Classic Cheesesteak Sandwich

Name: Classic Cheesesteak Sandwich
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 2 green peppers; 2 medium onions; 3 teaspoons olive oil; pinch salt & pepper; 2 pounds very thinly sliced ribeye; 4 Hoagie rolls; 8 ounces sliced provolone

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3.9

81 reviews

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4
Calories
904 kcal
Course
Main Course
Cuisine
American

Classic Cheesesteak Sandwich

Andrew Underwood

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The real deal -- unadulterated -- authentic -- thinly sliced rib-eye griddled in a seasoned cast iron skillet, topped with onions, peppers and sliced provolone.

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Ingredients

Servings

2 green peppers seeded and thinly sliced
2 medium onions (Spanish or yellow), thinly sliced into ring
3 teaspoons olive oil divided
pinch salt & pepper
2 pounds very thinly sliced ribeye (have the butcher slice it for you on his Hobart)
4 Hoagie rolls
8 ounces sliced provolone or Cheez Whiz

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Instructions

Lay a large piece of plastic wrap on the counter and place one thin slice of ribeye on it. Fold the plastic over the rib eye and use the flat side of a meat mallet to pound the ribeye very thin without tearing it. Transfer ribeye to a plate and continue with the rest of the meat. Cover and refrigerate.
Heat a large skillet over medium to medium high heat. Add 2 teaspoons of the olive oil, peppers and onions. Saute until softened and browned about 15-20 minutes, stirring regularly.
In a large cast iron skillet or griddle add 1 teaspoon olive oil and heat over medium heat. When oil is hot add about half of the sliced beef. Sprinkle with salt and pepper and let the beef cook for a minute or two. Then use a metal spatula to break up and "chip" the beef into smaller pieces, cooking for about 5-7 minutes until well cooked and some of the beef takes on a bit of crustiness.
Use the spatula to line the beef up in a long row in the pan. Spoon half of the onion pepper mixture directly over the beef. Top with half of the provolone cheese and continue to cook for 2-3 minutes until the cheese is melty.
Slice open 2 of the hoagie rolls. Slide the spatula under the meat mixture and transfer to the hoagie rolls. Place on a tray to serve -- or wrap tightly in parchment paper and cut the sandwiches in half -- the cheese stays warm and melty this way. Repeat with the remaining beef, onions and peppers to make additional sandwiches.

Notes

I asked the butcher at my grocery store to cut the ribeye thinly for me on his meat slicer and he was happy to help -- but if you can't get it pre-sliced, you can also place the meat in the freezer for about 45 minutes until it's firm but not frozen -- that will make it easier to slice thin -- using a very sharp knife.

Nutrition Information

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Calories 904kcal (45%) Carbohydrates 41g (14%) Protein 66g (132%) Fat 52g (80%) Saturated Fat 24g (120%) Cholesterol 177mg (59%) Sodium 911mg (38%) Potassium 870mg (25%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 755IU (15%) Vitamin C 51.9mg (58%) Calcium 470mg (47%) Iron 15.2mg (84%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 904 kcal

% Daily Value*

Calories	904kcal	45%
Carbohydrates	41g	14%
Protein	66g	132%
Fat	52g	80%
Saturated Fat	24g	120%
Cholesterol	177mg	59%
Sodium	911mg	38%
Potassium	870mg	19%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	755IU	15%
Vitamin C	51.9mg	58%
Calcium	470mg	47%
Iron	15.2mg	84%