Philly Cheesesteak Recipe.
Philly Cheesesteak Recipe
Philly cheesesteak with melted rib eye steak, melted joe provolone, caramelized onions mixed with roasted garlic butter.
Ingredients
- 2-4 tablespoons mayonnaise, or to taste
- 1 crushed garlic clove
- 2 tablespoons unsalted butter, soft
- 4 hoagie rolls, sliced 3/4
- 8 slices light provolone cheese (not aged provolone)
- 1 sweet onion (large), cut into cubes
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon sea salt, or to taste
- 1 pound ribeye steak, sliced and thinly sliced
Instructions
- Slice the hoagie 3/4 of the way through with a serrated knife. Cut the onion into cubes and chop into thin slices of beef.
- In a small bowl, stir 2 tablespoons softened butter with 1 pressed garlic clove. Spread garlic butter over the sliced sides of four hoagie rolls. Toast the bread in a large skillet, stovetop or saj over medium heat until golden brown, then set aside.
- Add 1 tablespoon of oil to the skillet/stove and fry the diced onions until caramelized, then transfer to a bowl.
- Bring the mixture to a high temperature and add 1 tablespoon of oil. Spread the thin slices of meat in an even layer. Let it brown for a few minutes without disturbing, then flip it and season with ½ teaspoon salt and ½ teaspoon black pepper. Saute until the meat is fully cooked, then add the caramelized onions.
- Divide the cheese into 4 equal portions, cover each with 2 slices of cheese and turn off the heat until the cheese melts without overcooking the meat.
- Spread a thin layer of mayonnaise on the toasted side of each roll. Working with one part at a time, place a toasted bun on each part and use a spoon to scrape the cheesy beef into the bun as you turn it. Her feet are warm.
Notes
For easier slicing, cover the steaks and freeze for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes).
PS. A Philly Cheesesteak does not have garlic. Sauteed onions and sweet peppers, but not garlic. Sometimes shredded lettuce and tomato…
Made this for the first time and followed the recipe exactly. Best sandwich I have ever made! My husband loved it!
These are insanely good — we both woke up this morning thinking about them. Will definitely do this again (soon!) and won’t change a thing. Thank you!
I am shaking my head and laughing over all the “authentic” or “not” comments! Obviously there are as many opinions about what’s right as there are people!! Poor folks–just enjoy it whether it’s from “Philly” or not!! These will be DELICIOUS!!! Your recipes are FANTASTIC–keep up the great job,
You cannot put mayo on this & call it a Philly cheesesteak. Never put Mayo on a cheesesteak. Ever
Made this last night for my picky picky husband. We’re on Florida so still have some bell peppers in the garden, so I added some to the sauteed onions, plus a bit of mushrooms. He said it was the best Philly he’s ever had and wants another one tonight!!! Love your recipes.
Hi! This recipe sounds awesome. I am having a bday party for my daughter and was wondering if this sandwich could be made an hour before the party and warmed before serving? Thanks!
Made this for dinner today, slightly changed: added rep peppers, shallot (that’s all I had) instead of onion and 1 teas. Worcestershire sauce. We loved it! Definitely will be on our rotation! Thank you for sharing!
Made this tonight. Followed the recipe except added diced green peppers and mushrooms. It was OUTSTANDING! Thanks so much for the recipe!
what type of hoagie rolls do you get / buy or a manufacturer recommendation?
My family and I love this recipe!! Been in my rotation for at least 18 months. I do use a horseradish cheddar for my cheese.
This looks super good … Im gonna try this for the fam tonight, should be able to source the correct ingredients hopefully especially the cheese (as i’m UK based).
Have tried a few of your recipes already which went down pretty well … love your way of presentation … keep’em coming!