Classic Philly Cheesesteak Sandwich
ID: 79460ee9...
A classic Philly Cheesesteak featuring tender, paper-thin sliced ribeye steak, sweet caramelized onions, and melted provolone cheese, all served on garlic-butter toasted hoagie rolls. It is incredibly juicy, cheesy, and easy to recreate at home.
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🍳 Cooking Flow
Prepare garlic butter and toast the sliced hoagie rolls on a griddle until golden. → Saute and caramelize the diced sweet onions, then set them aside. → Sear the thinly sliced ribeye steak on high heat, season, and mix in the onions. → Divide the steak mixture into portions, melt provolone cheese on top, and load into the toasted rolls.
Cooking Steps
Brief Cooking Order
Prepare garlic butter and toast the sliced hoagie rolls on a griddle until golden. → Saute and caramelize the diced sweet onions, then set them aside. → Sear the thinly sliced ribeye steak on high heat, season, and mix in the onions. → Divide the steak mixture into portions, melt provolone cheese on top, and load into the toasted rolls.
Introduction
A classic Philly Cheesesteak featuring tender, paper-thin sliced ribeye steak, sweet caramelized onions, and melted provolone cheese, all served on garlic-butter toasted hoagie rolls. It is incredibly juicy, cheesy, and easy to recreate at home.
Step 1
Slice the hoagie rolls about three-quarters of the way through.
Step 2
In a small bowl, stir together the softened butter and pressed garlic to make garlic butter.
Step 3
Spread the garlic butter onto the cut sides of the hoagie rolls.
Step 4
Dice one large sweet onion, and slice the ribeye steak paper-thin. (Tip: freeze the steak for about 40 minutes beforehand to make it easier to slice).
Step 5
Toast the buttered sides of the rolls on a griddle or skillet over medium heat until golden, then remove from heat.
Ingredients List
Important Notes
Slicing the steak paper-thin is key; partially freezing the meat for 40 minutes makes this much easier.
Toasting the rolls with garlic butter first creates a barrier that prevents the bread from getting soggy.
Mild provolone cheese melts better and provides the classic, gooey texture without overpowering the beef flavor.
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