Philly Cheesesteak — Print Recipe

Thinly shaved ribeye steak griddled with onions and smothered in melted provolone, stuffed into a crusty Italian hoagie roll.

Ingredients

1.5 lbs ribeye steak, partially frozen then shaved paper-thin
4 Italian hoagie rolls, split
1 large onion, thinly sliced
8 slices provolone cheese
2 tbsp vegetable oil
Salt and pepper
Optional: sautéed mushrooms, sweet peppers

Instructions

1 Heat oil on a griddle or large skillet over high heat. Spread onion slices and cook 5-7 min until caramelized. Push to the side.
2 Add shaved steak to the hot surface, season with salt and pepper. Chop and stir with a spatula as it cooks, 3-4 min.
3 Divide the meat into 4 portions on the griddle. Lay provolone slices over each portion. Tent with foil for 1 min to melt.
4 Open hoagie rolls and press them top-down onto the cheesy meat to scoop it up.
5 Flip each sandwich, top with caramelized onions. Serve immediately in butcher paper.

Did You Know?

Pat Olivieri, a hot dog vendor, invented the cheesesteak in 1930 when he put grilled beef on an Italian roll — a cab driver smelled it and demanded one, launching an empire.