Traditional Philly Cheesesteak Ribeye (Print Format)
Classic Philly cheesesteak features thin-sliced ribeye, onions, and cheese on soft hoagie rolls for an authentic bite.
# Ingredients:
→ Main Ingredients
01 -
1 lb ribeye steak, sliced paper-thin
02 -
1/4 tsp kosher salt
03 -
2 large yellow onions, sliced thin
04 -
2 hoagie rolls
05 -
6 to 8 slices White American cheese or provolone
06 -
Drizzle of avocado oil or neutral cooking oil
# Steps:
01 -
Partially freeze ribeye steak for 30 minutes until firm. Using a sharp knife, slice the steak as thin as possible, about 1/8-inch thick. Sprinkle salt on the sliced steak and refrigerate for 1 hour.
02 -
Preheat a large skillet over medium heat. Add a drizzle of oil and sauté sliced onions until golden brown and caramelized, about 15-20 minutes. Set aside.
03 -
In the same skillet, add additional oil if needed and increase heat to medium-high. Once the oil begins to shimmer, cook the steak slices, stirring with a wooden spoon for even cooking.
04 -
Remove the skillet from heat. Add caramelized onions back to the pan along with the cheese. Stir until the cheese melts and coats the meat evenly. Divide the mixture into two equal portions.
05 -
Slice the hoagie rolls lengthwise, ensuring they remain intact. Place each roll open-side down over the meat portions. Use a spatula to slide and fold the rolls over the meat, flipping to fill with the cheesesteak mixture.
06 -
Serve the cheesesteaks immediately while hot.
# Tips:
01 -
For the authentic Philly cheesesteak experience, use soft Amoroso rolls.