This Philly Cheesesteak recipe features thinly sliced ribeye steak cooked with caramelized onions and melted provolone cheese, all tucked into toasted garlic-buttered hoagie rolls. The result is a rich, savory, and perfectly melty sandwich that captures the authentic Philly flavor in just about 30 minutes.
Ingredients
- (1 pound) Grass-fed Bone-in Ribeye Steak
- (To taste) Sea salt
- (To taste) Black pepper
- (1) Large sweet onion, diced
- (8 slices) Mild provolone cheese
- (4) Hoagie Rolls, sliced 3/4 through
- (2 tablespoons) Unsalted butter, softened
- (1 clove) Garlic, pressed
- (4 tablespoons) Mayonnaise
Directions
- Slice hoagie rolls about three-quarters of the way through using a serrated knife.
- Dice the onions and thinly slice the beef.
- In a small bowl, mix softened butter with minced garlic.
- Spread the garlic butter on the cut sides of the rolls.
- Toast the rolls on a skillet or griddle over medium heat until golden brown, then set aside.
- Heat 1 tablespoon of oil in the pan and sauté the diced onions with a pinch of salt until soft and caramelized. Transfer to a bowl.
- Increase heat to high and add another tablespoon of oil.
- Spread the thinly sliced steak evenly in the pan and sear for a couple of minutes without stirring.
- Flip the steak, season with salt and pepper, and cook until fully done.
- Stir in the caramelized onions.
- Divide the mixture into four equal portions.
- Top each portion with two slices of cheese and turn off the heat to let the cheese melt.
- Spread a thin layer of mayo on the toasted sides of the rolls.
- Place a toasted bun over each portion, then use a spatula to scoop the cheesy beef mixture into the roll as you flip it over.
- Serve immediately while warm.
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