Description
Classic Philly Cheesesteak sandwich featuring thinly sliced ribeye steak, caramelized onions, and melted provolone cheese on toasted hoagie rolls, spread with garlic butter and mayonnaise for a rich, savory flavor.
Ingredients
Beef 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
Cheese
- 8 slices mild provolone cheese (not aged)
Bread and Condiments
- 4 hoagie rolls, sliced 3/4 through
- 2 Tbsp unsalted butter, softened
- 1 garlic clove, pressed
- 2-4 Tbsp mayonnaise, or to taste
Cooking Oil
- 2 Tbsp oil (divided, 1 Tbsp for onions, 1 Tbsp for steak)
Instructions
- Prepare Ingredients: Slice the hoagie rolls 3/4 of the way through using a serrated knife to avoid cutting all the way through. Dice the large sweet onion and thinly slice the ribeye steak into super thin pieces.
- Make Garlic Butter and Toast Rolls: In a small bowl, combine 2 tablespoons of softened unsalted butter with one pressed garlic clove. Spread this garlic butter mixture evenly onto the cut sides of the hoagie rolls. Toast the rolls on a large skillet, flat cooktop, or griddle over medium heat until the bread is golden brown and crisp. Remove and set aside.
- Caramelize Onions: Add 1 tablespoon of oil to the same pan or cooktop and sauté the diced onions with a light sprinkle of sea salt. Cook over medium heat until the onions are softened and caramelized, stirring occasionally to prevent burning. Once done, transfer the caramelized onions to a bowl.
- Cook the Steak: Increase the heat to high and add the remaining 1 tablespoon of oil to the pan. Spread the super thinly sliced ribeye steak evenly in the pan and let it brown undisturbed for a couple of minutes. Flip the steak slices and season with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Continue to sauté until the steak is fully cooked through. Stir in the caramelized onions until well combined.
- Add Cheese to Steak: Divide the cooked steak and onion mixture evenly into four portions in the pan. Top each portion with two slices of mild provolone cheese. Turn off the heat and cover the pan briefly to allow the cheese to melt gently without overcooking the steak.
- Assemble Sandwiches: Spread a thin layer of mayonnaise on the toasted side of each hoagie roll. Working with one portion at a time, place a toasted bun over the cheesy steak mixture in the pan. Use a spatula to scrape the steak and melted cheese into the bun as you flip it over to serve. Serve warm for best flavor and texture.
Notes
- Slicing the ribeye steak very thinly is key to getting the classic Philly Cheesesteak texture and flavor.
- You can substitute mild provolone with American cheese for a creamier taste.
- To get very thin steak slices, partially freeze the ribeye before slicing.
- Make sure to toast the hoagie rolls well to add crunch and prevent sogginess.
- Mayonnaise is optional but adds creamy richness; adjust quantity to preference.
- Using a flat griddle or large skillet works best for even cooking and to assemble the sandwiches.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American