August 4, 2021

Philly Cheesesteak

1 1/2 lbs Ribeye steak trimmed and thinly sliced
Kosher salt and fresh ground pepper, to taste
1 large, yellow onion diced
8 slices white or yellow, American cheese
4 Hoagie Rolls sliced lengthwise 3/4 of the way through
2 Tbsp unsalted butter, softened
2 garlic clove, pressed or minced
Mayonnaise, to taste for spreading
Add sauted mushrooms and peppers, if you like
Put the steaks in the freezer 30-40 minutes. This will make it easier to slice the meat thin.
Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.
In a small bowl, stir together 2 Tbsp softened butter with the pressed or minced garlic cloves. Spread garlic butter onto the cut sides of 4 hoagie rolls. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
Increase to high heat and add 1 Tbsp oil. Spread the thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with salt and pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
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.
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.

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