Philly Cheesesteak


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 garlic clove pressed

2-4 Tbsp mayonnaise or to taste


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 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.

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 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.

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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.