Philly Cheesesteak
Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll.
Foto: Natasha's Kitchen
Ingredients
- 1 lb Ribeye steak (trimmed and thinly sliced*)
- 1/2 tsp Sea salt (or to taste)
- 1/2 tsp Black pepper (or to taste)
- 1 sweet onion ((large), diced)
- 8 slices provolone cheese (mild (not aged provolone))
- 4 Hoagie Rolls (sliced 3/4 through)
- 2 Tbsp unsalted butter (softened)
- 1 g arlic clove (pressed)
- 2 -4 Tbsp mayonnaise (or to taste)
Steps
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Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
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In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
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Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until softened. Sprinkle lightly with salt and cook until caramelized then transfer to a bowl.
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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 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
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Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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