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Cheesesteak Hoagie Recipe

American · Main course · 25 min total

A classic Philadelphia cheesesteak with thinly sliced ribeye, melted provolone, and sautéed onions on a crusty hoagie roll. This recipe delivers the authentic taste of Philly at home.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 4 hoagie rolls, split
• 8 slices provolone cheese
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• Salt and black pepper to taste

Instructions

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Transfer to a plate.
2. Season sliced steak with salt and pepper. Add remaining 1 tablespoon oil to the skillet over high heat. Add steak in a single layer and cook without stirring for 1 minute, then stir and cook until just browned, about 2 minutes total.
3. Divide steak into 4 piles on the skillet. Top each pile with 2 slices of provolone and a portion of the cooked onions. Cook until cheese melts, about 1 minute.
4. Using a spatula, transfer each cheesesteak pile onto a hoagie roll. Serve immediately.

Tips

• For easier slicing, freeze the ribeye for 30 minutes before cutting.
• Use a cast-iron skillet for best browning.
• Serve with hot sauce or ketchup if desired.

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