Classic Philly Cheesesteak Sandwich m.youtube.com 6 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Slice the four hoagie rolls about three quarters of the way through. 2. In a small bowl, mix together two tablespoons of softened butter with one pressed garlic clove. 3. Spread the flavored butter onto the cut sides of the hoagie rolls. 4. Dice one large sweet onion. 5. Thinly slice the one pound ribeye steak (freezing it for about 40 minutes beforehand is recommended to make slicing easier). 6. Toast the buttered side of the rolls on medium heat until golden, then remove from heat. 7. Add about a tablespoon of oil to your cooktop and the diced onions. Sauté until soft and caramelized. 8. Transfer the caramelized onions to a separate dish. 9. Increase the heat to high, add another tablespoon of oil, and add the thinly sliced steak. Let it brown for a couple of minutes undisturbed without turning. 10. Flip the steak, season with half a teaspoon of salt and half a teaspoon of black pepper, and sauté occasionally until cooked through. 11. Add the caramelized onions and stir them in with your spatula. Roughly chop any larger pieces. 12. Divide into four even portions and top each with two slices of provolone cheese. Turn off the heat to let the cheese melt. 13. Spread a thin layer of mayo onto the toasted side of each roll. 14. Working with one portion at a time, place the toasted bun over each portion and use a spatula to scrape the cheesy beef into the bun as you flip it over. 1. Slice the four hoagie rolls about three quarters of the way through. 2. In a small bowl, mix together two tablespoons of softened butter with one pressed garlic clove. 3. Spread the flavored butter onto the cut sides of the hoagie rolls. 4. Dice one large sweet onion. 5. Thinly slice the one pound ribeye steak (freezing it for about 40 minutes beforehand is recommended to make slicing easier). 6. Toast the buttered side of the rolls on medium heat until golden, then remove from heat. 7. Add about a tablespoon of oil to your cooktop and the diced onions. Sauté until soft and caramelized. 8. Transfer the caramelized onions to a separate dish. 9. Increase the heat to high, add another tablespoon of oil, and add the thinly sliced steak. Let it brown for a couple of minutes undisturbed without turning. 10. Flip the steak, season with half a teaspoon of salt and half a teaspoon of black pepper, and sauté occasionally until cooked through. 11. Add the caramelized onions and stir them in with your spatula. Roughly chop any larger pieces. 12. Divide into four even portions and top each with two slices of provolone cheese. Turn off the heat to let the cheese melt. 13. Spread a thin layer of mayo onto the toasted side of each roll. 14. Working with one portion at a time, place the toasted bun over each portion and use a spatula to scrape the cheesy beef into the bun as you flip it over. Add Direction Ingredients 1 lb ribeye steak 0.5 tsp sea salt 0.5 tsp black pepper 1 large sweet onion 8 slices provolone cheese 4 hoagie rolls 2 Tbsp unsalted butter 1 pressed garlic clove 2 Tbsp mayo - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife cutting board garlic press small bowl spatula flat cooktop or skillet or indoor griddle Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
