Description

Juicy, tender Philly Cheesesteak made with thinly sliced ribeye, caramelized onions, and melty provolone cheese, all packed into a toasted hoagie roll with a flavorful garlic mayo spread. Perfect for an authentic taste of Philadelphia!

Ingredients

2 pounds ribeye, fat trimmed, very thinly sliced
1 3/4 teaspoons kosher salt
1 tablespoon vegetable oil
1 large sweet onion, chopped
4 tablespoons mayonnaise
1 garlic clove, grated
4 tablespoons salted butter, softened
4 hoagie rolls, split lengthwise
1/2 teaspoon freshly cracked black pepper
8 slices sharp or mild provolone cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F with a rack in the center position.
Season beef with 1½ teaspoons salt. Heat oil in a large cast iron skillet over high heat.
Working in batches, cook beef until browned, about 2 minutes per side. Transfer to a plate.
Lower heat to medium and cook onions in the same skillet with remaining ¼ teaspoon salt until browned and soft, about 7–8 minutes.
Mix mayonnaise and grated garlic in a small bowl.
Spread butter on cut sides of hoagie rolls. Toast in the oven, cut side up, for about 4 minutes.
Remove rolls from oven and spread each with garlic mayo.
Return beef to skillet with onions. Add black pepper and stir until warmed through.
Top beef and onions with provolone slices. Let cheese melt.
Divide mixture evenly among toasted rolls. Serve immediately.

Notes

Freeze ribeye slightly before slicing to make cutting easier.
Substitute provolone with American or cheese whiz for a different flavor.
Use a griddle for a more authentic street-food-style experience.