Philly Cheesesteaks
This homemade Philly cheesesteak recipe is the real-deal! Tender ribeye sliced nice and thin with caramelized onions, and gooey cheese piled onto a soft amoroso hoagie roll. It’s simple, delicious, and exactly how it’s done in Philly.!
Equipment
- Large Cast Iron Skillet or Griddle
- Cutting board
- Sharp Knife
Ingredients
- 1 lb Ribeye
- 2 tsp Onion powder
- 1/2 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 large Yellow Onion , (chopped)
- 2 tbsp Vegetable Oil
- 10 slices American Cheese, (or Provolone Cheese)
- 2 tbsp Mayo
- 2 Hoagie Rolls
Instructions
- If using a whole steak, place the steak into the freezer for about 40 minutes to an hour, to firm up. This makes it easier to cut. (If using presliced steak, skip to step 3)
- Use a sharp knife, place the meat on a cutting board and begin to shave the meat on a bias - as thinly as possible.
- After shaved, Coarsely chop into bits. If using presliced meat, chop the meat into bits.
- Cut the rolls in half and spread mayo on inside of the hoagie rolls.
- Add vegetable oil into a skillet over medium high heat. Get the pan nice and hot, about 5 minutes. Add the meat and onions into the skillet in an even layer and cook undisturbed for 5-7 minutes, until browned. Use the bottom of a spatula to break up the meat and cook until no longer pink.
- Season with onion powder, garlic powder, kosher salt, and black pepper. Stir until seasonings are evenly dispersed, then tear up 4 slices of American cheese and cook until the cheese is melted, stirring constantly so that it doesn’t burn on the bottom of the pan/griddle.
- Divide the meat mixture into two piles. Place 3 slices of american cheese on top of each portion. Reduce stove to medium heat and cover with a lid until the cheese is fully melted, about 1-2 minutes.
- Place the hoagie roll cut side down on top of the meat and use the spatula to scoop the meat into the rolls.
Notes
- If you have a local butcher, pick up your choice of meat and ask them to shave it nice and thin. This saves time and effort.
- Use ribeye and slice it paper thin. This cut is juicy and flavorful, and slicing it ultra-thin ensures it cooks fast and stays tender. Partially freeze the steak first for cleaner slices.
- Use the right roll: Amoroso or Italian hoagie rolls. You want a soft-but-sturdy roll with a slight chew. No crusty baguettes or floppy sandwich bread, it’s gotta hold all that goodness.
- Freeze the ribeye prior to slicing: this makes it easier to get those thin cuts. You don't want it fully frozen, just cold and firm.
- Cook on a flat-top griddle or cast iron pan. A griddle gives you that signature sear and allows the meat, onions, and cheese to meld together. No sauté pans, a flat surface is key.
Nutrition
Calories: 1140kcal, Carbohydrates: 19g, Protein: 66g, Fat: 90g, Saturated Fat: 37g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 29g, Trans Fat: 1g, Cholesterol: 249mg, Sodium: 3139mg, Potassium: 978mg, Fiber: 2g, Sugar: 11g, Vitamin A: 1038IU, Vitamin C: 8mg, Calcium: 1157mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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