American · Free recipe
Philly Cheesesteak
Ribeye is frozen just enough to shave into wisps, then seared on a smoking griddle with sweet caramelized onions and chopped with two spatulas as it cooks. Provolone melts over the pile before a soft hoagie roll is pressed on top and the whole thing is flipped in one confident scoop.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Serves
- 4
- Level
- Medium
Method
-
Freeze the ribeye for 40 minutes until firm but not rock-hard, then slice it as thinly as possible against the grain.
-
Melt the butter with 1 tablespoon oil in a large skillet or griddle over medium heat and cook the onions and pepper with a pinch of salt for 15 minutes, stirring now and then, until soft and caramel-colored; push them to one side.
-
Crank the heat to high, add the remaining oil, and spread the shaved beef in a thin layer, seasoning with the remaining salt, pepper, and garlic powder.
-
Sear for 1 minute without moving, then chop and toss with two metal spatulas for 2 minutes until just browned, and fold in the onions.
-
Divide the meat into four roll-length piles, lay two slices of provolone over each, and let melt for about 45 seconds.
-
Set an open roll face-down over each pile, slide a spatula underneath, and flip everything into the roll in one motion; serve immediately.
Zest note from the test kitchen
Warm the rolls for a minute directly on the meat before flipping; the steam softens them and helps the cheese glue the filling in place.
