Philly Cheesesteak
Natasha Kravchuk published this recipe on natashaskitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Cody Cromer on SeeMeCook
A classic Philly cheesesteak made with paper-thin ribeye, caramelized sweet onion, melted mild provolone, and a toasted garlic-butter hoagie roll. The filling is assembled directly in the toasted rolls for a warm, gooey sandwich.
- Time
- 28 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 3 g
- 1 g
- 150 g
- 150 g
- 240 g
- 30 g
- 3 g
- 25 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.09 kg before cooking, which is about 270 g per serving.
Steps
Using a serrated knife, slice each hoagie roll about three-quarters of the way through, leaving the hinge intact. Dice the onion and thinly slice the trimmed ribeye against the grain. For easier slicing, briefly freeze the steak for 20–30 minutes beforehand if it is not already thinly sliced.
In a small bowl, stir together the softened butter and pressed garlic until evenly combined.
Spread the garlic butter over the cut sides of all four hoagie rolls.
Heat a large skillet, flat cooktop, or griddle over medium heat. Place the rolls cut-side down and toast until golden brown. Transfer the toasted rolls to a plate and set them aside.
Add 1 tablespoon of cooking oil to the hot pan. Add the diced onion and sauté until softened. Sprinkle the onion lightly with some of the salt, then continue cooking until deeply golden and caramelized. Transfer the onions to a bowl.
Increase the pan to high heat and add the remaining 1 tablespoon of cooking oil.
Spread the very thinly sliced steak in an even layer in the hot pan. Leave it undisturbed for a couple of minutes so it can brown, then flip it.
Season the steak with the remaining sea salt and the black pepper. Sauté until the beef is fully cooked through, then stir the caramelized onions into the steak.
Divide the steak-and-onion mixture into four equal portions in the pan. Top each portion with two slices of provolone cheese.
Turn off the heat and leave the portions in the pan briefly so the provolone melts from the residual heat without overcooking the steak.
Spread a thin layer of mayonnaise on the toasted side of each hoagie roll.
Working with one portion at a time, place a toasted roll over the cheesy beef. Slide a spatula underneath and scrape the steak, onions, and melted cheese into the roll as you flip it over. Serve the sandwiches warm.
Notes
Ribeye is the preferred cut; flank steak can also be used if sliced against the grain. Mild provolone is recommended, though white American cheese or mozzarella can be substituted. Traditional Philly cheesesteaks contain steak, onion, and cheese without bell peppers or mushrooms. Serve with French fries, potato wedges, or onion rings.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 761
- Protein
- 45 g
- Carbs
- 35 g
- Fat
- 49 g
- Fiber
- 2 g
Where the calories come from
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