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Philly Cheesesteaks Recipe

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4.2 from 11 reviews

This classic Philly Cheesesteak recipe features thinly sliced ribeye steak cooked to perfection with caramelized onions and melted provolone cheese, all served in toasted hoagie rolls brushed with garlic butter. It’s an authentic, flavorful sandwich perfect for a hearty meal.

Ingredients

Meat and Vegetables

  • 1 pound ribeye steak (or round steak or sirloin)
  • ½ large white onion (or 1 small white onion, thinly sliced)

Cooking Fats and Oils

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons garlic butter

Seasonings

  • Salt (to taste)
  • Black pepper (to taste)

Bread and Cheese

  • 2 hoagie rolls
  • 3 ounces provolone cheese (or American cheese, sliced)

Instructions

  1. Chill the Steak: Place the ribeye steak in the freezer for 30 to 60 minutes to firm it up, which will make it easier to slice thinly.
  2. Caramelize the Onions: While the steak chills, heat a 10-inch cast iron skillet over low heat and cook the sliced onions with 1 tablespoon butter. Stir occasionally until the onions are soft and caramelized, about 10 to 15 minutes. Transfer the cooked onions to a bowl and set aside.
  3. Slice the Steak: Remove the steak from the freezer and, using a sharp knife, slice it as thinly as possible for the best texture in the sandwich.
  4. Toast the Rolls: Heat the skillet over medium heat. Cut the hoagie rolls open and spread the garlic butter inside each half. Place the rolls butter-side down in the skillet and toast until lightly browned and fragrant. Remove and set aside.
  5. Cook the Steak: Turn the heat to high and add 1 tablespoon olive oil to the skillet. Season the thinly sliced steak with salt and black pepper. When the oil is hot, add the steak and cook, stirring occasionally, until the meat is just browned, about 2 to 3 minutes.
  6. Add Onions and Melt Cheese: Reduce the heat to low and stir the caramelized onions back into the cooked steak. Leave the mixture in the skillet and top with the provolone cheese slices. Allow the cheese to melt, resting the skillet off heat or on low for about 1 minute.
  7. Assemble the Sandwiches: Place the toasted hoagie rolls over the melted cheese and steak mixture. Using a large spatula, transfer the beef and cheese mixture into the rolls evenly to serve.

Notes

  • Chilling the steak for easier slicing is key to achieving the classic thin cuts.
  • Using a cast iron skillet helps in achieving even caramelization and browning.
  • You can substitute provolone with American cheese for a more traditional flavor.
  • Be careful not to overcook the steak to keep it tender and juicy.
  • Garlic butter on the rolls adds a rich, flavorful touch to the sandwich.

Find it online: https://bitezly.com/philly-cheesesteaks-recipe/