Philly Cheesesteak
A recipe for Philly Cheesesteak inspired by our visit to Philadelphia, Pennsylvania! Long sub sandwiches are packed with thinly sliced beef, melted cheese, and onions.
Servings 2 Cheesesteaks
Ingredients
- 1 tablespoon (15 milliliters) vegetable oil
- 1 medium onion diced
- 1 pound (450 grams) ribeye steak very thinly sliced
- 1/2 teaspoon salt to taste
- 1/4 teaspoon freshly ground black pepper
- 4-6 slices White American cheese, Provolone, or Cheese Whiz
- 2 long sub rolls Amoroso's if possible
Instructions
- Place a large skillet over medium high heat. Drizzle with vegetable oil.
- Once hot, add the onion and cook, stirring often, until softened and golden, about 5 minutes.
- Remove the onions to a plate and set aside.
- Add the thinly sliced beef in a single layer. Cook for about 2 minutes before seasoning with the salt and pepper. Continue to flip and cook until browned on all sides, using a spatula to cut the slices of meat into pieces.
- Stir in the cooked onions and adjust seasonings to taste.
- Separate the meat and onion mixture into two separate sides about the length of the roll being used. Cover each with slices of the cheese.
- Cover the pan just long enough to melt the cheese, about 30 seconds.
- Transfer one side of the meat with melted cheese to one roll. Repeat with the remaining meat and roll.
- Serve the cheesesteaks immediately.