Philly Cheese Steaks

Philly Cheese Steaks

These delicious Philly Cheese Steak Sandwiches have the perfect combination of thin juicy beef, sautéed onions, and melty cheese on a delicious toasted hoagie roll. It’s an iconic American comfort food that is perfect for weeknight dinners and game nights!

INGREDIENTS  

  • ▢2 pounds ribeye steak, trimmed and sliced very thin
  • ▢2 teaspoons coarse Kosher salt, or to taste
  • ▢½ teaspoon black pepper, or to taste
  • ▢1 large yellow onion, chopped
  • ▢2 Tablespoons vegetable oil or canola oil, divided
  • ▢8 slices mild provolone cheese, white American cheese, or melted Cheez Whiz
  • ▢4 hoagie rolls, sliced ¾ way through
  • ▢4 Tablespoons salted butter, softened
  • ▢1 garlic clove, finely minced
  • ▢2-4 Tablespoons mayonnaise

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INSTRUCTIONS 

  • Freeze steak for 30 minutes so it is firm enough to be sliced into very thin strips using a sharp knife. Trim away any excess fat before slicing and be sure to slice as thin as you possibly can. Season with salt and pepper. Set aside.
  • Chop onions and set aside. Carefully split the hoagie rolls lengthwise approximately ¾ of the way through with a serrated knife.
  • Combine softened butter and minced garlic in a bowl, mixing well. Spread the cut sides of the hoagie rolls with the garlic butter and toast on a griddle or skillet over medium heat until toasty and golden brown. Set aside.
  • Heat 1 tablespoon of oil in a large skillet or griddle over medium heat. Saute onions for 8-10 minutes until they begin to caramelize slightly. Transfer sauteed onions to a bowl and set aside.
  • Increase the heat to medium-high and add remaining tablespoon of oil to the same pan. Once hot, add the thinly sliced steak in an even layer. Cook for 2-3 minutes without moving or touching the meat in the pan to get a nice sear. Then turn the steak slices over with a large spatula to cook on the other side until done. Add the sauteed onions back to the pan with the meat and stir together.
  • Use the spatula to separate the meat and onions into 4 portions in the pan. Cover each portion with 2 slices of provolone cheese and turn off the heat.
  • Spread a thin layer of mayo on the cut sides of the toasted hoagie rolls, then place one roll over a portion of the meat, onions, and cheese. Use a spatula to help flip the meat onto the roll to finish your Philly cheesesteak. Serve immediately.

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