Description
This classic Philly Cheesesteak recipe features tender ribeye steak thinly sliced and caramelized onions, all topped with melted provolone cheese and served in toasted hoagie rolls with a hint of garlic butter and mayonnaise. Ready in under 30 minutes, it's an authentic, flavorful sandwich perfect for a satisfying meal.
Ingredients
Meat and Seasoning
- 1 lb Ribeye steak (trimmed and thinly sliced)
- 1/2 tsp Sea salt (or to taste)
- 1/2 tsp Black pepper (or to taste)
Vegetables
- 1 large sweet onion (diced)
Dairy
- 8 slices provolone cheese (mild, not aged)
- 2 Tbsp unsalted butter (softened)
Bakery
- 4 Hoagie Rolls (sliced 3/4 through)
Other
- 1 garlic clove (pressed)
- 2-4 Tbsp mayonnaise (or to taste)
- 2 Tbsp oil (divided for cooking onions and steak)
Instructions
- Prepare Ingredients: Slice the hoagie rolls 3/4 of the way through using a serrated knife. Dice the sweet onion and thinly slice the ribeye steak. Ensure the steak slices are very thin for optimal cooking and texture.
- Make Garlic Butter and Toast Buns: In a small bowl, combine 2 Tbsp softened unsalted butter with 1 pressed garlic clove. Spread this garlic butter mixture evenly onto the cut sides of the 4 hoagie rolls. Toast the buns on a large skillet, flat cooktop, or griddle over medium heat until they turn golden brown. Once toasted, set them aside.
- Caramelize Onions: Add 1 Tbsp oil to the pan or griddle and sauté the diced onions over medium heat until they soften. Lightly sprinkle with salt and continue cooking until the onions caramelize to a rich golden brown, stirring occasionally. Transfer the caramelized onions to a bowl and set aside.
- Cook Steak: Increase the pan heat to high and add the remaining 1 Tbsp oil. Spread the thinly sliced steak in an even layer onto the hot surface. Let it brown undisturbed for a couple of minutes, then flip the steak slices. Season with 1/2 tsp salt and 1/2 tsp black pepper. Continue sautéing until the steak is fully cooked through.
- Combine Steak and Onions, Melt Cheese: Stir the caramelized onions into the cooked steak. Divide this mixture into 4 even portions on the pan. Top each portion with 2 slices of provolone cheese. Turn off the heat to allow the cheese to melt gently without overcooking the meat.
- Assemble Sandwiches: Spread a thin layer of mayonnaise on the toasted side of each hoagie roll. Working with one portion at a time, place a toasted bun over the cheesy beef mixture. Use a spatula to scrape the filling into the bun as you flip it over, ensuring all the meat, onions, and melted cheese are inside. Serve the sandwiches warm for the best flavor.
Notes
- Thinly slicing the ribeye steak is key to cooking it quickly and evenly; partially freezing the steak before slicing can help achieve paper-thin slices.
- Using mild provolone cheese keeps the sandwich creamy without overpowering flavors.
- Caramelizing the onions adds a sweet depth of flavor that complements the savory steak perfectly.
- You can adjust the amount of mayonnaise to your preference or substitute with a garlic aioli for extra flavor.
- For a spicier kick, add sliced jalapeños or a dash of hot sauce inside the sandwich.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
