Philly Cheesesteak

Name: Philly Cheesesteak
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Ribeye steak, trimmed and thinly sliced; 0.5 tsp Sea salt; 0.5 tsp Black pepper; 1 sweet onion, diced; 8 slices provolone cheese, mild (not aged provolone); 4 Hoagie Rolls, sliced 3/4 through; 2 Tbsp unsalted butter, softened; 1 garlic clove, pressed; 2 Tbsp mayonnaise

28m

Serves 4

natashaskitchen.com

Philly Cheesesteak

natashaskitchen.com

28m

Serves 4

Directions

1Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.
2In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
3Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
4Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
5Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
6Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm

Ingredients

1 lb Ribeye steak, trimmed and thinly sliced
0.5 tsp Sea salt
0.5 tsp Black pepper
1 sweet onion, diced
8 slices provolone cheese, mild (not aged provolone)
4 Hoagie Rolls, sliced 3/4 through
2 Tbsp unsalted butter, softened
1 garlic clove, pressed
2 Tbsp mayonnaise

Equipment

large skilletflat cooktopgriddlesmall bowlserrated knifespatula

Tips

For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).
The key to a great cheesesteak is super thinly sliced pieces of beef.
Ask your butcher to super thinly slice your beef.
Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.
The most popular cheese is mild provolone. We have tested a variety of provolone brands and the only one we didn’t enjoy was “aged” provolone from Costco. The flavor of aged provolone cheese was overpowering. Another popular option is white American cheese.
If you’re craving that beefy cheesy filling and want to skip the bun, there are so many fun ways to serve this mix including some fantastic keto (low carb) Philly Cheese Steak ideas!

Philly Cheesesteak

28m

Serves 4

natashaskitchen.com

Philly Cheesesteak

natashaskitchen.com

28m

Serves 4

Directions

1Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.
2In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
3Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
4Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
5Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
6Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm

Ingredients

1 lb Ribeye steak, trimmed and thinly sliced
0.5 tsp Sea salt
0.5 tsp Black pepper
1 sweet onion, diced
8 slices provolone cheese, mild (not aged provolone)
4 Hoagie Rolls, sliced 3/4 through
2 Tbsp unsalted butter, softened
1 garlic clove, pressed
2 Tbsp mayonnaise

Equipment

large skilletflat cooktopgriddlesmall bowlserrated knifespatula

Tips

For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).
The key to a great cheesesteak is super thinly sliced pieces of beef.
Ask your butcher to super thinly slice your beef.
Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.
The most popular cheese is mild provolone. We have tested a variety of provolone brands and the only one we didn’t enjoy was “aged” provolone from Costco. The flavor of aged provolone cheese was overpowering. Another popular option is white American cheese.
If you’re craving that beefy cheesy filling and want to skip the bun, there are so many fun ways to serve this mix including some fantastic keto (low carb) Philly Cheese Steak ideas!