Classic Philly Cheesesteak

Quick facts

Ingredients

• 1 1/2 lb ribeye steak
• 1 large yellow onion, thinly sliced
• 1 tbsp neutral oil
• 1 tbsp butter
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 8 slices provolone or 6 oz cheese of choice
• 4 long hoagie rolls
• Optional: pickled hot peppers for serving

Step-by-step method

1. Place steak in the freezer 25–35 minutes until firm but not frozen solid. Slice across the grain as thinly as possible. This is much easier when the meat is partially chilled.

2. Heat a large griddle or cast-iron skillet over medium-high. Add oil and butter, then onions with a pinch of salt. Cook 8–10 minutes until soft and lightly browned. Move onions to one side.

3. Increase heat to high. Spread the beef in a thin layer and let it sear about 60 seconds before stirring. Season with salt and pepper and cook only until no longer pink, another 1–2 minutes.

4. Mix onions into the beef. Divide into four long piles roughly the size of the rolls. Lay cheese over each pile and let it melt 30–60 seconds. Add a tablespoon of water to the edge of the pan and cover briefly if the cheese needs help melting.

5. Open the rolls without cutting all the way through. Place each roll over a pile, then use a spatula to scoop the beef and cheese into the bread.

6. Serve immediately. Add hot peppers if desired, but avoid overloading the sandwich with wet toppings that dilute the beef-and-cheese texture.

How to know it is done

Use the visual cues described in the method and, when appropriate, an instant-read thermometer. Do not rely on time alone because ingredient size, oven calibration and cookware can change the cooking rate.

Tips for the best result

• Partially freezing the ribeye is the easiest way to get very thin slices at home.
• Cook the meat in a single layer; crowded beef steams instead of browning.
• Provolone is easy and flavorful; American cheese gives a softer, creamier melt.

Variations and substitutions

You can adjust heat and seasonings to taste. When substituting a major ingredient or dairy product, keep a similar quantity and fat/moisture level so the final texture stays close to the original.

Storage and reheating

The cooked beef mixture can be refrigerated up to 3 days. Reheat quickly in a hot skillet and add fresh cheese. Assemble sandwiches only when ready to eat so the rolls stay intact.

Approximate nutrition per serving

Approximately 650 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.