Preparation

Cup of Yum
1. Place the ribeyes in the freezer for 30 minutes before slicing. This will firm up the edges and make the meat easier to slice.
2. Slice the meat into thin strips, season with salt and pepper, and set aside.

With Onions (Optional)

1. In a large skillet, add olive oil and butter, heat over medium until butter is melted and oil is hot. Add onions and cook, stirring frequently until caramelized (about 10-15 minutes). Transfer onions to a plate and cover to keep warm. (Onions are optional, but we love them!)

Hoagies

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Slice hoagie rolls open lengthwise, careful to not cut through the bread (they should remain intact).
3. Place the rolls on the prepared pan and spread butter lightly on the insides of the rolls.
4. Toast for 5-10 minutes in the oven, or until golden brown.
5. Remove from oven and cover with a towel to keep warm.

Steak

1. In a skillet over medium heat, add the ribeye slices. (If you prepared onions, use the same skillet.)
2. Use two spatulas to created the signature shredded meat on a Philly Cheesesteak. Use one spatula to hold the meat in place and the other to pull it apart. (This step helps tenderize the meat while it cooks.)
3. Continue cooking until the meat is cooked through, but not crisp (about 2 minutes).
4. Add the onions back into the skillet and stir to combine.
5. Top the steak and onions with provolone cheese. Continue cooking on low until the cheese has melted.
6. Use a spatula or tongs to pick up the meat and cheese mixture and place it onto the toasted hoagie.
7. Serve immediately.