Name: Philly Cheesesteak
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb ribeye steak; 2 medium yellow onion; 2 tbsp vegetable oil; 2 tbsp unsalted butter; 1 tbsp worcestershire sauce; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 8 slice provolone cheese; 4 whole hoagie rolls

← Recipes · Sandwich · Philly Cheesesteak

820 cal50g protein52g carbs47g fat1320mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Philly Cheesesteak

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Sandwich35 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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ribeye steakboneless, trimmed of large fat caps1.5 lb

yellow onionthinly sliced2 medium

vegetable oil2 tbsp

unsalted buttersoftened2 tbsp

worcestershire sauce1 tbsp

kosher salt1 tsp

black pepper1/2 tsp

garlic powder1/2 tsp

provolone cheese8 slices

hoagie rollssplit lengthwise, hinged on one side4 whole

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Slide the steak into the freezer for 15 to 20 minutes so it firms up. This is what lets you slice it paper-thin.

2While the steak chills, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions with a pinch of the salt and cook, stirring now and then, for 12 to 15 minutes, until soft and golden brown. Scrape them into a bowl and wipe out the skillet.

3Slice the chilled steak against the grain as thin as you can, about 1/8 inch. Toss the slices with the remaining salt, the pepper, and the garlic powder.

4Heat the skillet over medium-high heat until very hot and add the remaining tablespoon of oil. Cook the steak in two batches in a single layer, leaving it alone for about 1 minute to get a brown crust, then stir and chop it up with two spatulas for another minute or so, just until the pink is gone. Don't crowd the pan or the beef will steam.

5Return all the steak and the onions to the skillet and stir in the Worcestershire. Gather the mixture into 4 loose mounds, one for each roll, and lay 2 slices of provolone over each. Cover the skillet for 1 to 2 minutes, until the cheese is melted and draping over the meat.

6Spread the softened butter over the cut sides of the rolls and toast them cut-side down in a second skillet or on the cleaned edge of the first over medium heat for about 1 minute, until golden.

7Slide a spatula under each cheesy mound and scoop it right into a toasted roll. Serve right away while the cheese is still stretchy.