Philly Cheesesteak
The real deal from South Philly: thinly shaved ribeye, melted cheese, and a crusty hoagie roll. The great debate is Cheez Whiz vs. provolone — we provide both options.
Ingredients
- 1.5 lbs (680g) ribeye steak, very thinly sliced (freeze for 30 minutes first for easier slicing)
- 1 large onion, thinly sliced
- 4 hoagie rolls, split and lightly toasted
- Cheese option 1: Cheez Whiz, warmed
- Cheese option 2: 8 slices provolone
- 2 tablespoons vegetable oil
- Salt and pepper
- Optional: sautéed bell peppers, hot cherry peppers, mushrooms
Instructions
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1
Heat a large flat griddle or cast-iron skillet over high heat until very hot. Add 1 tablespoon oil. Cook onions (and peppers/mushrooms if using) until softened and slightly caramelized, about 6-7 minutes. Remove and set aside.
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2
Add remaining oil to the same hot surface. Spread the thinly sliced steak in a single layer. Season with salt and pepper. Let it sear without moving for 1 minute, then chop and stir with a spatula, breaking the meat into smaller pieces. Cook another 1-2 minutes until just done.
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3
Divide the meat into 4 portions on the griddle. If using provolone, lay 2 slices over each portion. If using Whiz, skip this step. Let cheese melt for 30 seconds.
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4
Scoop each portion into a toasted hoagie roll. If using Whiz, drizzle it generously inside the roll before adding the meat.
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5
Top with the sautéed onions. Serve immediately, wrapped in foil for authenticity.
