Philly Cheesesteak
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 mins
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Total Time
28 mins
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Servings
4 people
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Calories
732 kcal
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Course
Main Course
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Cuisine
American
Philly Cheesesteak
Description
Philly Cheesesteak features thinly sliced ribeye steak cooked quickly over high heat to develop a browned exterior while keeping the meat tender. The caramelized sweet onion adds sweetness and texture, balancing the savory notes of the steak. The meat and onions are topped with mild provolone slices that melt gently in the residual heat, creating a mellow cheesiness without overwhelming the flavors.
The hoagie rolls are split most of the way through and spread with a mix of garlic butter and mayonnaise before toasting, which gives them a golden-brown exterior with a touch of garlic flavor. This toasted bread provides a sturdy yet soft base that holds the fillings well.
Slicing the steak thinly is key for quick cooking and optimal texture; chilling the steak briefly before slicing makes this step manageable. The sandwich is packed with a balance of meaty richness, cheese, and buttery bread, making it a satisfying option for lunch or dinner.
Ingredients
- 1 lb ribeye steak trimmed and thinly sliced*
- 1/2 tsp salt or to taste, sea salt
- 1/2 tsp black pepper or to taste
- 1 sweet onion (large), diced
- 8 lices provolone cheese mild (not aged provolone)
- 4 hoagie roll sliced 3/4 through
- 2 Tbsp butter softened, unsalted
- 1 garlic pressed, clove
- 2-4 Tbsp mayonnaise or to taste
Instructions
- Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
- In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
- Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
- Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
- Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
- Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.
Notes
- Freeze the ribeye steak for 30 to 40 minutes before slicing to make very thin slices easier to achieve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 732 kcal
% Daily Value*
| Calories | 732kcal | 37% |
| Carbs | 40g | |
| Protein | 43g | 86% |
| Fat | 44g | 68% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 126mg | 42% |
| Sodium | 1184mg | 49% |
| Potassium | 480mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 687IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 454mg | 45% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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