Philly Cheesesteak
Experience the ultimate Philadelphia classic featuring thinly sliced beef and caramelized onions piled high in a toasted roll.
Ingredients
- •1.5 pounds ribeye steak (680g), trimmed and partially frozen for easy slicing
- •2 large yellow onions, thinly sliced
- •2 tablespoons olive oil
- •4 hoagie rolls or Italian sub rolls
- •8 slices provolone cheese (or dairy-free provolone substitute)
- •1 teaspoon salt
- •0.5 teaspoon freshly ground black pepper
- •1 green bell pepper, thinly sliced (optional)
Instructions
- 1
Place the ribeye steak in the freezer for about 30 to 45 minutes to firm it up, making it easier to slice thinly. Slice the steak across the grain into paper-thin strips.
- 2
Heat one tablespoon of olive oil in a large skillet or flat-top griddle over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft, golden brown, and caramelized, about 15 to 20 minutes. Remove the onions from the pan and set aside.
- 3
In the same skillet, turn the heat up to high and add the remaining tablespoon of olive oil. Add the sliced green bell pepper if using, and cook for 2 minutes.
- 4
Add the thinly sliced beef to the hot skillet in an even layer. Season with salt and black pepper. Cook, chopping and tossing the meat with spatulas, until it is fully browned and cooked through, about 5 minutes.
- 5
Return the caramelized onions to the skillet and mix them thoroughly with the cooked beef.
- 6
Divide the beef and onion mixture into four equal piles in the skillet. Drape two slices of provolone cheese over each pile.
- 7
Slice the hoagie rolls open, but not all the way through, and place them face down over the cheese-topped meat for about 1 minute to steam and warm the bread.
- 8
Use a wide spatula to scoop up each cheesy meat pile directly into its waiting hoagie roll and serve immediately.
💡 Chef tips
- Partially freezing the steak is the secret to getting restaurant-thin slices at home.
- If keeping strictly kosher, use certified kosher plant-based provolone cheese to avoid mixing meat and dairy.
- Leftover meat and onions can be stored in an airtight container in the refrigerator for up to 3 days and reheated on a skillet.
✅ How it should turn out
The finished Philly Cheesesteak features tender, savory beef and sweet caramelized onions enveloped in melted cheese, all packed inside a warm, crusty roll that delivers a rich, comforting flavor in every bite.