Philly Cheesesteak
Philadelphia's paper-thin griddled ribeye and melted cheese, piled into a hoagie roll.
Meat
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Cheez Whiz, provolone, and American cheese are all considered authentic depending on which South Philly counter you ask — Whiz is the classic, provolone gives a sharper bite.
Ingredients
- 500g ribeye steak, very thinly sliced (partially frozen makes this easier)
- 1 onion, thinly sliced
- 4 hoagie rolls
- 8 slices provolone (or 1/2 cup Cheez Whiz)
- Salt and pepper
- 2 tbsp oil
Steps
- Heat oil on a hot griddle or large skillet, saute onion until softened and lightly browned; push to one side.
- Add the thinly sliced ribeye to the hot surface, season with salt and pepper, and chop and toss with a spatula as it cooks, mixing in the onions.
- Once the meat is cooked through, divide into portions on the griddle and top each with provolone (or drizzle with warmed Cheez Whiz), letting it melt.
- Scoop each portion into a hoagie roll.
- Serve immediately, hot.