Classic Philly Cheesesteak Sandwich

6 mins
Serves 4
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Directions

  1. 1Slice the four hoagie rolls about three quarters of the way through.
  2. 2Slice the four hoagie rolls about three quarters of the way through.
  3. 3Slice the four hoagie rolls about three quarters of the way through.
  4. 4In a small bowl, mix together two tablespoons of softened butter with one pressed garlic clove.
  5. 5In a small bowl, mix together two tablespoons of softened butter with one pressed garlic clove.
  6. 6In a small bowl, mix together two tablespoons of softened butter with one pressed garlic clove.
  7. 7Spread the flavored butter onto the cut sides of the hoagie rolls.
  8. 8Spread the flavored butter onto the cut sides of the hoagie rolls.
  9. 9Spread the flavored butter onto the cut sides of the hoagie rolls.
  10. 10Dice one large sweet onion.
  11. 11Dice one large sweet onion.
  12. 12Dice one large sweet onion.
  13. 13Thinly slice the one pound ribeye steak (freezing it for about 40 minutes beforehand is recommended to make slicing easier).
  14. 14Thinly slice the one pound ribeye steak (freezing it for about 40 minutes beforehand is recommended to make slicing easier).
  15. 15Thinly slice the one pound ribeye steak (freezing it for about 40 minutes beforehand is recommended to make slicing easier).
  16. 16Toast the buttered side of the rolls on medium heat until golden, then remove from heat.
  17. 17Toast the buttered side of the rolls on medium heat until golden, then remove from heat.
  18. 18Toast the buttered side of the rolls on medium heat until golden, then remove from heat.
  19. 19Add about a tablespoon of oil to your cooktop and the diced onions. Sauté until soft and caramelized.
  20. 20Add about a tablespoon of oil to your cooktop and the diced onions. Sauté until soft and caramelized.
  21. 21Add about a tablespoon of oil to your cooktop and the diced onions. Sauté until soft and caramelized.
  22. 22Transfer the caramelized onions to a separate dish.
  23. 23Transfer the caramelized onions to a separate dish.
  24. 24Transfer the caramelized onions to a separate dish.
  25. 25Increase the heat to high, add another tablespoon of oil, and add the thinly sliced steak. Let it brown for a couple of minutes undisturbed without turning.
  26. 26Increase the heat to high, add another tablespoon of oil, and add the thinly sliced steak. Let it brown for a couple of minutes undisturbed without turning.
  27. 27Increase the heat to high, add another tablespoon of oil, and add the thinly sliced steak. Let it brown for a couple of minutes undisturbed without turning.
  28. 28Flip the steak, season with half a teaspoon of salt and half a teaspoon of black pepper, and sauté occasionally until cooked through.
  29. 29Flip the steak, season with half a teaspoon of salt and half a teaspoon of black pepper, and sauté occasionally until cooked through.
  30. 30Flip the steak, season with half a teaspoon of salt and half a teaspoon of black pepper, and sauté occasionally until cooked through.
  31. 31Add the caramelized onions and stir them in with your spatula. Roughly chop any larger pieces.
  32. 32Add the caramelized onions and stir them in with your spatula. Roughly chop any larger pieces.
  33. 33Add the caramelized onions and stir them in with your spatula. Roughly chop any larger pieces.
  34. 34Divide into four even portions and top each with two slices of provolone cheese. Turn off the heat to let the cheese melt.
  35. 35Divide into four even portions and top each with two slices of provolone cheese. Turn off the heat to let the cheese melt.
  36. 36Divide into four even portions and top each with two slices of provolone cheese. Turn off the heat to let the cheese melt.
  37. 37Spread a thin layer of mayo onto the toasted side of each roll.
  38. 38Spread a thin layer of mayo onto the toasted side of each roll.
  39. 39Spread a thin layer of mayo onto the toasted side of each roll.
  40. 40Working with one portion at a time, place the toasted bun over each portion and use a spatula to scrape the cheesy beef into the bun as you flip it over.
  41. 41Working with one portion at a time, place the toasted bun over each portion and use a spatula to scrape the cheesy beef into the bun as you flip it over.
  42. 42Working with one portion at a time, place the toasted bun over each portion and use a spatula to scrape the cheesy beef into the bun as you flip it over.

Ingredients

  • 1 lb ribeye steak
  • 1 lb ribeye steak
  • 1 lb ribeye steak
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 large sweet onion
  • 1 large sweet onion
  • 1 large sweet onion
  • 8 slices provolone cheese
  • 8 slices provolone cheese
  • 8 slices provolone cheese
  • 4 hoagie rolls
  • 4 hoagie rolls
  • 4 hoagie rolls
  • 2 Tbsp unsalted butter
  • 2 Tbsp unsalted butter
  • 2 Tbsp unsalted butter
  • 1 pressed garlic clove
  • 1 pressed garlic clove
  • 1 pressed garlic clove
  • 2 Tbsp mayo
  • 2 Tbsp mayo
  • 2 Tbsp mayo

Equipment

knifecutting boardgarlic presssmall bowlspatulaflat cooktop or skillet or indoor griddle