Philly Cheesesteak (Print version)
Thin ribeye, soft onions, and melted provolone tucked into warm hoagie rolls for a classic Philly Cheesesteak at home.
# Ingredients:
For the steak filling
01 -
1 1/2 lb (680 g) ribeye steak, chilled and sliced very thin
02 -
1 1/2 tablespoons neutral oil, divided
03 -
1 large yellow onion, thinly sliced
04 -
1 green bell pepper, thinly sliced, optional
05 -
1 teaspoon kosher salt, plus more to taste
06 -
1/2 teaspoon black pepper
For the sandwiches
07 -
4 hoagie rolls or sub rolls, split but not cut all the way through
08 -
8 slices provolone cheese, American cheese, or 3/4 cup warm cheese whiz
09 -
2 tablespoons unsalted butter, softened, optional for toasting rolls
10 -
Hot cherry peppers or pickled jalapenos, optional for serving
# Instructions:
01 -
Place the ribeye in the freezer for 25-35 minutes until firm but not frozen solid. Slice thinly across the grain with a sharp knife.
02 -
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onion and bell pepper if using, then cook for 6-8 minutes until softened and lightly browned. Transfer to a plate.
03 -
Spread the cut sides of the rolls with butter if using. Toast them cut side down in the skillet for 1-2 minutes until warm and lightly crisp. Set aside.
04 -
Add the remaining oil to the hot skillet. Add the sliced steak in a thin layer, working in batches if needed. Season with salt and pepper and cook for 3-4 minutes, turning and chopping lightly with a spatula, until browned and cooked through.
05 -
Return the onions and peppers to the skillet and toss with the steak. Divide the mixture into 4 piles, top each with 2 slices of cheese, and cover for 1 minute until melted.
06 -
Scoop each cheesy steak pile into a warm roll. Add hot peppers if desired and serve immediately.
# Good to know:
01 -
Freezing the steak briefly makes thin slicing much easier.
02 -
Cook the steak in batches if your skillet is not wide enough.
03 -
Best served hot, right after the cheese melts.