Philly Cheesesteak
Directions
- 1Slice the rib eye super thin after putting it in the freezer for 20 minutes.
- 2Dice two onions.
- 3Add a little oil to a pan and cook the diced onions with salt on medium heat until they are see-through.
- 4Set the cooked onions aside.
- 5For the sauce, add sharp cheddar cheese, a few slices of provolone, a cup of heavy cream, and a pinch of salt.
- 6Cook the cheese sauce on low heat until the cheese melts.
- 7Grab a bun and take out the dough in the middle.
- 8Add butter to a pan and toast the bread.
- 9In a ripping hot pan, add a little oil and put the sliced steak in.
- 10Season the steak with black pepper and salt.
- 11Add the cooked onions to the pan with the steak.
- 12Bring everything to the middle of the pan.
- 13Add a lot of provolone on top and cover with a lid to melt it.
- 14Grab the meat mixture and put it in the bun.
- 15Pour the cheese sauce on top of the meat in the bun.
Ingredients
- rib eye
- 2 onions
- oil
- salt
- sharp cheddar cheese
- slices provolone
- 1 cup heavy cream
- 1 pinch salt
- bun
- butter
- oil
- black pepper
- salt
- provolone
Equipment
panlid
Tips
- Put the rib eye in the freezer for 20 minutes to make it easier to slice thinly.
- Do not add bell peppers.
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