The secrets for the best Philly cheesesteak sandwiches. It’is so easy, scrumptious, beefy, cheesy. It’s so good. And wait for the taste test because you are gonna crave these until you make them.
How to Make Philly Cheesesteak:
This recipe makes four sandwiches, so you’ll need four hoagie rolls.
Slice those about three-quarters of the way through.
Now in a small bowl, stir together two tablespoons of softened butter with one pressed garlic clove. You already know it’s gonna be good if there’s garlic butter involved.
Spread that flavored butter onto the cut sides of your hoagie rolls. The garlic butter makes these taste like garlic bread, and we’re gonna toast them, which keeps the bread from getting soggy.
You want to have all of your ingredients prepped and ready to go before you start cooking. Dice one large sweet onion. And it may seem like a lot of onion, but it does shrink down a ton when it goes on the heat.
Now to slice up our ribeye steak. we need a one-pound ribeye steak, and I highly, recommend freezing it for about 40 minutes, covered in the freezer, which will make it much easier to slice. Trim off the excess fat.
Then, super-thinly slice your steak. And here’s a time-saving tip. You can ask your butcher to cut your steak paper-thin for you.
Okay, we are done with all of our prep, super easy, and we’re gonna head out to the stove.
We like cooking Philly cheesesteaks on our outdoor flat cooktop. But you can use a skillet or an indoor griddle if you have one. Start by toasting the buttered side of the bread on medium heat, just until it’s golden.
Then remove it from the heat. Add about a tablespoon of oil to your cooktop and the diced onions.
Saute it until they’re soft and caramelized. Then transfer them to a separate dish. Increase the heat to high and add another tablespoon of oil.
Add your thinly sliced steak and spread it into an even layer. Let that brown for a couple of minutes undisturbed without turning.
Then, flip it over. Season the meat with half a teaspoon of salt and half a teaspoon of black pepper and saute, stirring occasionally, until the steak is just cooked through.
Add the caramelized onions and stir them in with your spatula. And I do like to give it a little rough chop to break up any larger pieces.
Divide that into four even portions and top each portion with two slices of provolone cheese.
Then turn off the heat to allow the cheese to melt without overcooking the meat.
Spread a thin layer of mayo onto the toasted side of each roll. And, working with one portion at a time, place the toasted bun over each portion and use a spatula to scrape that cheesy beef into your bun as you flip it over.
Repeat this process with your remaining sandwiches.
This Philly Cheesesteak Sandwich with Ribeye steak, sweet onion, provolone cheese are the best! Easy to make and delicious in its simplicity.
- 1 lb Ribeye steak trimmed and thinly sliced
- 1/2 tsp Sea salt or to taste
- 1/2 tsp Black pepper or to taste
- 1 sweet onion (large), diced
- 8 slices provolone cheese mild (not aged provolone)
- 4 Hoagie Rolls sliced 3/4 through
- 2 Tbsp unsalted butter softened
- 1 garlic clove pressed
- 2-4 Tbsp mayonnaise or to taste
Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.
*For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).
Source : Philly Cheesesteak Recipe