Directions
- 1Slice the rib eye super thin.
- 2Put the rib eye in the freezer for 20 minutes to make it easier to slice.
- 3Dice two onions.
- 4Grab a pan and add a little bit of oil.
- 5Add the diced onions to the pan.
- 6Add salt to the onions.
- 7Cook the onions on medium heat until they are see-through.
- 8Set the onions aside.
- 9Add sharp cheddar cheese to a pot.
- 10Add a few slices of provolone to the pot.
- 11Optionally, add Cheez Whiz to the pot.
- 12Add one cup of heavy cream to the pot.
- 13Add a pinch of salt to the pot.
- 14Cook on low heat until the cheese melts.
- 15Grab a bun and take out the dough in the middle.
- 16Add butter to a pan.
- 17Toast the bread in the pan.
- 18Add a little bit of oil to a ripping hot pan.
- 19Add the steak to the pan.
- 20Add black pepper to the steak.
- 21Add salt to the steak.
- 22Add the cooked onions to the pan with the steak.
- 23Bring everything to the middle of the pan.
- 24Add a fuckton of provolone to the meat and onions.
- 25Cover the pan with a lid to melt the cheese.
- 26Grab the meat and melted cheese.
- 27Put the meat and cheese in the toasted bun.
- 28Pour the cheese sauce on top of the Philly cheesesteak.
Ingredients
- rib eye
- 2 onions
- oil
- salt
- sharp cheddar cheese
- slices provolone cheese
- cheez whiz
- 1 cup heavy cream
- black pepper
- bun
- butter
Equipment
knifecutting boardpanplatepotlid
Tips
- Put the rib eye in the freezer for 20 minutes to make it easier to slice.
- Do not add bell peppers because that would make it not a proper Philly Cheesesteak.
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