Authentic Philly Cheese Steak
This authentic Philly cheese steak recipe brings the iconic flavors of Philadelphia right to your kitchen with tender, thinly sliced ribeye, melted cheese, and sweet onions on a toasted hoagie roll.
Equipment
- Large cast iron skillet or griddle - 12 inches or larger
- Sharp chef's knife - For slicing beef
- Cutting board
- Meat tenderizer - Optional, for pounding thin slices
- Spatula - Preferably metal
- Small bowl - For garlic butter
- Measuring spoons
Ingredients
- 1.5 lbs ribeye steak - 680g, thinly sliced
- 4 hoagie rolls - 8 to 9 inches long
- 8 slices provolone cheese - Or American cheese or Cheez Whiz
- 2 medium yellow onions - diced
- 3 tablespoons butter - divided
- 2 tablespoons vegetable oil
- salt and black pepper - to taste
- 1 teaspoon garlic powder - optional
- 1 teaspoon Worcestershire sauce - optional
For Garlic Butter (Optional)
- 2 tablespoons butter - softened
- 1 clove garlic - minced
Instructions
- Freeze the ribeye for 30 minutes, then slice against the grain into very thin strips about 1/8 inch thick. Season lightly with salt and pepper.
- In a small bowl, combine softened butter with minced garlic and mix thoroughly for the optional garlic butter.
- Heat 1 tablespoon butter in a large cast iron skillet over medium heat. Sauté diced onions for 5-7 minutes until softened and just starting to turn golden. Transfer to a bowl.
- Slice hoagie rolls lengthwise, spread with garlic butter if using, and toast cut-side down in the skillet for 1-2 minutes until golden. Remove and set aside.
- Increase heat to medium-high, add vegetable oil, and cook the sliced ribeye in an even layer for 1 minute without disturbing. Chop and stir for 2-3 minutes until cooked through but still juicy. Add seasonings if using.
- Return onions to the skillet, combine with beef, and divide into 4 portions shaped like hoagie rolls. Top each with 2 slices of cheese and let melt, about 1 minute.
- Place a toasted roll directly on top of each cheese-covered pile, then use a spatula to scrape the filling up into the roll. Press down gently and serve immediately.
Notes
- Freeze the ribeye for 30 minutes before slicing to make cutting paper-thin slices much easier.
- Slice against the grain to ensure tender bites that aren't chewy.
- Don't overcrowd the pan when cooking the beef or it will steam instead of sear.
- Use high heat when cooking the meat to get that characteristic crispy edge.
- Let the beef cook undisturbed for the first minute to develop a good crust.
- If you can't find pre-sliced beef, ask your butcher to slice the ribeye for you.
- Use fresh hoagie rolls from a bakery for the best texture and flavor.
- Don't skip toasting the rolls as it prevents them from getting soggy.
- Store leftover filling in an airtight container in the refrigerator for up to 3 days. Keep rolls separate.
- Reheat filling in a skillet over medium heat for 3-5 minutes and toast fresh rolls just before serving.