Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions cradled by a toasted garlic butter hoagie roll.
Servings: 4 people
- 1 lb Ribeye steak, trimmed and thinly sliced*
- 1/2 tsp Sea salt, or to taste
- 1/2 tsp Black pepper, or to taste
- 1 sweet onion, (large), diced
- 8 slices provolone cheese, mild (not aged provolone)
- 4 Hoagie Rolls, sliced 3/4 through
- 2 Tbsp unsalted butter, softened
- 1 garlic clove, pressed
- 2-4 Tbsp mayonnaise, or to taste
- Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
- In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie rolls. Toast the buns on a large skillet, flat cooktop, or griddle on medium heat until golden brown, then set them aside.
- Add 1 Tbsp oil to your pan/cooktop and sauté diced onions until caramelized, then transfer them to a bowl.
- Increase the heat to high and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let it brown for a few minutes undisturbed, then flip it and season with 1/2 tsp salt and 1/2 tsp black pepper. Sauté until the steak is fully cooked, then stir in the caramelized onions.
- Divide the mixture into 4 even portions, top each with 2 slices of cheese, and turn off the heat so the cheese can melt without overcooking the meat.
- Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to transfer the cheesy beef into your bun as you flip it over. Serve warm.
*For easier slicing, cover and freeze your steak for 30-40 minutes (40 minutes for thicker steak, 30 minutes for thinner steak).
