfer to a bowl.
Add another 1 tablespoon of oil to the hot griddle/skillet. Add the sliced meat evenly across the surface. Don't bother them for a minute or so. Then, start to gently stir them around, and cook until almost no longer pink. Add the salt and pepper and stir to combine.
Stir in the caramelized onions and cook for about another minute. Separate the meat/onion mixture into 4 mounds that are roughly the length of the bun. Place 3 slices of cheese over each mound, overlapping them. Wait a couple of minutes until the cheese melts.
Place the buns, toasted side down, on top of the melty cheese. Use a large spatula (or two) to scoop the meat and cheese mixture into the toasted bun. Spoon in any loose meat into the sandwiches. Serve at once.

Video

Notes

To slice the meat, either ask your butcher to do it - or purchase a couple of thick 1-inch ribeye steaks and place them in the freezer for 30 to 40 minutes. Use a sharp knife to cut thin slices of meat from the cold steak. If your butcher gives you large (but thin) slices of steak, then cut them into 1"x2" strips. Cut against the grain, if possible.

Be sure to taste the meat before serving. Chances are, you may desire a little more salt.

Don't worry if transferring the meat and cheese mixture into the toasted buns is messy. That's normal and expected. Just scoop up the extra meat and pile it into the buns.

Nutrition