Philadelphia has earned its reputation as one of the top food cities in the US, but even so, it’s easy to miss some of the most iconic dishes from this city’s food scene. Don’t make that mistake! When you visit Philly, make sure to try one of its best sandwiches: the Philly cheesesteak sandwich. What makes this sandwich so great? At its heart, this delectable sandwich is all about tender rib eye steak, melted gooey provolone cheese, and caramelized onions that are hugged by a toasted garlic butter hoagie roll.
Get Ready for the Best Philly Cheesesteak of Your Life
No Philly cheesesteak is complete without tender, juicy steak. For the best flavor, look for a cut of rib eye that has plenty of marbling. Once you’ve got your steak, it’s time to start cooking. The key to a great cheesesteak is to get the steak nice and caramelized before adding any cheese. This will give the sandwich a deep, rich flavor that can’t be beat. Once the steak is cooked to perfection, it’s time to add the cheese.
Not quite what you are looking for? Try these other great recipes:Print
Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak sandwich!
- Prep Time: :15
- Cook Time: :13
- Total Time: :28
- Yield: 4 1x
- Category: Main
- Method: Stove Top
- Cuisine: American
- 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 saute 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. Saute 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.
*For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).
Keywords: Philly Cheesesteak Sandwich