Philly Cheesesteak

Philly Cheesesteak with tender ribeye steak, melted gooey cheese, and caramelized onions.

Philly Cheesesteak is a sandwich made with super thinly sliced ribeye steak, caramelized onion, and provolone cheese. 

This is a very easy sandwich recipe with quick prep and even faster cooking. It's a 30-minute meal. You can cook this on the stove-top, flat cooktop or griddle.

If Provolone is not easily available in your country you can substitute it with Gouda cheese as I did for mine. Gouda can be melted, cooked with and it has a mild flavour and pale in colour similar to Provolone.

The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes). Cut away any excess fat and then use a sharp knife to thinly slice against the grain. 

Time Saving Tip: Ask your butcher to super thinly slice your beef. If you pre-plan this, they could place the steak in the freezer while you do your shopping to achieve those paper-thin slices.

Philly Cheesesteak Recipe

Recipe adapted from Natasha's Kitchen

INGREDIENTS:

• 300g Ribeye steak (or any beef slice available) trimmed and thinly sliced*
• 1/4 tsp sea salt or to taste
• 1/4 tsp Black pepper or to taste
• 1 sweet onion (medium), diced
• 2 slices gouda cheese (or if available mild provolone cheese)
• 3 Soft White Hot Dog Rolls (don't slice all the way through, just 3/4)
• 2 tbsp unsalted butter softened
• 2-4 tbsp mayonnaise or to taste
• vegetable oil as needed

INSTRUCTIONS:

1. Slice hot dog buns rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
2. Toast the buns on a large skillet, flat cooktop or griddle on medium heat with some butter until golden brown then set aside.
3. Add 1 tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
4. 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 1/4 tsp salt or to taste and 1/4 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
5. Divide into 2-3 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat (cover with lead to allow the cheese to melt quicker).
6. 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.

RECIPE NOTES:

*For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).