Philly Cheesesteak

Philly Cheesesteak

Thinly sliced ribeye griddled with onions and melted cheese, piled into a crusty hoagie roll – the definitive Philadelphia sandwich.

Prep

15 min

Cook

10 min

Total

25 min

Serves

2

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) ribeye steak, well-marbled, partially frozen for easy slicing
• •1 large onion, thinly sliced
• •4 slices provolone cheese, or 150 g (5 oz) Cheez Whiz, use one
• •150 g (5 oz) Cheez Whiz, optional alternative to provolone, if using
• •2 hoagie rolls, soft Italian rolls, split lengthwise
• •15 ml (1 tbsp) vegetable oil, for the griddle
• •salt and black pepper

Steps

1. 1 Freeze the ribeye for 30 minutes (or until firm) to make slicing easier. Then slice as thinly as possible against the grain – aim for shaved slices, about 1-2 mm thick.
2. 2 Heat a large cast-iron skillet or griddle over high heat until it just starts to smoke. Add the oil and swirl to coat.
3. 3 Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 5 minutes. Remove the onions to a plate and set aside.
4. 4 Add the sliced ribeye to the hot pan in a single layer (work in batches if needed). Season with salt and pepper. Let sit undisturbed for 1 minute, then flip and cook for another 1–2 minutes until the beef is just cooked through – no pink remains, and the internal temperature reaches 145°F (63°C) if you're checking.
5. 5 Return the cooked onions to the pan with the beef and toss to combine, about 30 seconds.
6. 6 If using provolone, lay the slices over the beef mixture and let them melt for about 1 minute. If using Cheez Whiz, warm it in a small saucepan or microwave until pourable, then pour it over the beef and stir to coat.
7. 7 Pile the cheesy beef and onion mixture onto the split hoagie rolls, pressing down gently. Serve immediately, while hot and melty.