Philly Cheesesteak

Paper-thin ribeye chopped on a hot griddle with soft onions, blanketed in provolone and scooped into a long hoagie roll.

Prep

15 min

Cook

15 min

Total

1 hr 10 min

incl. 40 min chilling

Yield

4 servings

Ingredients

1½ lb boneless ribeye steak
2 tbsp vegetable oil, divided
1 large yellow onion, thinly sliced
½ tsp kosher salt
¼ tsp black pepper
8 slices mild provolone (or use Cheez Whiz)
4 soft hoagie rolls, split

Method

Freeze the steak for 30 to 45 minutes until firm, then slice it as thinly as you can.
Heat 1 tablespoon oil in a large skillet or griddle over medium heat. Cook the onion, stirring, until soft and golden, 8 to 10 minutes. Push to one side or set aside.
Turn the heat to high and add the remaining oil. Spread the steak in a single layer, season with salt and pepper and sear 1 to 2 minutes.
Chop the steak with two metal spatulas and cook until no pink remains, 2 to 3 minutes. Mix in the onions.
Divide the meat into 4 long piles. Lay 2 slices of provolone over each and let melt, about 1 minute.
Place an open roll face-down on each pile, slide a spatula underneath and flip the whole thing into the roll. Serve hot.

Kitchen note

Partly freezing the steak is the trick to slicing it thin at home. Ask your butcher to shave it if you are short on time.

Where it comes from

Pat and Harry Olivieri put grilled beef on a roll at their South Philadelphia hot dog stand in 1930. Cheese came later.