Philly Cheesesteak Recipe

American · Main course · 30 min total

A classic Philadelphia cheesesteak with thinly sliced ribeye, melted provolone, and sautéed onions on a soft hoagie roll.

Ingredients

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

Instructions

1. Season the sliced steak with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet over high heat. Add the steak and cook, stirring, until browned and cooked through, about 3-4 minutes. Transfer to a plate.
3. Reduce heat to medium-high and add remaining 1 tablespoon oil. Add the onions and cook, stirring, until soft and caramelized, about 8-10 minutes.
4. Return the steak to the skillet with the onions and toss to combine. Divide the mixture into 4 portions on the skillet.
5. Top each portion with 2 slices of provolone cheese. Cover the skillet with a lid and cook until cheese is melted, about 1 minute.
6. Split the hoagie rolls and toast if desired. Using a spatula, transfer each meat and cheese portion onto a roll. Serve immediately.

Tips

• For authentic flavor, use Cheez Whiz instead of provolone.
• Freeze the steak for 30 minutes before slicing to get ultra-thin slices.
• Serve with hot peppers or ketchup on the side.

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