Description
A classic Philly Cheesesteak Sandwich featuring thinly sliced ribeye steak, caramelized onions, and melted provolone cheese, all served in a toasted hoagie roll.
Ingredients
Units
Scale
- 1 lb ribeye steak, thinly sliced (partially frozen for easier slicing)
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce (optional)
- 4 slices provolone cheese
- 2 hoagie rolls or sub sandwich buns
- Butter for toasting rolls
Instructions
- Heat oil in a large skillet over medium heat. Add sliced onions and sauté for 5–7 minutes until soft and golden.
- Push onions to one side of the skillet, add sliced ribeye steak. Cook for 3–5 minutes until browned, breaking apart with tongs.
- Season with salt, pepper, and Worcestershire sauce if using. Mix onions back in with the meat.
- Lay provolone slices over the mixture and cover the skillet briefly until cheese is fully melted.
- While the cheese melts, butter the hoagie rolls and lightly toast them in a separate pan or under a broiler.
- Fill each toasted roll generously with the cheesy steak and onion mixture.
- Serve hot with optional sides like fries or pickles.
Notes
- Freezing the steak slightly makes it easier to slice thinly.
- You can substitute provolone with American or Cheez Whiz for variation.
- Use a cast-iron skillet for better searing of the meat.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
