Classic Philly Cheesesteak Sandwich
Directions
- 1Slice the four hoagie rolls about three quarters of the way through.
- 2In a small bowl, mix together two tablespoons of softened butter with one pressed garlic clove.
- 3Spread the flavored butter onto the cut sides of the hoagie rolls.
- 4Dice one large sweet onion.
- 5Thinly slice the one pound ribeye steak (freezing it for about 40 minutes beforehand is recommended to make slicing easier).
- 6Toast the buttered side of the rolls on medium heat until golden, then remove from heat.
- 7Add about a tablespoon of oil to your cooktop and the diced onions. Sauté until soft and caramelized.
- 8Transfer the caramelized onions to a separate dish.
- 9Increase 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.
- 10Flip the steak, season with half a teaspoon of salt and half a teaspoon of black pepper, and sauté occasionally until cooked through.
- 11Add the caramelized onions and stir them in with your spatula. Roughly chop any larger pieces.
- 12Divide into four even portions and top each with two slices of provolone cheese. Turn off the heat to let the cheese melt.
- 13Spread a thin layer of mayo onto the toasted side of each roll.
- 14Working 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
- 0.5 tsp sea salt
- 0.5 tsp black pepper
- 1 large sweet onion
- 8 slices provolone cheese
- 4 hoagie rolls
- 2 Tbsp unsalted butter
- 1 pressed garlic clove
- 2 Tbsp mayo
Equipment
knifecutting boardgarlic presssmall bowlspatulaflat cooktop or skillet or indoor griddle