Philly Cheesesteak Recipe

Yields: 2 large sandwiches Prep time: 15 minutes Cook time: 15-20 minutes

Ingredients:

• For the Steak & Onions:
  • 1 lb (about 450g) thinly sliced ribeye steak (this is traditional and best for flavor/texture). Ask your butcher to shave or slice it very thin, or freeze it for 20-30 minutes and slice it yourself against the grain with a sharp knife.
  • 1 tablespoon vegetable oil (or canola, grapeseed oil)
  • 1 large yellow onion, thinly sliced
  • Salt and freshly ground black pepper to taste
• For the Cheese:
  • 6-8 slices American cheese, provolone cheese, or Cheez Whiz (authentic options, choose your favorite!)
• For the Rolls:
  • 2 long, crusty rolls (hoagie rolls or Amoroso rolls are ideal, avoid soft hot dog buns)
• Optional Toppings:
  • Sliced bell peppers (green bell pepper is common)
  • Mushrooms
  • Ketchup or hot sauce (some prefer it, some don’t!)

Equipment:

• Large griddle or large heavy-bottomed skillet/frying pan (cast iron works great)
• Spatula (preferably a flat metal one for chopping and flipping)
• Tongs

Instructions:

1. Prepare the Onions (and Peppers/Mushrooms, if using):
   • Heat 1 tablespoon of oil in your griddle or large skillet over medium heat.
   • Add the thinly sliced onions. Cook, stirring occasionally, for 8-10 minutes, or until softened and lightly caramelized. If adding bell peppers or mushrooms, add them now and cook until tender.
   • Season the onions with a pinch of salt and pepper.
   • Once cooked, push the onions (and other veggies) to one side of the griddle/skillet, or remove them to a plate and set aside.
2. Cook the Steak:
   • Increase the heat to medium-high. Add the thinly sliced ribeye to the hot griddle/skillet. Spread it out in a single layer if possible.
   • Season the steak generously with salt and pepper.
   • Cook for about 1-2 minutes until it starts to brown. Using your spatula, chop and flip the steak, continuing to cook for another 1-2 minutes until it’s cooked through and no longer pink. Avoid overcooking, as it can make the steak tough.
   • As the steak cooks, use your spatula to chop it into smaller, bite-sized pieces directly on the griddle/skillet.
3. Combine and Add Cheese:
   • Once the steak is cooked, mix the cooked onions (and other veggies) back in with the steak on the griddle/skillet.
   • Divide the mixture into two equal piles.
   • Lay 3-4 slices of your chosen cheese over each pile of steak and onions. If using Cheez Whiz, spoon a generous amount over each pile.
   • Let the cheese melt, about 30 seconds to 1 minute. You can cover the piles with a lid or another pan for a moment to help the cheese melt faster.
4. Prepare the Rolls:
   • While the cheese is melting, lightly toast your hoagie rolls. You can do this by placing them cut-side down on a clean part of the griddle for a minute or two, or briefly under a broiler. This helps them hold up to the juicy filling.
5. Assemble the Cheesesteak:
   • Once the cheese is melted and gooey, use your spatula to scoop one pile of the cheesesteak mixture directly into one of the toasted rolls. You’ll want to use the spatula to gently scrape the mixture up and cradle it into the roll.
   • Repeat with the second sandwich.
6. Serve:
   • Serve immediately with any desired optional toppings or condiments.

Enjoy your delicious, authentic-tasting Philly Cheesesteak!