Philly Cheesesteak
A classic Philadelphia staple featuring thinly sliced, tender ribeye steak seared to perfection and served on a toasted roll with sautéed onions and a savory dairy-free cheese sauce.
Ingredients
- •1.5 lbs (700g) ribeye steak, thinly sliced against the grain
- •2 large yellow onions, thinly sliced
- •4 long crusty hoagie rolls
- •3 tablespoons extra virgin olive oil
- •1 cup vegan cheddar-style cheese shreds
- •1/4 cup unsweetened soy or oat milk
- •1 teaspoon garlic powder
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Place the thinly sliced ribeye in the freezer for 20 minutes to make it easier to slice even thinner; ensure the strips are paper-thin.
- 2
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the onions and sauté until they are soft, translucent, and slightly caramelized, about 10-12 minutes. Remove from the pan and set aside.
- 3
In a small saucepan over low heat, combine the vegan cheese shreds and plant-based milk, stirring constantly until melted into a smooth, pourable sauce.
- 4
Wipe the skillet clean, add the remaining olive oil, and increase heat to high. Once smoking slightly, add the steak in a single layer. Season generously with salt, pepper, and garlic powder.
- 5
Sear the steak quickly for 2-3 minutes until browned and cooked through, tossing occasionally.
- 6
Return the onions to the skillet with the steak and toss to combine.
- 7
Split the hoagie rolls and toast them lightly. Divide the steak and onion mixture into four portions directly in the pan.
- 8
Spoon the warm dairy-free cheese sauce over each portion of meat and onions, then scoop each serving into a toasted roll.
💡 Chef tips
- For the thinnest possible slices, ask your butcher to run the ribeye through their meat slicer on the thinnest setting.
- Do not crowd the pan when searing the steak; if necessary, cook in two batches to ensure the meat browns rather than steams.
- To store, keep the meat mixture and rolls separate and reheat the steak in a pan before assembling to keep the bread from getting soggy.
✅ How it should turn out
The finished sandwich should feature juicy, charred beef and sweet onions held together by a rich, savory sauce, all encased in a warm, crusty roll that provides a perfect crunch.