Philly Cheesesteak Classic Sandwich (Print Version)
# Ingredients:
→ Meat
01 -
2 pounds ribeye, fat trimmed, very thinly sliced
→ Produce
02 -
1 large sweet onion, chopped
03 -
1 garlic clove, grated
→ Pantry Items
04 -
1 ¾ teaspoons kosher salt
05 -
½ teaspoon freshly cracked black pepper
06 -
1 tablespoon vegetable oil
→ Dairy
07 -
4 tablespoons salted butter, softened
08 -
4 tablespoons mayonnaise
09 -
8 slices sharp or mild provolone cheese
→ Bakery
10 -
4 hoagie rolls, split lengthwise
# Instructions:
01 -
Preheat the oven to 400°F with a rack in the center position.
02 -
Season the beef all over with 1½ teaspoons of the salt. Heat the oil in a large cast iron skillet over high heat. Once the oil is glistening, working in batches, add the beef and cook, undisturbed, until beef begins to brown, about 2 minutes. Stir and cook until the beef is cooked through, about 2 minutes more. Using a slotted spoon, transfer the beef to a plate.
03 -
Reduce the heat to medium. Add the onion to the same skillet and season with remaining ¼ teaspoon of salt. Cook, stirring often, until browned and softened, 7-8 minutes.
04 -
Meanwhile, in a small bowl, combine the mayonnaise and garlic. Spread 1 tablespoon of the butter on the cut sides of each roll. Arrange rolls, cut sides up, on a sheet pan and bake until toasted, about 4 minutes. Remove from the oven and spread the cut sides of each roll with 1 tablespoon of garlic mayo.
05 -
Return the beef to the skillet with the onions and season with the black pepper. Cook, stirring, until beef is warmed through. Remove the skillet from heat and top the beef mixture with provolone in a single layer.
06 -
Once the cheese is melted, evenly divide the mixture between toasted rolls. Serve immediately.
# Notes:
01 -
For authentic Philly flavor, try to slice the ribeye as thinly as possible - freezing for 20 minutes before slicing can help.
02 -
Some traditionalists prefer Cheez Whiz instead of provolone for an authentic Philadelphia experience.