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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🍳 調理の流れ
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.
調理手順
簡単な手順
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.
イントロ
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.
ステップ 1
Slice the hoagie rolls about three-quarters of the way through.
ステップ 2
In a small bowl, stir together the softened butter and pressed garlic to make garlic butter.
ステップ 3
Spread the garlic butter onto the cut sides of the hoagie rolls.
ステップ 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).
ステップ 5
Toast the buttered sides of the rolls on a griddle or skillet over medium heat until golden, then remove from heat.
材料リスト
重要なメモ
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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